1
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Zhai S, Liu H, Xia X, Li H, Cao X, He Z, Ma W, Liu C, Song J, Liu A, Zhang J, Liu J. Functional analysis of polyphenol oxidase 1 gene in common wheat. FRONTIERS IN PLANT SCIENCE 2023; 14:1171839. [PMID: 37583591 PMCID: PMC10424926 DOI: 10.3389/fpls.2023.1171839] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Accepted: 07/07/2023] [Indexed: 08/17/2023]
Abstract
Polyphenol oxidase (PPO) activity is a major cause of the undesirable brown color of wheat-based products. Ppo1, a major gene for PPO activity, was cloned based on sequence homology in previous studies; however, its function and regulation mechanism remain unclear. In this study, the function and genetic regulation of Ppo1 were analyzed using RNA interference (RNAi) and Targeting Induced Local Lesions IN Genomes (TILLING) technology, and superior mutants were identified. Compared with the control, the level of Ppo1 transcript in RNAi transgenic lines was drastically decreased by 15.5%-60.9% during grain development, and PPO activity was significantly reduced by 12.9%-20.4%, confirming the role of Ppo1 in PPO activity. Thirty-two Ppo1 mutants were identified in the ethyl methanesulfonate (EMS)-mutagenized population, including eight missense mutations, 16 synonymous mutations, and eight intron mutations. The expression of Ppo1 was reduced significantly by 6.7%-37.1% and 10.1%-54.4% in mutants M092141 (G311S) and M091098 (G299R), respectively, in which PPO activity was decreased by 29.7% and 28.8%, respectively, indicating that mutation sites of two mutants have important effects on PPO1 function. Sequence and structure analysis revealed that the two sites were highly conserved among 74 plant species, where the frequency of glycine was 94.6% and 100%, respectively, and adjacent to the entrance of the hydrophobic pocket of the active site. The M092141 and M091098 mutants can be used as important germplasms to develop wheat cultivars with low grain PPO activity. This study provided important insights into the molecular mechanism of Ppo1 and the genetic improvement of wheat PPO activity.
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Affiliation(s)
- Shengnan Zhai
- National Engineering Laboratory for Wheat and Maize, Key Laboratory of Wheat Biology and Genetic Improvement in the Northern Yellow-Huai Rivers Valley of Ministry of Agriculture and Rural Affairs, Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Hang Liu
- Australian-China Joint Centre for Wheat Improvement, Western Australian State Agriculture Biotechnology Centre, College of Science, Health, Engineering and Education, Murdoch University, Perth, WA, Australia
| | - Xianchun Xia
- National Wheat Improvement Center, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Haosheng Li
- National Engineering Laboratory for Wheat and Maize, Key Laboratory of Wheat Biology and Genetic Improvement in the Northern Yellow-Huai Rivers Valley of Ministry of Agriculture and Rural Affairs, Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Xinyou Cao
- National Engineering Laboratory for Wheat and Maize, Key Laboratory of Wheat Biology and Genetic Improvement in the Northern Yellow-Huai Rivers Valley of Ministry of Agriculture and Rural Affairs, Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Zhonghu He
- National Wheat Improvement Center, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Wujun Ma
- Australian-China Joint Centre for Wheat Improvement, Western Australian State Agriculture Biotechnology Centre, College of Science, Health, Engineering and Education, Murdoch University, Perth, WA, Australia
| | - Cheng Liu
- National Engineering Laboratory for Wheat and Maize, Key Laboratory of Wheat Biology and Genetic Improvement in the Northern Yellow-Huai Rivers Valley of Ministry of Agriculture and Rural Affairs, Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Jianmin Song
- National Engineering Laboratory for Wheat and Maize, Key Laboratory of Wheat Biology and Genetic Improvement in the Northern Yellow-Huai Rivers Valley of Ministry of Agriculture and Rural Affairs, Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Aifeng Liu
- National Engineering Laboratory for Wheat and Maize, Key Laboratory of Wheat Biology and Genetic Improvement in the Northern Yellow-Huai Rivers Valley of Ministry of Agriculture and Rural Affairs, Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Jingjuan Zhang
- Australian-China Joint Centre for Wheat Improvement, Western Australian State Agriculture Biotechnology Centre, College of Science, Health, Engineering and Education, Murdoch University, Perth, WA, Australia
| | - Jianjun Liu
- National Engineering Laboratory for Wheat and Maize, Key Laboratory of Wheat Biology and Genetic Improvement in the Northern Yellow-Huai Rivers Valley of Ministry of Agriculture and Rural Affairs, Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, China
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2
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Zhao K, Jia Z, Hou L, Yang H, Xiao S, Ding W, Zhang Y, Wang X, Fu Y, Wu Y. Interpretation of the effects of hydroxypropyl starch and hydroxypropyl distarch phosphate on frozen raw noodles quality during frozen storage: Studies on water state and starch-gluten network properties. Int J Biol Macromol 2023; 242:124783. [PMID: 37169050 DOI: 10.1016/j.ijbiomac.2023.124783] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 04/26/2023] [Accepted: 05/04/2023] [Indexed: 05/13/2023]
Abstract
