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Xie L, Liu S, Zhang Y, Tian W, Xu D, Li J, Luo X, Li L, Bian Y, Li F, Hao Y, He Z, Xia X, Song X, Cao S. Efficient proteome-wide identification of transcription factors targeting Glu-1: A case study for functional validation of TaB3-2A1 in wheat. PLANT BIOTECHNOLOGY JOURNAL 2023; 21:1952-1965. [PMID: 37381172 PMCID: PMC10502752 DOI: 10.1111/pbi.14103] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/19/2022] [Revised: 01/13/2023] [Accepted: 06/05/2023] [Indexed: 06/30/2023]
Abstract
High-molecular-weight glutenin subunits (HMW-GS), a major component of seed storage proteins (SSP) in wheat, largely determine processing quality. HMW-GS encoded by GLU-1 loci are mainly controlled at the transcriptional level by interactions between cis-elements and transcription factors (TFs). We previously identified a conserved cis-regulatory module CCRM1-1 as the most essential cis-element for Glu-1 endosperm-specific high expression. However, the TFs targeting CCRM1-1 remained unknown. Here, we built the first DNA pull-down plus liquid chromatography-mass spectrometry platform in wheat and identified 31 TFs interacting with CCRM1-1. TaB3-2A1 as proof of concept was confirmed to bind to CCRM1-1 by yeast one hybrid and electrophoretic mobility shift assays. Transactivation experiments demonstrated that TaB3-2A1 repressed CCRM1-1-driven transcription activity. TaB3-2A1 overexpression significantly reduced HMW-GS and other SSP, but enhanced starch content. Transcriptome analyses confirmed that enhanced expression of TaB3-2A1 down-regulated SSP genes and up-regulated starch synthesis-related genes, such as TaAGPL3, TaAGPS2, TaGBSSI, TaSUS1 and TaSUS5, suggesting that it is an integrator modulating the balance of carbon and nitrogen metabolism. TaB3-2A1 also had significant effects on agronomic traits, including heading date, plant height and grain weight. We identified two major haplotypes of TaB3-2A1 and found that TaB3-2A1-Hap1 conferred lower seed protein content, but higher starch content, plant height and grain weight than TaB3-2A1-Hap2 and was subjected to positive selection in a panel of elite wheat cultivars. These findings provide a high-efficiency tool to detect TFs binding to targeted promoters, considerable gene resources for dissecting regulatory mechanisms underlying Glu-1 expression, and a useful gene for wheat improvement.
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Affiliation(s)
- Lina Xie
- Institute of Crop Sciences, National Wheat Improvement CentreChinese Academy of Agricultural Sciences (CAAS)BeijingChina
- College of AgronomyNorthwest A&F UniversityYanglingShaanxi ProvinceChina
| | - Siyang Liu
- Institute of Crop Sciences, National Wheat Improvement CentreChinese Academy of Agricultural Sciences (CAAS)BeijingChina
| | - Yong Zhang
- Institute of Crop Sciences, National Wheat Improvement CentreChinese Academy of Agricultural Sciences (CAAS)BeijingChina
| | - Wenfei Tian
- Institute of Crop Sciences, National Wheat Improvement CentreChinese Academy of Agricultural Sciences (CAAS)BeijingChina
- International Maize and Wheat Improvement Center (CIMMYT) China OfficeChinese Academy of Agricultural Sciences (CAAS)BeijingChina
| | - Dengan Xu
- Institute of Crop Sciences, National Wheat Improvement CentreChinese Academy of Agricultural Sciences (CAAS)BeijingChina
| | - Jihu Li
- Institute of Crop Sciences, National Wheat Improvement CentreChinese Academy of Agricultural Sciences (CAAS)BeijingChina
| | - Xumei Luo
- Institute of Crop Sciences, National Wheat Improvement CentreChinese Academy of Agricultural Sciences (CAAS)BeijingChina
| | - Lingli Li
- Institute of Crop Sciences, National Wheat Improvement CentreChinese Academy of Agricultural Sciences (CAAS)BeijingChina
| | - Yingjie Bian
- Institute of Crop Sciences, National Wheat Improvement CentreChinese Academy of Agricultural Sciences (CAAS)BeijingChina
| | - Faji Li
- Institute of Crop Sciences, National Wheat Improvement CentreChinese Academy of Agricultural Sciences (CAAS)BeijingChina
| | - Yuanfeng Hao
- Institute of Crop Sciences, National Wheat Improvement CentreChinese Academy of Agricultural Sciences (CAAS)BeijingChina
| | - Zhonghu He
- Institute of Crop Sciences, National Wheat Improvement CentreChinese Academy of Agricultural Sciences (CAAS)BeijingChina
- International Maize and Wheat Improvement Center (CIMMYT) China OfficeChinese Academy of Agricultural Sciences (CAAS)BeijingChina
| | - Xianchun Xia
- Institute of Crop Sciences, National Wheat Improvement CentreChinese Academy of Agricultural Sciences (CAAS)BeijingChina
| | - Xiyue Song
- College of AgronomyNorthwest A&F UniversityYanglingShaanxi ProvinceChina
| | - Shuanghe Cao
- Institute of Crop Sciences, National Wheat Improvement CentreChinese Academy of Agricultural Sciences (CAAS)BeijingChina
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Liu Y, Danial M, Liu L, Sadiq FA, Wei X, Zhang G. Effects of Co-Fermentation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae on Digestive and Quality Properties of Steamed Bread. Foods 2023; 12:3333. [PMID: 37761042 PMCID: PMC10528435 DOI: 10.3390/foods12183333] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 08/20/2023] [Accepted: 08/28/2023] [Indexed: 09/29/2023] Open
Abstract
The leavening of wheat-based steamed bread is carried out either with a pure yeast culture or with traditional starter cultures containing both lactic acid bacteria and yeast/mold. The use of variable starter cultures significantly affects steamed bread's quality attributes, including nutritional profile. In this paper, differences in physicochemical properties, the type of digested starch, the production of free amino acids, and the specific volume of steamed bread under three fermentation methods (blank, yeast, and LP-GM4-yeast) were compared. The digestion characteristics (protein and starch hydrolysis) of steamed bread produced by using either yeast alone or a combination of Lactiplantibacillus plantrum and yeast (LP-GM4-yeast) were analyzed by an in vitro simulated digestion technique. It was found that the specific volume of steamed bread fermented by LP-GM4-yeast co-culture was increased by about 32%, the proportion of resistant starch was significantly increased (more than double), and soluble protein with molecular weight of 30-40 kDa was significantly increased. The results of this study showed that steamed bread produced by LP-GM4-yeast co-culture is more beneficial to human health than that by single culture.
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Affiliation(s)
- Yan Liu
- School of Life Science, Shanxi University, Taiyuan 030006, China; (Y.L.); (M.D.); (X.W.)
| | - Muhammad Danial
- School of Life Science, Shanxi University, Taiyuan 030006, China; (Y.L.); (M.D.); (X.W.)
| | - Linlin Liu
- State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China;
| | - Faizan Ahmed Sadiq
- Technology & Food Sciences Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), 9090 Melle, Belgium;
| | - Xiaorong Wei
- School of Life Science, Shanxi University, Taiyuan 030006, China; (Y.L.); (M.D.); (X.W.)
| | - Guohua Zhang
- School of Life Science, Shanxi University, Taiyuan 030006, China; (Y.L.); (M.D.); (X.W.)
