• Asian-Australasian Journal of Animal Sciences
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• v.23 no.3
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• pp.333-339
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• 2010

The objectives of this study were to use the NRC-2001 model and DVE/OEB system to model potential nutrient supply to ruminants and to compare frost damaged (also called "frozen" wheat with normal wheat. Quantitative predictions were made in terms of: i) Truly absorbed rumen synthesized microbial protein in the small intestine; ii) Truly absorbed rumen undegraded feed protein in the small intestine; iii) Endogenous protein in the digestive tract; iv). Total truly absorbed protein in the small intestine; and v). Protein degraded balance. The overall yield losses of the frozen wheat were 24%. Results showed that using the DVE/OEB system to predict the potential nutrient supply, the frozen wheat had similar truly absorbed rumen synthesized microbial protein (65 vs. 66 g/kg DM; p>0.05), tended to have lower truly absorbed rumen undegraded feed protein (39 vs. 53 g/kg DM; p<0.10) and had higher endogenous protein (14 vs. 9 g/kg DM; p<0.05). Total truly absorbed protein in the small intestine was significantly lower (89 vs. 110 g/kg DM, p<0.05) in the frozen wheat. The protein degraded balance was similar and both were negative (-2 vs. -1 g/kg DM). Using the NRC-2001 model to predict the potential nutrient supply, the frozen wheat also had similar truly absorbed rumen synthesized microbial protein (average 56 g/kg DM; p>0.05), tended to have lower truly absorbed rumen undegraded feed protein (35 vs. 48, g/kg DM; p<0.10) and had similar endogenous protein (average 4 g/kg DM; p>0.05). Total truly absorbed protein in the small intestine was significantly lower (95 vs. 108 g/kg DM, p<0.05) in the frozen wheat. The protein degraded balance was not significantly different and both were negative (-16 vs. -19 g/kg DM). In conclusion, both models predict lower protein value and negative protein degraded balance in the frozen wheat. The frost damage to the wheat reduced nutrient content and availability and thus reduced nutrient supply to ruminants by around 12 to 19%.

• Journal of Crop Science and Biotechnology
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• v.10 no.3
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• pp.133-140
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• 2007

Protein characteristics of Korean wheat were evaluated to determine the effects of protein content and quality on processing and textural properties of white salted noodles compared to US wheat flours with various wheat classes and commercial flours for making noodles. Protein quality parameters, which were independent of protein content and included SDS sedimentation volume with constant protein weight, mixograph mixing time and proportion of 50% 1-propanol insoluble protein, of Korean wheat flours with 2.2+12 subunits in high molecular weight glutenin subunit compositions were comparable to those of commercial flours for making noodles. Parameters related to noodle making, including optimum water absorption, thickness and color of noodle dough sheet, correlated with protein content and related parameters, including SDS sedimentation volume with constant flour weight, mixograph water absorption and gluten yield. No significant relationship was found in protein parameters independent of protein content. Hardness of cooked noodles from Korean wheats was lower than that of US wheat flours compared to similar protein content of commercial noodle flours. Adhesiveness, springiness and cohesiveness of cooked noodles from Korean wheats were similar to US wheat flours. Hardness of cooked noodles correlated with protein content and related parameters.

• Journal of Microbiology and Biotechnology
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• v.33 no.12
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• pp.1671-1680
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• 2023

The gluten protein content in whole-wheat flour is low, which affects the elasticity and viscosity of the dough. Enzymatic modification of the protein may result in a network that mimics gluten, which plays an important role in the processing of whole-wheat foods. In this study, the effects of Halomonas alkaliantartica laccase (LacHa) on the quality parameters of whole-wheat bread were investigated. The optimum dosage of LacHa was 4 U/100 g of whole-wheat flour. At this dosage, whole-wheat bread exhibited the best specific volume and optimum texture parameters. Laccase also extended the storage duration of whole-wheat bread. We analyzed the micro-structure of the dough to determine its gluten-free protein extractable rate and free sulfhydryl group content, and verify that LacHa mediates cross-linking of gluten-free proteins. The results demonstrated that the cross-linking of gluten-free protein by LacHa improves the texture of whole-wheat bread. As a flour improver, LacHa has great developmental and application potential in baked-food production.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.63-63
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• 2022

