1
|
Deng L, Hou GG, Xu M, Bock J. Identifying functional characteristics of soft white wheat for saltine crackers. Cereal Chem 2020. [DOI: 10.1002/cche.10363] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
| | - Gary G. Hou
- Wheat Marketing Center Portland OR USA
- SPC Group Seoul South Korea
| | - Min Xu
- Anhui Vocational College of Grain Engineering Heifei China
| | | |
Collapse
|
2
|
Tanaka E, Ral JPF, Li S, Gaire R, Cavanagh CR, Cullis BR, Whan A. Increased accuracy of starch granule type quantification using mixture distributions. PLANT METHODS 2017; 13:107. [PMID: 29225662 PMCID: PMC5718142 DOI: 10.1186/s13007-017-0259-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/01/2017] [Accepted: 11/27/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The proportion of granule types in wheat starch is an important characteristic that can affect its functionality. It is widely accepted that granule types are either large, disc-shaped A-type granules or small, spherical B-type granules. Additionally, there are some reports of the tiny C-type granules. The differences between these granule types are due to its carbohydrate composition and crystallinity which is highly, but not perfectly, correlated with the granule size. A majority of the studies that have considered granule types analyse them based on a size threshold rather than chemical composition. This is understandable due to the expense of separating starch into different types. While the use of a size threshold to classify granule type is a low-cost measure, this results in misclassification. We present an alternative, statistical method to quantify the proportion of granule types by a fit of the mixture distribution, along with an R package, a web based app and a video tutorial for how to use the web app to enable its straightforward application. RESULTS Our results show that the reliability of the genotypic effects increase approximately 60% using the proportions of the A-type and B-type granule estimated by the mixture distribution over the standard size-threshold measure. Although there was a marginal drop in reliability for C-type granules. The latter is likely due to the low observed genetic variance for C-type granules. CONCLUSIONS The determination of the proportion of granule types from size-distribution is better achieved by using the mixing probabilities from the fit of the mixture distribution rather than using a size-threshold.
Collapse
Affiliation(s)
- Emi Tanaka
- School of Mathematics and Applied Statistics, University of Wollongong, Northfields Ave, Wollongong, 2522 Australia
- School of Mathematics and Statistics, University of Sydney, Carslaw F07, Sydney, 2006 Australia
| | | | - Sean Li
- CSIRO Agriculture and Food, 1600 Clunies Ross Street, Canberra, 2601 Australia
| | - Raj Gaire
- CSIRO Agriculture and Food, 1600 Clunies Ross Street, Canberra, 2601 Australia
| | - Colin R. Cavanagh
- Bayer CropScience Pty Ltd, Seeds, Technologiepark 38, 9052 Zwijnaarde (Gent), Belgium
| | - Brian R. Cullis
- School of Mathematics and Applied Statistics, University of Wollongong, Northfields Ave, Wollongong, 2522 Australia
| | - Alex Whan
- CSIRO Agriculture and Food, 1600 Clunies Ross Street, Canberra, 2601 Australia
| |
Collapse
|
3
|
Nirmal RC, Furtado A, Rangan P, Henry RJ. Fasciclin-like arabinogalactan protein gene expression is associated with yield of flour in the milling of wheat. Sci Rep 2017; 7:12539. [PMID: 28970511 PMCID: PMC5624953 DOI: 10.1038/s41598-017-12845-y] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2017] [Accepted: 09/14/2017] [Indexed: 12/14/2022] Open
Abstract
A large portion of the global wheat crop is milled to produce flour for use in the production of foods such as bread. Pressure to increase food supplies sustainably can be address directly by reducing post-harvest losses during processes such as flour milling. The recovery of flour in the milling of wheat is genetically determined but difficult to assess in wheat breeding due to the requirement for a large sample. Here we report the discovery that human selection for altered expression of putative cell adhesion proteins is associated with wheats that give high yields of flour on milling. Genes encoding fasciclin-like arabinogalactan proteins are expressed at low levels in high milling wheat genotypes at mid grain development. Thirty worldwide wheat genotypes were grouped into good and poor millers based flour yield obtained from laboratory scale milling of mature seeds. Differentially expressed genes were identified by comparing transcript profiles at 14 and 30 days post anthesis obtained from RNA-seq data of all the genotypes. Direct selection for genotypes with appropriate expression of these genes will greatly accelerate wheat breeding and ensure high recoveries of flour from wheat by resulting in grains that break up more easily on milling.