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Yang Y, Wang X. Effects of coarse cereals on dough and Chinese steamed bread - a review. Front Nutr 2023; 10:1186860. [PMID: 37599688 PMCID: PMC10434817 DOI: 10.3389/fnut.2023.1186860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2023] [Accepted: 07/24/2023] [Indexed: 08/22/2023] Open
Abstract
Chinese steamed breads (CSBs) are long-established staple foods in China. To enhance the nutritional value, coarse cereals such as oats, buckwheat, and quinoa have been added to the formulation for making CSBs. This review presents the nutritional value of various coarse cereals and analyses the interactions between the functional components of coarse cereals in the dough. The addition of coarse cereals leads to changes in the rheological, fermentation, and pasting aging properties of the dough, which further deteriorates the appearance and texture of CSBs. This review can provide some suggestions and guidelines for the production of staple and nutritious staple foods.
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Affiliation(s)
| | - Xinwei Wang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
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Gu Y, Qian X, Sun B, Wang X, Ma S. Effects of gelatinization degree and boiling water kneading on the rheology characteristics of gluten-free oat dough. Food Chem 2023; 404:134715. [DOI: 10.1016/j.foodchem.2022.134715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2022] [Revised: 10/14/2022] [Accepted: 10/20/2022] [Indexed: 11/05/2022]
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Peng Y, Zhao Y, Jin X, Xiong Y, Dong J, Ma W. Empirical and Theoretical Bases of Good Steamed Bread Production. Foods 2023; 12:foods12030433. [PMID: 36765961 PMCID: PMC9914789 DOI: 10.3390/foods12030433] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 12/29/2022] [Accepted: 01/03/2023] [Indexed: 01/19/2023] Open
Abstract
Chinese steamed bread (CSB) is a main staple food in China, accounting for 40% of wheat flour usage in China. Due to its health benefits, CSB is gaining popularity across the world. In this review, the effects of gluten proteins (particularly glutenins and gliadins) on the quality of CSB are summarized from the literature. Requirements of appropriate rheological parameters in different studies are compared and discussed. Along with the increasing demand for frozen storage food, there are obvious increases in the research on the dynamics of gluten proteins in frozen dough. This review also summarizes the factors influencing the deterioration of CSB dough quality during frozen storage as well as effective measures to mitigate the negative effects.
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Affiliation(s)
- Yanchun Peng
- College of Agronomy, Qingdao Agricultural University, Qingdao 266109, China
- Hubei Key Laboratory of Food Crop Germplasm and Genetic Improvement, Institute of Food Crops, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Yun Zhao
- Institute of Cereal and Oil Crops, Hebei Academy of Agriculture and Forestry Sciences, Hebei Provincial Laboratory of Crop Genetics and Breeding, Shijiazhuang 050035, China
| | - Xiaojie Jin
- Hubei Key Laboratory of Food Crop Germplasm and Genetic Improvement, Institute of Food Crops, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Yin Xiong
- National R&D Center for Se-rich Agricultural Products Processing, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Jing Dong
- Hubei Key Laboratory of Food Crop Germplasm and Genetic Improvement, Institute of Food Crops, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Wujun Ma
- College of Agronomy, Qingdao Agricultural University, Qingdao 266109, China
- Food Futures Institute, College of Science, Health, Engineering and Education, Murdoch University, Perth 6150, Australia
- Correspondence:
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Gu XY, Liu Y, Liu YH, Paliwal J, Wen XX. Effects of foliar spraying of potassium fertilizer on the contents of microelement, phytic acid and HMW-GS in wheat flour. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Shao S, Yi X, Li C. Main factors affecting the starch digestibility in Chinese steamed bread. Food Chem 2022; 393:133448. [PMID: 35751217 DOI: 10.1016/j.foodchem.2022.133448] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2022] [Revised: 05/15/2022] [Accepted: 06/08/2022] [Indexed: 11/25/2022]
Abstract
Chinese steamed bread (CSB) is one of the staple foods in China, although it has a high glycemic index (GI) value. Development of CSB with a slower starch digestibility is thus of great importance for the improvement of human health. Many factors are related to the starch digestibility in CSB. Most currently available strategies are focusing on the incorporation of other whole flours with high dietary fiber or polyphenols to reduce the starch digestibility. Although successful in reducing starch digestibility, the incorporation of these flours also deteriorated textural attributes and sensory characteristics of CSB. Much more strategies have been applied for the reduction of starch digestibility in breads, which should be further explored to confirm if they are applicable for CSB. This review contains important information, that could potentially turn CSB into a much healthier food product with slower starch digestibility.
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Affiliation(s)
- Shuaibo Shao
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Xueer Yi
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Cheng Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
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Shiau S, Yu Y, Pan W, Li G. Colorful and health improving Chinese steamed bread fortified by anthocyanin‐rich extract of butterfly pea flower. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16925] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Yan‐Li Yu
- Department of Food Nutrition and Safety Sanda University Shanghai China
| | - Wei‐Chen Pan
- Department of Food Science and Technology Tajen University Pingtung ROC Taiwan
| | - Guan‐Hua Li
- Department of Food Science and Technology, Jiangsu Agri‐animal Husbandry Vocational College Taizhou Jiangsu China
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Huang Y, Wan J, Wang Z, Sun M, Feng T, Ho CT, Song S. Variation of Volatile Compounds and Corresponding Aroma Profiles in Chinese Steamed Bread by Various Yeast Species Fermented at Different Times. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:3795-3806. [PMID: 35294179 DOI: 10.1021/acs.jafc.2c00550] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
To control the fermentation process of yeast-Chinese steamed bread (CSB), the volatile compounds and odor profiles of yeast-CSBs during fermentation were comprehensively investigated by sensory evaluation, gas chromatography-mass spectrometry, gas chromatography-olfactometry (GC-O), and odor activity value (OAV). Eight sensory attributes were established, and quantitative descriptive analysis results showed that CF1303-CSB had intense sweet and sweet aftertaste attributes, CF1318-CSB was characterized by milky, wheaty, and yeasty attributes, while CL10138-CSB presented distinct sour, winy, and floury attributes. A total of 41 key aroma-active compounds were detected, and phenylethyl alcohol was the most potent aroma compound with a flavor dilution (FD) of 1024. CF1303-CSB, CF1318-CSB, and CL10138-CSB contained 24, 22, and 21 key aroma compounds, respectively, based on the OAV. These key aroma compounds can be used as the potential markers to monitor the yeast-CSBs during the fermentation process. Five compounds, including β-myrcene, 2-phenoxyethanol, methyl cinnamate, guaiacol, and o-cresol, were first identified in CSB. These results provide theoretical basis for processing and quality control of yeast-CSBs.
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Affiliation(s)
- Yaling Huang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Junwen Wan
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Zhuolin Wang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Min Sun
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Tao Feng
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
| | - Shiqing Song
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
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Zhou Z, Liu C, Qin M, Li W, Hou J, Shi X, Dai Z, Yao W, Tian B, Lei Z, Li Y, Wu Z. Promoter DNA hypermethylation of TaGli-γ-2.1 positively regulates gluten strength in bread wheat. J Adv Res 2022; 36:163-173. [PMID: 35127171 PMCID: PMC8799914 DOI: 10.1016/j.jare.2021.06.021] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2020] [Revised: 06/11/2021] [Accepted: 06/28/2021] [Indexed: 12/30/2022] Open
Abstract
TaGli-γ-2.1 belonged to a subgroup of γ-gliadin multigene family. TaGli-γ-2.1 was a negative regulatory factor in gluten strength. Methylation of pTaGli-γ-2.1 played a key role in regulating TaGli-γ-2.1 expression. Lower γ-gliadin content followed with hypermethylation of pTaGli-γ-2.1. Decreasing TaGli-γ-2.1 expression could be used to improve gluten strength in wheat breeding.
