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2018 - 201912020 - 20211
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Subject: Biochemistry × Author: Ramandeep Kaur × Start date: 2012 × Type: Thesis ×
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    ThesisItemOpen Access
    Characterization of wheat lines with rye translocation for biochemical and quality parameters
    (Punjab Agricultural University, Ludhiana, 2021) Ramandeep Kaur; Grewal, Satvir Kaur
    The replacement of the short arm of wheat chromosome 1B with short arm of rye 1R chromosome (1BL/1RS translocation) has been widely used around the world to enhance wheat yield potential, resistance to rust and mildew and adaptation. However, the translocation is combined with inherent quality problems associated with reduced dough strength and dough stickiness (`sticky dough syndrome') mainly because of two loci on 1RS, presence of Sec-1 on proximal end encoding ω-and γsecalins and absence of Glu-B3 linked Gli-B1 on distal end. The study aimed at using two NILs, one carrying Glu-B3-/Sec-1 and the other carrying Glu-B3+/Sec-1+ from 1BS, generated in background of Pavon (Pavon44:38 and Pavon40:9) for transferring these two loci in yellow rust resistant version of two elite wheat varieties PBW550 + Yr5 (BWL3558) and DBW17 + Yr5 (BWL3279) carrying 1BL/RS translocation (Glu-B3-/Sec-1+) through maker assisted backcross breeding (MABB) for addressing the quality concern of 1BL/1RS translocation lines and their characterization on the basis of biochemical and quality parameters associated with bread baking characteristics. BC1F5:6 advanced backcross introgression lines (ABILs) (Glu-B3-/Sec-1- and Glu-B3+/Sec+1) were generated from four different crosses (Pavon44:38xBWL3558, Pavon44:38xBWL3279, Pavon40:9xBWL3558 and Pavon40: 9xBWL3279) through foreground and background selection. The absence of Secalin protein and presence of GluB3/GliB1 proteins of the selected 126 ABILs were also confirmed through SDS-PAGE. The evaluation of these 126 selected ABILs for yield related traits, biochemical as well as quality characteristics was done for two years. In yield trial, 21 ABILs with Sec-1 and 9 ABILs with Glu-B3 gene in the background of PBW550/DBW17 whose performance was better to recurrent parent were selected. Significant GxE effect was observed across the years. On the other end, from these 126 ABILs the well performed ABILs for biochemical and quality characteristics were selected for product making along with the donor and recurrent parent as checks. Effect of environment was found to be significant on all the biochemical and quality traits of the grains. The ABILs selected for product making were having total phenol content (≤ 2mg/g), total carotenoids content (≥ 3.5), free amino acid content (≥ 1.3), protein content (11-12%), hectolitre weight (72-76kg/hl), grain hardness (10-12kg), phenol reaction score (2.5-3.5), grain appearance score (5-6), sedimentation value (40-50cc), gluten index (90-100),), and gluten content (12-15%). In these selected ABILs there were 9 ABILs with Glu-B3-/Sec-1-1 and 4 ABILs with Glu-B3-/Sec-1- gene configuration on 1RS chromosome. The loaf volume and loaf rise was better of the ABILs in which Sec-1- locus have been transferred which indicated that the presence of Sec-1 is more deleterious than the absence of Glu-B3. The developed two sets of recombinant 1BL/1RS lines (Glu-B3-/Sec-1- and Glu-B3+/Sec+1) can be intercrossed and used for the generation of more improved version of 1BL/1RS cultivars (Glu-B3+/Sec-1-).
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    ThesisItemRestricted
    Extraction and characterization of fibre from by-products of carrot, kinnow and pea for their utilization in food
    (Punjab Agricultural University, Ludhiana, 2018) Ramandeep Kaur; Bhatia, Surekha
    The present investigation was undertaken to extract and characterize dietary fibre from carrot pomace, pea pod, kinnow peel and pomace. Three independent variables viz. temperature (30-90oC), time (5-15min) and s: w ratio (1:5-1:10) were selected using experimental design of software design expert and 13 different combination were formed for preparation of fibre concentrate. Optimization of fibre extraction was done using Box-Behnken design Response surface methodology. Temperature had significant effect on the total dietary fibre (TDF), ferric reducimg ability of plasma (FRAP), water holding capacity (WHC) and oil holding capacity (OHC) of fibre concentrate from carrot pomace, pea pod, kinnow peel and pomace except on the WHC of kinnow peel. Time had significant effect on TDF, FRAP, WHC and OHC of carrot pomace, pea pod and kinnow pomace fibre concentrate. However, in kinnow peel significant effect of time was observed only on FRAP activity of fibre concentrate. Sample: water (s:w) ratio had significant effect only on FRAP activity of pea pod, kinnow peel and pomace and WHC of kinnow pomace fibre concentrate. The optimum process parameters for fibre concentrate preparation from carrot pomace were: temperature 90o C, time 15 min and s:w ratio 1: 8.94 under which 73.56% TDF, 21.97 mg/g FRAP, 7.89 g/g WHC and 2.50 g/g OHC was found. The optimum process parameters for pea pod were: temperature 47.23o C, time 15 min and s:w ratio 1:9.37, under which 51.55% TDF, 25.98 mg/g FRAP, 6.25 g/g WHC and 2.00 g/g OHC was found. The optimum process parameters for kinnow peel and pomace were: temperature 73.98 and 60.52oC, time 5 and 8.33min and s:w ratio 1:5 under which 68.74 and 65.17% TDF, 42.45 and 21.55 mg/g FRAP, 7.80 and 7.01 g/g WHC and 5.88 and 3.53 g/g OHC was found. The fibre concentrate prepared under optimum conditions were dried by different methods (lyophilizer, microwave and oven drying). Methods of drying had no significant effect on TDF, crude protein, fat and functional properties, whereas, phenolic content and antioxidative activity were affected by drying. Carrot pomace fibre concentrate had highest TDF content whereas, antioxidative activity and phenolics was found highest in kinnow peel. Highest SDF/IDF ratio (1:3.75-1:4.52) was found for kinnow pomace and lowest value (1:1.95-1:2.81) for kinnow peel fibre concentrate. Maximum WHC and SWC were observed in carrot pomace and maximum OHC was in kinnow peel fibre concentrate. Packaging of fibre concentrate in AF, LDPE and PP bags and storage for 6 months under ambient and refrigerated conditions did not show any significant effect on TDF and functional properties of fibre concentrate. However, phenolic content and FRAP activity decreased during storage. Cookies at 5% replacement of refined wheat flour with carrot pomace fibre concentrate were most accebtable than other levels of replacement as well as replacement with other fibre concentrates. In conclusion, fibre concentrates from the by-products are good sources of dietary fibre with optimum SDF/IDF ratio and can be used in formulation of functional foods.