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Ma H, Yang Y, Zhao J, Huang X, Yang H, Zheng T, Fan G. Relationship between the baking quality of wheat (Triticum aestivum L.) and the protein composition and structure after shading. Food Chem 2024; 441:138392. [PMID: 38211475 DOI: 10.1016/j.foodchem.2024.138392] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2023] [Revised: 12/04/2023] [Accepted: 01/05/2024] [Indexed: 01/13/2024]
Abstract
Although wheat (Triticum aestivum L.) grain protein content is increased by shade stress, the relationship between the baking quality of wheat flour and protein composition and structure remains unclear. Here, we investigated the effects of shade stress on wheat flour protein composition and structure. The contents of the flour protein, α/β-gliadins and disulfide and hydrogen bonds were significantly increased by shade stress. Glutenins, UPP%, and β-sheet contents also increased, whereas that of α-helices decreased. Spearman correlations revealed that the flour protein content, Glu:Gli ratio, and disulfide, hydrogen, and ionic bonds can predict the specific volume and number of crumb cells in bread, whereas α/β-gliadins content can predict the crumb cell wall thickness and diameter of bread. Under shade stress, variations in protein composition and structure help increase the specific volume and crumb cells number and decrease crumb cell wall thickness and diameter of bread, ultimately leading to improved baking quality.
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Affiliation(s)
- Hongliang Ma
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China/ Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture and Rural Affairs/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province/ College of Agronomy, Sichuan Agricultural University, Chengdu 611130, China
| | - Yongheng Yang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China/ Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture and Rural Affairs/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province/ College of Agronomy, Sichuan Agricultural University, Chengdu 611130, China
| | - Jiarong Zhao
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China/ Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture and Rural Affairs/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province/ College of Agronomy, Sichuan Agricultural University, Chengdu 611130, China
| | - Xiulan Huang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China/ Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture and Rural Affairs/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province/ College of Agronomy, Sichuan Agricultural University, Chengdu 611130, China
| | - Hongkun Yang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China/ Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture and Rural Affairs/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province/ College of Agronomy, Sichuan Agricultural University, Chengdu 611130, China
| | - Ting Zheng
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China/ Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture and Rural Affairs/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province/ College of Agronomy, Sichuan Agricultural University, Chengdu 611130, China.
| | - Gaoqiong Fan
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China/ Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture and Rural Affairs/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province/ College of Agronomy, Sichuan Agricultural University, Chengdu 611130, China.
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Lama S, Kuzmenkova M, Vallenback P, Kuktaite R. Striving for Stability in the Dough Mixing Quality of Spring Wheat under the Influence of Prolonged Heat and Drought. PLANTS (BASEL, SWITZERLAND) 2022; 11:2662. [PMID: 36235528 PMCID: PMC9570727 DOI: 10.3390/plants11192662] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 10/02/2022] [Accepted: 10/05/2022] [Indexed: 06/16/2023]
Abstract
The effects of prolonged heat and drought stress and cool growing conditions on dough mixing quality traits of spring wheat (Triticum aestivum L.) were studied in fifty-six genotypes grown in 2017 and 2018 in southern Sweden. The mixing parameters evaluated by mixograph and the gluten protein characteristics studied by size exclusion high-performance liquid chromatography (SE-HPLC) in dough were compared between the two growing seasons which were very different in length, temperature and precipitation. The genotypes varying in gluten strength between the growing seasons (≤5%, ≤12%, and ≤17%) from three groups (stable (S), moderately stable (MS), and of varying stability (VS)) were studied. The results indicate that most of the mixing parameters were more strongly impacted by the interaction between the group, genotype, and year than by their individual contribution. The excessive prolonged heat and drought did not impact the buildup and mixing time expressed as peak time and time 1-2. The gluten polymeric proteins (unextractable, %UPP; total unextractable, TOTU) and large unextractable monomeric proteins (%LUMP) were closely associated with buildup and water absorption in dough. Major significant differences were found in the dough mixing parameters between the years within each group. In Groups S and MS, the majority of genotypes showed the smallest variation in the dough mixing parameters responsible for the gluten strength and dough development between the years. The mixing parameters such as time 1-2, buildup, and peak time (which were not affected by prolonged heat and drought stress) together with the selected gluten protein parameters (%UPP, TOTU, and %LUMP) are essential components to be used in future screening of dough mixing quality in wheat in severe growing environments.