Introduction Gliadins are the major components of gluten proteins with vital roles on properties of end-use wheat product and health-relate quality of wheat. However, the function and regulation mechanisms of γ-gliadin genes remain unclear. Objectives Dissect the effect of DNA methylation in the promoter of γ-gliadin gene on its expression level and gluten strength of wheat. Methods The prokaryotic expression and reduction–oxidation reactions were performed to identify the effect of TaGli-γ-2.1 on dough strength. Bisulfite analysis and 5-Aza-2′-deoxycytidine treatment were used to verify the regulation of TaGli-γ-2.1 expression by pTaGli-γ-2.1 methylation. The content of gluten proteins composition was measured by RP-HPLC, and the gluten strength was measured by Gluten Index and Farinograph. Results TaGli-γ-2.1 was classified into a subgroup of γ-gliadin multigene family and was preferentially expressed in the later period of grain filling. Addition of TaGli-γ-2.1 protein fragment into strong gluten wheat flour significantly decreased the stability time. Hypermethylation of three CG loci of pTaGli-γ-2.1 conferred to lower TaGli-γ-2.1 expression. Treatment with 5-Aza-2′-deoxycytidine in seeds of strong gluten wheat varieties increased the expression levels of TaGli-γ-2.1. Furthermore, the accumulations of gliadin and γ-gliadin were significantly decreased in hypermethylated wheat varieties, corresponding with the increasing of gluten index and dough stability time. Conclusion Epigenetic modification of pTaGli-γ-2.1 affected gluten strength by modulating the proportion of gluten proteins. Hypermethylation of pTaGli-γ-2.1 is a novel genetic resource for enhancing gluten strength in wheat quality breeding.
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Affiliation(s)
- Zhengfu Zhou
- Henan Institute of Crop Molecular Breeding, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China
- Agronomy College, Zhengzhou University, Zhengzhou 450001, China
| | - Congcong Liu
- Henan Institute of Crop Molecular Breeding, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China
- National Key Laboratory of Wheat and Maize Crop Science, Henan Agricultural University, Zhengzhou 450002, China
| | - Maomao Qin
- Henan Institute of Crop Molecular Breeding, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China
| | - Wenxu Li
- Henan Institute of Crop Molecular Breeding, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China
| | - Jinna Hou
- Henan Institute of Crop Molecular Breeding, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China
| | - Xia Shi
- Henan Institute of Crop Molecular Breeding, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China
| | - Ziju Dai
- Henan Institute of Crop Molecular Breeding, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China
| | - Wen Yao
- National Key Laboratory of Wheat and Maize Crop Science, Henan Agricultural University, Zhengzhou 450002, China
| | - Baoming Tian
- Agronomy College, Zhengzhou University, Zhengzhou 450001, China
| | - Zhensheng Lei
- Henan Institute of Crop Molecular Breeding, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China
- National Key Laboratory of Wheat and Maize Crop Science, Henan Agricultural University, Zhengzhou 450002, China
- Agronomy College, Zhengzhou University, Zhengzhou 450001, China
| | - Yang Li
- National Key Laboratory of Wheat and Maize Crop Science, Henan Agricultural University, Zhengzhou 450002, China
| | - Zhengqing Wu
- Henan Institute of Crop Molecular Breeding, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China
- Agronomy College, Zhengzhou University, Zhengzhou 450001, China
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11
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Peng Y, Zhao Y, Yu Z, Zeng J, Xu D, Dong J, Ma W. Wheat Quality Formation and Its Regulatory Mechanism. FRONTIERS IN PLANT SCIENCE 2022; 13:834654. [PMID: 35432421 PMCID: PMC9006054 DOI: 10.3389/fpls.2022.834654] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Accepted: 03/09/2022] [Indexed: 05/07/2023]
Abstract
Elucidation of the composition, functional characteristics, and formation mechanism of wheat quality is critical for the sustainable development of wheat industry. It is well documented that wheat processing quality is largely determined by its seed storage proteins including glutenins and gliadins, which confer wheat dough with unique rheological properties, making it possible to produce a series of foods for human consumption. The proportion of different gluten components has become an important target for wheat quality improvement. In many cases, the processing quality of wheat is closely associated with the nutritional value and healthy effect of the end-products. The components of wheat seed storage proteins can greatly influence wheat quality and some can even cause intestinal inflammatory diseases or allergy in humans. Genetic and environmental factors have great impacts on seed storage protein synthesis and accumulation, and fertilization and irrigation strategies also greatly affect the seed storage protein content and composition, which together determine the final end-use quality of wheat. This review summarizes the recent progress in research on the composition, function, biosynthesis, and regulatory mechanism of wheat storage proteins and their impacts on wheat end-product quality.
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Affiliation(s)
- Yanchun Peng
- Hubei Key Laboratory of Food Crop Germplasm and Genetic Improvement, Food Crops Institute, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Yun Zhao
- College of Agronomy, Qingdao Agricultural University, Qingdao, China
- Food Futures Institute and College of Science, Health, Engineering and Education, Murdoch University, Perth, WA, Australia
| | - Zitong Yu
- Food Futures Institute and College of Science, Health, Engineering and Education, Murdoch University, Perth, WA, Australia
| | - Jianbin Zeng
- College of Agronomy, Qingdao Agricultural University, Qingdao, China
| | - Dengan Xu
- College of Agronomy, Qingdao Agricultural University, Qingdao, China
| | - Jing Dong
- Hubei Key Laboratory of Food Crop Germplasm and Genetic Improvement, Food Crops Institute, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Wujun Ma
- College of Agronomy, Qingdao Agricultural University, Qingdao, China
- Food Futures Institute and College of Science, Health, Engineering and Education, Murdoch University, Perth, WA, Australia
- *Correspondence: Wujun Ma,
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Du J, Li Q, Obadi M, Qi Y, Liu S, an D, Zhou X, Zhang D, Xu B. Quality Evaluation Systems and Methods of the Whole Making Process of Asian Noodles: A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2013871] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Jin Du
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Qingqing Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Mohammed Obadi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Yajing Qi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Shuyi Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Di an
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Xiaoling Zhou
- Research and Development Department, Kemen Noodle Manufacturing Co., Ltd, Changsha, China, Kemen Noodle Manufacturing Co., Ltd, Changsha, China
| | - Dongsheng Zhang
- Research and Development Department, Kemen Noodle Manufacturing Co., Ltd, Changsha, China, Kemen Noodle Manufacturing Co., Ltd, Changsha, China
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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Guo J, Wang F, Zhang Z, Wu D, Bao J. Characterization of gluten proteins in different parts of wheat grain and their effects on the textural quality of steamed bread. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103368] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Li J, Xie L, Tian X, Liu S, Xu D, Jin H, Song J, Dong Y, Zhao D, Li G, Li Y, Zhang Y, Zhang Y, Xia X, He Z, Cao S. TaNAC100 acts as an integrator of seed protein and starch synthesis exerting pleiotropic effects on agronomic traits in wheat. THE PLANT JOURNAL : FOR CELL AND MOLECULAR BIOLOGY 2021; 108:829-840. [PMID: 34492155 DOI: 10.1111/tpj.15485] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/11/2021] [Revised: 08/08/2021] [Accepted: 09/02/2021] [Indexed: 05/12/2023]
Abstract
High-molecular-weight glutenin subunits (HMW-GS) are major components of seed storage proteins (SSPs) and largely determine the processing properties of wheat (Triticum aestivum) flour. HMW-GS are encoded by the GLU-1 loci and regulated at the transcriptional level by interaction between cis-elements and transcription factors (TFs). We recently validated the function of conserved cis-regulatory modules (CCRMs) in GLU-1 promoters, but their interacting TFs remained uncharacterized. Here we identified a CCRM-binding NAM-ATAF-CUC (NAC) protein, TaNAC100, through yeast one-hybrid (Y1H) library screening. Transactivation assays demonstrated that TaNAC100 could bind to the GLU-1 promoters and repress their transcription activity in tobacco (Nicotiana benthamiana). Overexpression of TaNAC100 in wheat significantly reduced the contents of HMW-GS and other SSPs as well as total seed protein. This was confirmed by transcriptome analyses. Conversely, enhanced expression of TaNAC100 increased seed starch contents and expression of key starch synthesis-related genes, such as TaGBSS1 and TaSUS2. Y1H assays also indicated TaNAC100 binding with the promoters of TaGBSS1 and TaSUS2. These results suggest that TaNAC100 functions as a hub controlling seed protein and starch synthesis. Phenotypic analyses showed that TaNAC100 overexpression repressed plant height, increased heading date, and promoted seed size and thousand kernel weight. We also investigated sequence variations in a panel of cultivars, but did not identify significant association of TaNAC100 haplotypes with agronomic traits. The findings not only uncover a useful gene for wheat breeding but also provide an entry point to reveal the mechanism underlying metabolic balance of seed storage products.
