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Rashed MS, Pojić M, McDonagh C, Gallagher E, Frias JM, Pathania S. Structure-function relationship of oat flour fractions when blended with wheat flour: Instrumental and nutritional quality characterization of resulting breads. J Food Sci 2024; 89:3347-3368. [PMID: 38745379 DOI: 10.1111/1750-3841.17089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Revised: 03/08/2024] [Accepted: 04/08/2024] [Indexed: 05/16/2024]
Abstract
The present work investigated the structure-function relationship of dry fractionated oat flour (DFOF) as a techno-functional ingredient using bread as a model system. Mechanically, DFOF fractions (F), that is, F1: <224 µm, F2: 250-280 µm, F3: 280-500 µm, F4: 500-600 µm, and whole oat flour (F5) were blended with white wheat flour at 10%, 30%, and 50% substitution levels for bread making. The blended flours, doughs, and bread samples were assessed for their techno-functional, nutritional, and structural characteristics. The results of Mixolab and the Rapid Visco Analyzer show that the 50% substituted F3 fraction exhibits the highest water absorption properties (69.53%), whereas the 50% F1 fraction exhibits the highest peak viscosity of the past slurry. Analysis of bread samples revealed a lower particle size of DFOF fractions and higher supplementation levels, increased β-glucan levels (0.13-1.29 g/100 bread (db), reduced fermentable monosaccharides, that is, glucose (1.44-0.33 g/100 g), and fructose (1.06-0.28 g/100 g). The effect of particle size surpassed the substitution level effect on bread volume reduction. The lowest hardness value for F1 is 10%, and the highest value for F2 is 50%. The total number of cells in the bread slice decreased from the control to the F4 fraction (50%). Multi-criteria analysis indicated that DFOF fractions produced breads with similar structure and higher nutritional value developed from white wheat flour. PRACTICAL APPLICATION: The use of mechanically fractionated oat flours fractions in white wheat flour breads can improve the nutritional profile without affecting the physical properties of the bread product. Based on the oat flour fractions, bakers and food processing companies can tailor the bread formulations for high β-glucan, high fiber, and low reduced sugar claims.
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Affiliation(s)
- Mahmoud Said Rashed
- Food Industry Development Department, Teagasc Food Research Centre, Dublin, Ashtown, Ireland
- Environmental Sustainability and Health Institute, Technological University Dublin, Dublin, Ireland
| | - Milica Pojić
- Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
| | - Ciara McDonagh
- Food Industry Development Department, Teagasc Food Research Centre, Dublin, Ashtown, Ireland
| | - Eimear Gallagher
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Dublin, Ashtown, Ireland
| | - Jesus M Frias
- Environmental Sustainability and Health Institute, Technological University Dublin, Dublin, Ireland
| | - Shivani Pathania
- Food Industry Development Department, Teagasc Food Research Centre, Dublin, Ashtown, Ireland
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Ma H, Yang Y, Zhao J, Huang X, Yang H, Zheng T, Fan G. Relationship between the baking quality of wheat (Triticum aestivum L.) and the protein composition and structure after shading. Food Chem 2024; 441:138392. [PMID: 38211475 DOI: 10.1016/j.foodchem.2024.138392] [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: 05/29/2023] [Revised: 12/04/2023] [Accepted: 01/05/2024] [Indexed: 01/13/2024]
Abstract
Although wheat (Triticum aestivum L.) grain protein content is increased by shade stress, the relationship between the baking quality of wheat flour and protein composition and structure remains unclear. Here, we investigated the effects of shade stress on wheat flour protein composition and structure. The contents of the flour protein, α/β-gliadins and disulfide and hydrogen bonds were significantly increased by shade stress. Glutenins, UPP%, and β-sheet contents also increased, whereas that of α-helices decreased. Spearman correlations revealed that the flour protein content, Glu:Gli ratio, and disulfide, hydrogen, and ionic bonds can predict the specific volume and number of crumb cells in bread, whereas α/β-gliadins content can predict the crumb cell wall thickness and diameter of bread. Under shade stress, variations in protein composition and structure help increase the specific volume and crumb cells number and decrease crumb cell wall thickness and diameter of bread, ultimately leading to improved baking quality.
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Affiliation(s)
- Hongliang Ma
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China/ Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture and Rural Affairs/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province/ College of Agronomy, Sichuan Agricultural University, Chengdu 611130, China
| | - Yongheng Yang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China/ Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture and Rural Affairs/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province/ College of Agronomy, Sichuan Agricultural University, Chengdu 611130, China
| | - Jiarong Zhao
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China/ Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture and Rural Affairs/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province/ College of Agronomy, Sichuan Agricultural University, Chengdu 611130, China
| | - Xiulan Huang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China/ Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture and Rural Affairs/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province/ College of Agronomy, Sichuan Agricultural University, Chengdu 611130, China
| | - Hongkun Yang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China/ Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture and Rural Affairs/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province/ College of Agronomy, Sichuan Agricultural University, Chengdu 611130, China
| | - Ting Zheng
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China/ Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture and Rural Affairs/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province/ College of Agronomy, Sichuan Agricultural University, Chengdu 611130, China.
| | - Gaoqiong Fan
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China/ Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture and Rural Affairs/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province/ College of Agronomy, Sichuan Agricultural University, Chengdu 611130, China.
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3
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Singh SK, Singhal S, Jaiswal P, Basu U, Sahi AN, Singh AM. Physico-Chemical and Rheological Trait-Based Identification of Indian Wheat Varieties Suitable for Different End-Uses. Foods 2024; 13:1125. [PMID: 38611429 PMCID: PMC11011969 DOI: 10.3390/foods13071125] [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: 02/05/2024] [Revised: 03/13/2024] [Accepted: 03/26/2024] [Indexed: 04/14/2024] Open
Abstract
India has increased its wheat production phenomenally in the last two decades and it now has a buffer stock of 9.7 million tonnes. However, despite the release of several wheat cultivars, the end-use quality traits of Indian wheat varieties have not been explored in-depth to determine the increasing demand of the domestic processing industry as well as export. In this study, 55 wheat genotypes including 47 released varieties, and 8 genetic stocks were grown along with 10 Australian varieties grown during cropping seasons: 2019-2020 and 2020-2021 and diversity in different physiochemical and rheological traits was evaluated. They showed considerable diversity in all the quality traits studied. However, very few genotypes could be found suitable for any one end-use. Five genotypes were found to possess four to five traits for superior bread-making quality. Two varieties and three advanced breeding lines had up to four good chapati quality traits. None of the released varieties investigated had suitable traits for biscuit making; however, two breeding lines possessed requisite quality traits suitable for biscuit making. It is, therefore, concluded that systematic breeding efforts are required to develop genotypes that bring together the most important quality traits in a single genotype to be suitable for domestic industry as well as for export.
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Affiliation(s)
- Sumit Kumar Singh
- Grain Quality Laboratory, Division of Genetics, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India; (S.K.S.); (S.S.)
- Amity Institute of Biotechnology, Amity University, Noida 201313, India; (P.J.); (A.N.S.)
| | - Shaily Singhal
- Grain Quality Laboratory, Division of Genetics, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India; (S.K.S.); (S.S.)
| | - Praful Jaiswal
- Amity Institute of Biotechnology, Amity University, Noida 201313, India; (P.J.); (A.N.S.)
| | - Umer Basu
- College of Plant Protection, Northwest A & F University, Yangling 712100, China;
- Key Laboratory of Integrated Pest Management on Crops in Northwestern Loess Plateau, Ministry of Agriculture and Rural Affairs, Yangling 712100, China
- Key Laboratory of Plant Protection Resources & Pest Management, Ministry of Education, Yangling 712100, China
| | - Anant Narayan Sahi
- Amity Institute of Biotechnology, Amity University, Noida 201313, India; (P.J.); (A.N.S.)
| | - Anju Mahendru Singh
- Grain Quality Laboratory, Division of Genetics, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India; (S.K.S.); (S.S.)