The impacts of both structural variations induced by low temperature and physiochemical changes induced by modified starch on the qualities of frozen raw noodles (FRNs) were investigated during long-term freezing storage. The addition of modified starch was a potentially effective method to delay the loss of FRNs qualities during storage. In this study, hydroxypropyl starch (HPS) and hydroxypropyl distarch phosphate (HPDSP) were added to improve the cooking and textural characteristics of FRNs. The cooking loss rate of FRNs with the addition of 12%HPS was consistent with that of the control (4.39 % and 4.37 %, respectively), while after 8 weeks of storage showed the significant decrease effect (5.01 % and 5.78 %, respectively). In addition, adding HPS or HPDSP could change the colour and lustre of FRNs to that preferred by consumers. When 6 % HPS or HPDSP were added, the FRNs showed the lowest of freezable water content during storage. The test results of FTIR showed the secondary structure of FRNs was maintained with the introduction of HPS or HPDSP during refrigeration, and the microstructure was improved during the frozen storage period. Consequently, the results provided a theoretical basis and new insight for the production and transportation of FRNs.
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Affiliation(s)
- Kaifeng Zhao
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| | - Ziyang Jia
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| | - Lili Hou
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| | - Heng Yang
- Angel Yeast Co., Ltd., 168 Chengdong Avenue, Yichang, Hubei, China
| | - Shensheng Xiao
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| | - Wenping Ding
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| | - Yuting Zhang
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| | - Xuedong Wang
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China.
| | - Yang Fu
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China.
| | - Yan Wu
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China.
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3
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Filip E, Woronko K, Stępień E, Czarniecka N. An Overview of Factors Affecting the Functional Quality of Common Wheat ( Triticum aestivum L.). Int J Mol Sci 2023; 24:ijms24087524. [PMID: 37108683 PMCID: PMC10142556 DOI: 10.3390/ijms24087524] [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: 03/01/2023] [Revised: 04/03/2023] [Accepted: 04/16/2023] [Indexed: 04/29/2023] Open
Abstract
Wheat (Triticum aestivum L.) is one of the most important crops worldwide, and, as a resilient cereal, it grows in various climatic zones. Due to changing climatic conditions and naturally occurring environmental fluctuations, the priority problem in the cultivation of wheat is to improve the quality of the crop. Biotic and abiotic stressors are known factors leading to the deterioration of wheat grain quality and to crop yield reduction. The current state of knowledge on wheat genetics shows significant progress in the analysis of gluten, starch, and lipid genes responsible for the synthesis of the main nutrients in the endosperm of common wheat grain. By identifying these genes through transcriptomics, proteomics, and metabolomics studies, we influence the creation of high-quality wheat. In this review, previous works were assessed to investigate the significance of genes, puroindolines, starches, lipids, and the impact of environmental factors, as well as their effects on the wheat grain quality.
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Affiliation(s)
- Ewa Filip
- Institute of Biology, University of Szczecin, 13 Wąska, 71-415 Szczecin, Poland
| | - Karolina Woronko
- Institute of Biology, University of Szczecin, 13 Wąska, 71-415 Szczecin, Poland
| | - Edyta Stępień
- Institute of Marine and Environmental Sciences, University of Szczecin, Adama Mickiewicza 16, 70-383 Szczecin, Poland
| | - Natalia Czarniecka
- Institute of Biology, University of Szczecin, 13 Wąska, 71-415 Szczecin, Poland
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4
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Han J, Pang L, Bao L, Ye X, Lu G. Effect of White Kidney Bean Flour on the Rheological Properties and Starch Digestion Characteristics of Noodle Dough. Foods 2022; 11:foods11223680. [PMID: 36429272 PMCID: PMC9689948 DOI: 10.3390/foods11223680] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2022] [Revised: 11/12/2022] [Accepted: 11/15/2022] [Indexed: 11/18/2022] Open
Abstract
The aim of this study was to investigate the effect of adding white kidney bean flour on the quality of noodles. We selected four different proportions of white kidney bean flour (10−40%) in wheat flour to make the noodles, after which the noodles were analysed for their physical and chemical properties. The statistical method of correlation analysis was used in this study. The results showed that the noodles’ sensory and textural characteristics significantly improved after adding white kidney bean flour (p < 0.05). Compared with the control, the noodles’ surface with white kidney bean flour was denser and smoother. Moreover, microstructural observations indicated that the noodles with white kidney bean flour showed a more continuous protein network. The in vitro digestion results showed that the addition of white kidney bean flour reduced the digestibility of the noodles. Low addition of the flour (10−20%) improved the quality of the noodles, whereas high amounts (30−40%) showed the opposite effect. In this study, the optimal amount of white kidney bean powder was found to be 20%.