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Affiliation(s)
- Sbatie Lama
- Department of Plant Breeding, Swedish University of Agricultural Sciences (Alnarp), SE-234 22 Lomma, Sweden
| | - Marina Kuzmenkova
- Department of Plant Breeding, Swedish University of Agricultural Sciences (Alnarp), SE-234 22 Lomma, Sweden
| | | | - Ramune Kuktaite
- Department of Plant Breeding, Swedish University of Agricultural Sciences (Alnarp), SE-234 22 Lomma, Sweden
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Akbari M, Razavi SH, Kieliszek M. Recent advances in microbial transglutaminase biosynthesis and its application in the food industry. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.036] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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5
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Pourmohammadi K, Abedi E. Enzymatic modifications of gluten protein: Oxidative enzymes. Food Chem 2021; 356:129679. [PMID: 33827045 DOI: 10.1016/j.foodchem.2021.129679] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2020] [Revised: 03/14/2021] [Accepted: 03/19/2021] [Indexed: 02/07/2023]
Abstract
Oxidative enzymes treat weak flours in order to restore the gluten network of damaged wheat flour and reduce the economic and technological losses. The present review concentrates on oxidative exogenous enzymes (transglutaminase, laccase, glucose oxidase, hexose oxidase) and oxidative endogenous enzymes (tyrosinase, peroxidase, catalase, sulfhydryl oxidase, lipoxygenase, lipase, protein disulfide isomerase, NAD(P)H-dependent dehydrogenase, thioredoxin reductase and glutathione reductase) and their effects on the rheological, functional, and conformational features of gluten and its subunits. Overall, transglutaminase is used in wheat-based foods through introducing isopeptide bonds (ε-γ glutamyl-lysine). Glucose oxidase, hexose oxidase, peroxidase, sulfhydryl oxidase, lipase, and lipoxygenase form disulfide and nondisulfide bonds through producing hydrogen peroxide. Laccase, tyrosinase, and protein disulfide isomerase form cross-links between tyrosine and cysteine residues by generating radicals. Thioredoxin reductase and glutathione reductase create new inter disulfide bonds. The effect of oxidative enzymes on the formation of covalent cross-linkages were substantially more than non-covalent bonds in gluten structure.
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Affiliation(s)
- Kiana Pourmohammadi
- Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa, Iran.
| | - Elahe Abedi
- Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa, Iran.
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6
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Ceresino EB, Johansson E, Sato HH, Plivelic TS, Hall SA, Bez J, Kuktaite R. Lupin Protein Isolate Structure Diversity in Frozen-Cast Foams: Effects of Transglutaminases and Edible Fats. Molecules 2021; 26:1717. [PMID: 33808718 PMCID: PMC8003408 DOI: 10.3390/molecules26061717] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2021] [Revised: 03/11/2021] [Accepted: 03/15/2021] [Indexed: 12/25/2022] Open
Abstract
This study addresses an innovative approach to generate aerated foods with appealing texture through the utilization of lupin protein isolate (LPI) in combination with edible fats. We show the impact of transglutaminases (TGs; SB6 and commercial), glycerol (Gly), soy lecithin (Lec) and linoleic acid (LA) on the micro- and nanostructure of health promoting solid foods created from LPI and fats blends. 3-D tomographic images of LPI with TG revealed that SB6 contributed to an exceptional bubble spatial organization. The inclusion of Gly and Lec decreased protein polymerization and also induced the formation of a porous layered material. LA promoted protein polymerization and formation of homogeneous thick layers in the LPI matrix. Thus, the LPI is a promising protein resource which when in blend with additives is able to create diverse food structures. Much focus has been placed on the great foamability of LPI and here we show the resulting microstructure of LPI foams, and how these were improved with addition of TGs. New food applications for LPI can arise with the addition of food grade dispersant Lec and essential fatty-acid LA, by improved puffiness, and their contributing as replacer of chemical leavening additives in gluten-free products.
