Diversity in Grain, Flour, Amino Acid Composition, Protein Profiling, and Proportion of Total Flour Proteins of Different Wheat Cultivars of North India

Wheat cultivars grown at three different locations of North- India were assessed for their variability in kernel and flour characteristics. Protein, wet and dry gluten contents of the flour varied significantly (p≤0.05) from 9.32-12.60 %, 23.46-43.04 %, and 8.28-15.00 % respectively. Wheat varieties exhibited moderate SDS-sedimentation and solvent retention values. Flour showed a significant (p≤0.05) difference in amino acid composition. Lysine having the lowest chemical score was the first most limiting amino acid in all wheat varieties. Variability of total flour proteins by SDS-PAGE showed polymorphism both in the number and intensity of bands particularly in the molecular weight range of 35.1-42.8 kDa corresponding to the α, β, and γ gliadin/LMW-GS region. Pearson correlation established between various grain and flour parameters showed a significant correlation which can result in better end product use.