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Affiliation(s)
- Jihu Li
- Institute of Crop Sciences, National Wheat Improvement Center, Chinese Academy of Agricultural Sciences (CAAS), 12 Zhongguancun South Street, Beijing, 100081, China
- Crop Research Institute, Shandong Academy of Agricultural Sciences, 202 Gongysse North Street, Jinan, Shandong, 250100, China
| | - Lina Xie
- Institute of Crop Sciences, National Wheat Improvement Center, Chinese Academy of Agricultural Sciences (CAAS), 12 Zhongguancun South Street, Beijing, 100081, China
| | - Xiuling Tian
- Institute of Crop Sciences, National Wheat Improvement Center, Chinese Academy of Agricultural Sciences (CAAS), 12 Zhongguancun South Street, Beijing, 100081, China
| | - Siyang Liu
- Institute of Crop Sciences, National Wheat Improvement Center, Chinese Academy of Agricultural Sciences (CAAS), 12 Zhongguancun South Street, Beijing, 100081, China
| | - Dengan Xu
- Institute of Crop Sciences, National Wheat Improvement Center, Chinese Academy of Agricultural Sciences (CAAS), 12 Zhongguancun South Street, Beijing, 100081, China
| | - Hui Jin
- Institute of Forage and Grassland Sciences, Heilongjiang Academy of Agricultural Sciences, 368 Xuefu Street, Harbin, 150086, Heilongjiang, China
| | - Jie Song
- Institute of Crop Sciences, National Wheat Improvement Center, Chinese Academy of Agricultural Sciences (CAAS), 12 Zhongguancun South Street, Beijing, 100081, China
| | - Yan Dong
- Institute of Crop Sciences, National Wheat Improvement Center, Chinese Academy of Agricultural Sciences (CAAS), 12 Zhongguancun South Street, Beijing, 100081, China
| | - Dehui Zhao
- Institute of Crop Sciences, National Wheat Improvement Center, Chinese Academy of Agricultural Sciences (CAAS), 12 Zhongguancun South Street, Beijing, 100081, China
| | - Genying Li
- Crop Research Institute, Shandong Academy of Agricultural Sciences, 202 Gongysse North Street, Jinan, Shandong, 250100, China
| | - Yulian Li
- Crop Research Institute, Shandong Academy of Agricultural Sciences, 202 Gongysse North Street, Jinan, Shandong, 250100, China
| | - Yan Zhang
- Institute of Crop Sciences, National Wheat Improvement Center, Chinese Academy of Agricultural Sciences (CAAS), 12 Zhongguancun South Street, Beijing, 100081, China
| | - Yong Zhang
- Institute of Crop Sciences, National Wheat Improvement Center, Chinese Academy of Agricultural Sciences (CAAS), 12 Zhongguancun South Street, Beijing, 100081, China
| | - Xianchun Xia
- Institute of Crop Sciences, National Wheat Improvement Center, Chinese Academy of Agricultural Sciences (CAAS), 12 Zhongguancun South Street, Beijing, 100081, China
| | - Zhonghu He
- Institute of Crop Sciences, National Wheat Improvement Center, Chinese Academy of Agricultural Sciences (CAAS), 12 Zhongguancun South Street, Beijing, 100081, China
- International Maize and Wheat Improvement Center (CIMMYT) China Office, c/o CAAS, 12 Zhongguancun South Street, Beijing, 100081, China
| | - Shuanghe Cao
- Institute of Crop Sciences, National Wheat Improvement Center, Chinese Academy of Agricultural Sciences (CAAS), 12 Zhongguancun South Street, Beijing, 100081, China
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15
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Zhang P, Tilley M, Bai G, Harmer S, Duke S, Seabourn BW, Zhang G. Effect of wheat quality traits and glutenin composition on tortilla quality from the USDA Southern Regional Performance Nursery. Cereal Chem 2021. [DOI: 10.1002/cche.10475] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Pingping Zhang
- Jiangsu Academy of Agricultural Sciences and Jiangsu Collaborative Innovation Center for Modern Crop Production Nanjing China
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
- Department of Agronomy Kansas State University Manhattan KS USA
| | - Michael Tilley
- Center for Grain and Animal Health Research USDA‐ARS Manhattan KS USA
| | - Guihua Bai
- Center for Grain and Animal Health Research USDA‐ARS Manhattan KS USA
| | - Sarah Harmer
- Center for Grain and Animal Health Research USDA‐ARS Manhattan KS USA
| | - Sara Duke
- USDA‐ARS Plains Area Administrative Office College Station TX USA
| | | | - Guorong Zhang
- Agricultural Research Center–Hays Kansas State University Hays KS USA
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16
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Takač V, Tóth V, Rakszegi M, Mikić S, Mirosavljević M, Kondić-Špika A. Differences in Processing Quality Traits, Protein Content and Composition between Spelt and Bread Wheat Genotypes Grown under Conventional and Organic Production. Foods 2021; 10:156. [PMID: 33450999 PMCID: PMC7828489 DOI: 10.3390/foods10010156] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Revised: 12/28/2020] [Accepted: 12/30/2020] [Indexed: 01/19/2023] Open
Abstract
The unique rheological properties of bread wheat dough and the breadmaking quality of its flour are the main factors responsible for the global distribution and utilization of wheat. Recently, interest in the production and expansion of spelt wheat has been boosted due to its significance in the production of healthy food, mostly originated from organic production. The aim of this study was to examine and compare quality parameters (gluten content, Zeleny sedimentation volume, farinograph dough properties), protein content and composition (by the Dumas method, Size Exclusion (SE) and Reversed Phase (RP) High Performance Liquid Chromatography (HPLC) analyses) of five bread and five spelt wheat varieties grown under conventional and organic production in Hungary and under conventional production in Serbia. Most of the analyzed traits showed significant differences between varieties, wheat species and growing sites. Total protein content was significantly higher in spelt than in bread wheat and under conventional than under organic production. In comparison to spelt, bread wheat showed better breadmaking quality, characterized by a higher amount of glutenins (in particular high molecular weight glutenin subunits) and unextractable polymeric proteins. The proportion of the gliadins was also found to be different under conventional and organic systems. Spelt Ostro and Oberkulmer-Rotkorn and bread wheat varieties Balkan, Estevan and Pobeda proved suitable for low input and organic systems.
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Affiliation(s)
- Verica Takač
- Institute of Field and Vegetable Crops, Maksima Gorkog 30, 21000 Novi Sad, Serbia; (S.M.); (M.M.); (A.K.-Š.)
| | - Viola Tóth
- Centre for Agricultural Research, Agricultural Institute, Brunszvik u. 2, 2462 Martonvásár, Hungary; (V.T.); (M.R.)
| | - Marianna Rakszegi
- Centre for Agricultural Research, Agricultural Institute, Brunszvik u. 2, 2462 Martonvásár, Hungary; (V.T.); (M.R.)
| | - Sanja Mikić
- Institute of Field and Vegetable Crops, Maksima Gorkog 30, 21000 Novi Sad, Serbia; (S.M.); (M.M.); (A.K.-Š.)
| | - Milan Mirosavljević
- Institute of Field and Vegetable Crops, Maksima Gorkog 30, 21000 Novi Sad, Serbia; (S.M.); (M.M.); (A.K.-Š.)
| | - Ankica Kondić-Špika
- Institute of Field and Vegetable Crops, Maksima Gorkog 30, 21000 Novi Sad, Serbia; (S.M.); (M.M.); (A.K.-Š.)