Collapse
Affiliation(s)
- Ravi C Nirmal
- Queensland Alliance for Agriculture and Food Innovation, University of Queensland, Brisbane, St Lucia, Qld, Australia
| | - Agnelo Furtado
- Queensland Alliance for Agriculture and Food Innovation, University of Queensland, Brisbane, St Lucia, Qld, Australia
| | - Parimalan Rangan
- Division of Genomic Resources, ICAR-National Bureau of Plant Genetic Resources, New Delhi, 110012, India
| | - Robert J Henry
- Queensland Alliance for Agriculture and Food Innovation, University of Queensland, Brisbane, St Lucia, Qld, Australia.
| |
Collapse
|
4
|
Heinze K, Frank X, Lullien-Pellerin V, George M, Radjai F, Delenne JY. Numerical modeling of the tensile strength of a biological granular aggregate: Effect of the particle size distribution. EPJ WEB OF CONFERENCES 2017. [DOI: 10.1051/epjconf/201714008013] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
|
5
|
Shevkani K, Singh N, Bajaj R, Kaur A. Wheat starch production, structure, functionality and applications-a review. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13266] [Citation(s) in RCA: 81] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Khetan Shevkani
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar 143005 India
- Centre for Applied Agriculture; Central University of Punjab; Bathinda 151001 India
| | - Narpinder Singh
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar 143005 India
| | - Ritika Bajaj
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar 143005 India
| | - Amritpal Kaur
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar 143005 India
| |
Collapse
|
6
|
Guzman C, Peña RJ, Singh R, Autrique E, Dreisigacker S, Crossa J, Rutkoski J, Poland J, Battenfield S. Wheat quality improvement at CIMMYT and the use of genomic selection on it. Appl Transl Genom 2016; 11:3-8. [PMID: 28018844 PMCID: PMC5167370 DOI: 10.1016/j.atg.2016.10.004] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2016] [Revised: 10/25/2016] [Accepted: 10/26/2016] [Indexed: 01/21/2023]
Abstract
The International Center for Maize and Wheat Improvement (CIMMYT) leads the Global Wheat Program, whose main objective is to increase the productivity of wheat cropping systems to reduce poverty in developing countries. The priorities of the program are high grain yield, disease resistance, tolerance to abiotic stresses (drought and heat), and desirable quality. The Wheat Chemistry and Quality Laboratory has been continuously evolving to be able to analyze the largest number of samples possible, in the shortest time, at lowest cost, in order to deliver data on diverse quality traits on time to the breeders for making selections for advancement in the breeding pipeline. The participation of wheat quality analysis/selection is carried out in two stages of the breeding process: evaluation of the parental lines for new crosses and advanced lines in preliminary and elite yield trials. Thousands of lines are analyzed which requires a big investment in resources. Genomic selection has been proposed to assist in selecting for quality and other traits in breeding programs. Genomic selection can predict quantitative traits and is applicable to multiple quantitative traits in a breeding pipeline by attaining historical phenotypes and adding high-density genotypic information. Due to advances in sequencing technology, genome-wide single nucleotide polymorphism markers are available through genotyping-by-sequencing at a cost conducive to application for genomic selection. At CIMMYT, genomic selection has been applied to predict all of the processing and end-use quality traits regularly tested in the spring wheat breeding program. These traits have variable levels of prediction accuracy, however, they demonstrated that most expensive traits, dough rheology and baking final product, can be predicted with a high degree of confidence. Currently it is being explored how to combine both phenotypic and genomic selection to make more efficient the genetic improvement for quality traits at CIMMYT spring wheat breeding program.
