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Singh SK, Singhal S, Jaiswal P, Basu U, Sahi AN, Singh AM. Physico-Chemical and Rheological Trait-Based Identification of Indian Wheat Varieties Suitable for Different End-Uses. Foods 2024; 13:1125. [PMID: 38611429 PMCID: PMC11011969 DOI: 10.3390/foods13071125] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2024] [Revised: 03/13/2024] [Accepted: 03/26/2024] [Indexed: 04/14/2024] Open
Abstract
India has increased its wheat production phenomenally in the last two decades and it now has a buffer stock of 9.7 million tonnes. However, despite the release of several wheat cultivars, the end-use quality traits of Indian wheat varieties have not been explored in-depth to determine the increasing demand of the domestic processing industry as well as export. In this study, 55 wheat genotypes including 47 released varieties, and 8 genetic stocks were grown along with 10 Australian varieties grown during cropping seasons: 2019-2020 and 2020-2021 and diversity in different physiochemical and rheological traits was evaluated. They showed considerable diversity in all the quality traits studied. However, very few genotypes could be found suitable for any one end-use. Five genotypes were found to possess four to five traits for superior bread-making quality. Two varieties and three advanced breeding lines had up to four good chapati quality traits. None of the released varieties investigated had suitable traits for biscuit making; however, two breeding lines possessed requisite quality traits suitable for biscuit making. It is, therefore, concluded that systematic breeding efforts are required to develop genotypes that bring together the most important quality traits in a single genotype to be suitable for domestic industry as well as for export.
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Affiliation(s)
- Sumit Kumar Singh
- Grain Quality Laboratory, Division of Genetics, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India; (S.K.S.); (S.S.)
- Amity Institute of Biotechnology, Amity University, Noida 201313, India; (P.J.); (A.N.S.)
| | - Shaily Singhal
- Grain Quality Laboratory, Division of Genetics, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India; (S.K.S.); (S.S.)
| | - Praful Jaiswal
- Amity Institute of Biotechnology, Amity University, Noida 201313, India; (P.J.); (A.N.S.)
| | - Umer Basu
- College of Plant Protection, Northwest A & F University, Yangling 712100, China;
- Key Laboratory of Integrated Pest Management on Crops in Northwestern Loess Plateau, Ministry of Agriculture and Rural Affairs, Yangling 712100, China
- Key Laboratory of Plant Protection Resources & Pest Management, Ministry of Education, Yangling 712100, China
| | - Anant Narayan Sahi
- Amity Institute of Biotechnology, Amity University, Noida 201313, India; (P.J.); (A.N.S.)
| | - Anju Mahendru Singh
- Grain Quality Laboratory, Division of Genetics, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India; (S.K.S.); (S.S.)
- Division of Germplasm Conservation, ICAR-National Bureau of Plant Genetic Resources, New Delhi 110012, India
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2
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Khalid A, Hameed A, Tahir MF. Wheat quality: A review on chemical composition, nutritional attributes, grain anatomy, types, classification, and function of seed storage proteins in bread making quality. Front Nutr 2023; 10:1053196. [PMID: 36908903 PMCID: PMC9998918 DOI: 10.3389/fnut.2023.1053196] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2022] [Accepted: 01/26/2023] [Indexed: 03/14/2023] Open
Abstract
Wheat (Triticum aestivum L.) belonging to one of the most diverse and substantial families, Poaceae, is the principal cereal crop for the majority of the world's population. This cereal is polyploidy in nature and domestically grown worldwide. Wheat is the source of approximately half of the food calories consumed worldwide and is rich in proteins (gluten), minerals (Cu, Mg, Zn, P, and Fe), vitamins (B-group and E), riboflavin, niacin, thiamine, and dietary fiber. Wheat seed-storage proteins represent an important source of food and energy and play a major role in the determination of bread-making quality. The two groups of wheat grain proteins, i.e., gliadins and glutenins, have been widely studied using SDS-PAGE and other techniques. Sustainable production with little input of chemicals along with high nutritional quality for its precise ultimate uses in the human diet are major focus areas for wheat improvement. An expansion in the hereditary base of wheat varieties must be considered in the wheat breeding program. It may be accomplished in several ways, such as the use of plant genetic resources, comprising wild relatives and landraces, germplasm-assisted breeding through advanced genomic tools, and the application of modern methods, such as genome editing. In this review, we critically focus on phytochemical composition, reproduction growth, types, quality, seed storage protein, and recent challenges in wheat breeding and discuss possible ways forward to combat those issues.
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Affiliation(s)
- Anam Khalid
- Department of Biochemistry, University of Jhang, Jhang, Pakistan
| | - Amjad Hameed
- Nuclear Institute for Agriculture and Biology (NIAB), Faisalabad, Pakistan
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3
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Classification, Processing Procedures, and Market Demand of Chinese Biscuits and the Breeding of Special Wheat for Biscuit Making. J FOOD QUALITY 2022. [DOI: 10.1155/2022/6679776] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
With the improvement of living standards, consumers’ demand for wheat food is gradually diversified. Biscuit, as a kind of convenience food, becomes a consumer’s leisure snack due to its characteristics such as low processing cost, easy-to-carry and convenient-to-eat traits, long shelf life, diverse varieties, and rich tastes, which have attracted more and more people. Biscuits are composed of four main ingredients, which are flour, fat/oil, sugar, and water, whereas several secondary ingredients also are important sources of high molecular carbohydrates, plant proteins, vitamins, and minerals for human beings. In this study, we systematically summarized the related research of biscuits, including the main types of China’s biscuits, the market demands, and statistics of wheat planting, production, and import in recent ten years, as well as the research of soft wheat breeding for biscuit. The flour consumption of biscuit industry has been maintained at more than 4 million tons, accounting for more than 30% of the flour consumption in food industry. The planting area of wheat in China has stabilized around 22.8 million hectares in 2010–2020, while the yield of wheat has increased 18.0% (20.86 million t) due to the increase of yield per unit of wheat. China’s total annual pastry import bill increased 5 times and the gap between import and export bill of pastry has been increased more than 7 times from 2010 to 2020, suggesting the strong demand of the national pastry market. This research also provides a direction for the future breeding of special soft wheat for biscuits in China.
