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Qiao M, Xia G, Xu Y, Cui T, Fan C, Li Y, Han S, Qian J. Prediction of moisture content for a single maize kernel based on viscoelastic properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6594-6604. [PMID: 38520293 DOI: 10.1002/jsfa.13483] [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: 09/20/2023] [Revised: 01/03/2024] [Accepted: 03/23/2024] [Indexed: 03/25/2024]
Abstract
BACKGROUND The rapid and accurate detection of moisture content is important to ensure maize quality. However, existing technologies for rapidly detecting moisture content often suffer from the use of costly equipment, stringent environmental requirements, or limited accuracy. This study proposes a simple and effective method for detecting the moisture content of single maize kernels based on viscoelastic properties. RESULTS Two types of viscoelastic experiments were conducted involving three different parameters: relaxation tests (initial loads: 60, 80, 100 N) and frequency-sweep tests (frequencies: 0.6, 0.8, 1 Hz). These experiments generated corresponding force-time graphs and viscoelastic parameters were extracted based on the four-element Maxwell model. Then, viscoelastic parameters and data of force-time graphs were employed as input variables to explore the relationships with moisture content separately. The impact of different preprocessing methods and feature time variables on model accuracy was explored based on force-time graphs. The results indicate that models utilizing the force-time data were more accurate than those utilizing viscoelastic parameters. The best model was established by partial least squares regression based on S-G smoothing data from relaxation tests conducted with initial force of 100 N. The correlation coefficient and the root mean square error of the calibration set were 0.954 and 0.021, respectively. The corresponding values of the prediction set were 0.905 and 0.029, respectively. CONCLUSIONS This study confirms the potential for accurate and fast detection of moisture content in single maize kernels using viscoelastic properties, which provides a novel approach for the detection of various components in cereals. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Mengmeng Qiao
- College of Engineering, China Agricultural University, Beijing, People's Republic of China
- Universität Bremen, Bremen, Germany
| | | | - Yang Xu
- College of Engineering, China Agricultural University, Beijing, People's Republic of China
| | - Tao Cui
- College of Engineering, China Agricultural University, Beijing, People's Republic of China
| | - Chenlong Fan
- College of Mechanical and Electronic Engineering, Nanjing Forestry University, Nanjing, People's Republic of China
| | - Yibo Li
- College of Engineering, China Agricultural University, Beijing, People's Republic of China
| | - Shaoyun Han
- College of Engineering, China Agricultural University, Beijing, People's Republic of China
| | - Jun Qian
- College of Engineering, China Agricultural University, Beijing, People's Republic of China
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Pourmohammadi K, Abedi E, Hashemi SMB. Gliadin and glutenin genomes and their effects on the technological aspect of wheat-based products. Curr Res Food Sci 2023; 7:100622. [PMID: 38021258 PMCID: PMC10643115 DOI: 10.1016/j.crfs.2023.100622] [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: 08/09/2023] [Revised: 10/09/2023] [Accepted: 10/18/2023] [Indexed: 12/01/2023] Open
Abstract
Wheat is the most important crops worldwide, providing about one-fifth of the daily protein and calories for human consumption. The quality of cereal-based products is principally governed by the genetic basis of gluten (glutenin and gliadin proteins), which exists in a wide range of variable alleles and is controlled by clusters of genes. There are certain limitations associated with gluten characteristics, which can be genetically manipulated. The present review aimed to investigate the correlation between the genetic characteristics of gluten protein components and wheat-based product's quality. According to various references, Glu-B1d (6 + 8), Glu-B1h (14 + 15) and Glu-B1b (7 + 8) are related to higher gluten strength and pasta quality, while, subunits Dx2 + Dy12 and Dx5 + Dy10, are usually present at the Glu-D1 locus in bread wheat, resulted in lower cooked firmness in pasta. Moreover, introducing Gli-D1/Glu-D3 and Glu-D1 loci into durum wheat genomes, causing to provide the maximum values of gluten index in pasta products. 1Dx5 + 1Dy10 alleles determine the level of increase in dough's consistency, elasticity, viscosity, and extensibility quality of baking and appropriate bread loaf volume, while 1Dx2 + 1Dy12 as the alleles associated with poor baking quality, being more suitable for soft wheat/pastry end uses. Bx7, Bx7OE, 1Bx17 + 1By18, 1Bx13 + 1By16, Bx7 + By9 and 1Bx7 + 1By8 at Glu-B1alleles and 1Ax2* found on Glu-A1, augmented dough strength and has positive effects on consistency, extensibility, viscosity, and elasticity of bread dough. Breeding programs by genome editing have made gluten a promoting component for improving cereal-based products.