- Division of Germplasm Conservation, ICAR-National Bureau of Plant Genetic Resources, New Delhi 110012, India
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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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Hernández-López I, Alamprese C, Cappa C, Prieto-Santiago V, Abadias M, Aguiló-Aguayo I. Effect of Spirulina in Bread Formulated with Wheat Flours of Different Alveograph Strength. Foods 2023; 12:3724. [PMID: 37893617 PMCID: PMC10606029 DOI: 10.3390/foods12203724] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 10/06/2023] [Accepted: 10/09/2023] [Indexed: 10/29/2023] Open
Abstract
Consumers within the EU are increasingly asking for natural and healthier food products, which are additive-free and environmentally friendly. The aim of this study was to assess the effects of Spirulina (Arthrospira sp.) in bread formulated with four wheat flours with different alveograph strengths. The flours used were Manitoba Flour (00/251), Ground-force wholemeal (Whole/126), Standard Bakery Flour (0/W105), and Organic Bakery Flour (2/W66). Powdered Spirulina biomass was used as a new ingredient with a high nutritional profile and bioactive compounds; incorporation was made at two levels: 1.5% and 2.5% of the flour amount. The same bread recipe was used for all formulations, but for the 1.5 and 2.5% variations, 6 g and 10 g of Spirulina were added, respectively. Antioxidant capacity increased with increasing microalgal biomass. The visual and taste attributes of the breads with microalgae underwent noticeable changes compared to their counterparts without microalgae. Biomass addition significantly (p < 0.05) affected bread weight and volume, and different trends were found based on the type of wheat flour. Spirulina-containing breads showed a greener coloration while the microalgae concentration was augmented. The moisture and texture were slightly affected by the addition of the biomass at both levels. The 2.5% concentration samples were well accepted in most cases by consumers, emphasizing the salty flavor as a pleasant feature. No significant sensory differences were observed between samples, and the acceptability index was always higher than 72%. The results show that Spirulina could be an environmentally friendly ingredient for the reformulation of nutritionally enhanced bread with a good texture that is well-accepted by consumers.
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Affiliation(s)
- Israel Hernández-López
- IRTA, Postharvest Programme, Parc Agrobiotech Lleida, Parc de Gardeny, 25003 Lleida, Spain
| | - Cristina Alamprese
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy
| | - Carola Cappa
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy
| | | | - Maribel Abadias
- IRTA, Postharvest Programme, Parc Agrobiotech Lleida, Parc de Gardeny, 25003 Lleida, Spain
| | - Ingrid Aguiló-Aguayo
- IRTA, Postharvest Programme, Parc Agrobiotech Lleida, Parc de Gardeny, 25003 Lleida, Spain
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Pan Z, Bai Y, Xu L, Zhang Y, Lei M, Huang Z. The Effect of Freeze-Thaw Cycles on the Microscopic Properties of Dumpling Wrappers. Foods 2023; 12:3388. [PMID: 37761097 PMCID: PMC10527871 DOI: 10.3390/foods12183388] [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: 07/18/2023] [Revised: 09/05/2023] [Accepted: 09/08/2023] [Indexed: 09/29/2023] Open
Abstract
Dumplings are a traditional Chinese food welcomed by Chinese people. Research has indicated that process of quick-frozen wheat cultivars and their gliadins are all related to the quality and shelf-life of dumplings. Therefore, the effect of freeze-thaw cycles on the textural properties and microscopic characteristics of two types of quick-frozen dumpling wrappers (Zhaomai and Wenmai 19) and conformation of their gliadins were investigated. Scanning electron microscopy showed that Wenmai 19 dumpling wrappers had apparent damage after the first cycle, but Zhaomai wrappers did not reveal significant changes until the fourth cycle. The particle size distribution in the starch granules of Wenmai 19 wrappers varied in terms of mechanical damage, but Zhaomai delayed or avoided such effects. FT-IR found a loose protein structure of the gliadins. Differential scanning calorimetry showed that gliadins of Wenmai 19 degenerated more than those of Zhaomai. The crosslinking of gliadin and glutenin maintained a high-quality gluten network, thus protecting the gliadin stability from ice crystals. In turn, the gliadin maintained the strength of the gluten network. Therefore, raw flours with high-quality protein networks are more suitable for frozen dumplings. Freeze-thaw cycles dramatically decreased the textural characteristics of dumpling wrappers and the microscopic characteristics of their gliadin proteins. Concerning wheat cultivars with weak gluten, flours with high-quality protein networks are more suitable as raw materials for frozen dumplings.
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Affiliation(s)
- Zhili Pan
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (Z.P.); (Y.B.); (L.X.); (Y.Z.); (M.L.)
- National R & D Center for Frozen Rice & Wheat Products Processing Technology, Zhengzhou 450002, China
| | - Yibo Bai
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (Z.P.); (Y.B.); (L.X.); (Y.Z.); (M.L.)
| | - Lina Xu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (Z.P.); (Y.B.); (L.X.); (Y.Z.); (M.L.)
| | - Yanjie Zhang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (Z.P.); (Y.B.); (L.X.); (Y.Z.); (M.L.)
| | - Mengmeng Lei
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (Z.P.); (Y.B.); (L.X.); (Y.Z.); (M.L.)
| | - Zhongmin Huang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (Z.P.); (Y.B.); (L.X.); (Y.Z.); (M.L.)
- National R & D Center for Frozen Rice & Wheat Products Processing Technology, Zhengzhou 450002, China
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Leonova IN, Kiseleva AA, Berezhnaya AA, Orlovskaya OA, Salina EA. Novel Genetic Loci from Triticum timopheevii Associated with Gluten Content Revealed by GWAS in Wheat Breeding Lines. Int J Mol Sci 2023; 24:13304. [PMID: 37686111 PMCID: PMC10487702 DOI: 10.3390/ijms241713304] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Revised: 08/23/2023] [Accepted: 08/24/2023] [Indexed: 09/10/2023] Open
Abstract
The content and quality of gluten in wheat grain is a distinctive characteristic that determines the final properties of wheat flour. In this study, a genome-wide association study (GWAS) was performed on a wheat panel consisting of bread wheat varieties and the introgression lines (ILs) obtained via hybridization with tetraploid wheat relatives. A total of 17 stable quantitative trait nucleotides (QTNs) located on chromosomes 1D, 2A, 2B, 3D, 5A, 6A, 7B, and 7D that explained up to 21% of the phenotypic variation were identified. Among them, the QTLs on chromosomes 2A and 7B were found to contain three and six linked SNP markers, respectively. Comparative analysis of wheat genotypes according to the composition of haplotypes for the three closely linked SNPs of chromosome 2A indicated that haplotype TT/AA/GG was characteristic of ten ILs containing introgressions from T. timopheevii. The gluten content in the plants with TT/AA/GG haplotype was significantly higher than in the varieties with haplotype GG/GG/AA. Having compared the newly obtained data with the previously reported quantitative trait loci (QTLs) we inferred that the locus on chromosome 2A inherited from T. timopheevii is potentially novel. The introgression lines containing the new locus can be used as sources of genetic factors to improve the quality traits of bread wheat.
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Affiliation(s)
- Irina N. Leonova
- The Federal Research Center Institute of Cytology and Genetics SB RAS, Novosibirsk 630090, Russia; (A.A.K.); (A.A.B.); (E.A.S.)
| | - Antonina A. Kiseleva
- The Federal Research Center Institute of Cytology and Genetics SB RAS, Novosibirsk 630090, Russia; (A.A.K.); (A.A.B.); (E.A.S.)
- Kurchatov Genomics Center IC&G SB RAS, Novosibirsk 630090, Russia
| | - Alina A. Berezhnaya
- The Federal Research Center Institute of Cytology and Genetics SB RAS, Novosibirsk 630090, Russia; (A.A.K.); (A.A.B.); (E.A.S.)
- Kurchatov Genomics Center IC&G SB RAS, Novosibirsk 630090, Russia
| | - Olga A. Orlovskaya
- Institute of Genetics and Cytology of the National Academy of Sciences of Belarus, 220072 Minsk, Belarus;
| | - Elena A. Salina
- The Federal Research Center Institute of Cytology and Genetics SB RAS, Novosibirsk 630090, Russia; (A.A.K.); (A.A.B.); (E.A.S.)
- Kurchatov Genomics Center IC&G SB RAS, Novosibirsk 630090, Russia
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Wehrli MC, Weise A, Kratky T, Becker T. Thermomechanical Stress Analysis of Hydrated Vital Gluten with Large Amplitude Oscillatory Shear Rheology. Polymers (Basel) 2023; 15:3442. [PMID: 37631499 PMCID: PMC10459017 DOI: 10.3390/polym15163442] [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: 06/30/2023] [Revised: 08/08/2023] [Accepted: 08/14/2023] [Indexed: 08/27/2023] Open
Abstract
Vital gluten is increasingly researched as a non-food product for biodegradable materials. During processing, the protein network is confronted with increased thermal and mechanical stress, altering the network characteristics. With the prospect of using the protein for materials beyond food, it is important to understand the mechanical properties at various processing temperatures. To achieve this, the study investigates hydrated vital gluten under thermomechanical stress based on large amplitude oscillatory shear (LAOS) rheology. LAOS rheology was conducted at increasing shear strains (0.01-100%), various frequencies (5-20 rad/s) and temperatures of 25, 45, 55, 65, 70 and 85 °C. With elevating temperatures up to 55 °C, the linear viscoelastic moduli decrease, indicating material softening. Then, protein polymerization and the formation of new cross-links due to thermal denaturation cause more network connectivity, resulting in significantly higher elastic moduli. Beyond the linear viscoelastic regime, the strain-stiffening ratio rises disproportionately. This effect becomes even more evident at higher temperatures. Lacking a viscous contribution, the highly elastic but also stiff network shows less mechanical resilience. Additionally, at these elevated temperatures, structural changes during the protein's denaturation and network shrinkage due to water evaporation could be visualized with confocal laser scanning microscopy (CLSM).
