It is reported in the literature that there is a genetic base for the association between water absorption of wheat flour to protein content. But, is water absorption (imbibition) rate of intact wheat seed associated with protein content? If so, is it negative or positive? Which protein type contribute to water absorption rate in wheat seed?
To Karta K Kalsa
Upon imbibition of a quiescent seed, the low water potential (‘dry’ state) causes rapid water uptake driven by the matrix potential (Schopfer, 2006; Weitbrecht et al., 2011). Indeed some substances such as proteins include a high imbibing capacity due to the matrix potential produced by hydrophilic proteins albumins, which predominate among proteins. This is the reason why on imbibition, the protein-rich pea seeds swell more than the starchy wheat seeds, for example.
See these articles.
I hope that answers your question
and ... ¿which is your experience concerning imbibition of wheat seeds of contrasting protein contents??
- Badges
- Science topic
- Similar topics
- Correction