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Affiliation(s)
- Kiana Pourmohammadi
- Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, Iran
| | - Elahe Abedi
- Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, Iran
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Dizlek H, Awika JM. Determination of basic criteria that influence the functionality of gluten protein fractions and gluten complex on roll bread characteristics. Food Chem 2023; 404:134648. [DOI: 10.1016/j.foodchem.2022.134648] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2022] [Revised: 10/11/2022] [Accepted: 10/14/2022] [Indexed: 11/06/2022]
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4
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Wheat genomic study for genetic improvement of traits in China. SCIENCE CHINA. LIFE SCIENCES 2022; 65:1718-1775. [PMID: 36018491 DOI: 10.1007/s11427-022-2178-7] [Citation(s) in RCA: 55] [Impact Index Per Article: 27.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Accepted: 08/10/2022] [Indexed: 01/17/2023]
Abstract
Bread wheat (Triticum aestivum L.) is a major crop that feeds 40% of the world's population. Over the past several decades, advances in genomics have led to tremendous achievements in understanding the origin and domestication of wheat, and the genetic basis of agronomically important traits, which promote the breeding of elite varieties. In this review, we focus on progress that has been made in genomic research and genetic improvement of traits such as grain yield, end-use traits, flowering regulation, nutrient use efficiency, and biotic and abiotic stress responses, and various breeding strategies that contributed mainly by Chinese scientists. Functional genomic research in wheat is entering a new era with the availability of multiple reference wheat genome assemblies and the development of cutting-edge technologies such as precise genome editing tools, high-throughput phenotyping platforms, sequencing-based cloning strategies, high-efficiency genetic transformation systems, and speed-breeding facilities. These insights will further extend our understanding of the molecular mechanisms and regulatory networks underlying agronomic traits and facilitate the breeding process, ultimately contributing to more sustainable agriculture in China and throughout the world.
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Hlozáková TK, Gálová Z, Šliková S, Leišová-Svobodová L, Beinhauer J, Dyčka F, Šebela M, Zetochová E, Gregová E. Molecular Characterization of Novel x-Type HMW Glutenin Subunit 1B × 6.5 in Wheat. PLANTS 2021; 10:plants10102108. [PMID: 34685917 PMCID: PMC8541187 DOI: 10.3390/plants10102108] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/13/2021] [Revised: 09/30/2021] [Accepted: 09/30/2021] [Indexed: 11/29/2022]
Abstract
A novel high molecular weight glutenin subunit encoded by the Glu-1B locus was identified in the French genotype Bagou, which we named 1B × 6.5. This subunit differed in SDS-PAGE from well-known 1B × 6 and 1B × 7 subunits, which are also encoded at this locus. Subunit 1B × 6.5 has a theoretical molecular weight of 88,322.83 Da, which is more mobile than 1B × 6 subunit, and isoelectric point (pI) of about 8.7, which is lower than that for 1B × 6 subunit. The specific primers were designed to amplify and sequence 2476 bp of the Glu-1B locus from genotype Bagou. A high level of similarity was found between the sequence encoding 1B × 6.5 and other x-type encoding alleles of this locus.
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Affiliation(s)
- Tímea Kuťka Hlozáková
- Faculty of Biotechnology and Food Science, Slovak University of Agriculture, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia; (T.K.H.); (Z.G.)
| | - Zdenka Gálová
- Faculty of Biotechnology and Food Science, Slovak University of Agriculture, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia; (T.K.H.); (Z.G.)
| | - Svetlana Šliková
- National Agriculture and Food Centre, Research Institute of Plant Production, Bratislavská Cesta 122, 921 01 Piešťany, Slovakia; (S.Š.); (E.Z.)
| | | | - Jana Beinhauer
- Centre of the Region Haná for Biotechnological and Agricultural Research, Faculty of Science, Palacký University, Šlechtitelu 27, 783 71 Olomouc, Czech Republic; (J.B.); (F.D.); (M.Š.)