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Affiliation(s)
- Monika C. Wehrli
- Research Group Cereal Technology and Process Engineering, Institute of Brewing and Beverage Technology, Technical University of Munich, Weihenstephaner Steig 20, 85354 Freising, Germany
| | - Anna Weise
- Research Group Cereal Technology and Process Engineering, Institute of Brewing and Beverage Technology, Technical University of Munich, Weihenstephaner Steig 20, 85354 Freising, Germany
| | - Tim Kratky
- Department of Chemistry, Technical University of Munich, Lichtenbergstraße 4, 85748 Garching, Germany
| | - Thomas Becker
- Research Group Cereal Technology and Process Engineering, Institute of Brewing and Beverage Technology, Technical University of Munich, Weihenstephaner Steig 20, 85354 Freising, Germany
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Wang J, Han G, Liu H, Yan H, Jin Y, Cao L, Zhou Y, An D. Development of novel wheat-rye 6RS small fragment translocation lines with powdery mildew resistance and physical mapping of the resistance gene PmW6RS. TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2023; 136:179. [PMID: 37548696 DOI: 10.1007/s00122-023-04433-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/14/2023] [Accepted: 07/24/2023] [Indexed: 08/08/2023]
Abstract
KEY MESSAGE Novel wheat-rye 6RS small fragment translocation lines with powdery mildew resistance were developed, and the resistance gene PmW6RS was physically mapped onto 6RS-0.58-0.66-bin corresponding to 18.38 Mb in Weining rye. Rye (Secale cereale L., RR) contains valuable genes for wheat improvement. However, most of the rye resistance genes have not been successfully used in wheat cultivars. Identification of new rye resistance genes and transfer of these genes to wheat by developing small fragment translocation lines will make these genes more usable for wheat breeding. In this study, a broad-spectrum powdery mildew resistance gene PmW6RS was localized on rye chromosome arm 6RS using a new set of wheat-rye disomic and telosomic addition lines. To further study and use PmW6RS, 164 wheat-rye 6RS translocation lines were developed by 60Coγ-ray irradiation. Seedling and adult stage powdery mildew resistance analysis showed that 106 of the translocation lines were resistant. A physical map of 6RS was constructed using the 6RS translocation and deletion lines, and PmW6RS was localized in the 6RS-0.58-0.66-bin, flanked by markers X6RS-3 and X6RS-10 corresponding to the physical interval of 50.23-68.61 Mb in Weining rye genome. A total of 23 resistance-related genes were annotated. Nine markers co-segregate with the 6RS-0.58-0.66-bin, which can be used to rapidly trace the 6RS fragment carrying PmW6RS. Small fragment translocation lines with powdery mildew resistance were backcrossed with wheat cultivars, and 39 agronomically acceptable homozygous 6RS small fragment translocation lines were obtained. In conclusion, this study not only provides novel gene source and germplasms for wheat resistance breeding, but also laid a solid foundation for cloning of PmW6RS.
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Affiliation(s)
- Jing Wang
- Center for Agricultural Resources Research, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Shijiazhuang, 050021, China
| | - Guohao Han
- Center for Agricultural Resources Research, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Shijiazhuang, 050021, China
| | - Hong Liu
- Center for Agricultural Resources Research, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Shijiazhuang, 050021, China
| | - Hanwen Yan
- Center for Agricultural Resources Research, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Shijiazhuang, 050021, China
| | - Yuli Jin
- Center for Agricultural Resources Research, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Shijiazhuang, 050021, China
| | - Lijun Cao
- Center for Agricultural Resources Research, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Shijiazhuang, 050021, China
| | - Yilin Zhou
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Diaoguo An
- Center for Agricultural Resources Research, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Shijiazhuang, 050021, China.
- Innovative Academy of Seed Design, Chinese Academy of Sciences, Beijing, 100101, China.
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Liu D, Yang H, Zhang Z, Chen Q, Guo W, Rossi V, Xin M, Du J, Hu Z, Liu J, Peng H, Ni Z, Sun Q, Yao Y. An elite γ-gliadin allele improves end-use quality in wheat. THE NEW PHYTOLOGIST 2023; 239:87-101. [PMID: 36617723 DOI: 10.1111/nph.18722] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Accepted: 12/21/2022] [Indexed: 06/02/2023]
Abstract
Gluten is composed of glutenins and gliadins and determines the viscoelastic properties of dough and end-use quality in wheat (Triticum aestivum L.). Gliadins are important for wheat end-use traits, but the contribution of individual gliadin genes is unclear, since gliadins are encoded by a complex, multigenic family, including many pseudogenes. We used CRISPR/Cas9-mediated gene editing and map-based cloning to investigate the contribution of the γ-gliadin genes annotated in the wheat cultivar 'Fielder', showing that Gli-γ1-1D and Gli-γ2-1B account for most of the γ-gliadin accumulation. The impaired activity of only two γ-gliadin genes in knockout mutants improved end-use quality and reduced gluten epitopes associated with celiac disease (CD). Furthermore, we identified an elite haplotype of Gli-γ1-1D linked to higher end-use quality in a wheat germplasm collection and developed a molecular marker for this allele for marker-assisted selection. Our findings provide information and tools for biotechnology-based and classical breeding programs aimed at improving wheat end-use quality.
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Affiliation(s)
- Dan Liu
- Frontiers Science Center for Molecular Design Breeding, Key Laboratory of Crop Heterosis and Utilization (MOE), and Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, Beijing, 100193, China
| | - Huaimao Yang
- Frontiers Science Center for Molecular Design Breeding, Key Laboratory of Crop Heterosis and Utilization (MOE), and Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, Beijing, 100193, China
| | - Zhaoheng Zhang
- Frontiers Science Center for Molecular Design Breeding, Key Laboratory of Crop Heterosis and Utilization (MOE), and Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, Beijing, 100193, China
| | - Qian Chen
- Frontiers Science Center for Molecular Design Breeding, Key Laboratory of Crop Heterosis and Utilization (MOE), and Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, Beijing, 100193, China
| | - Weilong Guo
- Frontiers Science Center for Molecular Design Breeding, Key Laboratory of Crop Heterosis and Utilization (MOE), and Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, Beijing, 100193, China
| | - Vincenzo Rossi
- Council for Agricultural Research and Economics, Research Centre for Cereal and Industrial Crops, I-24126, Bergamo, Italy
| | - Mingming Xin
- Frontiers Science Center for Molecular Design Breeding, Key Laboratory of Crop Heterosis and Utilization (MOE), and Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, Beijing, 100193, China
| | - Jinkun Du
- Frontiers Science Center for Molecular Design Breeding, Key Laboratory of Crop Heterosis and Utilization (MOE), and Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, Beijing, 100193, China
| | - Zhaorong Hu
- Frontiers Science Center for Molecular Design Breeding, Key Laboratory of Crop Heterosis and Utilization (MOE), and Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, Beijing, 100193, China
| | - Jie Liu
- Frontiers Science Center for Molecular Design Breeding, Key Laboratory of Crop Heterosis and Utilization (MOE), and Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, Beijing, 100193, China
| | - Huiru Peng
- Frontiers Science Center for Molecular Design Breeding, Key Laboratory of Crop Heterosis and Utilization (MOE), and Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, Beijing, 100193, China
| | - Zhongfu Ni
- Frontiers Science Center for Molecular Design Breeding, Key Laboratory of Crop Heterosis and Utilization (MOE), and Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, Beijing, 100193, China
| | - Qixin Sun
- Frontiers Science Center for Molecular Design Breeding, Key Laboratory of Crop Heterosis and Utilization (MOE), and Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, Beijing, 100193, China
| | - Yingyin Yao
- Frontiers Science Center for Molecular Design Breeding, Key Laboratory of Crop Heterosis and Utilization (MOE), and Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, Beijing, 100193, China
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Nadimi M, Hawley E, Liu J, Hildebrand K, Sopiwnyk E, Paliwal J. Enhancing traceability of wheat quality through the supply chain. Compr Rev Food Sci Food Saf 2023; 22:2495-2522. [PMID: 37078119 DOI: 10.1111/1541-4337.13150] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 03/02/2023] [Accepted: 03/16/2023] [Indexed: 04/21/2023]
Abstract
With the growing global population, the need for food is expected to grow tremendously in the next few decades. One of the key tools to address such growing food demand is minimizing grain losses and optimizing food processing operations. Hence, several research studies are underway to reduce grain losses/degradation at the farm (upon harvest) and later during the milling and baking processes. However, less attention has been paid to changes in grain quality between harvest and milling. This paper aims to address this knowledge gap and discusses possible strategies for preserving grain quality (for Canadian wheat in particular) during unit operations at primary, process, or terminal elevators. To this end, the importance of wheat flour quality metrics is briefly described, followed by a discussion on the effect of grain properties on such quality parameters. This work also explores how drying, storage, blending, and cleaning, as some of the common post-harvest unit operations, could affect grain's end-product quality. Finally, an overview of the available techniques for grain quality monitoring is provided, followed by a discussion on existing gaps and potential solutions for quality traceability throughout the wheat supply chain.
