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Li J, Li J, Cheng X, Yang Z, Pang Y, Wang C, Wu J, Ji W, Chen X, Zhao J. The addition of Psathyrostachys Huashanica Keng 6Ns large segment chromosomes has positive impact on stripe rust resistance and plant spikelet number of common wheat. BMC PLANT BIOLOGY 2024; 24:685. [PMID: 39026182 PMCID: PMC11256485 DOI: 10.1186/s12870-024-05395-9] [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: 09/06/2023] [Accepted: 07/09/2024] [Indexed: 07/20/2024]
Abstract
BACKGROUND Developing novel germplasm by using wheat wild related species is an effective way to rebuild the wheat resource bank. The Psathyrostachys huashanica Keng (P. huashanica, 2n = 2x = 14, NsNs) is regarded as a superior species to improve wheat breeding because of its multi-resistance, early maturation and numerous tiller traits. Introducing genetic components of P. huashanica into the common wheat background is the most important step in achieving the effective use. Therefore, the cytogenetic characterization and influence of the introgressed P. huashanica large segment chromosomes in the wheat background is necessary to be explored. RESULTS In this study, we characterized a novel derived line, named D88-2a, a progeny of the former characterized wheat-P. huashanica partial amphiploid line H8911 (2n = 7x = 49, AABBDDNs). Cytological identification showed that the chromosomal composition of D88-2a was 2n = 44 = 22II, indicating the addition of exogenous chromosomes. Genomic in situ hybridization demonstrated that the supernumerary chromosomes were a pair of homologues from the P. huashanica and could be stably inherited in the common wheat background. Molecular markers and 15 K SNP array indicated that the additional chromosomes were derived from the sixth homoeologous group (i.e., 6Ns) of P. huashanica. Based on the distribution of the heterozygous single-nucleotide polymorphism sites and fluorescence in situ hybridization karyotype of each chromosome, this pair of additional chromosomes was confirmed as P. huashanica 6Ns large segment chromosomes, which contained the entire short arm and the proximal centromere portion of the long arm. In terms of the agronomic traits, the addition line D88-2a exhibited enhanced stripe rust resistance, improved spike characteristics and increased protein content than its wheat parent line 7182. CONCLUSIONS The new wheat germplasm D88-2a is a novel cytogenetically stable wheat-P. huashanica 6Ns large segment addition line, and the introgressed large segment alien chromosome has positive impact on plant spikelet number and stripe rust resistance. Thus, this germplasm can be used for genetic improvement of cultivated wheat and the study of functional alien chromosome segment.
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Affiliation(s)
- Jiaojiao Li
- College of Agronomy, Henan University of Science and Technology, Luoyang, Henan, 471023, China
| | - Jiachuang Li
- College of Agronomy, Henan University of Science and Technology, Luoyang, Henan, 471023, China
| | - Xueni Cheng
- College of Life Science, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Zujun Yang
- School of Life Sciences and Technology, University of Electronic Science and Technology of China, Chengdu, Sichuan, 610000, China
| | - Yuhui Pang
- College of Agronomy, Henan University of Science and Technology, Luoyang, Henan, 471023, China
| | - Chunping Wang
- College of Agronomy, Henan University of Science and Technology, Luoyang, Henan, 471023, China
| | - Jun Wu
- College of Agronomy, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Wanquan Ji
- College of Agronomy, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Xinhong Chen
- College of Agronomy, Northwest A&F University, Yangling, Shaanxi, 712100, China.
| | - Jixin Zhao
- College of Agronomy, Northwest A&F University, Yangling, Shaanxi, 712100, China.
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Wang Q, Wang Z, Wang Z, Duan Y, Guo H, Liang Y, Zhang X, Zhang Y, Wang J. Effect of high-molecular-weight glutenin subunits silencing on dough aggregation characteristics. Food Chem 2024; 441:138371. [PMID: 38218148 DOI: 10.1016/j.foodchem.2024.138371] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2023] [Revised: 12/21/2023] [Accepted: 01/04/2024] [Indexed: 01/15/2024]
Abstract
The qualities of wheat dough are influenced by the high-molecular-weight glutenin subunits (HMW-GS), a critical component of wheat gluten protein. However, it is still unknown how HMW-GS silencing affects the aggregation characteristics of dough. Two groups of near-isogenic wheat were used to study the effects of HMW-GS silencing on dough aggregation characteristics, dough texture characteristics, and dough microstructure. It was observed that the content of gliadin in LH-11 strain significantly increased compared to the wild-type (WT). Additionally, the amount of glutenin macropolymer and the glutenin/gliadin both decreased. The aggregation characteristics and rheological characteristics of the dough in LH-11 strain were significantly reduced, and the content of β-sheet in the dough was significantly reduced. The HMW-GS silencing resulted in a reduction in the aggregation of the gluten network in the dough, which related to the alteration of the secondary and microstructure of the gluten.
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Affiliation(s)
- Qi Wang
- The National Engineering Laboratory for Wheat & Corn Further Processing, Henan University of Technology, Zhengzhou 450001, China; School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Zhicheng Wang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Zehao Wang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Yaqian Duan
- School of International Education, Henan University of Technology, Zhengzhou 450001, China
| | - Haimei Guo
- School of International Education, Henan University of Technology, Zhengzhou 450001, China
| | - Ying Liang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xia Zhang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Yingjun Zhang
- Institute of Cereal and Oil Crops, Hebei Academy of Agriculture and Forestry Sciences, Laboratory of Crop Genetics and Breeding of Hebei, Shijiazhuang 050035, China.
| | - Jinshui Wang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.
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Ducrocq M, Boire A, Bourlieu-Lacanal C, Barron C, Nawrocka A, Morel MH, Anton M, Micard V. In vitro protein digestibility of RuBisCO-enriched wheat dough: a comparative study with pea and gluten proteins. Food Funct 2024; 15:5132-5146. [PMID: 38682288 DOI: 10.1039/d3fo05652j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/01/2024]
Abstract
Growing demand for sustainable, plant-based protein sources has stimulated interest in new ingredients for food enrichment. This study investigates the nutritional and digestive implications of enriching wheat dough with RuBisCO, in comparison to pea protein-enriched and gluten-enriched doughs. The protein quality and digestibility of these enriched doughs were analysed through dough characterization, in vitro digestion experiments and biochemical analysis of digesta. Our findings indicate that an enrichment at 10% of RuBisCO or pea proteins improves the chemical score and the in vitro PDCAAS (IV-PDCAAS) score of wheat dough as compared to the control dough. Digestibility assays suggest that RuBisCO introduction modifies the protein hydrolysis kinetics: the nitrogen release is lower during gastric digestion but larger during intestinal digestion than other samples. The analysis of the protein composition of the soluble and insoluble parts of digesta, using size-exclusion chromatography, reveals that the protein network in RuBisCO-enriched dough is more resistant to gastric hydrolysis than the ones of other doughs. Indeed, non-covalently bound peptides and disulfide-bound protein aggregates partly composed of RuBisCO subunits remain insoluble at the end of the gastric phase. The digestion of these protein structures is then mostly performed during the intestinal phase. These results are also discussed in relation to the digestive enzymatic cleavage sites, the presence of potential enzyme inhibitors, the protein aggregation state and the secondary structures of the protein network in each dough type.
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Affiliation(s)
- Maude Ducrocq
- Univ. Montpellier, INRAE, Institut Agro, IATE, Montpellier, France.
- INRAE, UR1268 BIA, F-44300, Nantes, France
| | | | | | - Cécile Barron
- Univ. Montpellier, INRAE, Institut Agro, IATE, Montpellier, France.
| | - Agnieszka Nawrocka
- Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
| | | | - Marc Anton
- INRAE, UR1268 BIA, F-44300, Nantes, France
| | - Valérie Micard
- Univ. Montpellier, INRAE, Institut Agro, IATE, Montpellier, France.