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Affiliation(s)
- Jiahui Han
- Food and Health College, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China
| | - Linjiang Pang
- Food and Health College, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China
| | - Linxin Bao
- Food and Health College, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China
| | - Xiafang Ye
- Food and Health College, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China
| | - Guoquan Lu
- Modern Agriculture College, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China
- Correspondence: ; Tel.: +86-138-5719-1928
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5
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Xing S, Liu L, Zhang X, Guan H, Gong H, Li H, Liu W. A mathematical model to predict the color change of fresh dough sheets under fluctuation temperatures. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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6
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Wang M, Zeng J, Huang K, Tian X, Gao H, Zhang K. Effects of freeze–thaw treatments at different temperatures on the properties of gluten protein from fermented dough. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16768] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Mengyu Wang
- School of Food Science Henan Institute of Science and Technology Xinxiang 453003 China
| | - Jie Zeng
- School of Food Science Henan Institute of Science and Technology Xinxiang 453003 China
| | - Keqiang Huang
- Intelligent Agricultural College Liaoning Agricultural Technical College Yingkou, Liaoning 115009 China
| | - Xiaoling Tian
- Food and Drug Department Liaoning Agricultural Technical College Yingkou, Liaoning 115009 China
| | - Haiyan Gao
- School of Food Science Henan Institute of Science and Technology Xinxiang 453003 China
| | - Keke Zhang
- School of Food Science Henan Institute of Science and Technology Xinxiang 453003 China
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7
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Taranto F, Mangini G, Miazzi MM, Stevanato P, De Vita P. Polyphenol oxidase genes as integral part of the evolutionary history of domesticated tetraploid wheat. Genomics 2021; 113:2989-3001. [PMID: 34182080 DOI: 10.1016/j.ygeno.2021.06.030] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Revised: 04/14/2021] [Accepted: 06/23/2021] [Indexed: 01/05/2023]
Abstract
Studying and understanding the genetic basis of polyphenol oxidases (PPO)-related traits plays a crucial role in genetic improvement of crops. A tetraploid wheat collection (T. turgidum ssp., TWC) was analyzed using the 90K wheat SNP iSelect assay and phenotyped for PPO activity. A total of 21,347 polymorphic SNPs were used to perform genome-wide association analysis (GWA) in TWC and durum wheat sub-groups, detecting 23 and 85 marker-trait associations (MTA). In addition, candidate genes responsible for PPO activity were predicted. Based on the 23 MTAs detected in TWC, two haplotypes associated with low and high PPO activity were identified. Four SNPs were developed and validated providing one reliable marker (IWB75732) for marker assisted selection. The 23 MTAs were used to evaluate the genetic divergence (FST > 0.25) between the T. turgidum subspecies, providing new information important for understanding the domestication process of Triticum turgidum ssp. and in particular of ssp. carthlicum.
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Affiliation(s)
- Francesca Taranto
- National Research Council (CNR), Institute of Biosciences and Bioresources (CNR-IBBR), 80055 Portici, NA, Italy.
| | - Giacomo Mangini
- National Research Council (CNR), Institute of Biosciences and Bioresources (CNR-IBBR), 70126 Bari, BA, Italy.