| | - Filip Dyčka
- Centre of the Region Haná for Biotechnological and Agricultural Research, Faculty of Science, Palacký University, Šlechtitelu 27, 783 71 Olomouc, Czech Republic; (J.B.); (F.D.); (M.Š.)
| | - Marek Šebela
- Centre of the Region Haná for Biotechnological and Agricultural Research, Faculty of Science, Palacký University, Šlechtitelu 27, 783 71 Olomouc, Czech Republic; (J.B.); (F.D.); (M.Š.)
| | - Erika Zetochová
- National Agriculture and Food Centre, Research Institute of Plant Production, Bratislavská Cesta 122, 921 01 Piešťany, Slovakia; (S.Š.); (E.Z.)
| | - Edita Gregová
- National Agriculture and Food Centre, Research Institute of Plant Production, Bratislavská Cesta 122, 921 01 Piešťany, Slovakia; (S.Š.); (E.Z.)
- Correspondence:
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6
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Franaszek S, Salmanowicz B. Composition of low-molecular-weight glutenin subunits in common wheat ( Triticum aestivum L.) and their effects on the rheological properties of dough. Open Life Sci 2021; 16:641-652. [PMID: 34222664 PMCID: PMC8234812 DOI: 10.1515/biol-2021-0059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Revised: 04/07/2021] [Accepted: 04/24/2021] [Indexed: 11/15/2022] Open
Abstract
The main purpose of this research was the identification and characterization of low-molecular-weight glutenin subunit (LMW-GS) composition in common wheat and the determination of the effect of these proteins on the rheological properties of dough. The use of capillary zone electrophoresis and reverse-phase high-performance liquid chromatography has made it possible to identify four alleles in the Glu-A3 and Glu-D3 loci and seven alleles in the Glu-B3 locus, encoding LMW-GSs in 70 varieties and breeding lines of wheat tested. To determine the technological quality of dough, analyses were performed at the microscale using a TA.XT Plus Texture Analyzer. Wheat varieties containing the Glu-3 loci scheme (Glu-A3b, Glu-A3f at the Glu-A3 locus; Glu-B3a, Glu-B3b, Glu-B3d, Glu-B3h at the Glu-B3 locus; Glu-D3a, Glu-D3c at the Glu-D3 locus) determined the most beneficial quality parameters.
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Affiliation(s)
- Sławomir Franaszek
- Institute of Plant Genetics, Polish Academy of Sciences, Strzeszyńska 34, 60-479 Poznań, Poland
| | - Bolesław Salmanowicz
- Institute of Plant Genetics, Polish Academy of Sciences, Strzeszyńska 34, 60-479 Poznań, Poland
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Łysiak G, Al Aridhee JK, Kulig R, Różyło R, Wójcik M. Examination of the Peleg and Normand equation during relaxation of wheat: The effect of holding time. J Texture Stud 2020; 52:157-168. [PMID: 33325547 DOI: 10.1111/jtxs.12579] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2020] [Revised: 10/27/2020] [Accepted: 12/10/2020] [Indexed: 12/01/2022]
Abstract
In this study, we analyzed the effect of the duration of relaxation experiments on the parameters of the model proposed by Peleg and Normand. The relaxation experiments were conducted for individual intact wheat kernels in compression. Single kernels were initially loaded with a force of 20 N, then maintained at a constant deformation over time of 300 s. For the following time intervals 0-10, 0-20, 0-30, 0-40, 0-50, 0-60, 0-120, 0-180, 0-240, and 0-300 s coefficients k1 , k2 and Y(t) were determined according to the Normand and Peleg equation. The effect of time was compared at variable wheat moisture ranging from 8 to 20%. For longer holding times, the relaxed force was higher and the decay parameter, Y(t), decreased. The coefficient k1 increased proportionally with increase in the time of relaxation from ~3.3 to 23.3 s. The values of coefficient k2 declined for longer experiments, and the decline was relatively quick for up to 60 s and then asymptotically diminished. The effect of time on the decay parameter Y(t) and coefficients k1 and k2 depended on the moisture of kernels. The accuracy of the models was significantly different for the studied holding times. The highest standard error of the estimate was evidenced for 10 s experiments, and its minimum was noted at times close to 120-180 s.