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Affiliation(s)
- Mohammad Nadimi
- Department of Biosystems Engineering, University of Manitoba, Winnipeg, Manitoba, Canada
| | | | - Jing Liu
- Department of Biosystems Engineering, University of Manitoba, Winnipeg, Manitoba, Canada
| | | | | | - Jitendra Paliwal
- Department of Biosystems Engineering, University of Manitoba, Winnipeg, Manitoba, Canada
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12
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Lakhneko O, Stasik O, Škultéty Ľ, Kiriziy D, Sokolovska-Sergiienko O, Kovalenko M, Danchenko M. Transient drought during flowering modifies the grain proteome of bread winter wheat. FRONTIERS IN PLANT SCIENCE 2023; 14:1181834. [PMID: 37441186 PMCID: PMC10333505 DOI: 10.3389/fpls.2023.1181834] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Accepted: 06/07/2023] [Indexed: 07/15/2023]
Abstract
Drought is among the most limiting factors for sustainable agricultural production. Water shortage at the onset of flowering severely affects the quality and quantity of grain yield of bread wheat (Triticum aestivum). Herein, we measured oxidative stress and photosynthesis-related parameters upon applying transient drought on contrasting wheat cultivars at the flowering stage of ontogenesis. The sensitive cultivar (Darunok Podillia) showed ineffective water management and a more severe decline in photosynthesis. Apparently, the tolerant genotype (Odeska 267) used photorespiration to dissipate excessive light energy. The tolerant cultivar sooner induced superoxide dismutase and showed less inhibited photosynthesis. Such a protective effect resulted in less affected yield and spectrum of seed proteome. The tolerant cultivar had a more stable gluten profile, which defines bread-making quality, upon drought. Water deficit caused the accumulation of medically relevant proteins: (i) components of gluten in the sensitive cultivar and (ii) metabolic proteins in the tolerant cultivar. We propose specific proteins for further exploration as potential markers of drought tolerance for guiding efficient breeding: thaumatin-like protein, 14-3-3 protein, peroxiredoxins, peroxidase, FBD domain protein, and Ap2/ERF plus B3 domain protein.
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Affiliation(s)
- Olha Lakhneko
- Institute of Cell Biology and Genetic Engineering, National Academy of Sciences of Ukraine, Kyiv, Ukraine
- Institute of Plant Genetics and Biotechnology, Plant Science Biodiversity Centre, Slovak Academy of Sciences, Nitra, Slovakia
| | - Oleg Stasik
- Institute of Plant Physiology and Genetics, National Academy of Sciences of Ukraine, Kyiv, Ukraine
| | - Ľudovit Škultéty
- Institute of Virology, Biomedical Research Centre, Slovak Academy of Sciences, Bratislava, Slovakia
| | - Dmytro Kiriziy
- Institute of Plant Physiology and Genetics, National Academy of Sciences of Ukraine, Kyiv, Ukraine
| | | | - Mariia Kovalenko
- Educational and Scientific Centre (ESC) “Institute of Biology and Medicine”, Taras Shevchenko National University of Kyiv, Kyiv, Ukraine
| | - Maksym Danchenko
- Institute of Plant Genetics and Biotechnology, Plant Science Biodiversity Centre, Slovak Academy of Sciences, Nitra, Slovakia
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13
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Zhou H, Liu C, Shang J, Zheng X. Effect of adding wheat (Triticum aestivum L.) farina with varied integrity of endosperm cell wall on dough characteristics, dried noodles quality and starch digestibility. Int J Biol Macromol 2023:125076. [PMID: 37244337 DOI: 10.1016/j.ijbiomac.2023.125076] [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: 01/18/2023] [Revised: 05/11/2023] [Accepted: 05/22/2023] [Indexed: 05/29/2023]
Abstract
The changes of intact endosperm cell wall in cereal food processing and its effect on starch digestibility are important for developing nutritious and healthy next generation foods, but their changes in the process of traditional Chinese cooking products such as noodles making have not been investigated. In this paper, the changes in endosperm cell wall in the process of making dried noodles by adding 60 % wheat farina with varied particle sizes were tracked, and the underlying mechanisms affecting the noodle quality and starch digestibility were revealed. With increasing particle size (150-800 μm) of farina, the contents of starch and protein, swelling index of glutenin, and sedimentation value decreased significantly and the dietary fiber increased sharply; moreover, water absorption, stability and extensibility of dough decline obviously while the resistance to extension and thermal stability were enhanced. In addition, noodles made with flour added larger-particle size farina had a lower hardness, springiness, and stretchability while a higher adhesiveness. Compared to the flour and other samples, the flour with the smaller-particle size farina (150-355 μm) showed better rheological properties of dough and cooking quality of noodles. Furthermore, the integrity of the endosperm cell wall increased with increasing particle size (150-800 μm), which was perfectly preserved during noodle processing and was an effective physical barrier to inhibit starch digestion. The starch digestibility of noodles made from mixed farina with low protein content (~15 %) did not significantly reduce compared to that of wheat flour noodles with high protein content (~18 %), probably due to the increased cell wall permeability of noodle processing, or the overwhelming effect of noodle structure or protein content. In conclusion, our findings will contribute to an innovative perspective for in-depth understanding of the impact of endosperm cell wall on the quality and nutrition of noodles at the cellular level, which provided a theoretical basis for the moderate processing of wheat flour and the development of healthier wheat-based food products.
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Affiliation(s)
- Huichao Zhou
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Chong Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
| | - Jiaying Shang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xueling Zheng
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
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14
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Rheological properties of wheat dough mediated by low-sodium salt. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108432] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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15
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Seetapan N, Leelawat B, Limparyoon N, Yooberg R. Effect of different extrusion methods on physicochemical properties and qualities of noodles based on rice flour. FOOD SCI TECHNOL INT 2023; 29:243-254. [PMID: 34964378 DOI: 10.1177/10820132211069260] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Rice noodles have been manufactured in the food industry using different extrusion methods, such as traditional and modern extrusions, which affect the noodle structure and qualities. Therefore, the effects of the extrusion process on qualities of rice noodles using the same blend of rice flour and crosslinked starch were evaluated. In this study, a capillary rheometer was used as an alternative approach to simulate the traditional extrusion method in which the noodles are obtained by continuously pressing the pregelatinized noodle dough through a die. For modern extrusion, a twin-screw extruder was employed to obtain the noodles in a one-step process. The optimal range of moisture content used in the formulation was studied. Upon cooking, the noodles showed a decrease in cooking time and cooking loss with increasing moisture content in the formulation. All cooked noodles showed comparable tensile strength, but those extruded by a twin-screw extruder had substantially greater elongation. Scanning electron micrographs revealed that the noodles prepared using the extruder had a denser starch matrix, while those obtained from a capillary rheometer showed the aggregation of starch fragments relevant to the existence of starch gelatinization endotherm from differential scanning calorimetry. This indicated that the extrusion process using the twin-screw extruder provided a more uniform starch transformation, i.e., more starch granule disruption and gelatinization, thus giving the noodles a more coherent structure and better extensibility after cooking. The obtained results suggested that different thermomechanical processes used in the noodle industry gave the extruded rice noodles different qualities respective to their different microstructures.
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Affiliation(s)
- Nispa Seetapan
- National Metal and Materials Technology Center, Pathumthani, Thailand
| | - Bootsrapa Leelawat
- Department of Food Science and Technology, 546360Faculty of Science and Technology, Thammasat University (Rangsit Campus), Pathumthani, Thailand
| | | | - Rattana Yooberg
- National Metal and Materials Technology Center, Pathumthani, Thailand
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16
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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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17
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Peng Y, Zhao Y, Jin X, Xiong Y, Dong J, Ma W. Empirical and Theoretical Bases of Good Steamed Bread Production. Foods 2023; 12:foods12030433. [PMID: 36765961 PMCID: PMC9914789 DOI: 10.3390/foods12030433] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 12/29/2022] [Accepted: 01/03/2023] [Indexed: 01/19/2023] Open
Abstract
Chinese steamed bread (CSB) is a main staple food in China, accounting for 40% of wheat flour usage in China. Due to its health benefits, CSB is gaining popularity across the world. In this review, the effects of gluten proteins (particularly glutenins and gliadins) on the quality of CSB are summarized from the literature. Requirements of appropriate rheological parameters in different studies are compared and discussed. Along with the increasing demand for frozen storage food, there are obvious increases in the research on the dynamics of gluten proteins in frozen dough. This review also summarizes the factors influencing the deterioration of CSB dough quality during frozen storage as well as effective measures to mitigate the negative effects.