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4
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Sharma S, Katyal M, Singh N, Singh AM, Ahlawat AK. Comparison of effect of using hard and soft wheat on the high molecular weight-glutenin subunits profile and the quality of produced cookie. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:2545-2561. [PMID: 35734116 PMCID: PMC9206996 DOI: 10.1007/s13197-021-05272-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/06/2021] [Accepted: 09/13/2021] [Indexed: 06/15/2023]
Abstract
UNLABELLED Twelve wheat genotypes with variable grain hardness were evaluated for grain, flour, pasting, dough rheological properties, high molecular weight glutenin subunits (HMW-GS) and their relationship with cookie quality characteristics. The degree of hardness played an important role in the expression of characters under study. Genotypes with higher grain hardness index (GHI) showed higher dough development time and dough stability. GHI and solvent retention capacity were positively related to each other and negatively to spread factor. GluD1 locus of majority of hard wheat genotypes showed 5 + 10 subunit while soft wheat (SW) genotypes with 2 + 12 subunit related to gluten quality and dough properties. Overall, variation in subunits at GluD1 locus led to greater variation amongst studied genotypes followed by GluB1 and GluA1. Subunits Null at GluA1, 20, 7 + 8 and 7 + 9 at GluB1, and 2 + 12 and 5 + 10 at GluD1 showed a profound effect on flour, dough and cookie quality. Distribution of different HMW-GS, gluten characteristics and GHI, thus emerged as major parameters for selection of wheat genotypes for development of cookies. SW (QBP 13-11) with the lowest GHI and HMW-GS profile (2*, 7 and 2 + 12 subunit) showed the highest cookie SF and the lowest BS, thereby, turning out to be the best suitable genotype for producing cookies. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13197-021-05272-5.
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Affiliation(s)
- Sakshi Sharma
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India
- Present Address: Grain Science and Technology Division, Defence Food Research Laboratory- DRDO, Mysuru, Karnataka 570011 India
| | - Mehak Katyal
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India
| | - Narpinder Singh
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India
| | - Anju Mahendru Singh
- Division of Genetics, Indian Agricultural Research Institute, New Delhi, 110012 India
| | - Arvind Kumar Ahlawat
- Division of Genetics, Indian Agricultural Research Institute, New Delhi, 110012 India
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5
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Kaur R, Khullar P, Gupta A, Bakshi MS. In-situ synthesis of gold nanoparticles as an indicator of unfolding and solid–liquid interfacial adsorption of proteins. APPLIED NANOSCIENCE 2022. [DOI: 10.1007/s13204-022-02505-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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6
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Awasthi T, Singh N, Virdi AS, Singh AM, Ahlawat AK. Effect of solvents and supercritical‐CO
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extraction of lipids on physico‐chemical, functional, pasting and rheological properties of hard, medium hard and soft wheat varieties. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15813] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Tamanna Awasthi
- Department of Food Science and Technology Guru Nanak Dev University Amritsar Punjab 143005 India
| | - Narpinder Singh
- Department of Food Science and Technology Guru Nanak Dev University Amritsar Punjab 143005 India
| | - Amardeep S. Virdi
- Department of Food Science Technology and Processing Amity University Mohalir Punjab 140307 India
| | - Anju M. Singh
- Division of Genetics Indian Agricultural Research Inst New Delhi 110012 India
| | - Arvind K. Ahlawat
- Division of Genetics Indian Agricultural Research Inst New Delhi 110012 India
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7
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Ni D, Yang F, Lin L, Sun C, Ye X, Wang L, Kong X. Interrelating Grain Hardness Index of Wheat with Physicochemical and Structural Properties of Starch Extracted Therefrom. Foods 2022; 11:foods11081087. [PMID: 35454674 PMCID: PMC9025240 DOI: 10.3390/foods11081087] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Revised: 04/04/2022] [Accepted: 04/08/2022] [Indexed: 02/05/2023] Open
Abstract
To investigate the physicochemical, structural, and rheological characteristics of starch from wheat cultivars varying in grain hardness index employed in making jiuqu and to interrelate grain hardness index with physicochemical and structural properties of starch. Starch extracted therefrom was investigated for structural and physicochemical properties. Starch granules showed relatively wide granule size distribution; large size granules showed lenticular shapes while medium and small size granules exhibited spherical or irregular shapes. Starch from wheat with a lower grain hardness index exhibited a relatively higher degree of crystallinity. Chain-length profiles of amylopectin showed distinct differences; among the fractions of fa, fb1, fb2, and fb3 representing the weight-based chain-length proportions in amylopectin, the fa fractions ranged from 19.7% to 21.6%, the fb1 fractions ranged from 44.4% to 45.6%, the fb2 fractions ranged from 16.2% to 17.0%, and the fb3 fractions ranged from 16.1% to 18.8%, respectively. To, Tp, Tc, and ∆H of starch ranged from 57.8 to 59.7 °C, 61.9 to 64.2 °C, 67.4 to 69.8 °C, and 11.9 to 12.7 J/g, respectively. Peak viscosity, hot pasting viscosity, cool pasting viscosity, breakdown, and setback of starch ranged from 127 to 221 RVU, 77 to 106 RVU, 217 to 324 RVU, 44 to 116 RVU, and 137 to 218 RVU, respectively. Both G’ and G” increased in the frequency range of 0.628 to 125.6 rad/s; the wheat starch gels were more solid-like during the whole range of frequency sweep.
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Affiliation(s)
- Derang Ni
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (D.N.); (X.Y.)
- Kweichow Moutai Corporation Limited, Renhuai 564501, China; (F.Y.); (L.L.)
| | - Fan Yang
- Kweichow Moutai Corporation Limited, Renhuai 564501, China; (F.Y.); (L.L.)
| | - Lin Lin
- Kweichow Moutai Corporation Limited, Renhuai 564501, China; (F.Y.); (L.L.)
| | - Chongde Sun
- College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China;
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (D.N.); (X.Y.)
| | - Li Wang
- Kweichow Moutai Group, Renhuai 564501, China
- Correspondence: (L.W.); (X.K.)
| | - Xiangli Kong
- College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China;
- Correspondence: (L.W.); (X.K.)