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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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5
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Guo L, Chen H, Zhang Y, Yan S, Chen X, Gao X. Starch granules and their size distribution in wheat: Biosynthesis, physicochemical properties and their effect on flour-based food systems. Comput Struct Biotechnol J 2023; 21:4172-4186. [PMID: 37675285 PMCID: PMC10477758 DOI: 10.1016/j.csbj.2023.08.019] [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: 04/05/2023] [Revised: 08/22/2023] [Accepted: 08/22/2023] [Indexed: 09/08/2023] Open
Abstract
Starch is a vital component of wheat grain and flour, characterized by two distinct granule types: A-type starch (AS) with granules larger than 10 µm in diameter, and B-type starch (BS) with granules measuring no more than 10 µm in diameter. This review comprehensively evaluates the isolation, purification, and biosynthesis processes of these types of granules. In addition, a comparative analysis of the structure and properties of AS and BS is presented, encompassing chemical composition, molecular, crystalline and morphological structures, gelatinization, pasting and digestive properties. The variation in size distribution of granules leads to differences in physicochemical properties of starch, influencing the formation of polymeric proteins, secondary and micro-structures of gluten, chemical and physical interactions between gluten and starch, and water absorption and water status in dough system. Thus, starch size distribution affects the quality of dough and final products. In this review, we summarize the up-to-date knowledge of AS and BS, and propose the possible strategies to enhance wheat yield and quality through coordinated breeding efforts. This review serves as a valuable reference for future advancements in wheat breeding.
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Affiliation(s)
- Lei Guo
- Shandong Academy of Agricultural Sciences / National Engineering Research Center of Wheat and Maize/ Key Laboratory of Wheat Biology and Genetic Improvement in North Yellow & Huai River Valley, Ministry of Agriculture / Shandong Provincial Technology Innovation Center for Wheat, Jinan, Shandong 250100, China
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Heng Chen
- Shandong Academy of Agricultural Sciences / National Engineering Research Center of Wheat and Maize/ Key Laboratory of Wheat Biology and Genetic Improvement in North Yellow & Huai River Valley, Ministry of Agriculture / Shandong Provincial Technology Innovation Center for Wheat, Jinan, Shandong 250100, China
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yizhi Zhang
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Shuai Yan
- Shandong Academy of Agricultural Sciences / National Engineering Research Center of Wheat and Maize/ Key Laboratory of Wheat Biology and Genetic Improvement in North Yellow & Huai River Valley, Ministry of Agriculture / Shandong Provincial Technology Innovation Center for Wheat, Jinan, Shandong 250100, China
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xueyan Chen
- Shandong Academy of Agricultural Sciences / National Engineering Research Center of Wheat and Maize/ Key Laboratory of Wheat Biology and Genetic Improvement in North Yellow & Huai River Valley, Ministry of Agriculture / Shandong Provincial Technology Innovation Center for Wheat, Jinan, Shandong 250100, China
| | - Xin Gao
- Shandong Academy of Agricultural Sciences / National Engineering Research Center of Wheat and Maize/ Key Laboratory of Wheat Biology and Genetic Improvement in North Yellow & Huai River Valley, Ministry of Agriculture / Shandong Provincial Technology Innovation Center for Wheat, Jinan, Shandong 250100, China
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6
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Dai Y, Li J, Shi J, Gao Y, Ma H, Wang Y, Ma H. Molecular Characterization and Marker Development of the HMW-GS Gene from Thinopyrum elongatum for Improving Wheat Quality. Int J Mol Sci 2023; 24:11072. [PMID: 37446250 DOI: 10.3390/ijms241311072] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2023] [Revised: 06/27/2023] [Accepted: 06/29/2023] [Indexed: 07/15/2023] Open
Abstract
The quality of wheat primarily depends on its storage protein quality, especially in regards to gluten content and high-molecular-weight glutenin subunits (HMW-GS). The number of HMW-GS alleles is limited in bread wheat (Triticum aestivum L.), whereas it is abundant in wheat relatives. Therefore, HMW-GS alleles from wheat relatives could provide a potential for improving quality in wheat breeding. Thinopyrum elongatum (EE) is one of the relatives of wheat. The E genome is closely related to the ABD genome in wheat; therefore, Th. elongatum is often used as an excellent exogenous gene donor for wheat genetic improvement. In this study, the high-molecular glutenin subunit gene was cloned and sequenced from Th. elongatum. A specific molecular marker for identifying the Glu-1Ey subunit gene was developed and applied to detected wheat-Th. elongatum alien introgression lines. Quality analysis indicated that the substitution and addition lines containing Th. elongatum alleles significantly (p < 0.05) increased grain protein content by 3.76% to 5.11%, wet-gluten content by 6.55% to 8.73%, flour 8-MW by 0.25% to 6.35%, and bread volume value by 33.77 mL to 246.50 mL, in comparing it with Chinese Spring. The GMP content and lactic acid SRC showed significant positive correlations with flour processing quality and might be used as indicators for wheat quality. The results were expected to provide a novel route for improving processing quality in wheat quality breeding.
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Affiliation(s)
- Yi Dai
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, The Ministry of Education of China/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Jiangsu Co-Innovation Center of Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Jinfeng Li
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, The Ministry of Education of China/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Jiangsu Co-Innovation Center of Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Juntao Shi
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, The Ministry of Education of China/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Jiangsu Co-Innovation Center of Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Yujiao Gao
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, The Ministry of Education of China/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Jiangsu Co-Innovation Center of Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Haigang Ma
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, The Ministry of Education of China/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Jiangsu Co-Innovation Center of Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Yonggang Wang
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, The Ministry of Education of China/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Jiangsu Co-Innovation Center of Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Hongxiang Ma
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, The Ministry of Education of China/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Jiangsu Co-Innovation Center of Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
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Farahani H, Moghaddam ME, Mohammadi A, Nezhad KZ, Naghipour F. Effect of high molecular weight glutenin subunits on wheat quality properties, across a wide range of climates and environments in Iran. PHYSIOLOGY AND MOLECULAR BIOLOGY OF PLANTS : AN INTERNATIONAL JOURNAL OF FUNCTIONAL PLANT BIOLOGY 2023; 29:889-902. [PMID: 37520809 PMCID: PMC10382459 DOI: 10.1007/s12298-023-01324-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/05/2022] [Revised: 03/13/2023] [Accepted: 05/31/2023] [Indexed: 08/01/2023]
Abstract
High molecular weight glutenin subunits (HMW-GSs) at the Glu-1 loci play an important role in the variation of dough strength, elasticity, and end-use quality of bread wheat. Multilocation trials in a wide range of climatic conditions and crop management practices help explain the role of HMW-GSs in the rheological properties of dough. In the current study, allelic variation of HMWs and quality scores were determined in 28 bread wheat cultivars across a wide range of climates and locations in Iran. Twelve HMW-GSs subunits (3 at Glu-A1, 7 at Glu-B1 and 2 at Glu D-1) in 16 unique combinations were identified in the studied cultivars. In the most rheological properties associated with good bread-making quality, the compositions of 1/17 + 18/5 + 10, 1/13 + 16/5 + 10 and 2*/7 + 9/5 + 10 (all with a quality score of 10) had significantly higher values than the other allelic compositions. While, the lowest values were observed in 1/21 + 19/2 + 12 (quality score of 6). The degree of dough softening was significantly greater in 1/21 + 19/2 + 12 than other allelic combinations. At Glu-A1, Glu-B1 and Glu-D1, 2*, 17 + 18 and 5 + 10 had significantly greater qualitative and rheological properties than the other subunits, which are related to the good quality of wheat flour. While null at Glu-A1, subunits 21 + 19 at Glu-B1 and 2 + 12 at Glu-D1 were associated with weak baking quality. Moreover, the highest dough softening values at Glu-A1, Glu-B1 and Glu-D1 were observed in null, 21 + 19 and 2 + 12 subunits, respectively. A negative and significant correlation (P < 0.05) was observed between the degree of dough softening and other qualitative and rheological properties related to good bread-making performance. The results of this study demonstrated the role of HMW-GSs in determining the end-use quality of bread wheat across a wide range of climates and environments. Supplementary Information The online version contains supplementary material available at 10.1007/s12298-023-01324-6.