Collapse
Affiliation(s)
- Carlos Guzman
- Global Wheat Program, International Maize and Wheat Improvement Center, Texcoco, Mexico
| | - Roberto Javier Peña
- Global Wheat Program, International Maize and Wheat Improvement Center, Texcoco, Mexico
| | - Ravi Singh
- Global Wheat Program, International Maize and Wheat Improvement Center, Texcoco, Mexico
| | - Enrique Autrique
- Global Wheat Program, International Maize and Wheat Improvement Center, Texcoco, Mexico
| | - Susanne Dreisigacker
- Global Wheat Program, International Maize and Wheat Improvement Center, Texcoco, Mexico
| | - Jose Crossa
- Global Wheat Program, International Maize and Wheat Improvement Center, Texcoco, Mexico
| | - Jessica Rutkoski
- Global Wheat Program, International Maize and Wheat Improvement Center, Texcoco, Mexico
| | - Jesse Poland
- Wheat Genetics Resource Center, Department of Plant Pathology, Kansas State University, 4011 Throckmorton Plant Science Center, Manhattan, KS 66506, USA
| | - Sarah Battenfield
- AgriPro Wheat, Syngenta, 11783 Archer Rd., Junction City, KS 66441, USA
| |
Collapse
|
7
|
Kong L, Baik BK. Degree of starchy endosperm separation from bran as a milling quality trait of wheat grain. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.02.001] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
8
|
Affiliation(s)
- R. J. Henry
- Queensland Alliance for Agriculture and Food Innovation, University of Queensland, Brisbane, Australia
- E-mail: Tel: +61 7 33460551; Fax: +61 7 33460555
| |
Collapse
|
9
|
Haraszi R, Juhász A, Sissons M, Rakszegi M, Tamás L, Anderssen RS. Rheological Hardness Index for Assessing Hardness of Hexaploids and Durums. Cereal Chem 2013. [DOI: 10.1094/cchem-10-12-0133-r] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Réka Haraszi
- European Commission, Joint Research Centre, Institute for Reference Materials and Measurements (present address), formerly CSIRO Plant Industry, Black Mountain Laboratories, Canberra ACT 2601, Australia
| | - Angela Juhász
- Agricultural Institute, Centre for Agricultural Research, Hungarian Academy of Sciences, Brunszvik u. 2., Martonvásár 2462, Hungary
| | - Mike Sissons
- NSW Department of Primary Industries, Tamworth Agricultural Institute, 4 Marsden Park Road, Calala, NSW 2340, Australia
| | - Mariann Rakszegi
- Agricultural Institute, Centre for Agricultural Research, Hungarian Academy of Sciences, Brunszvik u. 2., Martonvásár 2462, Hungary
| | - Laszlo Tamás
- Department of Plant Physiology and Molecular Plant Biology, Eötvös Loránd University, Pázmány P 1/C, Budapest 1117, Hungary
| | - Robert S. Anderssen
- CSIRO Mathematical and Information Sciences, North Road, ANU Campus, Acton ACT, P.O. Box 664, Canberra, ACT 2601, Australia
- Corresponding author. Phone: +61 2 6216 7260. Fax: +61 2 6216 7111. E-mail:
| |
Collapse
|
10
|
Pauly A, Pareyt B, Fierens E, Delcour JA. Wheat (Triticum aestivum L. and T. turgidum L. ssp. durum) Kernel Hardness: II. Implications for End-Product Quality and Role of Puroindolines Therein. Compr Rev Food Sci Food Saf 2013; 12:427-438. [PMID: 33412682 DOI: 10.1111/1541-4337.12018] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2013] [Accepted: 04/16/2013] [Indexed: 11/26/2022]
Abstract
Wheat kernel hardness is a major quality characteristic used in classifying wheat cultivars. Differences in endosperm texture among Triticum aestivum L. or between T. aestivum and T. turgidum L. ssp. durum cultivars profoundly affect their milling behavior, the properties of the obtained flour or semolina particles, as well as the quality of products made thereof. It is now widely accepted that the presence, sequence polymorphism, or absence of the basic and cysteine-rich puroindolines a and b are responsible for differences in endosperm texture. These proteins show features in vitro, including foaming and lipid-binding properties, which provide them with a potential impact in the production of wheat-based food products, where they may improve gas cell stabilization or modulate interactions between starch, proteins, and/or lipids. We here summarize the impact of wheat hardness on milling properties and bread, cookie, cake, and pasta quality and discuss the role of puroindolines therein.
Collapse
Affiliation(s)
- Anneleen Pauly
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Bram Pareyt
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Ellen Fierens
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| |
Collapse
|
11
|
Kharrazi M, Bobojonov V. Identification and sequence analysis of grain softness protein in selected wheat, rye and triticale. GENETICS AND MOLECULAR RESEARCH 2012; 11:2578-84. [DOI: 10.4238/2012.july.19.1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
|
12
|
Edwards M, Henry R. DNA sequencing methods contributing to new directions in cereal research. J Cereal Sci 2011. [DOI: 10.1016/j.jcs.2011.07.006] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|