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8
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Nikolić V, Simić M, Kandić V, Dodevska M, Titan P, Dodig D, Žilić S. Pasting properties and the baking functionality of whole‐grain wheat flour with different amylose and dietary fibers content. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15805] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Valentina Nikolić
- Department of Food Technology and Biochemistry Maize Research Institute Belgrade Serbia
| | - Marijana Simić
- Department of Food Technology and Biochemistry Maize Research Institute Belgrade Serbia
| | - Vesna Kandić
- Department of Plant Breeding Maize Research Institute Belgrade Serbia
| | - Margarita Dodevska
- Institute of Public Health of Serbia “Dr. Milan Jovanović Batut”, Centre for Hygiene and Human Ecology Belgrade Serbia
| | - Primož Titan
- Research Genetics and Agrochemistry Ltd Murska Sobota Slovenia
| | - Dejan Dodig
- Department of Plant Breeding Maize Research Institute Belgrade Serbia
| | - Slađana Žilić
- Department of Food Technology and Biochemistry Maize Research Institute Belgrade Serbia
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9
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Whole-flours from hard and soft wheat genotypes: study of the ability of prediction test to estimate whole flour end-use. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:1462-1469. [PMID: 33746274 DOI: 10.1007/s13197-020-04658-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/10/2020] [Accepted: 07/15/2020] [Indexed: 10/23/2022]
Abstract
The aims of this work were to assess the influence of the physicochemical composition of whole flour from soft and hard wheat genotypes on cookie and bread properties, as well as the ability of the prediction tests to estimate the whole meal flour end-use. Flours from hard and soft wheat genotypes proved to have different chemical composition and particle size distribution. Flours from hard wheat had lower particle average size and dietary fiber content, and higher lipid and wet gluten contents than flours from soft wheat. Particle size distribution, water absorption capacity and chemical composition of whole flours strongly influenced bread and cookie making performance. Considering prediction tests, flours from different wheat types were successfully discriminated using SDS-SI, SRC lac, and GI. However, rather weak correlations were found between the prediction test and the cookie and bread quality parameters. The prediction test, standardized for refined flours, showed a poor performance when whole flours were used. Nevertheless, grain texture and whole flour physicochemical properties did affect bread and cookie quality parameters, thus classical prediction tests should be modified in order to estimate the end-use performance of whole flours. Moreover, a standardization of the milling process should be considered.
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10
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Li S, Luo J, Zhou X, Li X, Wang F, Liu Y. Identification of characteristic proteins of wheat varieties used to commercially produce dried noodles by electrophoresis and proteomics analysis. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103685] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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11
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Jiang Z, Liu Q, Zhou X, Li X, Wang F, Liu Y. Identification of characteristic starch properties of wheat varieties used to commercially produce dried noodles. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14723] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Zongyuan Jiang
- School of Chemistry and Food Engineering Changsha University of Science & Technology Changsha410114 Hunan Province China
| | - Qingjing Liu
- School of Chemistry and Food Engineering Changsha University of Science & Technology Changsha410114 Hunan Province China
| | - Xiaoling Zhou
- Hunan Kemen Noodle Manufacturing Co., Ltd Changsha410114 Hunan Province China
| | - Xianghong Li
- School of Chemistry and Food Engineering Changsha University of Science & Technology Changsha410114 Hunan Province China
| | - Faxiang Wang
- School of Chemistry and Food Engineering Changsha University of Science & Technology Changsha410114 Hunan Province China
| | - Yongle Liu
- School of Chemistry and Food Engineering Changsha University of Science & Technology Changsha410114 Hunan Province China
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12
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Singh N, Virdi AS, Katyal M, Kaur A, Kaur D, Ahlawat AK, Singh AM, Kumar Sharma R. Evaluation of heat stress through delayed sowing on physicochemical and functional characteristics of grains, whole meals and flours of India wheat. Food Chem 2020; 344:128725. [PMID: 33279352 DOI: 10.1016/j.foodchem.2020.128725] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2020] [Revised: 11/18/2020] [Accepted: 11/21/2020] [Indexed: 11/29/2022]
Abstract
The physicochemical and functional characteristics of grain, meal and flour of timely sown wheat (TSW) and delayed sown wheat (DSW) were compared to see the effects of heat stress (HS). TSW and DSW of different lines were sown as per the approved timings. DSW experienced higher temperature during flowering and had shorter vegetative and maturation period than TSW. Pasting and dough rheological properties were measured using Rapid Visco-Analyser and Farinograph, respectively, while gliadins and glutenins profiling was done by SDS-PAGE. Delayed sowing decreased grain yield and diameter while increased protein and all categories of gliadins and high molecular weight glutenins. DSW showed higher peak viscosity, breakdown-viscosity and dough stability and lower setback viscosity, damaged starch, arabinoxylans and water absorption than TSW. HS in DSW appeared to lower starch synthesis causing proportionate increase in grain hardness and proteins content leading to changes in milling and rheological characteristics.
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Affiliation(s)
- Narpinder Singh
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, India.
| | - Amardeep Singh Virdi
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, India
| | - Mehak Katyal
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, India
| | - Amritpal Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, India
| | - Deepinder Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, India
| | - Arvind Kumar Ahlawat
- Division of Genetics, Indian Agricultural Research Institute, New Delhi 110012, India
| | - Anju Mahendru Singh
- Division of Genetics, Indian Agricultural Research Institute, New Delhi 110012, India
| | - Ram Kumar Sharma
- Division of Genetics, Indian Agricultural Research Institute, New Delhi 110012, India
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13
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Wang Y, Zhang Q, Jiang S, Xu F. Effect of wheat flour particle size on the quality of fresh white salted noodles. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14972] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Yuan‐Hui Wang
- College of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Qiong‐Qiong Zhang
- College of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Shuai‐Hua Jiang
- College of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Fei Xu
- College of Food Science and Technology Henan University of Technology Zhengzhou China
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14
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Effect of ultraviolet irradiation on wheat (Triticum aestivum) flour: Study on protein modification and changes in quality attributes. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103094] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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15
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Dai S, Xu D, Yan Y, Wen Z, Zhang J, Chen H, Lu Z, Li H, Cong H, Wei Y, Zheng Y, Yan Z. Characterization of high- and low-molecular-weight glutenin subunits from Chinese Xinjiang wheat landraces and historical varieties. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:3823-3835. [PMID: 32904055 PMCID: PMC7447723 DOI: 10.1007/s13197-020-04414-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/10/2019] [Accepted: 04/03/2020] [Indexed: 10/24/2022]
Abstract
Landraces and historical varieties are necessary germplasms for genetic improvement of modern cereals. Allelic variations at the Glu-1 and Glu-3 loci in 300 common wheat landraces and 43 historical varieties from Xinjiang, China, were evaluated by Sodium-dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and allele-specific molecular markers. Among the materials investigated, three, nine, and seven alleles were identified from the Glu-A1, Glu-B1, and Glu-D1 loci, respectively, and a total of 26 high-molecular-weight glutenin subunit (HMW-GS) combinations were found, of which 18 combinations were identified in landraces and historical varieties. Allelic frequency of HMW-GS combinations null, 7 + 8, 2 + 12 was found to be the highest in both the landraces (63.3%) and historical varieties (39.5%). Besides, some distinctive HMW-GS alleles, such as the novel Glu-B1 allele 6.1* + 8.1* and Glu-D1 alleles 2.6 + 12, 2.1 + 10.1, and 5** + 10 were observed in Xinjiang wheat landraces. Among the Glu-A3 and Glu-B3 loci of landraces and historical varieties, a total of eight and nine alleles were found, respectively. At each locus, two novel alleles were identified. A total of 33 low-molecular-weight glutenin subunit (LMW-GS) combinations of Glu-A3 and Glu-B3 were identified, with 31 and 14 combinations occurring in landraces and historical varieties, respectively, but only 10 combinations shared by both of them. As Glu-D1, Glu-A3, and Glu-B3 have highest contribution to the end-use quality and processing properties as compared to Glu-A1, Glu-B1, and Glu-D3 locus, the novel or distinctive HMW-GS and LMW-GS alleles in these loci could potentially be utilized for the improvement in the quality of modern wheat.