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Affiliation(s)
- Yanchun Peng
- College of Agronomy, Qingdao Agricultural University, Qingdao 266109, China
- Hubei Key Laboratory of Food Crop Germplasm and Genetic Improvement, Institute of Food Crops, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Yun Zhao
- Institute of Cereal and Oil Crops, Hebei Academy of Agriculture and Forestry Sciences, Hebei Provincial Laboratory of Crop Genetics and Breeding, Shijiazhuang 050035, China
| | - Xiaojie Jin
- Hubei Key Laboratory of Food Crop Germplasm and Genetic Improvement, Institute of Food Crops, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Yin Xiong
- National R&D Center for Se-rich Agricultural Products Processing, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Jing Dong
- Hubei Key Laboratory of Food Crop Germplasm and Genetic Improvement, Institute of Food Crops, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Wujun Ma
- College of Agronomy, Qingdao Agricultural University, Qingdao 266109, China
- Food Futures Institute, College of Science, Health, Engineering and Education, Murdoch University, Perth 6150, Australia
- Correspondence:
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18
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Schuster C, Huen J, Scherf KA. Prediction of wheat gluten composition via near-infrared spectroscopy. Curr Res Food Sci 2023; 6:100471. [PMID: 36935851 PMCID: PMC10017355 DOI: 10.1016/j.crfs.2023.100471] [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: 11/26/2022] [Revised: 02/17/2023] [Accepted: 02/25/2023] [Indexed: 03/05/2023] Open
Abstract
Gluten composition is an important quality parameter for wheat flour, because it is strongly correlated to baking quality. Wheat proteins are commonly extracted stepwise and analysed using RP-HPLC-UV to determine the gluten composition. This procedure is very time-consuming and labour-intensive. Therefore, a new, fast and easy method to quantitate gluten proteins was established using NIR spectroscopy (NIRS). PLS-regression models were calculated containing 207 samples for calibration and 169 for test set validation. Albumin/globulin (ALGL), gluten, gliadin and glutenin content was predicted with a root mean square error of prediction (RMSEP) of 2.01 mg/g, 6.09 mg/g, 4.25 mg/g and 3.50 mg/g, respectively. High-molecular-weight glutenin subunits (HMW-GS) and low-molecular-weight glutenin subunits (LMW-GS) were predicted with a RMSEP of 1.12 mg/g and 2.38 mg/g. The relative error was too high for ALGL, LMW-GS and HMW-GS, but that of gluten, gliadins and glutenins was in a range comparable to the reference method. Therefore, the new NIRS method can be used to estimate the gluten composition of wheat flour, including the gliadin/glutenin and the LMW-GS/HMW-GS ratio.
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Affiliation(s)
- Clemens Schuster
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, 85354, Freising, Germany
| | - Julien Huen
- Technologie-Transfer-Zentrum ttz Bremerhaven, Am Lunedeich 12, 27572, Bremerhaven, Germany
| | - Katharina Anne Scherf
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, 85354, Freising, Germany
- Department of Bioactive and Functional Food Chemistry, Institute of Applied Biosciences, Karlsruhe Institute of Technology (KIT), Adenauerring 20a, 76131, Karlsruhe, Germany
- Corresponding author. Department of Bioactive and Functional Food Chemistry Institute of Applied Biosciences, Karlsruhe Institute of Technology (KIT), Adenauerring 20a, 76131, Karlsruhe, Germany.
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19
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Suitability of Improved and Ancient Italian Wheat for Bread-Making: A Holistic Approach. Life (Basel) 2022; 12:life12101613. [PMID: 36295048 PMCID: PMC9605622 DOI: 10.3390/life12101613] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 10/11/2022] [Accepted: 10/13/2022] [Indexed: 11/16/2022] Open
Abstract
Ancient and old wheat grains are gaining interest as a genetic reservoir to develop improved Italian genotypes with peculiar features. In this light, the aim of this study was to assess the baking performance of two improved einkorn (Monlis and Norberto) and two improved emmer (Padre Pio and Giovanni Paolo) genotypes in comparison with two Italian landraces (Garfagnana and Cappelli) and Khorasan. This set was evaluated following a holistic approach considering the flour, dough, and bread properties. The results showed that the flour properties, dough rheology, pasting, and fermentation parameters, as well as the bread properties, significantly differed among the studied genotypes. Cappelli produced the bread with the best quality, i.e., the highest volume and lowest firmness. Despite having the same pedigrees, Giovanni Paolo and Padre Pio resulted in significantly different technological properties. Giovanni Paolo flour showed the highest protein content and provided a dough with a high gas production capacity, resulting in the bread having a similar firmness to Cappelli. Padre Pio flour provided bread having a similar volume to Cappelli but a high firmness similar to Khorasan and Garfagnana. The einkorn genotypes, Monlis and Norberto, showed poor fermentation properties and high gelatinization viscosity that resulted in bread with poor quality. Alternatively, they could be more suitable for making non-fermented flatbreads. Our results showed that the improved wheat showed a high versatility of features, which offers bakers a flexible material to make a genotype of bread types.
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20
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Kuang J, Huang J, Ma W, Min C, Pu H, Xiong YL. Influence of reconstituted gluten fractions on the short-term and long-term retrogradation of wheat starch. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107716] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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21
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Dewan A, Chaudhary N, Khatkar BS. Effects of wheat gliadin and glutenin fractions on dough properties, oil uptake and microstructure of instant noodles. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Aastha Dewan
- Department of Food Technology Guru Jambheshwar University of Science and Technology Hisar India
| | - Nisha Chaudhary
- Department of Food Science & Technology College of Agriculture (Nagaur), Agriculture University Jodhpur Rajasthan India
| | - B. S. Khatkar
- Department of Food Technology Guru Jambheshwar University of Science and Technology Hisar India
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22
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Moll S, Zettel V, Delgado A, Hitzmann B. Rheological evaluation of wheat dough treated with ozone and ambient air during kneading and dough formation. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15974] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Sarah Moll
- Department of Process Analytics and Cereal Science, Institute of Food Science and Biotechnology University of Hohenheim Stuttgart Germany
| | - Viktoria Zettel
- Department of Process Analytics and Cereal Science, Institute of Food Science and Biotechnology University of Hohenheim Stuttgart Germany
| | - Antonio Delgado
- Department of Chemical and Biological Engineering Chair of Fluid Mechanics Institute of Fluid Mechanics (LSTM) Friedrich‐Alexander University Erlangen‐Nürnberg Germany
| | - Bernd Hitzmann
- Department of Process Analytics and Cereal Science, Institute of Food Science and Biotechnology University of Hohenheim Stuttgart Germany
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23
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Pashaei M, Mollakhalili‐Meybodi N, Sadeghizadeh J, Mirmoghtadaei L, Fallahzadeh H, Arab M. Technological characteristics of sodium reduced wheat bread: Effects of fermentation type and partial replacement of salt with potassium chloride. Food Sci Nutr 2022; 10:3282-3292. [PMID: 36249970 PMCID: PMC9548358 DOI: 10.1002/fsn3.2917] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2021] [Revised: 04/25/2022] [Accepted: 04/26/2022] [Indexed: 11/05/2022] Open
Abstract
Rheological, physicochemical, textural, and sensory characteristics of wheat bread prepared by potassium chloride (KCl) substitution of sodium chloride (NaCl) at different ratio (0:100, 10:90, 20:80, 30:70, 40:60, 50:50) in the presence of two different fermentation types (Saccharomyces cerevisiae yeast starter (YSF) and mixed fermentation based on sourdough (MFSD)) were investigated. Considering the results obtained at this study, the technological characteristics change through KCl substitution ratio which depends on the type of fermentation. In other words, the enhanced activity of microflora in MFSD‐fermented samples and decreased activity of yeast in YSF‐fermented ones have been found by increasing the ratio of KCl incorporation level. Despite the increased activity of starter microflora in MFSD‐fermented samples through increasing the KCl incorporation level, the lowest specific volume (p < .05) is found in SD50 (containing 50%w/w KCl in the presence of MFSD) with a quantity equal to 1.71 ± 0.47 cm3/g confirming its inability to restore gases. No significant difference has been found in KCl substitution levels up to 20%w/w in YSF‐fermented samples (Y20) with control (p ≥ .05). The lowest crumb lightness (L*) (65.27 ± 0.12), highest cohesiveness (1.31 ± 0.07 mm), and springiness (0.76 ± 0.01) is also found in Y20. Considering sensory characteristics perception, no significant difference has been found in textural characteristics perception of Y10 and Y20 containing KCl at 10%w/w and 20% w/w, respectively, in the presence of YSF with control sample (Y). The overall acceptability is also found to be more influenced by texture perception(r = 0.827, p < .00).