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Affiliation(s)
- Hadis Farahani
- Islamic Azad University, Karaj Branches, Karaj, Islamic Republic of Iran
| | - Mohsen Esmaeilzadeh Moghaddam
- Seed and Plant Improvement Institute, Agricultural Research, Education and Extension Organization (AREEO), Shahid Fahmide Blvd., P.O. Box: 31585-4119, Karaj, 31359-33151 Islamic Republic of Iran
| | - Abdollah Mohammadi
- Islamic Azad University, Karaj Branches, Karaj, Islamic Republic of Iran
| | - Khalil Zaynali Nezhad
- Plant Production Faculty, Gorgan University of Agriculture Science and Natural Resources, Gorgan, Islamic Republic of Iran
| | - Fariba Naghipour
- Seed and Plant Improvement Institute, Agricultural Research, Education and Extension Organization (AREEO), Karaj, Islamic Republic of Iran
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Zuo Y, Jing F, Ma L, Yin X, Wang Y, Xiang K, Liu G, Dai S, Zhang L, Liu D, Yan Z. Disomic 1M (1B) Triticum aestivum- Aegilops comosa Substitution Line with Favorable Protein Properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:7258-7267. [PMID: 37141589 DOI: 10.1021/acs.jafc.3c01358] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/06/2023]
Abstract
Aegilops comosa (2n = 2x = 14, MM) contains many excellent genes/traits for wheat breeding. Wheat-Ae. comosa introgression lines have potential value in the genetic improvement of wheat quality. A disomic 1M (1B) Triticum aestivum-Ae. comosa substitution line NAL-35 was identified by fluorescence in situ hybridization and genomic in situ hybridization analysis from a hybridization cross between a disomic 1M (1D) substitution line NB 4-8-5-9 with CS N1BT1D. The observation of pollen mother cells showed that NAL-35 had normal chromosome pairing, suggesting that NAL-35 could be used for the quality test. NAL-35 with alien Mx and My subunits showed positive effects on some protein-related parameters including high protein content and high ratios of high-molecular-weight glutenin subunits (HMW-GSs)/glutenin and HMW-GS/low-molecular-weight glutenin subunits. The changes in gluten composition improved the rheological properties of the dough of NAL-35, resulting in a tighter and more uniform microstructure. NAL-35 is a potential material for wheat quality improvement that transferred quality-related genes from Ae. comosa.
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Affiliation(s)
- Yuanyuan Zuo
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, 611130 Chengdu, P. R. China
- Triticeae Research Institute, Sichuan Agricultural University, 611130 Chengdu, P. R. China
| | - Fanli Jing
- Triticeae Research Institute, Sichuan Agricultural University, 611130 Chengdu, P. R. China
| | - Lile Ma
- Triticeae Research Institute, Sichuan Agricultural University, 611130 Chengdu, P. R. China
| | - Xinjie Yin
- Triticeae Research Institute, Sichuan Agricultural University, 611130 Chengdu, P. R. China
| | - Yuan Wang
- Triticeae Research Institute, Sichuan Agricultural University, 611130 Chengdu, P. R. China
| | - Kangle Xiang
- Triticeae Research Institute, Sichuan Agricultural University, 611130 Chengdu, P. R. China
| | - Gang Liu
- Triticeae Research Institute, Sichuan Agricultural University, 611130 Chengdu, P. R. China
| | - Shoufen Dai
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, 611130 Chengdu, P. R. China
- Triticeae Research Institute, Sichuan Agricultural University, 611130 Chengdu, P. R. China
| | - Lianquan Zhang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, 611130 Chengdu, P. R. China
- Triticeae Research Institute, Sichuan Agricultural University, 611130 Chengdu, P. R. China
| | - Dengcai Liu
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, 611130 Chengdu, P. R. China
- Triticeae Research Institute, Sichuan Agricultural University, 611130 Chengdu, P. R. China
| | - Zehong Yan
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, 611130 Chengdu, P. R. China
- Triticeae Research Institute, Sichuan Agricultural University, 611130 Chengdu, P. R. China
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9
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Yang T, Wang Y, Jiang J, Wang P, Zhong Y, Zhou Q, Wang X, Cai J, Huang M, Jiang D, Dai T, Cao W. Influence of High-Molecular-Weight Glutenin Subunit on Components and Multiscale Structure of Gluten and Dough Quality in Soft Wheat. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:4943-4956. [PMID: 36924464 DOI: 10.1021/acs.jafc.2c07958] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
A set of high-molecular-weight glutenin subunit (HMW-GS) deletion lines were used to investigate the influences of HMW-GS on wheat gluten, and dough properties were investigated using a set of HMW-GS deletion lines. Results showed that HMW-GS deletion significantly decreased the dough stability time, as well as viscoelastic moduli (G' and G″), compared with the wild type, where the deletion of x-type HMW-GSs (Ax1d, Bx7d, and Dy12d) decreased more than y-type HMW-GSs (By8d and Dy12d). The deletion of HMW-GS significantly decreased HMW-GS contents and increased α-/γ-gliadin contents. A proteomic study showed that the HMW-GS deletion down-regulated the HMW-GS, β-amylase, serpins, and protein disulfide isomerase and up-regulated the LMW-GS, α/γ-gliadin, and α-amylase inhibitor. Meanwhile, HMW-GS deletion significantly decreased contents of β-turn and β-sheet. In addition, less energetically stable disulfide conformations (trans-gauche-gauche and trans-gauche-trans) were abundant in HMW-GS deletion lines. Furthermore, analysis of five HMW-GSs based on amino acid sequences proved that Dx2 and Bx7 had a more stable structure, followed by Ax1, then Dy12, and finally By8.