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Affiliation(s)
- Shoufen Dai
- Triticeae Research Institute, Sichuan Agricultural University, Wenjiang, Chengdu, 611130 Sichuan People’s Republic of China
| | - Dongyang Xu
- Triticeae Research Institute, Sichuan Agricultural University, Wenjiang, Chengdu, 611130 Sichuan People’s Republic of China
| | - Yongliang Yan
- Research Institute of Crop Germplasm Resource, Xinjiang Academy of Agricultural Science, Urumqi, 830091 Xinjiang-Uygur Autonomous District People’s Republic of China
| | - Zhaojin Wen
- Triticeae Research Institute, Sichuan Agricultural University, Wenjiang, Chengdu, 611130 Sichuan People’s Republic of China
| | - Jinbo Zhang
- Research Institute of Crop Germplasm Resource, Xinjiang Academy of Agricultural Science, Urumqi, 830091 Xinjiang-Uygur Autonomous District People’s Republic of China
| | - Haixia Chen
- Triticeae Research Institute, Sichuan Agricultural University, Wenjiang, Chengdu, 611130 Sichuan People’s Republic of China
| | - Zifeng Lu
- Research Institute of Crop Germplasm Resource, Xinjiang Academy of Agricultural Science, Urumqi, 830091 Xinjiang-Uygur Autonomous District People’s Republic of China
| | - Haoyuan Li
- Triticeae Research Institute, Sichuan Agricultural University, Wenjiang, Chengdu, 611130 Sichuan People’s Republic of China
| | - Hua Cong
- Research Institute of Crop Germplasm Resource, Xinjiang Academy of Agricultural Science, Urumqi, 830091 Xinjiang-Uygur Autonomous District People’s Republic of China
| | - Yuming Wei
- Triticeae Research Institute, Sichuan Agricultural University, Wenjiang, Chengdu, 611130 Sichuan People’s Republic of China
| | - Youliang Zheng
- Triticeae Research Institute, Sichuan Agricultural University, Wenjiang, Chengdu, 611130 Sichuan People’s Republic of China
| | - Zehong Yan
- Triticeae Research Institute, Sichuan Agricultural University, Wenjiang, Chengdu, 611130 Sichuan People’s Republic of China
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16
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Yue Q, Li M, Liu C, Li L, Zheng X, Bian K. Comparison of uniaxial/biaxial extensional rheological properties of mixed dough with traditional rheological test results: relationship with the quality of steamed bread. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14528] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Qinghua Yue
- College of Grain and Food Henan University of Technology Zhengzhou 450000 China
| | - Mingfei Li
- College of Grain and Food Henan University of Technology Zhengzhou 450000 China
| | - Chong Liu
- College of Grain and Food Henan University of Technology Zhengzhou 450000 China
| | - Limin Li
- College of Grain and Food Henan University of Technology Zhengzhou 450000 China
| | - Xueling Zheng
- College of Grain and Food Henan University of Technology Zhengzhou 450000 China
| | - Ke Bian
- College of Grain and Food Henan University of Technology Zhengzhou 450000 China
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17
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Katyal M, Singh N, Virdi AS, Kaur A, Ahlawat AK, Singh AM, Bajaj R. Comparative analysis of native and defatted flour from hard, extraordinarily soft, and medium-hard wheat varieties for protein solvation, pasting, mixing, and dough rheological behavior. J Food Sci 2019; 85:65-76. [PMID: 31869859 DOI: 10.1111/1750-3841.14944] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2019] [Revised: 10/02/2019] [Accepted: 10/14/2019] [Indexed: 11/28/2022]
Abstract
The effect of lipids extraction on protein salvation, pasting, and dough rheological behavior of flours dough from hard wheat (HW), extraordinarily soft wheat (Ex-SW), and medium-hard wheat (MHW) flour was analyzed. The varieties selected had wide variation in grain hardness index (17 to 95). Ex-SW revealed lower tryptophan fluorescent emission and water absorption (WA) than MHW and HW varieties. The change in pasting parameters on defatting was the highest for Ex-SW varieties. Native flour (NF) of HW varieties showed high protein content, pasting and dough strength, and fluorescence intensity in comparison to Ex-SW varieties, while on defatting this was reversed. Protein pattern of defatted flour and NF did not differ significantly. Defatting of flours increased WA and decreased dough stability (DS). The decrease in DS on defatting was more for Ex-SW varieties than others. DS for HW and MHW varieties reduced upon defatting. Defatting significantly increased all mixographic and rheological properties except peak time. Overall, results showed that defatting of flour improved paste and dough strength. PRACTICAL APPLICATION: Higher gluten strength of defatted wheat flour of varied grain hardness has wide applications. Most of the Indian bread wheat varieties possess GluD1 high-molecular-weight glutenin subunit (HMW-GS) allelic composition of (2 + 12), which is not suitable for bread making due to weak gluten strength. Defatting of flours improved the gluten strength of strong and weak flour dough of different wheat varieties irrespective of GluD1 allelic composition for HMW-GS. Defatted flour may be used to improve the baking and cooking performance of dough made from weak wheat. These findings are highly suitable for wheat milling and baked product manufacturing industries.