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Affiliation(s)
- Mitra Pashaei
- Department of food science and technology School of public health Shahid Sadoughi University of Medical Sciences Yazd Iran
| | - Neda Mollakhalili‐Meybodi
- Department of food science and technology School of public health Shahid Sadoughi University of Medical Sciences Yazd Iran
- Research Center for Food Hygiene and Safety Shahid Sadoughi University of Medical Sciences Yazd Iran
| | - Jalal Sadeghizadeh
- Department of food science and technology School of public health Shahid Sadoughi University of Medical Sciences Yazd Iran
| | - Leila Mirmoghtadaei
- Department of Food Science and Technology Faculty of Nutrition Sciences and Food Technology National Nutrition and Food Technology Research Institute Shahid Beheshti University of Sciences Tehran Iran
| | - Hossein Fallahzadeh
- Departments of biostatistics and Epidemiology School of Public Health Center for Healthcare Data Modeling Shahid Sadoughi University of Medical Sciences Yazd Iran
| | - Masoumeh Arab
- Department of food science and technology School of public health Shahid Sadoughi University of Medical Sciences Yazd Iran
- Research Center for Food Hygiene and Safety Shahid Sadoughi University of Medical Sciences Yazd Iran
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Sharma S, Katyal M, Singh N, Singh AM, Ahlawat AK. Comparison of effect of using hard and soft wheat on the high molecular weight-glutenin subunits profile and the quality of produced cookie. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:2545-2561. [PMID: 35734116 PMCID: PMC9206996 DOI: 10.1007/s13197-021-05272-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/06/2021] [Accepted: 09/13/2021] [Indexed: 06/15/2023]
Abstract
UNLABELLED Twelve wheat genotypes with variable grain hardness were evaluated for grain, flour, pasting, dough rheological properties, high molecular weight glutenin subunits (HMW-GS) and their relationship with cookie quality characteristics. The degree of hardness played an important role in the expression of characters under study. Genotypes with higher grain hardness index (GHI) showed higher dough development time and dough stability. GHI and solvent retention capacity were positively related to each other and negatively to spread factor. GluD1 locus of majority of hard wheat genotypes showed 5 + 10 subunit while soft wheat (SW) genotypes with 2 + 12 subunit related to gluten quality and dough properties. Overall, variation in subunits at GluD1 locus led to greater variation amongst studied genotypes followed by GluB1 and GluA1. Subunits Null at GluA1, 20, 7 + 8 and 7 + 9 at GluB1, and 2 + 12 and 5 + 10 at GluD1 showed a profound effect on flour, dough and cookie quality. Distribution of different HMW-GS, gluten characteristics and GHI, thus emerged as major parameters for selection of wheat genotypes for development of cookies. SW (QBP 13-11) with the lowest GHI and HMW-GS profile (2*, 7 and 2 + 12 subunit) showed the highest cookie SF and the lowest BS, thereby, turning out to be the best suitable genotype for producing cookies. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13197-021-05272-5.
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Affiliation(s)
- Sakshi Sharma
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India
- Present Address: Grain Science and Technology Division, Defence Food Research Laboratory- DRDO, Mysuru, Karnataka 570011 India
| | - Mehak Katyal
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India
| | - Narpinder Singh
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India
| | - Anju Mahendru Singh
- Division of Genetics, Indian Agricultural Research Institute, New Delhi, 110012 India
| | - Arvind Kumar Ahlawat
- Division of Genetics, Indian Agricultural Research Institute, New Delhi, 110012 India
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Marker-assisted introgression of genes into rye translocation leads to the improvement in bread making quality of wheat (Triticum aestivum L.). Heredity (Edinb) 2022; 128:531-541. [PMID: 35568742 DOI: 10.1038/s41437-022-00538-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Revised: 04/19/2022] [Accepted: 04/19/2022] [Indexed: 11/08/2022] Open
Abstract
Introgression of genes from related species can be a powerful way to genetically improve crop yields, but selection for one trait can come at the cost to others. Wheat varieties with translocation of the short arm of chromosome 1 from the B genome of wheat (1BS) with the short arm of chromosome 1 from rye (1RS) are popular globally for their positive effect on yield and stress resistance. Unfortunately, this translocation (1BL.1RS) is also associated with poor bread making quality, mainly due to the presence of Sec-1 on its proximal end, encoding secalin proteins, and the absence of Glu-B3/Gli-B1-linked loci on its distal end, encoding low molecular weight glutenin subunits (LMW-GS). The present study aims to replace these two important loci on the 1RS arm with the wheat 1BS loci, in two popular Indian wheat varieties, PBW550 and DBW17, to improve their bread-making quality. Two donor lines in the cultivar Pavon background with absence of the Sec-1 locus and presence of the Glu-B3/Gli-B1 locus, respectively, were crossed and backcrossed with these two selected wheat varieties. In the advancing generations, marker assisted foreground selection was done for Sec-1- and Glu-B3/Gli-B1+ loci while recurrent parent recovery was done with the help of SSR markers. BC2F5 and BC2F6 near isosgenic lines (NILs) with absence of Sec-1 and presence of Glu-B3/Gli-B1 loci were evaluated for two years in replicated yield trials. As a result of this selection, thirty promising lines were generated that demonstrated improved bread making quality but also balanced with improved yield-related traits compared to the parental strains. The study demonstrates the benefits of using marker-assisted selection to replace a few loci with negative effects within larger alien translocations for crop improvement.
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Franco M, Belorio M, Gómez M. Assessing Acerola Powder as Substitute for Ascorbic Acid as a Bread Improver. Foods 2022; 11:foods11091366. [PMID: 35564089 PMCID: PMC9101182 DOI: 10.3390/foods11091366] [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: 04/05/2022] [Revised: 05/01/2022] [Accepted: 05/05/2022] [Indexed: 01/27/2023] Open
Abstract
Bread is one of the most widely consumed products in the world. The use of oxidants is common in bread production, but consumers are demanding products with less additives. Acerola is the fruit with the highest ascorbic acid content and, once dried, it can be used as an oxidant in baking. The use of acerola powder in bread making and its effect on bread quality is studied in this article and compared with the addition of ascorbic acid. For this purpose, flour properties and dough behaviour were analysed with a farinograph and an alveograph. Breads were elaborated with white wheat flour and wholemeal flour; specific volume, loaf height, weight loss, texture, colour, and cell structure were analysed. Acerola powder had similar effects to ascorbic acid: it increased the alveographic strength and the tenacity of the doughs without reducing extensibility; it incremented dough development time (DDT) and dough softening; it increased the specific volume of white wheat breads, and it reduced the hardness of white and wholemeal breads, without significant changes in crust or crumb colour. Therefore, acerola powder can be a natural alternative to the use of ascorbic acid as an improver in bread making.
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27
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Establishment of machine learning hyperparameters for predicting the extensional properties of noodles from the thermo-mechanical properties of wheat flour. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.110940] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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28
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Fanari F, Iacob C, Carboni G, Desogus F, Grosso M, Wilhelm M. Broadband Dielectric Spectroscopy (BDS) investigation of molecular relaxations in durum wheat dough at low temperatures and their relationship with rheological properties. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113345] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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29
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Yu J, Li X, Huang J, Yu M, Wu Z, Cao S. Molecular dynamics simulation of α‐gliadin in ethanol/aqueous organic solvents. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15754] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jie‐Ting Yu
- School of Food Science and Engineering Foshan University Foshan528000China
- Guangdong Key Laboratory of Food Intelligent Manufacturing Foshan University Foshan528000China
| | - Xin‐Yao Li
- School of Food Science and Engineering Foshan University Foshan528000China
- Guangdong Key Laboratory of Food Intelligent Manufacturing Foshan University Foshan528000China
| | - Jia‐Hui Huang
- School of Food College South China Agricultural University Guangzhou510642China
| | - Ming‐Yi Yu
- School of Food Science and Engineering Foshan University Foshan528000China
| | - Zi‐Yi Wu
- School of Food College South China Agricultural University Guangzhou510642China
| | - Shi‐Lin Cao
- School of Food Science and Engineering Foshan University Foshan528000China
- Guangdong Key Laboratory of Food Intelligent Manufacturing Foshan University Foshan528000China
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30
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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: 4] [Impact Index Per Article: 2.0] [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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31
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Du J, Dang M, Jia Y, Xu Y, Li C. Persimmon tannin unevenly changes the physical properties, morphology, subunits composition and cross-linking types of gliadin and glutenin. Food Chem 2022; 387:132913. [PMID: 35421646 DOI: 10.1016/j.foodchem.2022.132913] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 03/24/2022] [Accepted: 04/04/2022] [Indexed: 11/18/2022]
Abstract
To answer which is the key component caused the alterations of gluten in the presence of persimmon tannin (PT), the changes on physical properties, morphology, subunits coposition and cross-linking types of glutenin and gliadin were investigated. The results showed that compared with gliadin, glutenin was more sensitive to PT due to the greater changes in the thermal stability, network structure and aggregation behavior. This might be explained by the remarkable decreases in soluble subunits content, free sulfhydryl groups (SH), disulfide bonds (SS) and free amino groups (-NH2) cross-linking of glutenin after 8% of PT addition, as well as the varying degree in subunits composition. Therefore, glutenin played a more important role in the changes in the properties and network structure of gluten induced by PT than gliadin. Our work provided a guidance for the incorporation of phenolic compounds in wheat flour-based products.