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17
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Li M, Yue Q, Liu C, Zheng X, Hong J, Li L, Bian K. Comparative study of rheology and steamed bread quality of wheat dough and gluten: Starch doughs. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15160] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mingfei Li
- College of Food Science and Engineering Henan University of Technology Zhengzhou P. R. China
| | - Qinghua Yue
- College of Food Science and Engineering Henan University of Technology Zhengzhou P. R. China
| | - Chong Liu
- College of Food Science and Engineering Henan University of Technology Zhengzhou P. R. China
| | - Xueling Zheng
- College of Food Science and Engineering Henan University of Technology Zhengzhou P. R. China
| | - Jing Hong
- College of Food Science and Engineering Henan University of Technology Zhengzhou P. R. China
| | - Limin Li
- College of Food Science and Engineering Henan University of Technology Zhengzhou P. R. China
| | - Ke Bian
- College of Food Science and Engineering Henan University of Technology Zhengzhou P. R. China
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18
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Ben Mariem S, González-Torralba J, Collar C, Aranjuelo I, Morales F. Durum Wheat Grain Yield and Quality under Low and High Nitrogen Conditions: Insights into Natural Variation in Low- and High-Yielding Genotypes. PLANTS (BASEL, SWITZERLAND) 2020; 9:E1636. [PMID: 33255440 PMCID: PMC7760076 DOI: 10.3390/plants9121636] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/06/2020] [Revised: 11/20/2020] [Accepted: 11/23/2020] [Indexed: 12/02/2022]
Abstract
The availability and management of N are major determinants of crop productivity, but N excessive use has an associated agro-ecosystems environmental impact. The aim of this work was to investigate the influence of N fertilization on yield and grain quality of 6 durum wheat genotypes, selected from 20 genotypes as high- and low-yielding genotypes. Two N levels were applied from anthesis to maturity: high (½ Hoagland nutrient solution) and low (modified ½ Hoagland with one-third of N). Together with the agronomic characterization, grain quality analyses were assessed to characterize carbohydrates concentration, mineral composition, glutenin and gliadin concentrations, polyphenol profile, and anti-radical activity. Nitrogen supply improved wheat grain yield with no effect on thousand-grain weight. Grain soluble sugars and gluten fractions were increased, but starch concentration was reduced, under high N. Mineral composition and polyphenol concentrations were also improved by N application. High-yielding genotypes had higher grain carbohydrates concentrations, while higher concentrations in grain minerals, gluten fractions, and polyphenols were recorded in the low-yielding ones. Decreasing the amount of N to one-third ensured a better N use efficiency but reduced durum wheat agronomic and quality traits.
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Affiliation(s)
- Sinda Ben Mariem
- Instituto de Agrobiotecnología (IdAB), CSIC-Gobierno de Navarra, Avda. de Pamplona 123, 31192 Mutilva, Spain; (S.B.M.); (J.G.-T.); (I.A.)
| | - Jon González-Torralba
- Instituto de Agrobiotecnología (IdAB), CSIC-Gobierno de Navarra, Avda. de Pamplona 123, 31192 Mutilva, Spain; (S.B.M.); (J.G.-T.); (I.A.)
| | - Concha Collar
- Cereals and Cereal-Based Products, Food Science Department, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avda. Catedrático Agustín Escardino, 7, 46980 Paterna, Spain;
| | - Iker Aranjuelo
- Instituto de Agrobiotecnología (IdAB), CSIC-Gobierno de Navarra, Avda. de Pamplona 123, 31192 Mutilva, Spain; (S.B.M.); (J.G.-T.); (I.A.)
| | - Fermín Morales
- Instituto de Agrobiotecnología (IdAB), CSIC-Gobierno de Navarra, Avda. de Pamplona 123, 31192 Mutilva, Spain; (S.B.M.); (J.G.-T.); (I.A.)
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19
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Zhu Y, Xiong W, Wang L, Ju X. Insight into the effect of gluten-starch ratio on the properties of Chinese steamed bread (Mantou). Int J Biol Macromol 2020; 163:1821-1827. [DOI: 10.1016/j.ijbiomac.2020.09.022] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Revised: 08/21/2020] [Accepted: 09/03/2020] [Indexed: 12/16/2022]
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20
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Extensional rheological properties in mixed and fermented/rested dough and relationships with steamed bread quality. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.102968] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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21
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Li S, Liu Y, Tong J, Yu L, Ding M, Zhang Z, Rehman AU, Majzoobi M, Wang Z, Gao X. The overexpression of high-molecular-weight glutenin subunit Bx7 improves the dough rheological properties by altering secondary and micro-structures of wheat gluten. Food Res Int 2020; 130:108914. [DOI: 10.1016/j.foodres.2019.108914] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2019] [Revised: 12/14/2019] [Accepted: 12/15/2019] [Indexed: 11/29/2022]
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22
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Podolska G, Aleksandrowicz E, Szafrańska A. Bread making potential of Triticum aestivum and Triticum spelta species. Open Life Sci 2020. [DOI: 10.1515/biol-2020-0004] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
AbstractThe aim of this study was to assess the effect of two winter wheat species: Triticum aestivum ssp. vulgare, and Triticum spelta, cultivated in different percentage of cereals in crop rotation, on their bread making potential. The analyzed grain samples were obtained from a field experiment conducted during three years 2014-2016 at the Experimental Station in Osiny (51°35’, 21°55’), Institute of Soil Science and Plant Cultivation, State Research Institute, Puławy, Poland. The experiment was established following different percentages of shared cereals in crop rotation (SCCR): 50, 75 and 100%. Wheat cultivation was performed in accordance with good agricultural practice standards. Protein content, gluten content, Zeleny sedimentation index and alveograph properties were determined. Wheat species strongly influenced bread potential. The Triticum aestivum compared to Triticum spelta was characterized by significantly higher gluten quality and Zeleny sedimentation index as well as better alveograph properties. Common wheat showed the highest baking value (W). Spelt wheat was characterized by the lowest tenacity (P) and the highest extensibility (L). Moreover, the percentage of cereals in crop rotation had an effect on grain and dough quality parameters. Cultivation of wheat in 100% share of cereals resulted in the lowest grain and dough quality.