Wheat flour can be categorized into bread, all-purpose, cake flour according to its protein content. Since optimal wheat flour protein content is different for each end use, it is necessary to diversify the nitrogen fertilizer methods depending on the end use and cultivar. Optimal wheat flour protein content of soft wheat (for cake flour) is lowest (<=10%) among all end use, it is necessary to develop nitrogen fertilizer methods for high yield and low protein content. In order to analyze the yield and quality changes of soft wheat as nitrogen fertilizer amount and splitting timing, soft wheat cultivar 'goso' was sown on paddy soil in jeunju, Republic of Korea ('21.10). the amount of nitrogen fertilizer was divided into 4 levels by adjusting 2kg/10a increments from 5.1 to ll.lkg/lOa, and in the N 7.1 and 9.1 kg/1 Oa(standard) treatment, N amount divided into sowing date:regrowing stage=3:7,4:6(standard), 5:5. In regrowing stage, Tiller number and N fertilizer amount at sowing date showed a correlation; y=-121.14x²+792.66x-525.41 (R²=0.77^*, y: Tiller number/m², x: N amount at sowing date(kg/10a)). Tiller number in regrowing stage was the highest when the nitrogen fertilizer amount at sowing date was 3.23kg/10a. spike number per m² was the highest when N fertilizer was divided into sowing date:regrowing stage=3:7(N amount: 9.1kg/10a). If N fertilizer amount was fixed, grain yield was also the highest when N fertilizer was divided into sowing date :regrowing stage=3:7. Also, N amount at sowing date and grain yield showed no correlation, but N amount at regrowing stage and grain yield showed significant correlation. As N amount increased, protein content also showed a tendency to increase.

• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.287-293
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• 2014

The physicochemical characteristics of 4 domestic wheat flour products were compared to those of 4 imported wheat flour products marketed in Korea. The contents of moisture, ash, protein, total dietary fiber (TDF), color (L, a, b), whiteness, solvent retention capacity (SRC), water absorption index (WAI), water soluble index (WSI), pasting characteristics by rapid visco analyzer (RVA), and principle component analysis (PCA) were analyzed. The domestic wheat flour products were composed of higher content in ash and protein, compared to the imported wheat flour products. The domestic wheat flour products had lower SRC and WSI characteristics than the imported wheat flour products. The values of lactic acid SRC (LASRC) in the imported wheat flour products showed an increasing trend as the protein content increased. The differences in viscosity were observed in the domestic wheat flour products. However, no major significant differences of viscosity were found among the imported wheat flour products. The result of PCA showed a consistent trend in the imported wheat flour (strong, medium, and weak), while a consistent trend was not shown in the domestic wheat flour products. Therefore, further research is needed to standardize the different types of domestic wheat flour products.

• Preventive Nutrition and Food Science
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• v.11 no.3
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• pp.243-252
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• 2006

White salted noodles and pan bread were prepared from Korean wheats with 1Dx2.2+1Dy12 subunits in high molecular weight glutenin subunits (HMW-GS) to evaluate the suitability for end-use products through the comparison with US wheats with various classes and commercial wheat flours. Korean wheat flours with 1Dx2.2+1Dy12 subunits showed higher SDS sedimentation volume than US wheat flours with similar protein content. Compared to wheat flours with similar protein content and SDS sedimentation volume, water absorption percent of Korean wheat flours using a mixograph was higher than that of US wheat flours, but similar to commercial wheat flours. Mixograph mixing time was similar to hard wheat flours and commercial noodle flours. Optimum water absorption percent of noodle dough from Korean wheat flours was higher than that of US wheat flours. Noodle sheets from Korean wheat flours with 1Dx2.2+ 1Dy12 subunits showed lower L values, higher a values and similar b values compared to commercial noodle flours. Hardness of cooked noodles from Korean wheat flours 1Dx2.2+1Dy12 subunits correlated positively with protein content, NIRS hardness, mixograph water absorption and gluten yield of flours. Korean wheat flours with 1Dx2.2+1Dy12 subunits showed lower loaf volume and harder crumb firmness than hard wheat flours and commercial bread wheat flours in spite of similar protein quantity and quality to hard wheat flours.