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Affiliation(s)
- Jing Du
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Meizhu Dang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Henan University of Animal Husbandry and Economy, Henan 477100, China
| | - Yangyang Jia
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yujuan Xu
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Products, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
| | - Chunmei Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
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32
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33
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Chaudhary N, Virdi AS, Dangi P, Khatkar BS, Mohanty AK, Singh N. Protein, thermal and functional properties of α-, γ- and ω-gliadins of wheat and their effect on bread making characteristics. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107212] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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34
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Zhang T, Guan E, Yang Y, Zhang L, Liu Y, Bian K. Underlying mechanism governing the influence of peanut oil addition on wheat dough viscoelasticity and Chinese steamed bread quality. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113007] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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35
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De Bock P, Cnops G, Muylle H, Quataert P, Eeckhout M, Van Bockstaele F. Physicochemical Characterization of Thirteen Quinoa ( Chenopodium quinoa Willd.) Varieties Grown in North-West Europe-Part II. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11030265. [PMID: 35161247 PMCID: PMC8838886 DOI: 10.3390/plants11030265] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 01/14/2022] [Accepted: 01/17/2022] [Indexed: 05/08/2023]
Abstract
Quinoa cultivation has gained increasing interest in Europe but more research on the characteristics of European varieties is required to help determine their end use applications. A comparative study was performed on 13 quinoa varieties cultivated under North-West European field conditions during three consecutive growing seasons (2017-2019). The seeds were milled to wholemeal flour (WMF) to evaluate the physicochemical properties. The WMFs of 2019 were characterized by the highest water absorption capacity (1.46-2.06 g/g), while the water absorption index (WAI) between 55 °C (2.04-3.80 g/g) and 85 °C (4.04-7.82 g/g) increased over the years. The WMFs of 2018 had the highest WAI at 95 °C (6.48-9.48 g/g). The pasting profiles were characterized by a high viscosity peak (1696-2560 mPa.s) and strong breakdown (-78-643 mPa.s) in 2017. The peak viscosity decreased in 2018 and 2019 (823-2492 mPa.s), while breakdown (-364-555 mPa.s) and setback (19-1037 mPa.s) increased. Jessie, Summer Red, Rouge Marie, Vikinga, and Zwarte WMFs were characterized by low WAIs and high shear resistance. Bastille WMF developed high viscosities and, along with Faro WMF, showed a high breakdown. The wide variation in physicochemical properties suggests that the potential food applications of WMFs depend on the variety and growing conditions.
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Affiliation(s)
- Phara De Bock
- Research Unit of Cereal and Feed Technology, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, 9000 Ghent, Belgium;
- Correspondence:
| | - Gerda Cnops
- Plant Sciences Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), 9090 Melle, Belgium; (G.C.); (H.M.); (P.Q.)
| | - Hilde Muylle
- Plant Sciences Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), 9090 Melle, Belgium; (G.C.); (H.M.); (P.Q.)
| | - Paul Quataert
- Plant Sciences Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), 9090 Melle, Belgium; (G.C.); (H.M.); (P.Q.)
| | - Mia Eeckhout
- Research Unit of Cereal and Feed Technology, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, 9000 Ghent, Belgium;
| | - Filip Van Bockstaele
- Food Structure and Function Research Group (FSF), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, 9000 Ghent, Belgium;
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36
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Zhang LL, Guan EQ, Zhang KG, Zhang TJ, Bian K. The aggregation characteristics of wheat globulin induced by heating and edible salts and its effects on noodle processing quality. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112803] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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37
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The Rheological Performance and Structure of Wheat/Acorn Composite Dough and the Quality and In Vitro Digestibility of Its Noodles. Foods 2021; 10:foods10112727. [PMID: 34829007 PMCID: PMC8623661 DOI: 10.3390/foods10112727] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2021] [Revised: 11/01/2021] [Accepted: 11/05/2021] [Indexed: 11/16/2022] Open
Abstract
Wheat flour was partially replaced by debittered acorn flour (DAF) with 0%, 10%, 15%, 20% as well as 25%. Rheological properties of wheat/acorn dough and quality and in vitro digestibility of its noodles were determined. Results showed that DAF addition significantly improved pasting viscosity and dough stability time while excessive addition weakened the protein network and decreased maximum fermentation height. Furthermore, noodles with substitutions exhibited promising technological properties as a food ingredient for noodle making (higher hardness, chewiness, gumminess, firmness, and less cooking time) but poor extensibility, smaller lightness values, and a slight deterioration in cooking quality. Furthermore, PCA and correlation analysis demonstrated a significant relationship between textural and cooking properties and pasting and mixing parameters. Moreover, SEM images of acorn noodles presented coarser surfaces but a tighter cross-section structure. Finally, in vitro digestibility results indicated that DAF addition significantly reduced the susceptibility of the starches to enzyme hydrolysis, while the addition of acorn flour slightly decreased the overall acceptability. Thus, the partial substitution of wheat flour with acorn flour can favorably be used in noodles formulation.
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38
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Bharathi R, Muljadi T, Tyl C, Annor GA. Progress on breeding and food processing efforts to improve chemical composition and functionality of intermediate wheatgrass (
Thinopyrum intermedium
) for the food industry. Cereal Chem 2021. [DOI: 10.1002/cche.10482] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Radhika Bharathi
- Department of Food Science and Nutrition University of Minnesota Saint Paul MN USA
| | - Timothea Muljadi
- Department of Food Science and Nutrition University of Minnesota Saint Paul MN USA
| | - Catrin Tyl
- Department of Food Science and Technology University of Georgia Athens GA USA
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39
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Wang Y, Chen Q, Li Y, Guo Z, Liu C, Wan Y, Hawkesford M, Zhu J, Wu W, Wei M, Zhao K, Jiang Y, Zhang Y, Xu Q, Kong L, Pu Z, Deng M, Jiang Q, Lan X, Wang J, Chen G, Ma J, Zheng Y, Wei Y, Qi P. Post-translational cleavage of HMW-GS Dy10 allele improves the cookie-making quality in common wheat ( Triticum aestivum). MOLECULAR BREEDING : NEW STRATEGIES IN PLANT IMPROVEMENT 2021; 41:49. [PMID: 37309542 PMCID: PMC10236088 DOI: 10.1007/s11032-021-01238-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Accepted: 06/15/2021] [Indexed: 06/14/2023]
Abstract
Wheat is a major staple food crop worldwide because of the unique properties of wheat flour. High molecular weight glutenin subunits (HMW-GSs), which are among the most critical determinants of wheat flour quality, are responsible for the formation of glutenin polymeric structures via interchain disulfide bonds. We herein describe the identification of a new HMW-GS Dy10 allele (Dy10-m619SN). The amino acid substitution (serine-to-asparagine) encoded in this allele resulted in a partial post-translational cleavage that produced two new peptides. These new peptides disrupted the interactions among gluten proteins because of the associated changes to the number of available cysteine residues for interchain disulfide bonds. Consequently, Dy10-m619SN expression decreased the size of glutenin polymers and weakened glutens, which resulted in wheat dough with improved cookie-making quality, without changes to the glutenin-to-gliadin ratio. In this study, we clarified the post-translational processing of HMW-GSs and revealed a new genetic resource useful for wheat breeding. Supplementary Information The online version contains supplementary material available at 10.1007/s11032-021-01238-9.