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Affiliation(s)
- Tao Yang
- National Technique Innovation Center for Regional Wheat Production/Key Laboratory of Crop Physiology, Ecology and Management, Ministry of Agriculture/National Engineering and Technology Center for Information Agriculture, College of Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Yingpeng Wang
- National Technique Innovation Center for Regional Wheat Production/Key Laboratory of Crop Physiology, Ecology and Management, Ministry of Agriculture/National Engineering and Technology Center for Information Agriculture, College of Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Jiali Jiang
- National Technique Innovation Center for Regional Wheat Production/Key Laboratory of Crop Physiology, Ecology and Management, Ministry of Agriculture/National Engineering and Technology Center for Information Agriculture, College of Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Pei Wang
- National Technique Innovation Center for Regional Wheat Production/Key Laboratory of Crop Physiology, Ecology and Management, Ministry of Agriculture/National Engineering and Technology Center for Information Agriculture, College of Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Yingxin Zhong
- National Technique Innovation Center for Regional Wheat Production/Key Laboratory of Crop Physiology, Ecology and Management, Ministry of Agriculture/National Engineering and Technology Center for Information Agriculture, College of Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Qin Zhou
- National Technique Innovation Center for Regional Wheat Production/Key Laboratory of Crop Physiology, Ecology and Management, Ministry of Agriculture/National Engineering and Technology Center for Information Agriculture, College of Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Xiao Wang
- National Technique Innovation Center for Regional Wheat Production/Key Laboratory of Crop Physiology, Ecology and Management, Ministry of Agriculture/National Engineering and Technology Center for Information Agriculture, College of Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Jian Cai
- National Technique Innovation Center for Regional Wheat Production/Key Laboratory of Crop Physiology, Ecology and Management, Ministry of Agriculture/National Engineering and Technology Center for Information Agriculture, College of Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Mei Huang
- National Technique Innovation Center for Regional Wheat Production/Key Laboratory of Crop Physiology, Ecology and Management, Ministry of Agriculture/National Engineering and Technology Center for Information Agriculture, College of Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Dong Jiang
- National Technique Innovation Center for Regional Wheat Production/Key Laboratory of Crop Physiology, Ecology and Management, Ministry of Agriculture/National Engineering and Technology Center for Information Agriculture, College of Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Tingbo Dai
- National Technique Innovation Center for Regional Wheat Production/Key Laboratory of Crop Physiology, Ecology and Management, Ministry of Agriculture/National Engineering and Technology Center for Information Agriculture, College of Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Weixing Cao
- National Technique Innovation Center for Regional Wheat Production/Key Laboratory of Crop Physiology, Ecology and Management, Ministry of Agriculture/National Engineering and Technology Center for Information Agriculture, College of Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
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10
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Peng P, Wang X, Liao M, Zou X, Ma Q, Zhang X, Hu X. Effects of HMW-GSs at Glu-B1 locus on starch-protein interaction and starch digestibility during thermomechanical processing of wheat dough. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2134-2145. [PMID: 36397183 DOI: 10.1002/jsfa.12340] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Revised: 10/30/2022] [Accepted: 11/18/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND The composition of glutenin protein significantly affects protein-starch interactions and starch digestion characteristics in wheat dough matrices. To elucidate the effects of high molecular weight glutenin subunits at the Glu-B1 locus on dough processing quality, the detailed structural changes of protein, starch, and their complexes were compared in Mixolab dough samples of two near isogenic lines 7 + 8 and 7 + 9. RESULTS The results showed that the degree of protein aggregation increased continuously during dough processing, as did the destruction and rearrangement of the gluten network. Compared to 7 + 8, the stronger and more stable protein network formed in 7 + 9 dough induced intensive interactions between protein and starch, primarily through hydrogen bonds and isomeric glycosidic bonds. In 7 + 9 dough, the more compact and extensive protein-starch network significantly inhibited starch gelatinization during dough pasting, while during the dough cooling stage [from C4 (82.8 °C) to C5 (52.8 °C)], more protein-starch complexes composed of monomeric proteins and short-chain starch were generated, which remarkably inhibited starch retrogradation. All protein-starch interactions in the 7 + 9 dough improved the starch digestion resistance, as reflected by the high content of resistant starch. CONCLUSION The more extensive and intensive protein-starch interactions in the 7 + 9 dough inhibited the gelatinization and enzymatic hydrolysis of starch, thereby producing more slowly digestible starch and resistant starch. These findings demonstrate the feasibility of optimizing the texture and digestibility of wheat-based food products by regulating the behavior and interactions of proteins and starch during dough processing. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Pai Peng
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi, China
| | - Xiaolong Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi, China
| | - Mei Liao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi, China
| | - Xiaoyang Zou
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi, China
| | - Qianying Ma
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi, China
| | - Xiaoke Zhang
- College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi, China
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11
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Effects of Highland Barley Flour with Different Particle Sizes on the Characteristics of Reconstituted Flour and Noodles. Foods 2023; 12:foods12051074. [PMID: 36900591 PMCID: PMC10001254 DOI: 10.3390/foods12051074] [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: 12/27/2022] [Revised: 02/07/2023] [Accepted: 02/22/2023] [Indexed: 03/06/2023] Open
Abstract
To study the effects of highland barley flour with different particle sizes on dough characteristics and noodle quality, highland barley flours (median particle sizes of 223.25, 143.12, 90.73, 42.33 and 19.26 μm, respectively) were mixed with the wheat flour to make noodles. The damaged starch content of highland barley flour with five particle sizes was 47.0, 61.0, 62.3, 102.0, and 108.0 g/kg, respectively. The reconstituted flour containing highland barley powder with smaller particle sizes showed higher viscosity and water absorption. The smaller the particle size of barley flour, the lower the cooking yield, shear force and pasting enthalpy of the noodles, and the higher the hardness of the noodles. As the particle size of barley flour decreases, the structural density of the noodles increases. This study is expected to provide a constructive reference for the development of barley-wheat composite flour and the production of barley-wheat noodles.
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12
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The effect of degree of esterification of pectin on the interaction between pectin and wheat gluten protein. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108272] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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13
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Addition of Psathyrostachys huashanica HMW glutenin subunit expresses positive contribution to protein polymerization and gluten microstructure of receptor wheat. Food Chem 2023; 405:134739. [DOI: 10.1016/j.foodchem.2022.134739] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Revised: 10/10/2022] [Accepted: 10/22/2022] [Indexed: 11/11/2022]
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14
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Wheat Glu-A1a encoded 1Ax1 subunit enhances gluten physicochemical properties and molecular structures that confer superior breadmaking quality. Int J Biol Macromol 2023; 225:701-714. [PMID: 36402392 DOI: 10.1016/j.ijbiomac.2022.11.134] [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: 07/14/2022] [Revised: 10/14/2022] [Accepted: 11/13/2022] [Indexed: 11/18/2022]
Abstract
Wheat gluten proteins serve as the largest protein molecules in nature and play key roles in breadmaking quality formation. In this study, we used a pair of Glu-A1 allelic variation lines to perform a comprehensive investigation on the effects of Glu-A1a encoded 1Ax1 subunit on gluten physicochemical properties, molecular structures and breadmaking quality. The results showed that the presence of the 1Ax1 subunit significantly increased gluten content, leading to marked improvement of dough rheological properties. Meanwhile, gluten physicochemical properties such as foaming ability and foaming stability, oil/water-holding capacity, emulsifying activity, disulfide bond content, and gluten degradation temperature were significantly improved. A confocal laser scanning microscope analysis revealed that the 1Ax1 subunit drastically enhanced gluten microstructure. Gluten secondary structure analysis by Fourier transform infrared spectroscopy and laser scanning microscope-Raman spectroscopy indicated that 1Ax1 subunit significantly promoted β-turn and β-sheet content and reduced α-helix content. Three-dimensional structure analysis by AlphaFold2 revealed a similar structural feature of 1Ax1 with the superior quality subunit 1Ax2*. Correlation and principal component analyses demonstrated that α-helix and β-sheet content had a significant correlation with dough rheological properties, gluten physicochemical properties and breadmaking quality. Our results showed that 1Ax1 subunit positively affected gluten molecular structure and quality formation.
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15
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Guo L, Wang Q, Chen H, Wu D, Dai C, Chen Y, Ma Y, Wang Z, Li H, Cao X, Gao X. Moderate addition of B-type starch granules improves the rheological properties of wheat dough. Food Res Int 2022; 160:111748. [DOI: 10.1016/j.foodres.2022.111748] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Revised: 07/16/2022] [Accepted: 07/26/2022] [Indexed: 11/27/2022]
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16
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Jia S, Cao J, Dai Y, Cui B, Yuan C, Hou H, Ding X, Wang W, Zhang H, Zhao L. Effects of soybean oil on rheological characteristics of dough under high hydrostatic pressure. J Texture Stud 2022; 53:684-692. [PMID: 35730248 DOI: 10.1111/jtxs.12710] [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: 01/03/2022] [Revised: 06/15/2022] [Accepted: 06/17/2022] [Indexed: 11/29/2022]
Abstract
In order to improve the stability of dough with soybean oil, this paper explored the effect of soybean oil addition on the rheological characteristics of dough under high hydrostatic pressure. The results showed that, compared with the dough without soybean oil, the β-sheet, disulfide bonds content and gauche-ganche-ganche in the dough increased by 4.23%, 0.85 μmol/g and 4.16% respectively when the dough was added with 6% soybean oil, which improved the degree of cross-linking polymerization of gluten protein and the stability of gluten network. Meanwhile, the dough had the highest elastic modulus and the lowest maximum creep compliance (6.85 Pa-1 ×10-4 ), indicating that 6% soybean oil significantly increased the elasticity and hardness of the dough. The results of short-range ordered structure and paste properties showed that with the addition of soybean oil, the ordered structure and paste viscosity decreased with the increase of soybean oil.