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Affiliation(s)
- Grzegorz Łysiak
- Department of Food Engineering and Machines, University of Life Sciences in Lublin, Lublin, Poland
| | | | - Ryszard Kulig
- Department of Food Engineering and Machines, University of Life Sciences in Lublin, Lublin, Poland
| | - Renata Różyło
- Department of Food Engineering and Machines, University of Life Sciences in Lublin, Lublin, Poland
| | - Monika Wójcik
- Department of Food Engineering and Machines, University of Life Sciences in Lublin, Lublin, Poland
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Ponce-García N, Santiago-Ramos D, Figueroa-Cárdenas JDD, Véles-Medina JJ, Escalante-Aburto A. Effect of Calcium Salts Concentration on the Viscoelastic Properties of Sintered Tablets from Flours and Tortillas Evaluated by Stress-Relaxation Tests. J Food Sci 2019; 84:3653-3663. [PMID: 31750939 DOI: 10.1111/1750-3841.14941] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2019] [Revised: 08/06/2019] [Accepted: 10/15/2019] [Indexed: 11/30/2022]
Abstract
This research aimed to evaluate the effect of different calcium compounds and their concentration on the viscoelastic parameters of flours and tortillas obtained with traditional and ecological nixtamalization. Specimens (tablets) of nixtamalized flours and tortillas (14% moisture) prepared with three different calcium sources and four concentrations were sintered using a die and a hydraulic press and were evaluated by stress-relaxation tests with a texturometer. Data collected from the stress-relaxation curve were fitted into a three-element generalized Maxwell model (r2 = 0.9999), allowing the detection of significant differences in the estimated viscoelastic parameters. When flours are processed into tortillas, the most notable change was the increase of +88.44% and +73.44%, respectively, in the summation of the elastic modulus, and the compressional viscosity in samples produced with CaCO3. On the contrary, tablets from samples with Ca(OH)2 presented a sharp diminishing (loss) in both of the evaluated viscoelastic parameters, accounting a decrease of -39.82% and -46.28% for the elastic modulus and compressional viscosity summations, respectively. Highly significant correlations were found among viscoelastic parameters when a slight proportional increase was observed in the specific elastic moduli, meaning that the energy was stored by each elastic element in the tablets, while the compressional viscosity coefficients varied as a function of time. Finally, it was found that the residual spring due to the pure elastic component (E0 ) stored energy during the entire test. PRACTICAL APPLICATION: There is no published information about a simple methodology for the evaluation of the viscoelastic properties of dry nixtamalized flours (powder) with a texturometer. The method proposed was sensitive and accurate, since it was capable of detecting differences among samples processed under distinct processing factors conditions. The study of viscoelastic properties of grain foods contributes to the construction of molecular theories occurring in their chemical compounds, which is strongly related to food texture. Those theories are handy to improve nutritional and textural properties of grain foods and are essential to powder handling, processing, and transportation, which allows the processing factors optimization.
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Affiliation(s)
- Néstor Ponce-García
- Author Ponce-García is with UAEMex, Faculty of Agricultural Sciences, Campus Universitario "El Cerrillo", El Cerrillo Piedras Blancas S/N, Toluca, Edo de México, 50200
| | - David Santiago-Ramos
- PROPAC, Univ. Autónoma de Querétaro, Cerro de las Campanas s/n, Querétaro, Qro, México, 76010
| | - Juan de Dios Figueroa-Cárdenas
- Centro de Investigación y de Estudios Avanzados, Unidad Querétaro, Libramiento Norponiente, No. 2000, Fraccionamiento Real de Juriquilla, Querétaro, México, 76230
| | - José Juan Véles-Medina
- Centro de Investigación y de Estudios Avanzados, Unidad Querétaro, Libramiento Norponiente, No. 2000, Fraccionamiento Real de Juriquilla, Querétaro, México, 76230
| | - Anayansi Escalante-Aburto
- Dept. of Nutrition, Univ. de Monterrey, Av. Ignacio Morones Prieto 4500 Pte, San Pedro Garza García, Nuevo León, 66238, México
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Nehe A, Akin B, Sanal T, Evlice AK, Ünsal R, Dinçer N, Demir L, Geren H, Sevim I, Orhan Ş, Yaktubay S, Ezici A, Guzman C, Morgounov A. Genotype x environment interaction and genetic gain for grain yield and grain quality traits in Turkish spring wheat released between 1964 and 2010. PLoS One 2019; 14:e0219432. [PMID: 31318895 PMCID: PMC6638857 DOI: 10.1371/journal.pone.0219432] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2019] [Accepted: 06/24/2019] [Indexed: 11/23/2022] Open