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Affiliation(s)
- Elaine Berger Ceresino
- Department of Plant Breeding, The Swedish University of Agricultural Sciences, Box 190, SE-234 22 Lomma, Sweden;
| | - Eva Johansson
- Department of Plant Breeding, The Swedish University of Agricultural Sciences, Box 190, SE-234 22 Lomma, Sweden;
| | - Hélia Harumi Sato
- Department of Food Science, School of Food Engineering, University of Campinas, São Paulo, SP 13083-862, Brazil;
| | - Tomás S. Plivelic
- MAX IV Laboratory, Lund University, Box 118, SE-221 00 Lund, Sweden;
| | - Stephen A. Hall
- Department of Solid Mechanics, Lund University, Box 118, SE-221 00 Lund, Sweden;
| | - Jürgen Bez
- Fraunhofer Institute for Process Engineering and Packaging, Giggenhauser Str. 35, D-85354 Freising, Germany;
| | - Ramune Kuktaite
- Department of Plant Breeding, The Swedish University of Agricultural Sciences, Box 190, SE-234 22 Lomma, Sweden;
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Fabrication and Characterization of Gluten Film Reinforced by Lycopene-Loaded Electrospun Polylactic Acid Nano-fibers. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02561-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Ceresino EB, Johansson E, Sato HH, Plivelic TS, Hall SA, Kuktaite R. Morphological and structural heterogeneity of solid gliadin food foams modified with transglutaminase and food grade dispersants. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105995] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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9
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Moisture molecule migration and quality changes of fresh wet noodles dehydrated by cold plasma treatment. Food Chem 2020; 328:127053. [DOI: 10.1016/j.foodchem.2020.127053] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2020] [Revised: 05/11/2020] [Accepted: 05/11/2020] [Indexed: 11/19/2022]
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Ceresino EB, Kuktaite R, Hedenqvist MS, Sato HH, Johansson E. Processing conditions and transglutaminase sources to “drive” the wheat gluten dough quality. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102439] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Rasheed F, Markgren J, Hedenqvist M, Johansson E. Modeling to Understand Plant Protein Structure-Function Relationships-Implications for Seed Storage Proteins. Molecules 2020; 25:E873. [PMID: 32079172 PMCID: PMC7071054 DOI: 10.3390/molecules25040873] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2020] [Revised: 02/13/2020] [Accepted: 02/14/2020] [Indexed: 11/30/2022] Open
Abstract
Proteins are among the most important molecules on Earth. Their structure and aggregation behavior are key to their functionality in living organisms and in protein-rich products. Innovations, such as increased computer size and power, together with novel simulation tools have improved our understanding of protein structure-function relationships. This review focuses on various proteins present in plants and modeling tools that can be applied to better understand protein structures and their relationship to functionality, with particular emphasis on plant storage proteins. Modeling of plant proteins is increasing, but less than 9% of deposits in the Research Collaboratory for Structural Bioinformatics Protein Data Bank come from plant proteins. Although, similar tools are applied as in other proteins, modeling of plant proteins is lagging behind and innovative methods are rarely used. Molecular dynamics and molecular docking are commonly used to evaluate differences in forms or mutants, and the impact on functionality. Modeling tools have also been used to describe the photosynthetic machinery and its electron transfer reactions. Storage proteins, especially in large and intrinsically disordered prolamins and glutelins, have been significantly less well-described using modeling. These proteins aggregate during processing and form large polymers that correlate with functionality. The resulting structure-function relationships are important for processed storage proteins, so modeling and simulation studies, using up-to-date models, algorithms, and computer tools are essential for obtaining a better understanding of these relationships.
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Affiliation(s)
- Faiza Rasheed
- Department of Plant Breeding, The Swedish University of Agricultural Sciences, Box 101, SE-230 53 Alnarp, Sweden; (F.R.); (J.M.)
- School of Chemical Science and Engineering, Fibre and Polymer Technology, KTH Royal Institute of Technology, SE–100 44 Stockholm, Sweden;
| | - Joel Markgren
- Department of Plant Breeding, The Swedish University of Agricultural Sciences, Box 101, SE-230 53 Alnarp, Sweden; (F.R.); (J.M.)
| | - Mikael Hedenqvist
- School of Chemical Science and Engineering, Fibre and Polymer Technology, KTH Royal Institute of Technology, SE–100 44 Stockholm, Sweden;
| | - Eva Johansson
- Department of Plant Breeding, The Swedish University of Agricultural Sciences, Box 101, SE-230 53 Alnarp, Sweden; (F.R.); (J.M.)
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Cui T, Wu T, Liu R, Sui W, Wang S, Zhang M. Effect of Degree of Konjac Glucomannan Enzymatic Hydrolysis on the Physicochemical Characteristic of Gluten and Dough. ACS OMEGA 2019; 4:9654-9663. [PMID: 31460056 PMCID: PMC6647942 DOI: 10.1021/acsomega.9b00061] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/08/2019] [Accepted: 03/26/2019] [Indexed: 06/10/2023]
Abstract
Influences of different enzymatic hydrolysis degrees of konjac glucomannan (KGM) with various addition proportions on the structural characteristic of gluten protein and dough properties were evaluated. Results revealed that addition of KGM decreases the free sulfhydryl and freezable water content of dough, and KGM with different enzymatic hydrolysis degrees had more beneficial effects on strengthening the gluten structure by the raised molecular weight of gluten proteins and the increased disulfide bonds and β-sheet content, especially KGM with 15 min enzymatic hydrolysis treatment (KGM II). Besides, microstructure observation and thermal analysis results illustrated that addition of KGM promotes gluten cross-linking and improves the thermal stability of the gluten network structure. Dough possessed better elasticity, as well as tensile and texture properties with the addition of KGM than the control sample. And the KGM with 15 min enzymatic hydrolysis showed the most positive effect on dough quality than others, and 2.0% addition proportion is the most acceptable.