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Affiliation(s)
- Mehak Katyal
- Dept. of Food Science and Technology, Guru Nanak Dev Univ., Amritsar, 143005, India.,Dept. of Food Science and Technology, MMICM & BM (HM), Maharishi Markandeshwar (Deemed to be Univ.) Mullana, Ambala, Haryana, 133203, India
| | - Narpinder Singh
- Div. of Genetics, Indian Agricultural Research Inst., New Delhi, 110012, India
| | | | - Amritpal Kaur
- Div. of Genetics, Indian Agricultural Research Inst., New Delhi, 110012, India
| | | | - Anju Mahendru Singh
- Div. of Genetics, Indian Agricultural Research Inst., New Delhi, 110012, India
| | - Ritika Bajaj
- Div. of Genetics, Indian Agricultural Research Inst., New Delhi, 110012, India
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18
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Mandial D, Khullar P, Gupta V, Kumar H, Singh N, Ahluwalia GK, Bakshi MS. Role of Gluten in Surface Chemistry: Nanometallic Bioconjugation of Hard, Medium, and Soft Wheat Protein. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:7886-7897. [PMID: 31283218 DOI: 10.1021/acs.jafc.9b01015] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Hard, medium, and soft wheat proteins, based on gluten content, were studied for their important roles in nanometallic surface chemistry. In situ synthesis of Au nanoparticles (NPs) was followed to determine the surface adsorption behavior of wheat protein based on the gluten contents. A greater amount of gluten contents facilitated the nucleation to produce Au NPs. X-ray photoelectron spectroscopy (XPS) surface analysis clearly showed the surface adsorption of protein on nanometallic surfaces which was almost equally prevalent for the hard, medium, and soft wheat proteins. Wheat protein conjugated NPs were highly susceptible to phase transfer from aqueous to organic phase that was entirely related to the amount of gluten contents. The presence of higher gluten content in hard wheat protein readily enabled the hard wheat protein conjugated NPs to move across the aqueous-organic interface followed by medium and soft wheat protein conjugated NPs. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS page) analysis allowed us to determine molar masses of nanometallic surface adsorbed protein fractions. Only two protein fractions of high molar masses (74 and 85 kDa) from SDS solubilized hard, medium, and soft wheat proteins preferred to adsorb on nanometallic surfaces out of more than 15 protein fractions of pure wheat protein. This made the surface adsorption of wheat protein highly selective and closely related to gluten content. Cetyltrimethylammonium bromide (CTAB) solubilized wheat protein conjugated NPs demonstrated their strong antimicrobial activities against both Gram negative and Gram positive bacteria making them suitable for their applications in food industry.
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Affiliation(s)
- Divya Mandial
- Department of Chemistry , B.B.K. D.A.V. College for Women , Amritsar 143005 , Punjab , India
| | - Poonam Khullar
- Department of Chemistry , B.B.K. D.A.V. College for Women , Amritsar 143005 , Punjab , India
| | - Vikas Gupta
- Department of Biotechnology , DAV College , Amritsar 143005 , Punjab , India
| | - Harsh Kumar
- Department of Chemistry , Dr. B. R. Ambedkar National Institute of Technology , Jalandhar 144011 , Punjab , India
| | - Narpinder Singh
- Department of Food Science and Technology , Guru Nanak Dev University , Amritsar 143005 , Punjab , India
| | - Gurinder Kaur Ahluwalia
- Nanotechnology Research Laboratory , College of North Atlantic , Labrador City , NL A2V 2K7 , Canada
| | - Mandeep Singh Bakshi
- Department of Chemistry, Natural and Applied Sciences , University of Wisconsin - Green Bay , 2420 Nicolet Drive , Green Bay , Wisconsin 54311-7001 , United States
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19
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Alkandari D, Sarfraz H, Sidhu JS. Amla fruit powder addition influences objective color and instrumental texture of pan bread. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:2750-2757. [PMID: 31168156 DOI: 10.1007/s13197-019-03766-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/27/2019] [Accepted: 04/02/2019] [Indexed: 01/26/2023]
Abstract
The effect of sun-dried (SD), oven-dried (OD) and freeze-dried (FD) amla fruit powders on the mixing characteristic, objective color (ICI tristimulus L* a* b* values) and instrumental texture was investigated. The addition of differently dried amla powders did not affect the mixograms significantly. The color characteristics were affected by both the levels of addition as well as by the type of powder (SD, OD and FD) incorporated into the pan bread. The L*, a*, b* values were not significantly different for the crusts of all types of the breads at varying levels. However, incorporation of SD, OD and FD powder lowered L*and b* values significantly for the crumb, making it look lesser white but browner in color. The specific loaf volume of bread made with SD and OD amla fruit powders at lower levels of addition gave compression force values and specific loaf volumes very close to the bread made with 20 ppm of potassium bromate. But higher amounts (1-3%) of amla fruit powder resulted in harder bread texture, lower specific loaf volume and also a coarser crumb grain. Therefore, amla fruit being rich in ascorbic acid seems a good choice an alternative natural dough improver in place of potassium bromate which has been regarded as a potential carcinogen and now banned in many countries of the world.