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Affiliation(s)
- Shuqi Jia
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, PR China.,Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, PR China
| | - Jian Cao
- College of Biological Engineering, Henan University of Technology, Zhengzhou, Henan, PR China
| | - Yangyong Dai
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, PR China.,Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, PR China
| | - Bo Cui
- School of Food Science and Engineering, Qilu University of Technology, Jinan, Shandong, PR China
| | - Chao Yuan
- School of Food Science and Engineering, Qilu University of Technology, Jinan, Shandong, PR China
| | - Hanxue Hou
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, PR China.,Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, PR China
| | - Xiuzhen Ding
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, PR China.,Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, PR China
| | - Wentao Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, PR China.,Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, PR China
| | - Hui Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, PR China.,Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, PR China
| | - Luping Zhao
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, PR China.,Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, PR China
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17
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Ma Y, Wu D, Guo L, Yao Y, Yao X, Wang Z, Wu K, Cao X, Gao X. Effects of Quinoa Flour on Wheat Dough Quality, Baking Quality, and in vitro Starch Digestibility of the Crispy Biscuits. Front Nutr 2022; 9:846808. [PMID: 35495943 PMCID: PMC9043647 DOI: 10.3389/fnut.2022.846808] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Accepted: 03/18/2022] [Indexed: 11/17/2022] Open
Abstract
Quinoa is a pseudo-cereal which has excellent nutritional and functional properties due to its high content of nutrients, such as polyphenols and flavonoids, and therefore quinoa serves as an excellent supplement to make healthy and functional foods. The present study was aimed to evaluate the quality characteristics of wheat doughs and crispy biscuits supplemented with different amount of quinoa flour. The results showed that when more wheat flour was substituted by quinoa flour, proportion of unextractable polymeric protein to the total polymeric protein (UPP%) of the reconstituted doughs decreased and the gluten network structure was destroyed at a certain substitution level. The content of B-type starch and the gelatinization temperature of the reconstituted flours increased. The storage modulus, loss modulus, development time, and stability time of the dough increased as well. Moreover, hardness and toughness of the formulated crispy biscuits significantly decreased. Analyses suggested that starch digestibility was reduced and resistant starch content increased significantly. Taken together, quinoa flour improved dough rheological properties, enhanced the textural properties, and increased resistant starch content in crispy biscuits, thus adding to high nutritional value.
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Affiliation(s)
- Yanrong Ma
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, China
| | - Daying Wu
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, China
| | - Lei Guo
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, China
| | - Youhua Yao
- State Key Laboratory of Plateau Ecology and Agronomy, Qinghai Key Laboratory of Hulless Barley Genetics and Breeding, Qinghai Subcenter of National Hulless Barley Improvement, Qinghai University, Xining, China
| | - Xiaohua Yao
- State Key Laboratory of Plateau Ecology and Agronomy, Qinghai Key Laboratory of Hulless Barley Genetics and Breeding, Qinghai Subcenter of National Hulless Barley Improvement, Qinghai University, Xining, China
| | - Zhonghua Wang
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, China
| | - Kunlun Wu
- State Key Laboratory of Plateau Ecology and Agronomy, Qinghai Key Laboratory of Hulless Barley Genetics and Breeding, Qinghai Subcenter of National Hulless Barley Improvement, Qinghai University, Xining, China
- *Correspondence: Kunlun Wu,
| | - Xinyou Cao
- National Engineering Laboratory for Wheat and Maize, Key Laboratory of Wheat Biology and Genetic Improvement in North Yellow and Huai River Valley, Ministry of Agriculture, Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, China
- Xinyou Cao,
| | - Xin Gao
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, China
- Xin Gao,
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18
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Effect of Highland Barley on Rheological Properties, Textural Properties and Starch Digestibility of Chinese Steamed Bread. Foods 2022; 11:foods11081091. [PMID: 35454677 PMCID: PMC9025642 DOI: 10.3390/foods11081091] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Revised: 04/06/2022] [Accepted: 04/08/2022] [Indexed: 01/27/2023] Open
Abstract
Highland barley has a different composition and structure to other crops. It has higher contents of total polyphenol (TPC), total flavonoid (TFC) and β-glucan, which can be supplemented to improve the nutrition of wheat-flour-based food. In this study, the flours of three different grain-colored highland barley varieties Beiqing 6 (BQ), Dulihuang (DLH), and Heilaoya (HLY), were added to Jimai60 (JM, a wheat variety with medium gluten) wheat flour at different substitution levels to investigate their effects on the unextractable polymeric protein (UPP) content, micro-structure, rheological properties and mixing properties of dough, and the color, texture, flavor, and in vitro digestion of Chinese steam bread (CSB). The results showed that the moderate substitution of highland barley (20%) increased the UPP%, optimized the micro-structure of gluten, and improved its rheological properties by increasing dough viscoelasticity. The CSBs made from the composite flours exhibited a similar specific volume, cohesiveness, springiness and resilience to wheat CSB, while the firmness of composite CSBs (particularly JM-HLY-20) was delayed during storage. Importantly, the addition of highland barley increased the contents of TPC, TFC and β-glucan, but decreased the in vitro starch digestibility of CSBs. A sensory evaluation showed that JM-HLY CSB was the most preferable. Taken together, highland barley can be used as a fine supplement to food products, with health-promoting properties.
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19
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Yu L, Ma Y, Zhao Y, Rehman AU, Guo L, Liu Y, Yang Y, Wang Z, Cao X, Gao X. Interaction of B-type starch with gluten skeleton improves wheat dough mixing properties by stabilizing gluten micro-structure. Food Chem 2022; 371:131390. [PMID: 34808780 DOI: 10.1016/j.foodchem.2021.131390] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Revised: 10/04/2021] [Accepted: 10/10/2021] [Indexed: 11/04/2022]
Abstract
Some recent studies have revealed individual and the combined interactions of gluten and starch affecting dough mixing properties. However, the combined influence of high-molecular-weight glutenin subunits (HMW-GS) and starch on dough mixing and rheological properties requires elucidation. Thus four recombinant inbred lines, SS 1, SS 2, ZZ 1 and ZZ 2, were selected based on their HMW-GSs compositions. Compared to ZZ 1 and ZZ 2, both SS 1 and SS 2 carried superior HMW-GS alleles, and exhibited extended dough development and stability time, indicating their significant dough mixing characteristics. The gluten skeleton of the wheat lines SS 2 and ZZ 2 with higher B-type starch proportions exhibited fewer breakages along with the rise of dough temperature during mixing. Higher content of B-type starch strengthens interaction between starch and gluten skeleton at the dough heating stage, suggesting a specific range of B-type starch proportion can improve dough mixing characteristics.
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Affiliation(s)
- Liwei Yu
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yanrong Ma
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yiyue Zhao
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Ata-Ur Rehman
- Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, NSW 2650, Australia
| | - Lei Guo
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yingchun Liu
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yang Yang
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Zhonghua Wang
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xinyou Cao
- Crop Research Institute, Shandong Academy of Agricultural Sciences/National Engineering Laboratory for Wheat and Maize/Key Laboratory of Wheat Biology and Genetic Improvement in North Yellow and Huai River Valley, Ministry of Agriculture, Jinan 250100, China.
| | - Xin Gao
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China.
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20
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Yang T, Zhou Q, Wang Q, Wang X, Cai J, Huang M, Jiang D. Effects of Nitrogen Fertilizer on Quality Characteristics of Wheat with the Absence of Different Individual High-Molecular-Weight Glutenin Subunits (HMW-GSs). Int J Mol Sci 2022; 23:ijms23042178. [PMID: 35216291 PMCID: PMC8877987 DOI: 10.3390/ijms23042178] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 02/14/2022] [Accepted: 02/15/2022] [Indexed: 12/04/2022] Open
Abstract
High-molecular-weight glutenin subunits (HMW-GSs) are important components of gluten, which determine the grain quality of wheat. In this study, we investigated the effects of nitrogen (N) fertilizer application on the synthesis and accumulation of grain protein and gluten quality in wheat lines with different HMW-GSs absent. The results showed that the absence of the HMW-GS in the wheat variety Ningmai 9 significantly decreased the contents of gluten, glutenin macropolymer (GMP), protein compositions, HMW-GS and HMW-GS/LMW-GS. The reduction in glutenins was compensated to some extent by an increase of gliadins. The absence of x-type HMW-GSs (1, 7 and 2 subunits) had a greater effect on gluten and GMP properties than y-type HMW-GSs (8 and 12 subunits). The content of protein compositions, gluten and GMP increased with an increase of N level; however, the increment in wheat lines with the absence of HMW-GS, especially in Ax1a, Bx7a and Dx2a, was lower than that in the wild type under various N levels. The expression level of genes encoding HMW-GSs, and activities of nitrate reductase (NR) and glutamine synthetase (GS), differed significantly among the investigated wheat lines. The reduction in gene expression and activities in Ax1a and Dx2a may account for the reductions in gluten, GMP, protein compositions, HMW-GS and HMW-GS/LMW-GS.