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Affiliation(s)
- Grażyna Podolska
- Department of Cereal Crop Production Institute of Soil Science and Plant Cultivation – State Research Institute, Puławy, 24-100, Czartoryskich 8, Poland
| | - Edyta Aleksandrowicz
- Department of Cereal Crop Production Institute of Soil Science and Plant Cultivation – State Research Institute, Puławy, 24-100, Czartoryskich 8, Poland
| | - Anna Szafrańska
- Department of Grain Processing and Bakery Institute of Agricultural and Food Biotechnology, Warsaw, 02-532, Rakowiecka 36, Poland
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23
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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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24
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Li M, Deng X, Xu X, Liu N, Wang Z, Yan Y. Effects of water deficit and different nitrogen fertilizer treatments on the quality of wheat for Chinese fresh white noodles and steamed bread and the composition of storage proteins. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6431-6443. [PMID: 31294831 DOI: 10.1002/jsfa.9922] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2019] [Revised: 05/15/2019] [Accepted: 07/09/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Noodles and steamed bread are popular wheat products consumed worldwide, particularly in China and other Asian countries. We performed the first comprehensive study of the influence of water deficits and different nitrogen fertilizer applications on two elite Chinese bread wheat cultivars, Zhongmai 175 and Jimai 22, which are distinct in gluten strength. These wheat cultivars were tested to determine the qualities that are optimal for the production of Chinese fresh white noodles (CFWN) and northern-style Chinese steamed bread (NCSB), and storage protein composition. RESULTS Water deficit and high nitrogen (N) fertilizer application promoted total grain protein content and the accumulation of gliadins and glutenins, while low N resulted in the opposite results. Water deficit and high N fertilizer in Jimai 22, with medium-to-strong gluten strength significantly improved NCSB and CFWN qualities. The quality of CFWN under low N, and that of NCSB under both high and low N conditions, was significantly reduced. However, NCSB and CFWN quality in Zhongmai 175 with weak-to-medium gluten strength was not significantly affected by water deficit and different N fertilizer applications. Grain subproteome analysis revealed that considerable cultivar-specific gliadins and glutenins showed significant accumulation changes in response to water deficit and high / low N fertilizer treatment, which could be responsible for NCSB and CFWN quality changes under different treatments. CONCLUSION Water deficit and high / low N fertilizer treatments caused changes in cultivar-specific storage protein composition, resulting in differences in the accumulation of gliadins, glutenins, and the quality of NCSB and CFWN. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Mengfei Li
- College of Life Science, Capital Normal University, Beijing, China
| | - Xiong Deng
- College of Life Science, Capital Normal University, Beijing, China
| | - Xuexin Xu
- Hubei Collaborative Innovation Center for Grain Industry (HCICGI), Yangtze University, Jingzhou, China
| | - Nannan Liu
- College of Life Science, Capital Normal University, Beijing, China
| | - Zhimin Wang
- College of Agronomy, China Agricultural University, Beijing, China
| | - Yueming Yan
- College of Life Science, Capital Normal University, Beijing, China
- Hubei Collaborative Innovation Center for Grain Industry (HCICGI), Yangtze University, Jingzhou, China
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25
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Callejo MJ, Vargas-Kostiuk ME, Ribeiro M, Rodríguez-Quijano M. Triticum aestivum ssp. vulgare and ssp. spelta cultivars: 2. Bread-making optimisation. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03268-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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26
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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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27
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Hsu CT, Chang YH, Shiau SY. Color, antioxidation, and texture of dough and Chinese steamed bread enriched with pitaya peel powder. Cereal Chem 2018. [DOI: 10.1002/cche.10097] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Chia-Tai Hsu
- Department of Food Science and Technology; Tajen University; Pingtung Taiwan
| | - Yung-Ho Chang
- Department of Food and Nutrition; Providence University; Taichung Taiwan
| | - Sy-Yu Shiau
- Department of Food Science and Technology; Tajen University; Pingtung Taiwan
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28
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Fan H, Zheng X, Ai Z, Liu C, Li R, Bian K. Analysis of volatile aroma components from Mantou fermented by different starters. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13627] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Huiping Fan
- College of Grain, Oil and Food Science; Henan University of Technology; Zhengzhou Henan 450001 People's Republic of China
- College of Food Science and Technology, Henan Agricultural University; Zhengzhou Henan 450002 People's Republic of China
| | - Xueling Zheng
- College of Grain, Oil and Food Science; Henan University of Technology; Zhengzhou Henan 450001 People's Republic of China
| | - Zhilu Ai
- College of Food Science and Technology, Henan Agricultural University; Zhengzhou Henan 450002 People's Republic of China
| | - Chong Liu
- College of Grain, Oil and Food Science; Henan University of Technology; Zhengzhou Henan 450001 People's Republic of China
| | - Rui Li
- College of Food Science and Technology, Henan Agricultural University; Zhengzhou Henan 450002 People's Republic of China
| | - Ke Bian
- College of Grain, Oil and Food Science; Henan University of Technology; Zhengzhou Henan 450001 People's Republic of China
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29
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Wu J, Qiu C, Ren Y, Yan R, Ye X, Wang G. Novel Salt-Tolerant Xylanase from a Mangrove-Isolated Fungus Phoma sp. MF13 and Its Application in Chinese Steamed Bread. ACS OMEGA 2018; 3:3708-3716. [PMID: 30023876 PMCID: PMC6045339 DOI: 10.1021/acsomega.8b00345] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/26/2018] [Accepted: 03/22/2018] [Indexed: 05/28/2023]
Abstract
A novel glycosyl hydrolase family 11 xylanase gene, xynMF13A, was cloned from Phoma sp. MF13, a xylanase-producing fungus isolated from mangrove sediment. xynMF13A was heterologously expressed in Pichia pastoris, and the recombinant XynMF13A (rXynMF13A) was purified by Ni-affinity chromatography. The temperature and pH optima of purified rXynMF13A were 45 °C and pH 5.0, respectively. rXynMF13A showed a high level of salt tolerance, with maximal enzyme activity being seen at 0.5 M NaCl and as much as 53% of maximal activity at 4 M NaCl. The major rXynMF13A hydrolysis products from corncob xylan were xylobiose, xylotriose, xylotetraose, and xylopentaose, but no xylose was found. These hydrolysis products suggest an important potential for XynMF13A in the production of xylooligosaccharides (XOs). Furthermore, rXynMF13A had beneficial effects on Chinese steamed bread production, by increasing specific volume and elasticity while decreasing hardness and chewiness. These results demonstrate XynMF13A to be a novel xylanase with potentially significant applications in baking, XOs production, and seafood processing.
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30
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Salehi F, Kashaninejad M. Texture profile analysis and stress relaxation characteristics of quince sponge cake. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9734-3] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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31
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Impact of vacuum mixing on protein composition and secondary structure of noodle dough. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.07.009] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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32
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Ma F, Baik BK. Qualitative Effect of Added Gluten on Dough Properties and Quality of Chinese Steamed Bread. Cereal Chem 2017. [DOI: 10.1094/cchem-11-16-0274-r] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Fengyun Ma
- USDA-ARS-CSWQRU, Soft Wheat Quality Laboratory, 1680 Madison Avenue, Wooster, OH 44691, U.S.A
- Department of Horticulture and Crop Science, The Ohio State University, 1680 Madison Avenue, Wooster, OH 44691, U.S.A
| | - Byung-Kee Baik
- USDA-ARS-CSWQRU, Soft Wheat Quality Laboratory, 1680 Madison Avenue, Wooster, OH 44691, U.S.A
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33
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Characterization of wheat gluten subunits by liquid chromatography – Mass spectrometry and their relationship to technological quality of wheat. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.06.016] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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34
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Xu Y, Wu J, Zheng K, Wu D. A xylanase from Streptomyces sp. FA1: heterologous expression, characterization, and its application in Chinese steamed bread. ACTA ACUST UNITED AC 2016; 43:663-70. [DOI: 10.1007/s10295-016-1736-8] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2015] [Accepted: 01/10/2016] [Indexed: 10/22/2022]
Abstract
Abstract
Xylanases (EC 3.2.1.8) are hydrolytic enzymes that have found widespread application in the food, feed, and paper-pulp industries. Streptomyces sp. FA1 xynA was expressed as a secreted protein in Pichia pastoris, and the xylanase was applied to the production of Chinese steamed bread for the first time. The optimal pH and the optimal temperature of XynA were 5.5 and 60 °C, respectively. Using beechwood as substrate, the K m and V max were 2.408 mg mL−1 and 299.3 µmol min−1 mg−1, respectively. Under optimal conditions, a 3.6-L bioreactor produced 1374 U mL−1 of XynA activity at a protein concentration of 6.3 g L−1 after 132 h of fermentation. Use of recombinant XynA led to a greater increase in the specific volume of the CSB than could be achieved using commercial xylanase under optimal conditions. This study provides the basis for the application of the enzyme in the baking industry.