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Affiliation(s)
- Dina Alkandari
- Department of Food Science & Nutrition, College of Life Sciences, Kuwait University, P.O. Box 5969, Safat, 13060 Adaliya, Kuwait
| | - Humaira Sarfraz
- Department of Food Science & Nutrition, College of Life Sciences, Kuwait University, P.O. Box 5969, Safat, 13060 Adaliya, Kuwait
| | - Jiwan S Sidhu
- Department of Food Science & Nutrition, College of Life Sciences, Kuwait University, P.O. Box 5969, Safat, 13060 Adaliya, Kuwait
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20
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Evaluation of pasting and dough rheological properties of composite flours made from flour varied in gluten strength. Journal of Food Science and Technology 2019; 56:2700-2711. [PMID: 31168152 DOI: 10.1007/s13197-019-03759-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/20/2019] [Accepted: 03/27/2019] [Indexed: 10/27/2022]
Abstract
Flours from various wheat varieties varied in gluten strength were blended in varying proportions and evaluated for pasting and dough rheological properties. The different blends of strong: very weak/weak/medium flour (100:0, 75:25, 50:50, 25:75 and 0:100) (w/w) were prepared. Two strong and three weak wheat varieties were selected for this study on the basis of Farinograph dough stability (DS). Strong wheat (HUW468 and HP1761), medium weak (HUW234), weak (HD2894) and very weak (WH1021) wheat variety had DS of 11.4-13.5 min, 9.9 min, 6.2 min, and 2.8 min, respectively. Protein content of the flour decreased with increase in proportion of weak wheat flours in the blends. The lowest values of protein content, paste viscosities and mixographic parameters were observed for blend of strong and very weak wheat flour (25:75). The blending of strong wheat flour with weaker wheat flour decreased the protein content and mixographic properties. The regression equations for blending of weak wheat with strong wheat flour had the highest regression coefficient for paste viscosities (Peak, final, breakdown and setback) and pasting temperature indicated that the greatest change in these properties with increase in blending level of weak wheat. The blending of weak wheat with strong wheat flour had the highest regression coefficient indicating the greatest change in MPT as the blending level was increased. The blending of very weak, weak and medium wheat flour with strong wheat flour showed significant effect on G' and G″. The flours with variable dough rheological properties suitable for different products can be produced by blending strong and weak wheat flour.
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21
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Singh N, Gujral HS, Katyal M, Sharma B. Relationship of Mixolab characteristics with protein, pasting, dynamic and empirical rheological characteristics of flours from Indian wheat varieties with diverse grain hardness. Journal of Food Science and Technology 2019; 56:2679-2686. [PMID: 31168150 DOI: 10.1007/s13197-019-03756-z] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/16/2019] [Accepted: 03/26/2019] [Indexed: 12/14/2022]
Abstract
Mixolab properties of different Indian extraordinarily soft (Ex-SW), hard (HW) and medium hard (MHW) wheat varieties were evaluated and related to damaged starch content, particle size distribution, pasting, Farinographic and Mixographic properties. Water absorption (WA) of HW varieties was higher as compared to other varieties. Higher damaged starch led to more WA in HW varieties while lower in Ex-SW varieties. Unextratable polymeric protein, damaged starch and arabinoxylans were related to dough consistency. Mixolab measurement C3 (peak viscosity) and C5 (starch retrogradation) decreased with increase in grain hardness index, damaged starch content, and sodium solvent retention capacity. Dough stability (DS) and dough development time (DDT) measured by Mixolab and farinograph were significantly correlated. Mixolab parameters (C3, C4 and C5) related positively to DDT and DS while negatively to WA. HW varieties showed higher shear thinning as compared to MHW and Ex-SW varieties. C4 (hot paste stability) was lower for HW but higher for Ex-SW varieties. SuSRC was negatively related to C4 indicating that HW flours had lower starch retrogradation due to higher arabinoxylans. C3, C4 and C5 related positively to small size particles while negatively to large size particles. Slope beta (β) measured by mixolab indicated that the speed of starch gelatinization was lower for Ex-SW varieties than MHW and HW varieties.
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Affiliation(s)
- Narpinder Singh
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India
| | - Hardeep Singh Gujral
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India
| | - Mehak Katyal
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India
| | - Bharati Sharma
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India
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22
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Ashwath Kumar K, Sharma GK, Anilakumar KR. Influence of multigrain premix on nutritional, in-vitro and in-vivo protein digestibility of multigrain biscuit. Journal of Food Science and Technology 2019; 56:746-753. [PMID: 30906032 DOI: 10.1007/s13197-018-3533-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/15/2018] [Accepted: 11/26/2018] [Indexed: 11/29/2022]
Abstract
Effect of addition of multigrain premix (MGP) prepared using a combination of cereals, pulses and oilseeds at 40% level, on nutritional properties of multigrain biscuit, its in-vitro and in-vivo protein digestibility and protein profiling were studied. The incorporation of MGP significantly increased the protein content (from 7.37 to 16.61%), insoluble dietary fiber (from 1.71 to 6.67%), soluble dietary fiber (from 0.46 to 2.42%). The significant increase in the levels of isoleucine (ND-34.79%), methionine (0.04 to 7.65%), tryptophan (0.22 to 5.95%) valine (0.38 to 16.58%), lysine (0.36 to 7.32%), and threonine (0.51 to 7.2%) was observed, whereas fatty acid profile of MGP incorporated biscuits showed increased polyunsaturated fatty acids and decreased saturated fatty acids. The vitamin-mineral profile of MGP incorporated biscuits showed increased the thiamin (0.07-0.21 mg/100 g), riboflavin (0.09-0.28 mg/100 g), calcium (12.89-45.28 mg/100 g) and iron (1.13-3.47 mg/100 g) contents. The in-vitro protein digesibility of multigrain and control biscuits indicated that the proteins present in multigrain biscuits had high digestibility (71.73%) as compared to control biscuit (38.13%). The in-vivo studies indicated that, the protein quality of multigrain biscuits was comparable with casein protein with high protein efficiency ratio of 3.02. The electrophoretic pattern of multigrain biscuits showed subunit molecular weight distribution of different protein units and aggregation of protein bands at high molecular weight region of 85 to 166 kD. The outcome of the study indicated the possibility of utilising MGP to improve the overall nutritional quality of biscuits.