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21
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Dynamic behaviors of protein and starch and interactions associated with glutenin composition in wheat dough matrices during sequential thermo-mechanical treatments. Food Res Int 2022; 154:110986. [DOI: 10.1016/j.foodres.2022.110986] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 01/04/2022] [Accepted: 01/18/2022] [Indexed: 11/22/2022]
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22
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ZHANG L, ZENG J, GAO H, ZHANG K, WANG M. Effects of different frozen storage conditions on the functional properties of wheat gluten protein in nonfermented dough. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.97821] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Lin ZHANG
- Henan Institute of Science and Technology, China
| | - Jie ZENG
- Henan Institute of Science and Technology, China
| | - Haiyan GAO
- Henan Institute of Science and Technology, China
| | - Keke ZHANG
- Henan Institute of Science and Technology, China
| | - Mengyu WANG
- Henan Institute of Science and Technology, China
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23
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Li H, Ma Y, Pan Y, Yu L, Tian R, Wu D, Xie Y, Wang Z, Chen X, Gao X. Starch other than gluten may make a dominant contribution to wheat dough mixing properties: A case study on two near-isogenic lines. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112413] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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24
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Wang X, Peng P, Appels R, Tian L, Zou X. Macromolecular networks interactions in wheat flour dough matrices during sequential thermal-mechanical treatment. Food Chem 2021; 366:130543. [PMID: 34284193 DOI: 10.1016/j.foodchem.2021.130543] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 07/02/2021] [Accepted: 07/04/2021] [Indexed: 11/04/2022]
Abstract
Differences in Mixolab measurements of dough processing were examined using, as a base, flour from pure breeding, isogenic, wheat lines carrying either the high molecular weight glutenin subunits 5 + 10 or 2 + 12. Before dough pasting, subunits 5 + 10 tend to form a stable gluten network relying mainly on disulfide bonds and hydrogen bonds, but 2 + 12 flour was prone to generating fragile protein aggregates dominated by disulfide bonds and hydrophobicity. During dough pasting, a broader protein network rich in un-extractable polymeric proteins, disulfide bonds and β-sheets was formed in the dough with subunits 5 + 10, thus resulting in an extensive and compact protein-starch complex which was characterized by high thermal stability and low starch gelatinization, while in the dough of the 2 + 12 line, a porous protein-starch gel with fragmented protein aggregates was controlled by the combination of disulfide bonds, hydrophobicity and hydrogen bonds that facilitated the formation of antiparallel β-sheets.
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Affiliation(s)
- Xiaolong Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710162, Shaanxi, China.
| | - Pai Peng
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710162, Shaanxi, China
| | - Rudi Appels
- School of Agriculture and Food, University of Melbourne, Parkville 3010, Australia
| | - Linpei Tian
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710162, Shaanxi, China
| | - Xiaoyang Zou
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710162, Shaanxi, China
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25
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Zhang X, Li J, Zhao J, Mu M, Jia F, Wang Q, Liang Y, Wang J. Aggregative and structural properties of wheat gluten induced by pectin. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103247] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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26
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Guo L, Yu L, Tong J, Zhao Y, Yang Y, Ma Y, Cui L, Hu Y, Wang Z, Gao X. Addition of Aegilops geniculata 1Ug chromosome improves the dough rheological properties by changing the composition and micro-structure of gluten. Food Chem 2021; 358:129850. [PMID: 33940291 DOI: 10.1016/j.foodchem.2021.129850] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2021] [Revised: 04/08/2021] [Accepted: 04/09/2021] [Indexed: 11/28/2022]
Abstract
Aegilops geniculata, a relative of common wheat, has many useful traits for the improvements of wheat varieties. The wheat-Ae. geniculata disomic addition lines (DALs) carrying prior traits need to be characterized for wheat varieties improvement. We currently found that CS-1Ug (Chinese Spring-Ae. geniculata 1Ug DAL) possessed improved dough rheological properties than CS (Chinese Spring) did, and investigated the reasons of those rheological changes in dough. The results showed that CS-1Ug carries a novel high-molecular-weight glutenin subunit (HMW-GS), a substitute for Dx2 from CS, which led to the changes in the relative proportion of individual HMW-GS in total HMW-GSs. Changes in gluten composition improved the stability and elasticity of dough by promoting the accumulation of unextractable polymeric protein, and optimizing the micro-structure of the gluten. The current study provides basic information on CS-1Ug used as a potential resource for future wheat quality breeding.
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Affiliation(s)
- Lei Guo
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Liwei Yu
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jingyang Tong
- Institute of Crop Sciences/National Wheat Improvement Center, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Yiyue Zhao
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yang Yang
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yanrong Ma
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Lu Cui
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yingang Hu
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Zhonghua Wang
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China.
| | - Xin Gao
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China.
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Li S, Luo J, Zhou X, Li X, Wang F, Liu Y. Identification of characteristic proteins of wheat varieties used to commercially produce dried noodles by electrophoresis and proteomics analysis. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103685] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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28
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Yu L, Guo L, Liu Y, Ma Y, Zhu J, Yang Y, Min D, Xie Y, Chen M, Tong J, Rehman AU, Wang Z, Cao X, Gao X. Novel parameters characterizing size distribution of A and B starch granules in the gluten network: Effects on dough stability in bread wheat. Carbohydr Polym 2021; 257:117623. [PMID: 33541650 DOI: 10.1016/j.carbpol.2021.117623] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2020] [Revised: 12/31/2020] [Accepted: 01/04/2021] [Indexed: 12/23/2022]
Abstract
Our study on six wheat genotypes has revealed strong interaction between gluten and starch to affect dough stability. To establish gluten-starch interaction and its roles in dough stability, we randomly selected 16 wheat genotypes and investigated the physicochemical properties of gluten and starch. The manner in which the starch granules occupied available space in gluten network was quantitatively analyzed using gluten lacunarity and proportion of different sized A-type and B-type starch granules. Positive correlations were found between the morphological attributes (B/A/Lacunarity, B/Lacunarity) and dough stability. The correlation coefficient between B/A/Lacunarity and dough stability was highest, followed by the percentage of unextractable polymeric protein (UPP%), B/Lacunarity and dough stability. Dough mixing properties were strongly affected by gluten-starch interactions, as indicated by novel parameters. Whereas the effect of gluten on its own did not provide any evidence to suggest its concrete role in dough mixing properties because of the various genetic backgrounds.
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Affiliation(s)
- Liwei Yu
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Lei Guo
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yingchun Liu
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yanrong Ma
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jianchu Zhu
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yang Yang
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Donghong Min
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yanzhou Xie
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Mingxun Chen
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jingyang Tong
- Institute of Crop Sciences/National Wheat Improvement Center, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Ata-Ur Rehman
- Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, NSW 2650, Australia
| | - Zhonghua Wang
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China.
| | - Xinyou Cao
- Crop Research Institute, Shandong Academy of Agricultural Sciences/National Engineering Laboratory for Wheat and Maize/Key Laboratory of Wheat Biology and Genetic Improvement in North Yellow and Huai River Valley, Ministry of Agriculture, Jinan 250100, China.
| | - Xin Gao
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China.