| | - Monica Marilena Miazzi
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, 70126 Bari, Italy
| | | | - Pasquale De Vita
- Council for Agricultural Research and Economics (CREA), Research Centre for Cereal and Industrial Crops (CREA-CI), 71122 Foggia, Italy
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8
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Zhao Y, Huang ZH, Zhou HM, Zhu KX, Guo XN, Peng W. Polyphenol oxidase browning in the formation of dark spots on fresh wet noodle sheets: How dark spots formed. Food Chem 2020; 329:126800. [PMID: 32504915 DOI: 10.1016/j.foodchem.2020.126800] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2019] [Revised: 04/07/2020] [Accepted: 04/11/2020] [Indexed: 11/17/2022]
Abstract
The role of polyphenol oxidase (PPO) in the browning of fresh wet noodle sheets (FWNS) was discussed. To release the chemical formation mechanism of the dark spots formed on FWNS, the reconstituted FWNS and PPO-catechol reaction systems were prepared. Different from the overall color change of FWNS, almost all the melanins in dark spots were indirect products of PPO catalysis. The PPO catalytic dehydrogenation was an essential step for the formation of dark spots, but once the phenol dehydrogenation products were formed, the dark spots could still form through a further polymerization process, even though the PPO was completely deactivated. The optimum pH for the phenolic dehydrogenation in FWNS was about 7, and the alkaline condition was advantageous to the progress of the polymerization. Comprehensively, the maximum amount of dark spots was formed at about pH 9.
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Affiliation(s)
- Yang Zhao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Ze-Hua Huang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China; College of Food Science and Technology, Henan University of Technology, 100 Lianhua Street, Hi-tech Development Zone, Zhengzhou, Henan 450001, People's Republic of China
| | - Hui-Ming Zhou
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China.
| | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Xiao-Na Guo
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Wei Peng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
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9
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Zhao Y, Huang ZH, Zhou HM, Zhu KX, Guo XN, Peng W. Inhibition of hexose oxidase on the dark spots in fresh wet noodle sheets: A feasible prevention of dark spots. Food Chem 2020; 339:128021. [PMID: 33152859 DOI: 10.1016/j.foodchem.2020.128021] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 08/03/2020] [Accepted: 09/02/2020] [Indexed: 11/15/2022]
Abstract
Hexose oxidase was a feasible prevention for the dark spots in the fresh wet noodle sheets (FWNS). The chemical mechanism that hexose oxidase recucing the melanins of dark spots was discussed basis on the UPLC-TOF-MS analysis of the polyphenol oxidase (PPO)-catechol system. In the process of PPO browning, hexose oxidase catalyzed the oxidation of o-benzoquinone derivatives and their oligomers, hindering the formation of melanins. Hexose oxidase was efficient in FWNS with low ash content when water addition was 24%~44% or pH range was 4 ~ 7.5. Hexose oxidase could inhubit dark spots in the presence of 10 metal ions. The recommended addition amount was 40 ~ 60 ppm, by which the dark spots could be compolitely inhibited. Hexose oxidase was also suitable for wholewheat and oat FWNS, ΔL6d of wholewheat and oat FWNS were reduced by 4 and 7.98, respectively.
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Affiliation(s)
- Yang Zhao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Ze-Hua Huang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China; College of Food Science and Technology, Henan University of Technology, 100 Lianhua Street, Hi-tech Development Zone, Zhengzhou, Henan 450001, People's Republic of China
| | - Hui-Ming Zhou
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China.
| | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Xiao-Na Guo
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Wei Peng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
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Mahmud A, Abraha B, Ghirmatsion M, Xia W, Yang F. Quality Evaluation of Grass Carp (Ctenopharyngodon idella) Protein Concentrate Supplemented Noodles. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1663570] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Abdu Mahmud
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
- Department of Marine Food and Biotechnology, Massawa College of Marine Science and Technology, Massawa, Eritrea
| | - Bereket Abraha
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
- Department of Marine Food and Biotechnology, Massawa College of Marine Science and Technology, Massawa, Eritrea
| | - Mogos Ghirmatsion
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
- Department of Marine Food and Biotechnology, Massawa College of Marine Science and Technology, Massawa, Eritrea
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Fang Yang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
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11
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Morris CF. Determinants of wheat noodle color. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:5171-5180. [PMID: 29770453 DOI: 10.1002/jsfa.9134] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/11/2018] [Revised: 05/10/2018] [Accepted: 05/10/2018] [Indexed: 06/08/2023]
Abstract
Noodles are a leading food in the world, and color is a key determinant of consumer acceptance. In this review the two prominent forms of wheat noodles are considered: white salted and alkaline. Many of the preparation and evaluation strategies are the same for both, with prominence placed on 'brightness' (L*) or a lack of discoloration (ΔL*), and the absence of 'specks.' All raw noodles darken over time. Increasing the protein content of flours almost always translates into darker noodles. Greater discoloration is also associated with higher flour extraction rates, higher ash contents, and higher starch damage. Increasing storage time, dough water absorption, and temperature all often lead to greater discoloration. There is a large range in noodle color variation, and much of this variation is associated with genetics. Consequently, much research has been devoted to methods of screening germplasm, either as whole seeds, meals, flours, or noodle sheets. Polyphenol oxidase (PPO) is a primary culprit in noodle discoloration and has guided much of the research on noodle color. It is now possible to select germplasm with very low levels of PPO through the use of efficacious phenotype screens and the use of molecular markers. The success of this research has provided the opportunity to select wheat breeding lines with nil PPO activity, and to combine favorable alleles at multiple PPO loci. Yet, when noodles are prepared, we continue to observe discoloration. As our ability to minimize PPO activity increases, this 'non-PPO' discoloration has become more important. Perhaps the 'holy grail' is a noodle that never discolors, and has the 'perfect' level of a* (redness, zero?) and b* (yellowness/creaminess). Published 2018. This article is a U.S. Government work and is in the public domain in the USA.