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Affiliation(s)
- K Ashwath Kumar
- 1Cereals and Pulses Technology Division, DRDO - Defence Food Research Laboratory, Siddarthanagar, Mysore, India
| | - G K Sharma
- 1Cereals and Pulses Technology Division, DRDO - Defence Food Research Laboratory, Siddarthanagar, Mysore, India
| | - K R Anilakumar
- 2Applied Nutrition Division, DRDO - Defence Food Research Laboratory, Siddarthanagar, Mysore, India
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23
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Effect of Radio Frequency Cold Plasma Treatment on Intermediate Wheatgrass (Thinopyrum intermedium) Flour and Dough Properties in Comparison to Hard and Soft Wheat (Triticum aestivum L.). J FOOD QUALITY 2019. [DOI: 10.1155/2019/1085172] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
Abstract
Cold plasma is an emerging technology to improve microbiological safety as well as functionality of foods. This study compared the effect of radio frequency cold plasma on flour and dough properties of three members of the Triticeae tribe, soft as well as hard wheat (Triticum aestivum L.) and intermediate wheatgrass (Thinopyrum intermedium, IWG). These three flour types differ in their protein content and composition and were evaluated for their solubility, solvent retention capacity, starch damage, GlutoPeak and Farinograph profiles, and protein secondary structures. Plasma treatment resulted in dehydration of flours but did not change protein content or solubility. Farinograph water absorption increased for all flours after plasma treatment (from 56.5–61.1 before to 71.0–81.6%) and coincided with higher solvent retention capacity for water and sodium carbonate. Plasma treatment under our conditions was found to cause starch damage to the extent of 3.46–6.62% in all samples, explaining the higher solvent retention capacity for sodium carbonate. However, Farinograph properties were changed differently in each flour type: dough development time and stability time decreased for hard wheat and increased for soft wheat but remained unchanged in intermediate wheatgrass. GlutoPeak parameters were also affected differently: peak torque for intermediate wheatgrass increased from 32 to 39.5 GlutoPeak units but was not different for the other two flours. Soft wheat did not always aggregate after plasma treatment, i.e., did not aggregate within the measurement time. It was also the only flour where protein secondary structures were changed after plasma treatment, exhibiting an increase from 15.2 to 27.9% in β-turns and a decrease from 59.4 to 47.9% in β-sheets. While this could be indicative of a better hydrated gluten network, plasma-treated soft wheat was the only flour where viscoelastic properties were changed and extensibility decreased. Further research is warranted to elucidate molecular changes underlying these effects.
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24
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Aghagholizadeh R, Kadivar M, Nazari M, Ahmadi H, Azizi MH. Capability of solvent retention capacity to quality of flat bread in three wheat cultivars. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:775-782. [PMID: 30906035 DOI: 10.1007/s13197-018-3537-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/27/2018] [Accepted: 11/28/2018] [Indexed: 10/27/2022]
Abstract
Variations in levels and properties of flour constituents have an impact on the quality of its end products and a given application. While the solvent retention capacity test has been used to assess flour quality of pan breads and cookies, to date, this test for determination the suitability of flour for flat breads, where extensibility is the most desirable, has not been evaluated. In this study, three bread wheat cultivars were investigated for their major polymeric constituents, the number of disulfide bonds and SRC test values. The attained results revealed that in the gluten network, WRC and SuRC were affected by the gliadin, whereas SCRC and LaRC by gluten as a whole and glutenin content. These observed relationships are respectively owed to the solubility of gliadin in alcoholic solutions, and the solubility of glutenin in either acid or basic solutions. Also, consumers acceptability of flat-bread was observed at higher ratio of arabinose/xylose, which related to structural characteristics of arabinoxylan.
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Affiliation(s)
- Roya Aghagholizadeh
- 1Department of Food Science, College of Agriculture, Isfahan University of Technology, Isfahan, 84156 Iran
| | - Mahdi Kadivar
- 1Department of Food Science, College of Agriculture, Isfahan University of Technology, Isfahan, 84156 Iran
| | - Mohammad Nazari
- 2Department of Chemistry, York University, Toronto, ON M3J 1P3 Canada
| | - Hassan Ahmadi
- 3Department of Food Science, College of Agriculture, Tarbiat Modares University, Tehran, Iran
| | - Mohammad Hossein Azizi
- 3Department of Food Science, College of Agriculture, Tarbiat Modares University, Tehran, Iran
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25
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Rheological evaluations and molecular marker analysis of cultivated bread wheat varieties of India. Journal of Food Science and Technology 2019; 56:1696-1707. [PMID: 30996405 DOI: 10.1007/s13197-019-03593-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/12/2019] [Accepted: 01/17/2019] [Indexed: 02/03/2023]
Abstract
The aim of this study was to screen Indian cultivated wheat varieties and list out the parameters/genes required to be improved for an end-product. Therefore, 30 Indian wheat varieties under cultivation by farmers were screened for 14 physico-chemical and rheological parameters, sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) for high molecular weight glutenin subunits (HMW-GS), DNA based molecular markers for low molecular weight glutenin subunits (LMW-GS) and puroindolines (Pin) genes. Based on grain texture, sedimentation value, farinographic, alveographic, HMW-GS and LMW-GS and biscuit making parameters, HS490 was found to be a highly suited for biscuit and soft wheat products. HI1563 and DBW14 were also found to possess characteristics such as low protein, low to medium SDS-sedimentation value and combination of 2*, 7+8 and 2+12 (HMW-GS). DBW14 also had LMW alleles desirable for biscuit quality. DBW14 needs to be improved for grain softness to make it suitable for biscuit quality while both grain softness and LMW alleles need to be improved for HI1563 to improve its biscuit spread factor and alveographic indices for extensible gluten. Rest varieties showed moderate to very strong gluten but the gluten lacked extensibility. Only four varieties K307, DBW39, NI5439 and DBW17 possessed high flour protein and moderately strong gluten. They had more balanced deformation energy (W) and configuration ratio (P/L) combination suggestive of strong and extensible gluten needed for raised bread making. Marker assisted backcross breeding is suggested as solution to produce end-use specific varieties where appropriate alleles at only a few loci need to be incorporated.
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26
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Dangi P, Khatkar BS. Extraction and purification of low molecular weight glutenin subunits using size exclusion chromatography. Journal of Food Science and Technology 2019; 56:951-956. [PMID: 30906052 DOI: 10.1007/s13197-018-03560-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/20/2018] [Accepted: 12/26/2018] [Indexed: 10/27/2022]
Abstract
Crude glutenin of commercial Indian wheat varieties was fractionated into high molecular weight glutenin subunits (HMW-GS) and low molecular weight glutenin subunits (LMW-GS) by employing size-exclusion chromatography (SEC). The SEC profile of glutenins obtained with different buffers were discriminated effectively with respect to the quality of the proteins eluted in each peak. The most efficient separation of LMW-GS was achieved using 3 M urea (pH 5.5) buffer under unreduced conditions. The chromatogram was segregated predominantly into three peaks with varied molecular weights as determined by SDS-PAGE. Peak I corresponded to a mixture of HMW-GS and LMW-GS (Mw 100-30 kDa). Peak II enclosed LMW-GS specifically with molecular weights in the range of 45-35 kDa. Lastly, a mixture of proteins associated with LMW-GS (Mw < 35 kDa) were eluted in peak III. SEC proved to be a valuable tool in purifying LMW-GS in a functionally active state.
