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Jiang J, Yang J, Fan X, Zhang Y, Li M, Zhang B, Guo B, Zhong G. Regulation of ice crystal growth in frozen dough: From the effect of gluten and starch fractions interaction on water binding - A review. Food Chem 2025; 476:143509. [PMID: 39999501 DOI: 10.1016/j.foodchem.2025.143509] [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: 09/04/2024] [Revised: 02/10/2025] [Accepted: 02/17/2025] [Indexed: 02/27/2025]
Abstract
The formation and growth of ice crystals are critical factors affecting the quality of frozen dough. Gluten and starch are the primary components of dough, and their hydration properties and effects on dough structure are crucial in determining the type of ice crystals formed. Gliadins, glutenins, A-type starch, and B-type starch are their refined components, each with distinct hydration properties and impact on dough structure. This review examines the structural properties and hydration properties of protein and starch components in frozen dough, as well as their individual and interactive influences on water absorption and the structural properties of frozen dough. Additionally, it explores changes at different structural levels during the interaction between protein and starch components in frozen dough. The review provides theoretical support for wheat breeding aimed at frozen flour products, ultimately contributing to the improvement of frozen dough quality and final product outcomes.
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Affiliation(s)
- Jikai Jiang
- Institute of Food Science and Technology CAAS/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; College of Food Science, Southwest University, Chongqing 400715, China
| | - Jingjie Yang
- Institute of Food Science and Technology CAAS/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xiangqi Fan
- Institute of Food Science and Technology CAAS/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Yingquan Zhang
- Institute of Food Science and Technology CAAS/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Zhongyuan Research Center, Chinese Academy of Agricultural Sciences, Xinxiang 453001, China
| | - Ming Li
- Institute of Food Science and Technology CAAS/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Zhongyuan Research Center, Chinese Academy of Agricultural Sciences, Xinxiang 453001, China
| | - Bo Zhang
- Institute of Food Science and Technology CAAS/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Zhongyuan Research Center, Chinese Academy of Agricultural Sciences, Xinxiang 453001, China
| | - Boli Guo
- Institute of Food Science and Technology CAAS/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Zhongyuan Research Center, Chinese Academy of Agricultural Sciences, Xinxiang 453001, China.
| | - Geng Zhong
- College of Food Science, Southwest University, Chongqing 400715, China.
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Sharma L, Rahman F, Sharma RA. The emerging role of biotechnological advances and artificial intelligence in tackling gluten sensitivity. Crit Rev Food Sci Nutr 2024:1-17. [PMID: 39145745 DOI: 10.1080/10408398.2024.2392158] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/16/2024]
Abstract
Gluten comprises an intricate network of hundreds of related but distinct proteins, mainly "gliadins" and "glutenins," which play a vital role in determining the rheological properties of wheat dough. However, ingesting gluten can trigger severe conditions in susceptible individuals, including celiac disease, wheat allergy, or non-celiac gluten sensitivity, collectively known as gluten-related disorders. This review provides a panoramic view, delving into the various aspects of gluten-triggered disorders, including symptoms, diagnosis, mechanism, and management. Though a gluten-free diet remains the primary option to manage gluten-related disorders, the emerging microbial and plant biotechnology tools are playing a transformative role in reducing the immunotoxicity of gluten. The enzymatic hydrolysis of gluten and the development of gluten-reduced/free wheat lines using RNAi and CRISPR/Cas technology are laying the foundation for creating safer wheat products. In addition to biotechnological interventions, the emerging artificial intelligence technologies are also bringing about a paradigm shift in the diagnosis and management of gluten-related disorders. Here, we provide a comprehensive overview of the latest developments and the potential these technologies hold for tackling gluten sensitivity.
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Affiliation(s)
- Lakshay Sharma
- Department of Biological Sciences, Birla Institute of Technology & Science Pilani (BITS Pilani), Pilani, India
| | - Farhanur Rahman
- Department of Biological Sciences, Birla Institute of Technology & Science Pilani (BITS Pilani), Pilani, India
| | - Rita A Sharma
- Department of Biological Sciences, Birla Institute of Technology & Science Pilani (BITS Pilani), Pilani, India
- National Agri-Food Biotechnology Institute (NABI), Mohali, India
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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: 1] [Impact Index Per Article: 1.0] [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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Kroupina AY, Yanovsky AS, Korobkova VA, Bespalova LA, Arkhipov AV, Bukreeva GI, Voropaeva AD, Kroupin PY, Litvinov DY, Mudrova AA, Ulyanov DS, Karlov GI, Divashuk MG. Allelic Variation of Glu-A1 and Glu-B1 Genes in Winter Durum Wheat and Its Effect on Quality Parameters. Foods 2023; 12:foods12071436. [PMID: 37048256 PMCID: PMC10094184 DOI: 10.3390/foods12071436] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 03/22/2023] [Accepted: 03/24/2023] [Indexed: 03/31/2023] Open
Abstract
Winter durum wheat is a relatively young crop that is highly adaptable due to its winter type of growth habit. The priority of breeding and genetic improvement of winter durum wheat is to improve grain quality and pasta quality, largely determined by the glutenin storage proteins. In the present study, a collection of 76 accessions of winter durum wheat from P.P. Lukyanenko National Grain Centre was studied. The allelic state of high-molecular-weight glutenin genes, Glu-A1 and Glu-B1, using PCR markers and SDS-PAGE was identified and grain and pasta quality traits were assessed in a two-year field experiment. The positive effect of the Glu-A1a allele and a negative effect of Glu-A1c on the gluten index were shown. It was found that Glu-B1al and Glu-B1f have a positive effect on the quality and quantity of protein and gluten, while the Glu-A1c + Glu-B1al genotypes were closest to the high-quality category in protein-associated quality traits.
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Affiliation(s)
| | - Aleksey S. Yanovsky
- P.P. Lukyanenko National Grain Centre, Central Estate of KNIISH, 350012 Krasnodar, Russia
| | - Varvara A. Korobkova
- All-Russia Research Institute of Agricultural Biotechnology, 127550 Moscow, Russia
| | - Ludmila A. Bespalova
- P.P. Lukyanenko National Grain Centre, Central Estate of KNIISH, 350012 Krasnodar, Russia
| | - Andrey V. Arkhipov
- All-Russia Research Institute of Agricultural Biotechnology, 127550 Moscow, Russia
| | - Galina I. Bukreeva
- P.P. Lukyanenko National Grain Centre, Central Estate of KNIISH, 350012 Krasnodar, Russia
| | | | - Pavel Yu. Kroupin
- All-Russia Research Institute of Agricultural Biotechnology, 127550 Moscow, Russia
| | - Dmitry Y. Litvinov
- All-Russia Research Institute of Agricultural Biotechnology, 127550 Moscow, Russia
| | - Aleksandra A. Mudrova
- P.P. Lukyanenko National Grain Centre, Central Estate of KNIISH, 350012 Krasnodar, Russia
| | - Daniil S. Ulyanov
- All-Russia Research Institute of Agricultural Biotechnology, 127550 Moscow, Russia
| | - Gennady I. Karlov
- All-Russia Research Institute of Agricultural Biotechnology, 127550 Moscow, Russia
| | - Mikhail G. Divashuk
- All-Russia Research Institute of Agricultural Biotechnology, 127550 Moscow, Russia
- Correspondence:
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Insight in changes in starch and proteins molecular structure of non-wheat cereal flours influenced by roasting and extrusion treatments. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108591] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/19/2023]
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