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Affiliation(s)
- Craig F Morris
- USDA-ARS Western Wheat Quality Laboratory, Washington State University, Pullman, WA, USA
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12
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Nominchuluun K, Yadamsuren M, Mandakh A, Munkhbat T, Chun JB, Park CS, Cho SW. Identification of Genetic Variation of Mongolian Wheat Using Allele-Specific DNA Markers Related to Wheat Quality. RUSS J GENET+ 2018. [DOI: 10.1134/s1022795418100113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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13
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Siah S, Quail KJ. Factors affecting Asian wheat noodle color and time-dependent discoloration-A review. Cereal Chem 2018. [DOI: 10.1002/cche.10035] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Siem Siah
- Australian Export Grains Innovation Centre (AEGIC); North Ryde NSW Australia
| | - Kenneth J. Quail
- Australian Export Grains Innovation Centre (AEGIC); North Ryde NSW Australia
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Taranto F, Pasqualone A, Mangini G, Tripodi P, Miazzi MM, Pavan S, Montemurro C. Polyphenol Oxidases in Crops: Biochemical, Physiological and Genetic Aspects. Int J Mol Sci 2017; 18:E377. [PMID: 28208645 PMCID: PMC5343912 DOI: 10.3390/ijms18020377] [Citation(s) in RCA: 152] [Impact Index Per Article: 21.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2016] [Accepted: 02/04/2017] [Indexed: 11/30/2022] Open
Abstract
Enzymatic browning is a colour reaction occurring in plants, including cereals, fruit and horticultural crops, due to oxidation during postharvest processing and storage. This has a negative impact on the colour, flavour, nutritional properties and shelf life of food products. Browning is usually caused by polyphenol oxidases (PPOs), following cell damage caused by senescence, wounding and the attack of pests and pathogens. Several studies indicated that PPOs play a role in plant immunity, and emerging evidence suggested that PPOs might also be involved in other physiological processes. Genomic investigations ultimately led to the isolation of PPO homologs in several crops, which will be possibly characterized at the functional level in the near future. Here, focusing on the botanic families of Poaceae and Solanaceae, we provide an overview on available scientific literature on PPOs, resulting in useful information on biochemical, physiological and genetic aspects.
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Affiliation(s)
- Francesca Taranto
- SINAGRI S.r.l.-Spin off dell'Università degli Studi di Bari "Aldo Moro", 70126 Bari, Italy.
| | - Antonella Pasqualone
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari "Aldo Moro", 70126 Bari, Italy.
| | - Giacomo Mangini
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari "Aldo Moro", 70126 Bari, Italy.
| | - Pasquale Tripodi
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria, Centro di ricerca per l'orticoltura, 84098 Pontecagnano Faiano, Italy.
| | - Monica Marilena Miazzi
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari "Aldo Moro", 70126 Bari, Italy.
| | - Stefano Pavan
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari "Aldo Moro", 70126 Bari, Italy.
| | - Cinzia Montemurro
- SINAGRI S.r.l.-Spin off dell'Università degli Studi di Bari "Aldo Moro", 70126 Bari, Italy.
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari "Aldo Moro", 70126 Bari, Italy.