Abstract
The study was conducted to determine the effects of genotype (G), environment (E), their interaction (GEI) and genetic gain on yield and grain quality traits in Turkish spring wheat cultivars released between 1964 and 2010. We conducted a multi-environment trial at three testing locations: Adana, Adapazarı, and Izmir, during the 2009, 2011 and 2013 cropping seasons and tested 35 cultivars released by the respective breeding programs. Allelic variations of high and low molecular weight glutenin subunits (HMW-GS and LMW-GS) and 1B/1R translocation was also determined and evaluated in all cultivars. Comparing yield across three locations, Adana (6416 kg ha-1) yield was relatively higher than in Izmir (5887 kg ha-1) and Adapazarı (5205 kg ha-1) (P<0.001). Overall, GY was influenced by the varieties, testing location and breeding programs (P<0.001). Cultivars from Izmir breeding program performed relatively better (6174 kg ha-1) than those from Adana (5996 kg ha-1) and Adapazarı (5351 kg ha-1) (<0.001). We recommend Ziyabey-98, Menemen, and Basribey-95, for stable grain yield in spring wheat production across the studied regions because of their wide adaptability, and Pamukova-97 for future breeding to improve grain quality parameters. We found three breeding programs have successfully increased the grain yield and quality traits for 46 years. As a group, cultivars released after 2000 had the highest yield indicating breeding progress. Genetic gain for GY was 30.9 kg ha-1 per year from 1964 with annual increase compared to the yield of older cultivar Akova B-2 (4102 kg ha-1) which constitutes a 0.75% rate of genetic gain. Improvement in grain quality was related to change in protein composition rather than an increase in protein content whereas yield improvement seems to mainly be related to increases in test weight and 1000 kernel weight. High molecular weight glutenin subunit (HMW-GS) 5+10 showed an increase in frequency whereas 2+12 showed a decrease over the breeding period.
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Affiliation(s)
- Ajit Nehe
- International Maize and Wheat Improvement Center (CIMMYT), Emek, Ankara, Turkey
| | - Beyhan Akin
- International Maize and Wheat Improvement Center (CIMMYT), Emek, Ankara, Turkey
| | - Turgay Sanal
- Central Research Institute for Field Crops, Yenimahalle, Ankara, Turkey
| | | | - Rıza Ünsal
- Aegean Agric. Research Institute, Menemen, Izmir, Turkey
| | - Nazım Dinçer
- East Mediterranean Agric. Research Institute, Dogankent, Yüregir, Adana, Turkey
| | - Lütfü Demir
- Maize Research Station, Hanlı, Arifiye, Sakarya, Turkey
| | - Hatice Geren
- Aegean Agric. Research Institute, Menemen, Izmir, Turkey
| | - Ismail Sevim
- Aegean Agric. Research Institute, Menemen, Izmir, Turkey
| | - Şinasi Orhan
- Maize Research Station, Hanlı, Arifiye, Sakarya, Turkey
| | - Sadiye Yaktubay
- East Mediterranean Agric. Research Institute, Dogankent, Yüregir, Adana, Turkey
| | - Ali Ezici
- East Mediterranean Agric. Research Institute, Dogankent, Yüregir, Adana, Turkey
| | - Carlos Guzman
- International Maize and Wheat Improvement Center (CIMMYT), México City, Mexico
| | - Alexey Morgounov
- International Maize and Wheat Improvement Center (CIMMYT), Emek, Ankara, Turkey
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Kuťka Hlozáková T, Gregová E, Šliková S, Gálová Z, Chňapek M, Drábeková J. Determination of HMW - GS in wheat using SDS - PAGE and Lab-on-chip methods. POTRAVINARSTVO 2019. [DOI: 10.5219/995] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
SDS-PAGE is widely used to determine the amounts of the different gluten protein types. However, this method is time-consuming, especially at early stages of wheat breeding, when large number of samples needs to be analyzed. On the other hand, LoC (Lab-on-Chip) technique has the potential for a fast, reliable, and automatable analysis of proteins. Benefits and limitations of Lab-on-Chip method over SDS-PAGE method in gluten proteins evaluation were explored in order to determine in which way LoC method should be improved in order to make its results more compliant with the results of SDS-PAGE. Chip electrophoresis provides a very good reproducibility of HMW-GS patterns. Moreover this approach is much faster than the conventional SDS-PAGE methods requiring several hours for an analysis. Another advantage over traditional gel electrophoresis is lower sample and reagent volume requirements, as well as specialized protein standards for accurate reproducibility and quantification. In the present study, we identified novel complex allele located at the locus Glu-1B.