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Li Y, Fu J, Shen Q, Yang D. High-Molecular-Weight Glutenin Subunits: Genetics, Structures, and Relation to End Use Qualities. Int J Mol Sci 2020; 22:E184. [PMID: 33375389 PMCID: PMC7795185 DOI: 10.3390/ijms22010184] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2020] [Revised: 12/16/2020] [Accepted: 12/23/2020] [Indexed: 02/06/2023] Open
Abstract
High-molecular-weight glutenin subunits (HMW-GSs) are storage proteins present in the starchy endosperm cells of wheat grain. Encoding the synthesis of HMW-GS, the Glu-1 loci located on the long arms of group 1 chromosomes of the hexaploid wheat (1A, 1B, and 1D) present multiple allelism. In hexaploid wheat cultivars, almost all of them express 3 to 5 HMW-GSs and the 1Ay gene is always silent. Though HMW-GSs are the minor components in gluten, they are crucial for dough properties, and certain HMW-GSs make more positive contributions than others. The HMW-GS acts as a "chain extender" and provides a disulfide-bonded backbone in gluten network. Hydrogen bonds mediated by glutamine side chains are also crucial for stabilizing the gluten structure. In most cases, HMW-GSs with additional or less cysteines are related to the formation of relatively more or less interchain disulfide bonds and HMW-GSs also affect the gluten secondary structures, which in turn impact the end use qualities of dough.
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Affiliation(s)
- Yi Li
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, 17 East Tsinghua Rd., Beijing 100083, China; (Y.L.); (J.F.)
- Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
| | - Jiahui Fu
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, 17 East Tsinghua Rd., Beijing 100083, China; (Y.L.); (J.F.)
| | - Qun Shen
- Key Laboratory of Plant Protein and Grain Processing, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, 17 East Tsinghua Rd., Beijing 100083, China;
| | - Dong Yang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, 17 East Tsinghua Rd., Beijing 100083, China; (Y.L.); (J.F.)
- Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
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30
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31
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Influence of gluten and starch granules interactions on dough mixing properties in wheat (Triticum aestivum L.). Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105885] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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32
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Persimmon tannin changes the properties and the morphology of wheat gluten by altering the cross-linking, and the secondary structure in a dose-dependent manner. Food Res Int 2020; 137:109536. [PMID: 33233165 DOI: 10.1016/j.foodres.2020.109536] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 07/04/2020] [Accepted: 07/08/2020] [Indexed: 02/05/2023]
Abstract
The effects of persimmon tannin (PT) on the texture, viscoelasticity, thermal stability, and morphology of gluten were studied and the underlying mechanisms were also explored. The results showed that PT increased the hardness and viscoelasticity but lowered the cohesiveness and extensibility of gluten in a dose-dependent manner. Additionally, PT increased the denaturation temperature and enthalpy of gluten, and induced the formation of gluten with compact structure. High concentration of PT (8%) significantly increased the hardness and viscoelasticity of gluten, and induced the formation of compact structure of gluten by disturbing the conformation of gluten, and interfering gluten cross-linking through decreasing disulfide bonds, free sulfydryl groups, and free amino groups. In contrast, low concentration (0.25%) of PT slightly altered the gluten properties and morphology. Our work extended the study on the supplementation of phenolic compounds in wheat flour-based products.
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Zhao L, Li L, Song L, Liu Z, Li X, Li X. HMW-GS at Glu-B1 Locus Affects Gluten Quality Possibly Regulated by the Expression of Nitrogen Metabolism Enzymes and Glutenin-Related Genes in Wheat. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:5426-5436. [PMID: 32314918 DOI: 10.1021/acs.jafc.0c00820] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
In this study, we investigated the effect of high-molecular-weight glutenin subunits (HMW-GSs) on gluten quality and glutenin synthesis based on the cytological, physicochemical, and transcriptional levels using Xinong1718 and its three near-isogenic lines (NILs). Cytological observations showed that the endosperm of Glu-1Bh with Bx14+By15 accumulated more abundant and larger protein bodies at 10 and 16 days after anthesis than the other NILs. Glu-1Bh exhibited higher nitrogen metabolism enzyme gene expression and activity levels. The transcriptional levels of genes encoding HMW-GSs, protein folding, and transcription factors differed significantly among the NILs, and they were highest in Glu-1Bh. Our results demonstrate that variations in the expression patterns of nitrogen metabolism and glutenin synthesis-related genes may account for the differences in the accumulation of glutenin, glutenin macropolymers, and protein bodies, thereby affecting the structural and thermal stability of gluten. These findings provide novel insights into how different HMW-GSs might improve the quality of wheat.
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Affiliation(s)
- Liye Zhao
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, 3 Taicheng Rd, Yangling, Shaanxi Province 712100, China
| | - Liqun Li
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, 3 Taicheng Rd, Yangling, Shaanxi Province 712100, China
| | - Lijun Song
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, 3 Taicheng Rd, Yangling, Shaanxi Province 712100, China
| | - Zhenzhen Liu
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, 3 Taicheng Rd, Yangling, Shaanxi Province 712100, China
| | - Xu Li
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, 3 Taicheng Rd, Yangling, Shaanxi Province 712100, China
| | - Xuejun Li
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, 3 Taicheng Rd, Yangling, Shaanxi Province 712100, China
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34
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Song L, Zhao L, Liu Z, Li L, Zheng J, Li X. Effects of exogenous starch on the structural–thermal properties of gluten in wheat with HMW-GS variations at Glu-D1 locus. Food Res Int 2020; 130:108950. [DOI: 10.1016/j.foodres.2019.108950] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2019] [Revised: 12/21/2019] [Accepted: 12/22/2019] [Indexed: 12/23/2022]
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35
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Li S, Liu Y, Tong J, Yu L, Ding M, Zhang Z, Rehman AU, Majzoobi M, Wang Z, Gao X. The overexpression of high-molecular-weight glutenin subunit Bx7 improves the dough rheological properties by altering secondary and micro-structures of wheat gluten. Food Res Int 2020; 130:108914. [DOI: 10.1016/j.foodres.2019.108914] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2019] [Revised: 12/14/2019] [Accepted: 12/15/2019] [Indexed: 11/29/2022]
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36
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Song L, Li L, Zhao L, Liu Z, Li X. Effects of Nitrogen Application in the Wheat Booting Stage on Glutenin Polymerization and Structural-Thermal Properties of Gluten with Variations in HMW-GS at the Glu-D1 Locus. Foods 2020; 9:foods9030353. [PMID: 32197430 PMCID: PMC7143320 DOI: 10.3390/foods9030353] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2020] [Revised: 03/02/2020] [Accepted: 03/11/2020] [Indexed: 11/16/2022] Open
Abstract
Wheat gluten properties can be improved by the application of nitrogen. This study investigates the effects of nitrogen application in the booting stage on glutenin polymerization during grain-filling and structural-thermal properties of gluten based on the high-molecular-weight glutenin subunits (HMW-GSs) using near-isogenic lines (Glu-1Da and Glu-1Dd). The nitrogen rate experiment included rates of 0, 60, 90, and 120 kg N ha-1 applied with three replicates. Nitrogen significantly improved the grain quality traits (wet gluten contents, Zeleny sedimentation values, and maximum resistance) and dough strength (dough development time, dough stability time, and protein weakening), especially in wheat with the Glu-1Da allele. Nitrogen increased the protein composition contents, proportions of glutenins and HMW-GSs, and disulfide bond concentration in the flours of Glu-1Da and Glu-1Dd, and accelerated the polymerization of glutenins (appearing as glutenin macropolymer) during grain-filling, where nitrogen enhanced the accumulation and polymerization of glutenins more for line containing Glu-1Da than Glu-1Dd. The β-sheets, α-helix/β-sheet ratio, microstructures, and thermal stability were also improved to a greater degree by nitrogen for gluten with Glu-1Da compared to Glu-1Dd. Nitrogen treatment was highly effective at improving the gluten structural‒thermal properties of wheat in the booting stage, especially with inferior glutenin subunits.