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15
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Hystad SM, Giroux MJ, Martin JM. Impact of Null Polyphenol Oxidase Alleles on White Salted Noodles. Cereal Chem 2016. [DOI: 10.1094/cchem-05-15-0105-r] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Steven M. Hystad
- Department of Plant Sciences and Plant Pathology, Montana State University, Bozeman, MT 59717, U.S.A
| | - Michael J. Giroux
- Department of Plant Sciences and Plant Pathology, Montana State University, Bozeman, MT 59717, U.S.A
| | - John M. Martin
- Department of Plant Sciences and Plant Pathology, Montana State University, Bozeman, MT 59717, U.S.A
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16
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Hystad SM, Martin JM, Graybosch RA, Giroux MJ. Genetic characterization and expression analysis of wheat (Triticum aestivum) line 07OR1074 exhibiting very low polyphenol oxidase (PPO) activity. TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2015; 128:1605-1615. [PMID: 25982131 DOI: 10.1007/s00122-015-2535-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/02/2015] [Accepted: 05/02/2015] [Indexed: 06/04/2023]
Abstract
Characterized novel mutations present at Ppo loci account for the substantial reduction of the total kernel PPO activity present in a putative null Ppo - A1 genetic background. Wheat (Triticum aestivum) polyphenol oxidase (PPO) contributes to the time-dependent discoloration of Asian noodles. Wheat contains multiple paralogous and orthologous Ppo genes, Ppo-A1, Ppo-D1, Ppo-A2, Ppo-D2, and Ppo-B2, expressed in wheat kernels. To date, wheat noodle color improvement efforts have focused on breeding cultivars containing Ppo-D1 and Ppo-A1 alleles conferring reduced PPO activity. A major impediment to wheat quality improvement is a lack of additional Ppo alleles conferring reduced kernel PPO. In this study, a previously reported very low PPO line, 07OR1074, was found to contain a novel allele at Ppo-A2 and null alleles at the Ppo-A1 and Ppo-D1 loci. To examine the impact of each mutation upon kernel PPO, populations were generated from crosses between 07OR1074 and the hard white spring wheat cultivars Choteau and Vida. Expression analysis using RNA-seq demonstrated no detectable Ppo-A1 transcripts in 07OR1074 while Ppo-D1 transcripts were present at less than 10% of that seen in Choteau and Vida. Novel markers specific for the Ppo-D1 and Ppo-A2 mutations discovered in 07OR1074, along with the Ppo-A1 STS marker, were used to screen segregating populations. Evaluation of lines indicated a substantial genotypic effect on PPO with Ppo-A1 and Ppo-D1 alleles contributing significantly to total PPO in both populations. These results show that the novel mutations in Ppo-A1 and Ppo-D1 present in 07OR1074 are both important to lowering overall wheat seed PPO activity and may be useful to produce more desirable and marketable wheat-based products.
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Affiliation(s)
- S M Hystad
- Department of Plant Sciences and Plant Pathology, Montana State University, Bozeman, MT, 59717-3150, USA
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17
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Hidalgo A, Brusco M, Plizzari L, Brandolini A. Polyphenol oxidase, alpha-amylase and beta-amylase activities of Triticum monococcum, Triticum turgidum and Triticum aestivum: A two-year study. J Cereal Sci 2013. [DOI: 10.1016/j.jcs.2013.04.004] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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18
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Talbert LE, Hofer P, Nash D, Martin JM, Lanning SP, Sherman JD, Giroux MJ. Hard White Versus Hard Red Wheats: Taste Tests and Milling and Baking Properties. Cereal Chem 2013. [DOI: 10.1094/cchem-11-12-0146-r] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Luther E. Talbert
- Department of Plant Sciences and Plant Pathology, Montana State University, Bozeman, MT 59717
| | - Petrea Hofer
- Department of Plant Sciences and Plant Pathology, Montana State University, Bozeman, MT 59717
| | - Deanna Nash
- Department of Plant Sciences and Plant Pathology, Montana State University, Bozeman, MT 59717
| | - John M. Martin
- Department of Plant Sciences and Plant Pathology, Montana State University, Bozeman, MT 59717
| | - Susan P. Lanning
- Department of Plant Sciences and Plant Pathology, Montana State University, Bozeman, MT 59717
| | - Jamie D. Sherman
- Department of Plant Sciences and Plant Pathology, Montana State University, Bozeman, MT 59717
| | - Michael J. Giroux
- Department of Plant Sciences and Plant Pathology, Montana State University, Bozeman, MT 59717
- Corresponding author. Phone: (406) 994-7877. E-mail:
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19
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Molecular and physico-chemical evaluation of enzymatic browning of whole meal and dough in a collection of tetraploid wheats. J Cereal Sci 2012. [DOI: 10.1016/j.jcs.2012.02.005] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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