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Zhang Y, Hu M, Liu Q, Sun L, Chen X, Lv L, Liu Y, Jia X, Li H. Deletion of high-molecular-weight glutenin subunits in wheat significantly reduced dough strength and bread-baking quality. BMC PLANT BIOLOGY 2018; 18:319. [PMID: 30509162 PMCID: PMC6276161 DOI: 10.1186/s12870-018-1530-z] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/26/2018] [Accepted: 11/15/2018] [Indexed: 05/26/2023]
Abstract
BACKGROUND High-molecular-weight glutenin subunits (HMW-GS) play important roles in the elasticity of dough made from wheat. The HMW-GS null line is useful for studying the contribution of HMW-GS to the end-use quality of wheat. METHODS In a previous work, we cloned the Glu-1Ebx gene from Thinopyrum bessarabicum and introduced it into the wheat cultivar, Bobwhite. In addition to lines expressing the Glu-1Ebx gene, we also obtained a transgenic line (LH-11) with all the HMW-GS genes silenced. The HMW-GS deletion was stably inherited as a dominant and conformed to Mendel's laws. Expression levels of HMW-GS were determined by RT-PCR and epigenetic changes in methylation patterns and small RNAs were analyzed. Glutenins and gliadins were separated and quantitated by reversed-phase ultra-performance liquid chromatography. Measurement of glutenin macropolymer, and analysis of agronomic traits and end-use quality were also performed. RESULTS DNA methylation and the presence of small double-stranded RNA may be the causes of post-transcriptional gene silencing in LH-11. The accumulation rate and final content of glutenin macropolymer (GMP) in LH-11 were significantly lower than in wild-type (WT) Bobwhite. The total protein content was not significantly affected as the total gliadin content increased in LH-11 compared to WT. Deletion of HMW-GS also changed the content of different gliadin fractions. The ratio of ω-gliadin increased, whereas α/β- and γ-gliadins declined in LH-11. The wet gluten content, sedimentation value, development time and stability time of LH-11 were remarkably lower than that of Bobwhite. Bread cannot be made using the flour of LH-11. CONCLUSIONS Post-transcriptional gene silencing through epigenetic changes and RNA inhibition appear to be the causes for the gene expression deficiency in the transgenic line LH-11. The silencing of HMW-GW in LH-11 significantly reduced the dough properties, GMP content, wet gluten content, sedimentation value, development time and stability time of flour made from this wheat cultivar. The HMW-GS null line may provide a potential material for biscuit-making because of its low dough strength.
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Affiliation(s)
- Yingjun Zhang
- Institute of Cereal and Oil Crops, Hebei Academy of Agriculture and Forestry Sciences, 162 Hengshan Street, Shijiazhuang, 050035 China
| | - Mengyun Hu
- Institute of Cereal and Oil Crops, Hebei Academy of Agriculture and Forestry Sciences, 162 Hengshan Street, Shijiazhuang, 050035 China
| | - Qian Liu
- Institute of Cereal and Oil Crops, Hebei Academy of Agriculture and Forestry Sciences, 162 Hengshan Street, Shijiazhuang, 050035 China
| | - Lijing Sun
- Institute of Cereal and Oil Crops, Hebei Academy of Agriculture and Forestry Sciences, 162 Hengshan Street, Shijiazhuang, 050035 China
| | - Xiyong Chen
- Institute of Cereal and Oil Crops, Hebei Academy of Agriculture and Forestry Sciences, 162 Hengshan Street, Shijiazhuang, 050035 China
| | - Liangjie Lv
- Institute of Cereal and Oil Crops, Hebei Academy of Agriculture and Forestry Sciences, 162 Hengshan Street, Shijiazhuang, 050035 China
| | - Yuping Liu
- Institute of Cereal and Oil Crops, Hebei Academy of Agriculture and Forestry Sciences, 162 Hengshan Street, Shijiazhuang, 050035 China
| | - Xu Jia
- Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, 1 Beichenxi Road, Beijing, 100101 China
| | - Hui Li
- Institute of Cereal and Oil Crops, Hebei Academy of Agriculture and Forestry Sciences, 162 Hengshan Street, Shijiazhuang, 050035 China
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Salimi Khorshidi A, Storsley J, Malunga LN, Thandapilly SJ, Ames N. Advancing the science of wheat quality evaluation using nuclear magnetic resonance (NMR) and ultrasound-based techniques. Cereal Chem 2018. [DOI: 10.1002/cche.10040] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