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Affiliation(s)
- Tingting Cui
- State Key Laboratory
of Food Nutrition and Safety, Tianjin University
of Science & Technology, Tianjin 300457, China
| | - Tao Wu
- State Key Laboratory
of Food Nutrition and Safety, Tianjin University
of Science & Technology, Tianjin 300457, China
- Engineering Research Center of Food Biotechnology, Ministry
of Education, Tianjin 300457, China
| | - Rui Liu
- State Key Laboratory
of Food Nutrition and Safety, Tianjin University
of Science & Technology, Tianjin 300457, China
- Engineering Research Center of Food Biotechnology, Ministry
of Education, Tianjin 300457, China
- Tianjin Food Safety
& Low Carbon Manufacturing Collaborative Innovation Center, Tianjin 300457, China
| | - Wenjie Sui
- State Key Laboratory
of Food Nutrition and Safety, Tianjin University
of Science & Technology, Tianjin 300457, China
| | - Shuai Wang
- State Key Laboratory
of Food Nutrition and Safety, Tianjin University
of Science & Technology, Tianjin 300457, China
| | - Min Zhang
- State Key Laboratory
of Food Nutrition and Safety, Tianjin University
of Science & Technology, Tianjin 300457, China
- Engineering Research Center of Food Biotechnology, Ministry
of Education, Tianjin 300457, China
- Tianjin Food Safety
& Low Carbon Manufacturing Collaborative Innovation Center, Tianjin 300457, China
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Muneer F, Johansson E, Hedenqvist MS, Plivelic TS, Kuktaite R. Impact of pH Modification on Protein Polymerization and Structure⁻Function Relationships in Potato Protein and Wheat Gluten Composites. Int J Mol Sci 2018; 20:ijms20010058. [PMID: 30586846 PMCID: PMC6337652 DOI: 10.3390/ijms20010058] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2018] [Revised: 12/17/2018] [Accepted: 12/20/2018] [Indexed: 11/16/2022] Open
Abstract
Wheat gluten (WG) and potato protein (PP) were modified to a basic pH by NaOH to impact macromolecular and structural properties. Films were processed by compression molding (at 130 and 150 °C) of WG, PP, their chemically modified versions (MWG, MPP) and of their blends in different ratios to study the impact of chemical modification on structure, processing and tensile properties. The modification changed the molecular and secondary structure of both protein powders, through unfolding and re-polymerization, resulting in less cross-linked proteins. The β-sheet formation due to NaOH modification increased for WG and decreased for PP. Processing resulted in cross-linking of the proteins, shown by a decrease in extractability; to a higher degree for WG than for PP, despite higher β-sheet content in PP. Compression molding of MPP resulted in an increase in protein cross-linking and improved maximum stress and extensibility as compared to PP at 130 °C. The highest degree of cross-linking with improved maximum stress and extensibility was found for WG/MPP blends compared to WG/PP and MWG/MPP at 130 °C. To conclude, chemical modification of PP changed the protein structures produced under harsh industrial conditions and made the protein more reactive and attractive for use in bio-based materials processing, no such positive gains were seen for WG.
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Affiliation(s)
- Faraz Muneer
- Department of Plant Breeding, Swedish University of Agricultural Sciences, Box 101, SE-23053 Alnarp, Sweden.
| | - Eva Johansson
- Department of Plant Breeding, Swedish University of Agricultural Sciences, Box 101, SE-23053 Alnarp, Sweden.
| | - Mikael S Hedenqvist
- KTH Royal Institute of Technology, School of Engineering Sciences in Chemistry, Biotechnology and Health, Fibre and Polymer Technology, SE-10044 Stockholm, Sweden.
| | - Tomás S Plivelic
- MAX-IV Laboratory, Lund University, Box 118, SE-22100 Lund, Sweden.
| | - Ramune Kuktaite
- Department of Plant Breeding, Swedish University of Agricultural Sciences, Box 101, SE-23053 Alnarp, Sweden.
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