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Affiliation(s)
- Yang Xu
- grid.258151.a 0000000107081323 State Key Laboratory of Food Science and Technology Jiangnan University 1800 Lihu Avenue 214122 Wuxi China
- grid.258151.a 0000000107081323 School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education Jiangnan University 1800 Lihu Avenue 214122 Wuxi China
| | - Jing Wu
- grid.258151.a 0000000107081323 State Key Laboratory of Food Science and Technology Jiangnan University 1800 Lihu Avenue 214122 Wuxi China
- grid.258151.a 0000000107081323 School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education Jiangnan University 1800 Lihu Avenue 214122 Wuxi China
| | - Kaixuan Zheng
- grid.258151.a 0000000107081323 School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education Jiangnan University 1800 Lihu Avenue 214122 Wuxi China
| | - Dan Wu
- grid.258151.a 0000000107081323 State Key Laboratory of Food Science and Technology Jiangnan University 1800 Lihu Avenue 214122 Wuxi China
- grid.258151.a 0000000107081323 School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education Jiangnan University 1800 Lihu Avenue 214122 Wuxi China
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Ma F, Baik BK. Quality Requirements of Soft Red Winter Wheat for Making Northern-Style Chinese Steamed Bread. Cereal Chem 2016. [DOI: 10.1094/cchem-06-15-0127-r] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Fengyun Ma
- USDA-ARS-CSWQRU, Soft Wheat Quality Laboratory, 1680 Madison Avenue, Wooster, OH 44691, U.S.A
- Department of Horticulture and Crop Science, The Ohio State University, 1680 Madison Avenue, Wooster, OH 44691, U.S.A
| | - Byung-Kee Baik
- USDA-ARS-CSWQRU, Soft Wheat Quality Laboratory, 1680 Madison Avenue, Wooster, OH 44691, U.S.A
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Abstract
Five different extruded soy protein isolates (ESPIs) were obtained by extrusion and denoted by IVD1, IVD2, IVD3, IVD4, and IVD5. Then the SDS-PAGE results showed that the subunits of SPI decreased after extrusion, especially the subunits of 90.8, 32.8, and 31.3 kDa, whereas no isopeptide bond was formed. Although SPI improved both the development time (DT) and stability (S) of dough, ESPIs increasedSbut the DT decreased from 4.3 min to 1.8–2.0 min. Texture profile analysis (TPA) results showed that the hardness and chewiness of Chinese steamed bread (CSB) decreased in the order wheat flour+IVD2 (WF+IVD2), WF+SPI, WF+IVD4, WF+IVD1, WF+IVD3, WF, and WF+IVD5. As regards color, the total colorΔEdecreased except for the WF+IVD1 (56.22); its positive and negative trends ofL⁎andb⁎were invariant with the SPI or ESPIs mixture, whereasa⁎showed a positive trend. The sensory score increased from 82.7 to 83.4 with 3% of SPI addition and up to 87.8 when the substitution was IVD1. Therefore, SPI treated by extrusion may significantly improve the quality of CSB.
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Comparison of Two Soy Globulins on the Dynamic-Mechanical Properties of the Dough and the Quality of Steamed Bread. J CHEM-NY 2016. [DOI: 10.1155/2016/5323745] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
To investigate the effect of the soy protein concentrate (CSP) and 7S and 11S soy globulin on wheat dough and steamed bread (SB), mixing properties of the dough were assessed by farinograph and dynamic-mechanical analyzer (DMA). The quality attributes of SB were assessed by texture profile analyzer (TPA), sensory analysis, and scanning electron microscope (SEM). The results showed that CSP, 7S, or 11S (each from 2.0 to 4.0%) significantly decreased gluten content (from 29.4 to 26.0, 36.7 to 31.8, and 31.6 to 30.7%), when those were added to wheat flour. The CSP/wheat dough stability was increased (from 6.5 to 8.4, 6.5 to 8.5, and 6.5 to 8.3 min) and the degree of softening was decreased (from 71.0 to 68.0, 71.0 to 64.0, and 71.0 to 62.0 min), but 7S or 11S had the opposite result. Moreover, the ratio of 7S and 11S has a significant effect on the quality of the dough. The storage modulus and loss modulus of soy/wheat dough decreased in the order of CSP, control, 11S soy globulin, and 7S soy globulin. The hardness, chewiness, and cohesiveness of SB decreased in the order of control, CSP, 11S soy globulin, and 7S soy globulin. Microstructure demonstrated that gluten network was interfered by SPC, 7S, and 11S soy protein, which was in agreement with the texture analysis index. The quality of SB with 3% 11S was the best in texture, microstructure, and sensory. These findings indicate that 11S has the potential to be used as a special soy protein for SB making.
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The effect of pineapple core fiber on dough rheology and the quality of mantou. J Food Drug Anal 2015; 23:493-500. [PMID: 28911708 PMCID: PMC9351791 DOI: 10.1016/j.jfda.2014.10.010] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2014] [Revised: 09/25/2014] [Accepted: 10/21/2014] [Indexed: 02/02/2023] Open
Abstract
The consumption of dietary fiber offers the health benefit of lowering the risk of many chronic diseases. Pineapple core fiber (PCF) in this study was extracted and incorporated into dough and mantou (i.e., steamed bread). The effects of PCF substitution and fiber size on textural and rheological properties of dough and mantou were evaluated by a texture analyzer. The substitution of wheat flour by PCF resulted in a stiffer and less extensible dough with or without fermentation. The hardness and gumminess of mantou significantly increased as the PCF substitution increased from 0% to 15%, but the cohesiveness, specific volume, and elasticity significantly decreased with the fiber substitution. Ten percent PCF-enriched dough and mantou with various fiber sizes had similar rheological and textural properties, except for the k1 and k2 values. By sensory evaluation, 5% PCF-enriched mantou and the control bread had better acceptability in texture, color, odor, and overall acceptability, compared to mantous enriched with 10% or 15% PCF. Significant correlations existed between the rheological properties of dough and textural parameters of mantou and between the sensory quality and textural parameters of mantou. Therefore, we suggest that fiber-enriched mantou can be prepared with 5% PCF substitution to increase the intake of dietary fiber and maintain the quality of mantou.