| | - Joanne Storsley
- Cereal Research Centre; Agriculture & Agri-Food Canada; Winnipeg MB Canada
| | | | - Sijo Joseph Thandapilly
- Cereal Research Centre; Agriculture & Agri-Food Canada; Winnipeg MB Canada
- Department of Food and Human Nutritional Sciences; University of Manitoba; Winnipeg MB Canada
| | - Nancy Ames
- Cereal Research Centre; Agriculture & Agri-Food Canada; Winnipeg MB Canada
- Department of Food and Human Nutritional Sciences; University of Manitoba; Winnipeg MB Canada
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Wijaya W, Van der Meeren P, Dewettinck K, Patel AR. High internal phase emulsion (HIPE)-templated biopolymeric oleofilms containing an ultra-high concentration of edible liquid oil. Food Funct 2018; 9:1993-1997. [DOI: 10.1039/c7fo01945a] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Oleofilms are produced via casting and drying of HIPEs stabilized using sodium caseinate (SC): alginate (ALG) complexes.
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Affiliation(s)
- Wahyu Wijaya
- Particle and Interfacial Technology Group
- Department of Applied Analytical and Physical Chemistry
- Faculty of Bioscience Engineering
- Ghent University
- B-9000 Gent
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group
- Department of Applied Analytical and Physical Chemistry
- Faculty of Bioscience Engineering
- Ghent University
- B-9000 Gent
| | - Koen Dewettinck
- Laboratory of Food Technology and Engineering
- Department of Food Safety and Quality
- Faculty of Bioscience Engineering
- Ghent University
- 9000 Gent
| | - Ashok R. Patel
- Laboratory of Food Technology and Engineering
- Department of Food Safety and Quality
- Faculty of Bioscience Engineering
- Ghent University
- 9000 Gent
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15
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Ponce-García N, Ramírez-Wong B, Torres-Chávez PI, Figueroa-Cárdenas JDD, Serna-Saldívar SO, Cortez-Rocha MO, Escalante-Aburto A. Evaluation of visco-elastic properties of conditioned wheat kernels and their doughs using a compression test under small strain. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:1235-1243. [PMID: 27322412 DOI: 10.1002/jsfa.7855] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/16/2015] [Revised: 06/12/2016] [Accepted: 06/13/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND The aim of this research was to evaluate the visco-elastic properties of conditioned wheat kernels and their doughs by applying the compression test under a small strain. Conditioned wheat kernels and their doughs, from soft and hard wheat classes were evaluated for total work (Wt ), elastic work (We ) and plastic work (Wp ). RESULTS Soft wheat kernels showed lower We than Wp , while the hard wheat kernels had a We that was higher than Wp . Regarding dough visco-elasticity, cultivars from soft and hard wheat showed higher Wp than We . The degree of elasticity (DE%) of the conditioned wheat kernel related to its dough decreased ∼46% in both wheat classes. The Wt , We and Wp from the soft wheat kernel and dough correlated with physico-chemical and farinographic flour tests. The Wt , Wp and the maximum compression force (Fmax ) of the dough from hard wheat class presented highly significant negative correlations with wet gluten. CONCLUSION The visco-elasticity parameters from compression test presented significant differences among conditioned wheat classes and their doughs. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Néstor Ponce-García
- UAEM Campus Universitario "El Cerrillo", El Cerrillo Piedras Blancas, 50200, Toluca, Estado de México, México
- Programa de Doctorado en Ciencias de los Alimentos, Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Donaldo Colosio esq. Reforma, Edif. 5P. Col. Centro, 83000, Hermosillo, Sonora, México
| | - Benjamín Ramírez-Wong
- Programa de Doctorado en Ciencias de los Alimentos, Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Donaldo Colosio esq. Reforma, Edif. 5P. Col. Centro, 83000, Hermosillo, Sonora, México
| | - Patricia I Torres-Chávez
