Resumen de Evaluación de propiedades reológicas y contenido de gluten en variedades de trigo (Triticum aestivum L.) cosechadas en Quito, Ecuador

Silvia Alexandra Chancusig Pila, Clara Elena Villacrés Poveda, María Monserrath Morales Padilla

• español

  El trigo es un cultivo de importancia económica por su relevante composición nutricional  incluyendo: proteínas, lípidos, fibra, minerales (hierro, magnesio, zinc, potasio , calcio y fósforo), además de contener aminoácidos. El objetivo de la presente investigación consistió en determinar el contenido de gluten y las propiedades reológicas de harinas obtenidas de diferentes variedades de trigo (Triticum aestivum L). Por lo cual, se analizaron características fisicoquímicas (humedad, contenido de gluten húmedo y seco y proteína) y propiedades reológicas (absorción de agua, estabilidad de la masa, C2, C3, C4 y C5) de las harinas de 9 variedades de trigo, aplicando un Diseño Completamente al Azar, siendo el Factor C = Variedad de trigo y Factor B = Niveles de nitrógeno, con tres repeticiones. En cuanto a la humedad no se presentó diferencia significativa (p < 0,05), mientras que el contenido de gluten húmedo reportó valores entre 17,4 a 38,89 %; para gluten seco se obtuvo valores entre 8,38 a 15,87 %; y contenido de proteína de 10,54 a 13,71 %. En relación a las características reológicas de las harinas, las variedades INIAP-COJITAMBO 92, INIAP-COTACACHI 98 e INIAP- IMBABURA 2014 (66,08 %; 65,95 % y 65,55 %, respectivamente) obtuvieron la mayor absorción de agua, en la estabilidad, las masas de harina presentaron un rango entre 1,97 y 7,34 min, para debilitamiento de las proteínas (C2) se obtuvo valores de 0,17 a 0,40 Nm, en la gelatinización del almidón (C3) sitúo 0,94 y 1,48 Nm, actividad amilácea (C4) presentó 0,29 a 1,15 Nm y la retrogradación del almidón (C5) que variabilidad en sus resultados con valores que oscilaron entre 0,28 a 1,58 Nm.

• English

  Wheat is a crop of economic importance due to its relevant nutritional composition including: proteins, lipids, fiber, minerals (iron, magnesium, zinc, potassium, calcium and phosphorus), in addition to containing amino acids. The objective of this research was to determine the gluten content and rheological properties of flours obtained from different varieties of wheat (Triticum aestivum L). Therefore, physicochemical characteristics (moisture, wet and dry gluten content and protein) and rheological properties (water absorption, dough stability, C2, C3, C4 and C5) of flours from 9 wheat varieties were analyzed, applying a completely randomized design, with Factor C = wheat variety and Factor B = nitrogen levels, with three replicates. As for moisture, there was no significant difference (p < 0,05), while the wet gluten content reported values between 17,4 and 38,89 %; for dry gluten, values between 8.38 and 15.87 % were obtained; and protein content between 10.54 and 13,71 %. In relation to the rheological characteristics of the flours, the varieties INIAP-COJITAMBO 92, INIAP-COTACACHI 98 and INIAP- IMBABURA 2014 (66,08 %; 65,95 % and 65,55 %, respectively) obtained the highest water absorption, in stability, flour doughs presented a range between 1.97 and 7.34 min, for protein weakening (C2) values from 0,17 to 0,40 Nm were obtained, starch gelatinization (C3) showed 0,94 to 1.48 Nm, starch activity (C4) showed 0,29 to 1.15 Nm, and starch retrogradation (C5) showed variability in its results with values ranging from 0,28 to 1.58 Nm.

• português

  Wheat is a crop of economic importance due to its relevant nutritional composition such as: proteins, lipids, fiber, minerals (iron, magnesium, zinc, potassium, calcium and phosphorus), besides containing amino acids. The objective of this research was to determine the gluten content and rheological properties of different varieties of wheat (Triticum aestivum). For this purpose, a Fully Loaded Design was used, where Factor C = wheat variety and Factor B = nitrogen levels, with three replications, in addition, physicochemical characteristics and gluten content were analyzed. In terms of moisture, there was no significant difference, while the wet gluten content showed values between 17.4 and 38.89 %; dry gluten results between 8.38 and 15.87 %; gluten strength between 2.20 and 6.00 and protein content between 10.54 and 13.71 %. In relation to the rheological characteristics of the flours obtained from the different varieties of wheat, variety INIAP - COJITAMBO 92 obtained greater absorption of water (66.08), in the development of the dough the time oscillated between 0.63 to 1.89 % in the flour obtained from the varieties INIAP- ZHALAO 2003 and INIAP- VIVAR 2010 respectively. The stability of the samples ranged between 1.97 and 7.34. While, the C2 protein weakening (Nm) obtained similar values, the opposite happened with the C3 starch gelatinization (Nm), C4 starch starch activity (Nm) and C5 starch retrodegradation (Nm), which presented variability in their results.