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Effect of wheat germ flour addition on wheat flour, dough and Chinese steamed bread properties. J Cereal Sci 2015. [DOI: 10.1016/j.jcs.2015.04.011] [Citation(s) in RCA: 56] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Influence of ingredients and chemical components on the quality of Chinese steamed bread. Food Chem 2014; 163:154-62. [DOI: 10.1016/j.foodchem.2014.04.067] [Citation(s) in RCA: 128] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2013] [Revised: 03/05/2014] [Accepted: 04/15/2014] [Indexed: 11/20/2022]
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41
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Rasheed A, Xia X, Yan Y, Appels R, Mahmood T, He Z. Wheat seed storage proteins: Advances in molecular genetics, diversity and breeding applications. J Cereal Sci 2014. [DOI: 10.1016/j.jcs.2014.01.020] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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42
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Wu MY, Shiau SY. Effect of the Amount and Particle Size of Pineapple Peel Fiber on Dough Rheology and Steamed Bread Quality. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12260] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ming-Yin Wu
- Department of Food Science and Technology; Tajen University; Pingtong 90741 Taiwan
| | - Sy-Yu Shiau
- Department of Food Science and Technology; Tajen University; Pingtong 90741 Taiwan
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Kaur A, Singh N, Ahlawat AK, Kaur S, Singh AM, Chauhan H, Singh GP. Diversity in grain, flour, dough and gluten properties amongst Indian wheat cultivars varying in high molecular weight subunits (HMW-GS). Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.03.009] [Citation(s) in RCA: 60] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Fuertes-Mendizábal T, González-Torralba J, Arregui LM, González-Murua C, González-Moro MB, Estavillo JM. Ammonium as sole N source improves grain quality in wheat. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:2162-71. [PMID: 23339023 DOI: 10.1002/jsfa.6022] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/06/2012] [Revised: 11/14/2012] [Accepted: 11/28/2012] [Indexed: 05/09/2023]
Abstract
BACKGROUND The skilful handling of N fertilizer, including N source type and its timing, is necessary to obtain maximum profitability in wheat crops in terms of production and quality. Studies on grain yield and quality with ammonium as sole N source have not yet been conducted. The aim of this study was to evaluate the effect of N source management (nitrate vs. ammonium), and splitting it into two or three amendments during the wheat life cycle, on grain yield and quality under irrigated conditions. RESULTS This experiment demonstrates that Cezanne wheat plants growing with ammonium as exclusive N source are able to achieve the same yield as plants growing with nitrate and that individual wheat plants grown in irrigated pots can efficiently use late N applied in GS37. Ammonium nutrition increased both types of grain reserve proteins (gliadins and glutenins) and also increased the ratio gli/glu with respect to nitrate nutrition. The splitting of the N rate enhanced the ammonium effect on grain protein composition. CONCLUSIONS The application of ammonium N source, especially when split into three amendments, has an analogous effect on grain protein content and composition to applications at a higher N rate, leading to higher N use efficiency.
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Contents of Protein Components Stored in Grains and Activities of Related Enzymes in Wheat Cultivars in Different Quality Types. ZUOWU XUEBAO 2012. [DOI: 10.3724/sp.j.1006.2011.02030] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Down-regulating γ-gliadins in bread wheat leads to non-specific increases in other gluten proteins and has no major effect on dough gluten strength. PLoS One 2011; 6:e24754. [PMID: 21935456 PMCID: PMC3172295 DOI: 10.1371/journal.pone.0024754] [Citation(s) in RCA: 66] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2011] [Accepted: 08/16/2011] [Indexed: 11/19/2022] Open
Abstract
Background Gliadins are a major component of gluten proteins but their role in the mixing of dough is not well understood because their contribution to wheat flour functional properties are not as clear as for the glutenin fraction. Methodology/Principal Findings Transgenic lines of bread wheat with γ-gliadins suppressed by RNAi are reported. The effects on the gluten protein composition and on technological properties of flour were analyzed by RP-HPLC, by sodium dodecyl sulfate sedimentation (SDSS) test and by Mixograph analysis. The silencing of γ-gliadins by RNAi in wheat lines results in an increase in content of all other gluten proteins. Despite the gluten proteins compensation, in silico analysis of amino acid content showed no difference in the γ-gliadins silenced lines. The SDSS test and Mixograph parameters were slightly affected by the suppression of γ-gliadins. Conclusions/Significance Therefore, it is concluded that γ-gliadins do not have an essential functional contribution to the bread-making quality of wheat dough, and their role can be replaced by other gluten proteins.
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HE ZH, XIA XC, CHEN XM, ZHUANG QS. Progress of Wheat Breeding in China and the Future Perspective. ZUOWU XUEBAO 2011. [DOI: 10.3724/sp.j.1006.2011.00202] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Gómez M, Ruiz-París E, Aparicio N, Oliete B. Adequacy of different wheat cultivars for low-hydration bread making. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2011; 91:1148-1154. [PMID: 21328361 DOI: 10.1002/jsfa.4301] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/21/2010] [Revised: 12/20/2010] [Accepted: 12/20/2010] [Indexed: 05/30/2023]
Abstract
BACKGROUND There is considerable interest in recovering landraces as genetic resources and as raw materials in ecological production. Low-hydration bread, whose dough is submitted to a sheeting roll process, is commonly prepared in Spain and other countries. The aim of this study was to assess the adequacy of some landraces, compared with commercial cultivars and flours, for making this type of bread. Eight Spanish landraces, four wheat cultivars developed during the green revolution and three commercial flours were chosen, their alveographic and kneading behaviours were analysed and the characteristics of the resulting breads were determined. RESULTS The best correlations were obtained in breads with improver. Flours with extreme alveographic behaviour differed markedly from the rest. When these flours were excluded from the analysis, the parameters best correlated with bread quality (when using improver) were strength, tenacity and development time. A significant correlation between flour colour, a genetic factor, and crumb colour was found. This correlation was higher in breads without improver. CONCLUSION When flours with extreme characteristics were removed, the protein quality characteristics of flours defined the quality characteristics of low-hydration breads.
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Affiliation(s)
- Manuel Gómez
- Á rea de Tecnología de los Alimentos, ETS Ingenierías Agrarias, Universidad de Valladolid, E-34004 Palencia, Spain.
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Zhang Y, Tang J, Zhang Y, Yan J, Xiao Y, Zhang Y, Xia X, He Z. QTL mapping for quantities of protein fractions in bread wheat (Triticum aestivum L.). TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2011; 122:971-87. [PMID: 21161501 DOI: 10.1007/s00122-010-1503-6] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/24/2010] [Accepted: 11/22/2010] [Indexed: 05/14/2023]
Abstract
One of the key targets of breeding programs in bread wheat is to improve the end-use quality. The relationships between quantities of protein fractions and dough rheological characters have been well established, but there is little information on the genetic control of quantities of protein fractions. Two hundred and forty F(6) recombinant inbred lines derived from a cross between two Chinese wheat cultivars, PH82-2 and Neixiang 188, were sown at Jiaozuo in Henan province in the 2005-2006 and 2006-2007 cropping seasons, and inclusive composite interval mapping was used to dissect main effect quantitative trait loci (M-QTLs) and digenic epistatic QTLs (E-QTLs) for quantities of protein fractions. A total of 55 M-QTLs and 77 pairs of E-QTLs affecting the quantities of protein fractions including GLU-A1 (QGA1), GLU-B1 (QGB1), GLU-D1 (QGD1), HMW-GS (QHMW), GLU-A3 (QGA3), GLU-B3 (QGB3), LMW-GS (QLMW), glutenin (QGLU) and the ratio of the quantity of glutenin to those of gliadin were identified, with M-QTLs contributing 39.3-95.6% of the phenotypic variance explained (PVE), and E-QTLs accounting for 1.4-33.5% of the PVE. Among the M-QTLs, 33 were consistent in two seasons and in the mean value of two seasons with similar effects in both magnitude and direction, including major genes on HMW and LMW glutenin loci linked to Sec1 and Glu-B1c, Glu-D1d, Glu-A3a, and grain hardness locus Ha, indicating that these genes were the most important determinants of gluten strength, and they might have significant effects on dough properties not only through effects on allelic composition, but also by influencing quantities of protein fractions. The effects of E-QTLs were more influenced by environments, compared with those of M-QTLs, with only two pairs of E-QTLs consistent in two seasons and in the mean value of two seasons. The M-QTLs were detected in 12 marker intervals, all of which involved E-QTLs on quantities of protein fractions, whereas only 40 of 77 pairs of E-QTLs involved intervals in which M-QTLs were detected. The results indicated that besides main effects, epistatic effects were also important factors in determining quantities of protein fractions in wheat.
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Affiliation(s)
- Yong Zhang
- Institute of Crop Science, National Wheat Improvement Centre/The National Key Facility for Crop Gene Resources and Genetic Improvement, Chinese Academy of Agricultural Sciences (CAAS), Beijing, China
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50
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Characterisation of a thermostable xylanase from Chaetomium sp. and its application in Chinese steamed bread. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.10.038] [Citation(s) in RCA: 62] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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