• Journal of Applied Biological Chemistry
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• v.59 no.1
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• pp.1-3
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• 2016

Wheat is a staple food in the Korean diet, which is increasingly becoming westernized. Because most domestic wheat consumption relies on imported wheat, we aimed to evaluate the allergy-inducible protein contents of commercial flours from imported and domestic wheat. Analysis of the protein contents by densitometry suggested that domestic wheat flours contain lower levels of high molecular weight glutenin and omega-gliadin (50 and 34% lower, respectively) than imported wheat flours. Therefore, domestic wheat flours are less likely to cause allergic reactions than imported wheat flours are. Based on the findings of our study, were commend increased consumption of domestic wheat flours to those who are sensitive to allergy.

• Journal of Aquaculture
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• v.12 no.4
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• pp.317-322
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• 1999

A growth trial was conducted to investigate the utilization of wheat germ meal as a protein source of formulated diet for juvenile abalone (Haliotis discus hannai). Four replicate groups of the abalone average weighing 150mg were fed one of four isonitrogenous (33%) and isolipidic (6%) diets containing 0%, 10%, 20%, or 30% wheat germ meal for 18 weeks. In addition, these formulated diets were compared with commercial diet. Survival rate, weight gain, soft body weight , and shell growth of abalone fed diets containing 0%, 10%, 20%, or 30% wheat germ meal were not different (P>0.05) from those of abalonn fed the control diet and commercial diet. There were no significant differences (P>0.05) in soft body composition of moisture, protein and lipid. It si concluded that wheat germ meal were be used as a partial protein source of formulated diet for juvenile abalone.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.7
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• pp.929-939
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• 2011

The effects of micronization on in situ and in vitro nutrient disappearances of wheat, barley and corn were investigated in a series of experiments. In Experiment 1, chemical composition and in situ dry matter disappearance (DMD) of six varieties of wheat were determined. In addition, an in vitro study was completed using ground micronized and unmicronized wheat (var. Kansas). In Experiment 2, three varieties of wheat (Kansas, Sceptre and Laura) and in Experiment 3, three cereal grains (wheat, barley and corn) were either micronized for 1 min to attain internal kernel temperatures of 90-100$^{\circ}C$ or not (controls), and DM, protein and starch disappearances were estimated. In Experiment 2, an in vitro study was also completed using ground micronized and unmicronized wheat (var. Kansas). Wheat samples varied with respect to crude protein (10.0-21.2%), starch (61.6-73.9%), NDF (8.5-11.8%), volume weight (753-842 g/L) and kernel hardness (0.0-32.0). Rate (p = 0.003) and extent (p = 0.001) of in situ DMD differed among wheat varieties. Correlations between in situ kinetics, and chemical and physical properties of wheat varieties showed that protein content was negatively correlated with the rate of disappearance ($r^2$ = -0.77). Micronization of all grains markedly reduced (p = 0.001) the rate and extent of DM, and protein disappearances as compared to control samples. Micronization increased (p<0.05) the digestion of starch in wheat. However, release of ammonia into the incubation medium was markedly reduced (p<0.05), suggesting that micronization increased the resistance of protein to microbial digestion. Disappearances of DM, protein and starch differed (p = 0.001) among cereal grains with wheat>barley>corn. Micronization reduced the rate of DM disappearance (p = 0.011) and slowly degradable protein fractions (p = 0.03), however, increased (p = 0.004) slowly degradable starch fractions of all three cereals. Examination of in situ samples by scanning electron microscopy confirmed that microbial colonization focused on starch granules in micronized grains, and that the protein matrix exhibited resistance to microbial colonization. These results suggest that micronization may be used to increase the ruminal escape value of protein in cereal grains, but may lead to increased starch digestion if grains are finely ground.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.586-592
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• 1999

The objective of this study was to investigate the fundamental characteristics of proteins effecting on Korean wheat flour quality. Mixing properties and protein contents of Eunpa, Allgreu, and Woori showed soft wheat characteristics. Tapdong had strong dough stability and high protein content like hard wheat flour. However, even though Greu had a high protein content, the dough strength was very weak like soft wheat flour. No major difference was observed in protein solubility with water, 0.1N NaCl, 70% ethyl alcohol, 0.1 N acetic acid solution and in sulfur and disulfide contents between Korean wheat flours and imported flours. However, DNS (Dark Norther Spring) had more contents of acid insoluble and SDS insoluble proteins compared with Korean wheat varieties. PAGE pattern of Tapdong was very similar to imported wheat flours at the high molecular weight regions and characteristic high molecular weight glutenin subunits were observed over 116 kD protein molecular weight region from 4 Korean wheat flours such as Eunpa, Woori, Allgreu, and Greu.