- Programa de Doctorado en Ciencias de los Alimentos, Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Donaldo Colosio esq. Reforma, Edif. 5P. Col. Centro, 83000, Hermosillo, Sonora, México
| | - Juan de Dios Figueroa-Cárdenas
- Centro de Investigación y de Estudios Avanzados (CINVESTAV-IPN), Libramiento Norponiente 2000, Fracc. Real de Juriquilla, 76230, Querétaro, México
| | - Sergio O Serna-Saldívar
- Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, 64849, Monterrey, NL, México
| | - Mario O Cortez-Rocha
- Programa de Doctorado en Ciencias de los Alimentos, Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Donaldo Colosio esq. Reforma, Edif. 5P. Col. Centro, 83000, Hermosillo, Sonora, México
| | - Anayansi Escalante-Aburto
- Universidad de Monterrey, Avenida Ignacio Morones Prieto No. 4500 Poniente, 66238, San Pedro Garza García, NL, México
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Hernández-Estrada ZJ, Rayas-Duarte P, Cárdenas JDDF. Creep Recovery of Wet Gluten and High-Molecular-Weight Glutenin Subunit Composition: Relationship with Viscoelasticity of Dough and Breadmaking Quality of Hard Red Winter Wheat. Cereal Chem 2017. [DOI: 10.1094/cchem-03-16-0049-r] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Zorba Josué Hernández-Estrada
- Robert M. Kerr Food and Agricultural Products Center, Oklahoma State University, 123 FAPC, Stillwater, OK 74078-6055, U.S.A
| | - Patricia Rayas-Duarte
- Robert M. Kerr Food and Agricultural Products Center, Oklahoma State University, 123 FAPC, Stillwater, OK 74078-6055, U.S.A
| | - Juan de Dios Figueroa Cárdenas
- Centro de Investigación y de Estudios Avanzados Unidad Querétaro (CINVESTAV-IPN), Libramiento Norponiente 2000, Fracc. Real de Juriquilla, Querétaro, C.P. 76230 Qro., Mexico
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Li X, Zhou G, Chen Y, Xu X, Xu B, Li C. A New Method for Characterizing Mechanical Properties of Meat Product under Stress-Relaxation Based on Gaussian Curve-Fitting. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2014.994068] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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18
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Creep recovery tests to measure the effects of wheat glutenins on doughs and the relationships to rheological and breadmaking properties. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2014.06.034] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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19
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Yildiz Ö, Yurt B, Baştürk A, Toker ÖS, Yilmaz MT, Karaman S, Dağlıoğlu O. Pasting properties, texture profile and stress–relaxation behavior of wheat starch/dietary fiber systems. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.04.018] [Citation(s) in RCA: 66] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Hernández-Estrada Z, Figueroa J, Rayas-Duarte P, Peña R. Viscoelastic characterization of glutenins in wheat kernels measured by creep tests. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.05.033] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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21
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Effect of β-glucans on viscoelastic properties of barley kernels and their relationship to structure and soluble dietary fibre. J Cereal Sci 2012. [DOI: 10.1016/j.jcs.2012.07.017] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Figueroa JDC, Manuel CI, Hernández-Estrada ZJ, Ramírez-Wong B. Stress Relaxation of Wheat Kernels and Their Relationship with Milling, Rheological, and Breadmaking Quality of Wheat. Cereal Chem 2012. [DOI: 10.1094/cchem-12-11-0144] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- J. D. C. Figueroa
- Centro de Investigación y de Estudios Avanzados (CINVESTAV-IPN), Libramiento Norponiente 2000, Fracc. Real de Juriquilla, Querétaro, C.P. 76230 Qro., Mexico
- Corresponding author. Phone: +52 442 2119915. Fax: +52 442 2119938
| | - C. I. Manuel
- Universidad Tecnológica de Xicotepec, Xicotepec Puebla, Mexico
| | - Z. J. Hernández-Estrada
- Centro de Investigación y de Estudios Avanzados (CINVESTAV-IPN), Libramiento Norponiente 2000, Fracc. Real de Juriquilla, Querétaro, C.P. 76230 Qro., Mexico
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