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Affiliation(s)
- Priya Dangi
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, Haryana 125001 India
| | - B S Khatkar
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, Haryana 125001 India
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27
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Hamid A, Mallick SA, Moni G, Jeelani MI, Sachin G. Gliadin protein antigenicity and health benefitting potential of Indian bread wheat ( Triticum aestivum L.) varieties. Journal of Food Science and Technology 2018; 55:4841-4850. [PMID: 30482979 DOI: 10.1007/s13197-018-3418-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/28/2018] [Accepted: 09/05/2018] [Indexed: 11/24/2022]
Abstract
Health benefitting potential of twenty leading wheat varieties was assessed for grain nutritional quality status in relation to antigenic reactivity level of gluten protein fractions. Among the nutritional parameters, macronutrients viz. starch, total sugar, total protein and gluten content were observed maximum in the varieties RAJ4120, RAJ4083, RAJ3077, and WH1021 respectively. Micronutrients- zinc and iron and phytochemicals- total phenolics and flavonoids were observed to be maximum in RAJ4083. Among the four protein fraction, albumin and globulin contents were the highest in RAJ3077, whereas gliadin and gluten content was maximum in GW322 and minimum in RAJ4120. The varieties were also characterized by SDS-PAGE and the results revealed significant polymorphism in all of the four protein fractions. The antigenic properties of flour gliadin proteins as evaluated by ELISA revealed that all the varieties possessed antigenicity with highest level in GW322 (0.217 OD). However, all the varieties possessed good baking qualities as studied by rheological measurements.
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Affiliation(s)
- Asima Hamid
- Division of Biochemistry, Faculty of Basic Sciences, Sher-e-Kashmir University of Science and Technology-Jammu, Main Campus, Chatha, Jammu & Kashmir India
| | - S A Mallick
- Division of Biochemistry, Faculty of Basic Sciences, Sher-e-Kashmir University of Science and Technology-Jammu, Main Campus, Chatha, Jammu & Kashmir India
| | - Gupta Moni
- Division of Biochemistry, Faculty of Basic Sciences, Sher-e-Kashmir University of Science and Technology-Jammu, Main Campus, Chatha, Jammu & Kashmir India
| | - M Iqbal Jeelani
- Division of Statistics and Computer Science, Faculty of Basic Sciences, Sher-e-Kashmir University of Science and Technology-Jammu, Main Campus, Chatha, Jammu & Kashmir India
| | - Gupta Sachin
- Division of Plant Pathology, Faculty of Agriculture, Sher-e-Kashmir University of Science and Technology-Jammu, Main Campus, Chatha, Jammu & Kashmir India
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Effects of different molecular weight water-extractable arabinoxylans on the physicochemical properties and structure of wheat gluten. Journal of Food Science and Technology 2018; 56:340-349. [PMID: 30728576 DOI: 10.1007/s13197-018-3494-2] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/09/2018] [Accepted: 11/06/2018] [Indexed: 10/27/2022]
Abstract
The effects of water-extractable arabinoxylans (WEAXs) with different molecular weights on the physicochemical properties and structure of wheat gluten were studied, a transition between β-turns in β-leaves in the structure of gluten has been demonstrated by Fourier transform infrared spectroscopy when WEAX samples were added. The ratio of weakly hydrogen-bonded β-sheets to strongly hydrogen-bonded β-sheets tended to decrease with increasing WEAX content. FT-Raman analysis demonstrated other changes in the structure of gluten concerning β-structures, the conformation of the disulfide bridges, and aromatic amino acid environments; these changes were dependent on the molecular weight of the WEAX. Native WEAXs of different molecular weights that are present as discrete fragments of the cell wall have had a negative effect on the properties of gluten. However, low molecular weight WEAX has helped gluten maintain the left-left conformation of its disulfide bonds. In addition, the gluten elasticity was reduced by the native WEAX to make it softer, but the WEAX low molecular weight impeded this process and improved the gluten network.
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29
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Goel S, Yadav M, Singh K, Jaat RS, Singh NK. Exploring diverse wheat germplasm for novel alleles in HMW-GS for bread quality improvement. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:3257-3262. [PMID: 30065437 PMCID: PMC6046000 DOI: 10.1007/s13197-018-3259-y] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/17/2017] [Accepted: 05/28/2018] [Indexed: 12/31/2022]
Abstract
Wheat is one of the most important cereals used worldwide in the form of a range of products. Crop landraces have been an immense source of diversity for the breeders. In the present study, 517 Indian wheat landraces have been observed for the difference in bread making quality by assessing allelic behaviour of high molecular weight-glutenin subunits (HMW-GS). A total of 33 Glu-1 alleles (3 at Glu-A1, 15 at Glu-B1 and 15 at Glu-D1) were detected in wheat landraces. Allelic frequency of HMW-GS allelic band pattern null, 17 + 18, 2 + 12 (24.75%) was found to be the highest. Allelic frequency of HMW-GS allele null (68.27%) at Glu-A1, 17 + 18 (49.14%) at Glu-B1, and 2 + 12 (72.81%) at Glu-D1 was found to be the highest Five Novel alleles were identified at Glu-D1 locus, 12*, 12.1, 12.1*, 12.2 and 12.3. As Glu-D1 has highest quality contribution as compared to Glu-A1 and Glu-B1, reporting novel alleles at Glu-D1 represents that genetic variability available for selection is increased and it will provide tools for breeders to further improve dough properties and bread making quality.
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Affiliation(s)
- Sonia Goel
- National Research Centre on Plant Biotechnology, Indian Agricultural Research Institute, Pusa Campus, New Delhi, 110012 India
| | - Mohini Yadav
- Amity Institute of Biotechnology, Amity University, Noida, Uttar Pradesh India
| | - Kalpana Singh
- Water Technology Centre, Indian Agricultural Research Institute, Pusa Campus, New Delhi, 110012 India
| | - Ranjeet Singh Jaat
- National Research Centre on Plant Biotechnology, Indian Agricultural Research Institute, Pusa Campus, New Delhi, 110012 India
| | - N. K. Singh
- National Research Centre on Plant Biotechnology, Indian Agricultural Research Institute, Pusa Campus, New Delhi, 110012 India
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