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Affiliation(s)
| | | | | | | | - Xuejun Li
- Correspondence: ; Tel./Fax: +86-29-8708-2022
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37
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Song L, Li L, Zhao L, Liu Z, Xie T, Li X. Absence of Dx2 at Glu-D1 Locus Weakens Gluten Quality Potentially Regulated by Expression of Nitrogen Metabolism Enzymes and Glutenin-Related Genes in Wheat. Int J Mol Sci 2020; 21:ijms21041383. [PMID: 32085665 PMCID: PMC7073084 DOI: 10.3390/ijms21041383] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2020] [Revised: 02/12/2020] [Accepted: 02/16/2020] [Indexed: 01/11/2023] Open
Abstract
Absence of high-molecular-weight glutenin subunit (HMW-GS) Dx2 weakens the gluten quality, but it is unclear how the absence of Dx2 has these effects. Thus, we investigated the gluten quality in terms of cytological, physicochemical, and transcriptional characteristics using two near-isogenic lines with Dx2 absent or present at Glu-D1 locus. Cytological observations showed that absence of Dx2 delayed and decreased the accumulation of protein bodies (PBs), where fewer and smaller PBs formed in the endosperm. The activity and gene expression levels of nitrogen assimilation and proteolysis enzymes were lower in HMW-D1a without Dx2 than HMW-D1p with Dx2, and thus less amino acid was transported for protein synthesis in the grains. The expression pattern of genes encoding Glu-1Dx2+1Dy12 was similar to those of three transcription factors, where these genes were significantly down-regulated in HMW-D1a than HMW-D1p. Three genes involving with glutenin polymerization were also down-regulated in HMW-D1a. These results may explain the changes in the glutenin and glutenin macropolymer (GMP) levels during grain development. Therefore, we suggest that the lower nitrogen metabolism capacity and expression levels of glutenin synthesis-related genes in HMW-D1a accounted for the lower accumulation of glutenin, GMP, and PBs, thereby weakening the structural‒thermal properties of gluten.
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Affiliation(s)
| | | | | | | | | | - Xuejun Li
- Correspondence: ; Tel./Fax: +86-29-8708-2022
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38
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Xiang S, Zou H, Liu Y, Ruan R. Effects of microwave heating on the protein structure, digestion properties and Maillard products of gluten. Journal of Food Science and Technology 2020; 57:2139-2149. [PMID: 32431340 DOI: 10.1007/s13197-020-04249-0] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/21/2019] [Accepted: 01/08/2020] [Indexed: 01/29/2023]
Abstract
As a kind of traditional food, gluten is widely studied for its physical and chemical properties after processing, while little attention is paid to the simulation cooking processing, digestion and safety. In this paper, gluten was heated with microwave to study its structural transformations, nutritional efficiency, and food safety under Chinese home cooking (CHC). After microwave treatment, intermolecular and intramolecular cross-linking of gluten were formed to result in more aggregation. The secondary structure of gluten changed significantly as well as the formation of α-helix and β-turn promoted under the high power input. Treated with 1000 W for 5 min, cross-linking between amino acids increased, leading the reduction of total amino acids, in vitro protein digestibility and the increase of high molecular weight peptides, while the proportion of essential amino acids kept the same. In the simulation of CHC, the highest content of 5-hydroxymethyl furfural was observed after adding all condiments under 1000 W for 5 min. In addition, sugar played a major role in Maillard reaction to promote the formation of melanoidin and fructosamine while salt and oil did not significantly affect these two Maillard products. Vinegar inhibited the reaction due to the acidic condition but provided some melanoidin and fructosamine itself.
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Affiliation(s)
- Shuyu Xiang
- 1State Key Laboratory of Food Science and Technology, Nanchang University, 235 Nanjing Dong Road, Nanchang, 330047 China.,2Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, 330047 China
| | - Huifang Zou
- 1State Key Laboratory of Food Science and Technology, Nanchang University, 235 Nanjing Dong Road, Nanchang, 330047 China.,2Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, 330047 China
| | - Yuhuan Liu
- 1State Key Laboratory of Food Science and Technology, Nanchang University, 235 Nanjing Dong Road, Nanchang, 330047 China.,2Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, 330047 China
| | - Roger Ruan
- 3Center for Biorefining, Department of Bioproducts and Biosystems Engineering, University of Minnesota, Saint Paul, 55108 USA
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39
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Effect of different treatment methods on protein aggregation characteristics in wheat flour maturation. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14447] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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40
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Tóth B, Biljon A, Moloi MJ, Labuschagne M. Effects of different fertilization levels on the concentration of high molecular weight glutenin subunits of two spring, hard red bread wheat cultivars. Cereal Chem 2019. [DOI: 10.1002/cche.10205] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Brigitta Tóth
- Department of Plant Science University of the Free State-Main Campus Bloemfontein South Africa
- Institute of Nutrition University of Debrecen Debrecen Hungary
| | - Angeline Biljon
- Department of Plant Science University of the Free State-Main Campus Bloemfontein South Africa
| | - Makoena Joyce Moloi
- Department of Plant Science University of the Free State-Main Campus Bloemfontein South Africa
| | - Maryke Labuschagne
- Department of Plant Science University of the Free State-Main Campus Bloemfontein South Africa
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41
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Zhu J, Li L, Zhao L, Song L, Li X. Effects of freeze–thaw cycles on the structural and thermal properties of wheat gluten with variations in the high molecular weight glutenin subunit at the Glu-B1 locus. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.04.011] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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42
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Li S, Wang J, Ding M, Min D, Wang Z, Gao X. The influence of night warming treatment on the micro-structure of gluten in two wheat cultivars. Food Res Int 2019; 116:329-335. [DOI: 10.1016/j.foodres.2018.08.043] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2018] [Revised: 08/06/2018] [Accepted: 08/18/2018] [Indexed: 10/28/2022]
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43
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Wang N, Ma S, Li L, Zheng X. Aggregation characteristics of protein during wheat flour maturation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:719-725. [PMID: 29992595 DOI: 10.1002/jsfa.9239] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/06/2018] [Revised: 06/14/2018] [Accepted: 07/06/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND The protein aggregation characteristics of three types of freshly milled wheat flour with high, medium or low gluten were investigated during 90 days of maturation. Changes in the content and particle size of the glutenin macropolymer (GMP), contents of sulfhydryl groups and disulfide bonds (SS), and secondary structure and molecular weight distribution of the protein were determined. RESULTS For high, medium and low gluten flour, GMP content increased to 22.25, 13.72 and 10.32 g kg-1 ; free sulfhydryl group content decreased by 5.5%, 4.1% and 4.4%; and SS content increased by 1.6%, 1.8% and 2%, respectively. The proportion of β-sheet and random coil increased, and the proportion of α-helix and β-turns decreased. The polymeric protein content increased, whereas that of gliadin decreased. CONCLUSION Protein aggregation mediated by SS cross-linking helped develop a stronger gluten network. The findings provide theoretical support for the changes in protein structure during flour maturation and also help to predict the quality of wheat flour and its products. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Na Wang
- College of Grain and Food Science, Henan University of Technology, Zhengzhou, China
| | - Sen Ma
- College of Grain and Food Science, Henan University of Technology, Zhengzhou, China
| | - Li Li
- College of Grain and Food Science, Henan University of Technology, Zhengzhou, China
| | - Xueling Zheng
- College of Grain and Food Science, Henan University of Technology, Zhengzhou, China
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44
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Gao X, Liu T, Ding M, Wang J, Li C, Wang Z, Li X. Effects of HMW-GS Ax1 or Dx2 absence on the glutenin polymerization and gluten micro structure of wheat (Triticum aestivum L.). Food Chem 2018; 240:626-633. [DOI: 10.1016/j.foodchem.2017.07.165] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2017] [Revised: 07/29/2017] [Accepted: 07/31/2017] [Indexed: 11/27/2022]
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