Relationship Between Protein Characteristics and Noodle Making Quality of Different Wheat Varieties

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Dölek Ekinci P., Gökbulut İ., Cing Yıldırım S., Aksoy B., Özcan İ.

AGROCIENCIA, vol.57, no.1, pp.54-73, 2023 (SCI-Expanded)

  • Publication Type: Article / Article
  • Volume: 57 Issue: 1
  • Publication Date: 2023
  • Journal Name: AGROCIENCIA
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Fuente Academica Plus, BIOSIS, CAB Abstracts, Veterinary Science Database, DIALNET
  • Page Numbers: pp.54-73
  • Inonu University Affiliated: Yes


This study aims to determine structural changes that occurred in protein structures of noodles obtained from nine different wheat varieties (white and red bread and durum) during the preparation and cooking process. SDS-PAGE was used to evaluate the molecular weight of the proteins of these different wheat varieties and noodles, FT-IR was used to investigate the changes in chemical structure, and SEM was used better to understand the morphology, microscopic, and surface structures. High molecular weight protein bands in flours belonging to white bread varieties could not be detected in the noodle samples obtained from the same varieties. On the other hand, high molecular weight protein bands were obtained when noodles were prepared from flour samples of durum wheat. In FTIR evaluation, it was seen that the structure of noodles produced from white bread wheat did not deteriorate before and after cooking. In the noodle structures obtained from red bread wheat, protein loss was observed partially with the cooking process. No deterioration was observed in durum wheat before and after the cooking process. When all the results are evaluated together, it is thought that the most suitable variety for noodle production is the durum wheat variety. When the red and white bread varieties are assessed according to the determination of chemical structure, swelling ratio, morphology, microscopic and surface properties of the noodles during the preparation and cooking process, it is concluded that the white bread variety is more suitable for the production of noodles than the red bread variety