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Affiliation(s)
- Yan Wang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Chengdu, 611130 Sichuan China
| | - Qing Chen
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, 611130 Sichuan China
| | - Yang Li
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, 611130 Sichuan China
| | - Zhenru Guo
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, 611130 Sichuan China
| | - Caihong Liu
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, 611130 Sichuan China
| | - Yongfang Wan
- Rothamsted Research, Harpenden, Hertfordshire, AL5 2JQ UK
| | | | - Jing Zhu
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, 611130 Sichuan China
| | - Wang Wu
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, 611130 Sichuan China
| | - Meiqiao Wei
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, 611130 Sichuan China
| | - Kan Zhao
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, 611130 Sichuan China
| | - Yunfeng Jiang
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, 611130 Sichuan China
| | - Yazhou Zhang
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, 611130 Sichuan China
| | - Qiang Xu
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, 611130 Sichuan China
| | - Li Kong
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, 611130 Sichuan China
| | - Zhien Pu
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, 611130 Sichuan China
| | - Mei Deng
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, 611130 Sichuan China
| | - Qiantao Jiang
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, 611130 Sichuan China
| | - Xiujin Lan
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, 611130 Sichuan China
| | - Jirui Wang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Chengdu, 611130 Sichuan China
| | - Guoyue Chen
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Chengdu, 611130 Sichuan China
| | - Jian Ma
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Chengdu, 611130 Sichuan China
| | - Youliang Zheng
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Chengdu, 611130 Sichuan China
| | - Yuming Wei
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Chengdu, 611130 Sichuan China
| | - Pengfei Qi
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Chengdu, 611130 Sichuan China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, 611130 Sichuan China
- Rothamsted Research, Harpenden, Hertfordshire, AL5 2JQ UK
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40
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Li M, Yue Q, Liu C, Zheng X, Hong J, Wang N, Bian K. Interaction between gliadin/glutenin and starch granules in dough during mixing. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111624] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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41
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Chikpah SK, Korese JK, Hensel O, Sturm B, Pawelzik E. Rheological properties of dough and bread quality characteristics as influenced by the proportion of wheat flour substitution with orange-fleshed sweet potato flour and baking conditions. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111515] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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42
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Genetic analysis of grain protein content and dough quality traits in elite spring bread wheat (Triticum aestivum) lines through association study. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103214] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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43
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Franaszek S, Salmanowicz B. Composition of low-molecular-weight glutenin subunits in common wheat ( Triticum aestivum L.) and their effects on the rheological properties of dough. Open Life Sci 2021; 16:641-652. [PMID: 34222664 PMCID: PMC8234812 DOI: 10.1515/biol-2021-0059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Revised: 04/07/2021] [Accepted: 04/24/2021] [Indexed: 11/15/2022] Open
Abstract
The main purpose of this research was the identification and characterization of low-molecular-weight glutenin subunit (LMW-GS) composition in common wheat and the determination of the effect of these proteins on the rheological properties of dough. The use of capillary zone electrophoresis and reverse-phase high-performance liquid chromatography has made it possible to identify four alleles in the Glu-A3 and Glu-D3 loci and seven alleles in the Glu-B3 locus, encoding LMW-GSs in 70 varieties and breeding lines of wheat tested. To determine the technological quality of dough, analyses were performed at the microscale using a TA.XT Plus Texture Analyzer. Wheat varieties containing the Glu-3 loci scheme (Glu-A3b, Glu-A3f at the Glu-A3 locus; Glu-B3a, Glu-B3b, Glu-B3d, Glu-B3h at the Glu-B3 locus; Glu-D3a, Glu-D3c at the Glu-D3 locus) determined the most beneficial quality parameters.
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Affiliation(s)
- Sławomir Franaszek
- Institute of Plant Genetics, Polish Academy of Sciences, Strzeszyńska 34, 60-479 Poznań, Poland
| | - Bolesław Salmanowicz
- Institute of Plant Genetics, Polish Academy of Sciences, Strzeszyńska 34, 60-479 Poznań, Poland
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Sahin AW, Atzler JJ, Valdeperez D, Münch S, Cattaneo G, O’Riordan P, Arendt EK. Rejuvenated Brewer's Spent Grain: EverVita Ingredients as Game-Changers in Fibre-Enriched Bread. Foods 2021; 10:1162. [PMID: 34067239 PMCID: PMC8224586 DOI: 10.3390/foods10061162] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 05/17/2021] [Accepted: 05/20/2021] [Indexed: 02/07/2023] Open
Abstract
Brewer's spent grain (BSG) is the main side-stream of brewing. BSG is a potential source for nutritionally enriched cereal products due to its high content of fibre and protein. Two novel ingredients originating from BSG, EverVita FIBRA (EVF) and EverVita PRO (EVP), were incorporated into bread in two addition levels to achieve a 'source of fibre' (3 g/100 g) and a 'high in fibre' (6 g/100 g) nutrition claim for the breads. The impact of those two ingredients on dough and bread quality as well as on nutritional value was investigated and compared to baker's flour (C1) and wholemeal flour (C2) breads. The addition of EVF performed outstandingly well in the bread system achieving high specific volumes (3.72-4.66 mL/g), a soft crumb texture (4.77-9.03 N) and a crumb structure comparable with C1. Furthermore, EVF barely restricted gluten network development and did not influence dough rheology. EVP increased the dough resistance (+150%) compared to C1 which led to a lower specific volume (2.17-4.38 mL/g) and a harder crumb (6.25-36.36 N). However, EVP increased the nutritional value of the breads by increasing protein content (+36%) and protein quality by elevating the amount of indispensable amino acids. Furthermore, a decrease in predicted glycaemic index by 26% was achieved and microbial shelf life was extended by up to 3 days. Although both ingredients originated from the same BSG, their impact on bread characteristics and nutritional value varied. EVF and EVP can be considered as game-changers in the development of bread fortified with BSG, increasing nutritional value, and promoting sustainability.
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Affiliation(s)
- Aylin W. Sahin
- School of Food and Nutritional Sciences, University College Cork, T12 YN60 Cork, Ireland; (A.W.S.); (J.J.A.)
| | - Jonas Joachim Atzler
- School of Food and Nutritional Sciences, University College Cork, T12 YN60 Cork, Ireland; (A.W.S.); (J.J.A.)
| | - Daniel Valdeperez
- EverGrain, LLC, One Busch Place, St. Louis, MO 63118, USA; (D.V.); (S.M.); (G.C.)
- Global Innovation & Technology Centre, Anheuser-Busch InBev nv/sa, 3000 Leuven, Belgium;
| | - Steffen Münch
- EverGrain, LLC, One Busch Place, St. Louis, MO 63118, USA; (D.V.); (S.M.); (G.C.)
- Global Innovation & Technology Centre, Anheuser-Busch InBev nv/sa, 3000 Leuven, Belgium;
| | - Giacomo Cattaneo
- EverGrain, LLC, One Busch Place, St. Louis, MO 63118, USA; (D.V.); (S.M.); (G.C.)
| | - Patrick O’Riordan
- Global Innovation & Technology Centre, Anheuser-Busch InBev nv/sa, 3000 Leuven, Belgium;
| | - Elke K. Arendt
- School of Food and Nutritional Sciences, University College Cork, T12 YN60 Cork, Ireland; (A.W.S.); (J.J.A.)
- APC Microbiome Institute, University College Cork, T12 K8AF Cork, Ireland
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Feng Y, Zhang H, Fu B, Iftikhar M, Liu G, Wang J. Interactions between dietary fiber and ferulic acid change the aggregation of glutenin, gliadin and glutenin macropolymer in wheat flour system. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1979-1988. [PMID: 32918287 DOI: 10.1002/jsfa.10814] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/27/2019] [Revised: 09/09/2020] [Accepted: 09/11/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Glutenin macropolymer (GMP), glutenin and gliadin proteins are important indicators of the baking quality of dough. This study investigated the impacts of wheat bran and a mixture of ferulic acid (FA) and dietary fiber (DF) on the constitution of gluten proteins. Addition of wheat bran (100 and 150 g kg-1 ) into gluten decreased the gliadin/glutenin ratio, while the addition of different amounts of FA + DF (C1 group: 20 g kg-1 FA and 60 g kg-1 DF; C2 group: 30 g kg-1 FA and 90 g kg-1 DF) had the opposite effect. RESULTS The GMP contents of wheat bran groups (B1 group: 100 g kg-1 ; B2 group: 150 g kg-1 ) were similar to that of the control group, and disulfide bond contents were increased. However, both GMP and disulfide bond contents of FA + DF groups significantly decreased. The GMP gel properties and microstructures were destroyed after addition of wheat bran and FA + DF. The wheat bran and FA + DF additives induced different effects on the thermal properties and secondary structures of glutenin, gliadin and GMP. CONCLUSIONS The results suggest that the interaction mechanism of bran fractions and gluten proteins is not only related to the physicochemical properties of the additives, but also to interactions between the additives and the components of gluten protein. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Yulin Feng
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
- School of Food Science and Engineering, Yangzhou University, Yangzhou, China
| | - Huijuan Zhang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
- School of Food Science and Engineering, Yangzhou University, Yangzhou, China
| | - Bingbing Fu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
- School of Food Science and Engineering, Yangzhou University, Yangzhou, China
| | - Maryam Iftikhar
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
- School of Food Science and Engineering, Yangzhou University, Yangzhou, China
| | - GuoYan Liu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
- School of Food Science and Engineering, Yangzhou University, Yangzhou, China
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
- School of Food Science and Engineering, Yangzhou University, Yangzhou, China
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46
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M Victorio VC, O Alves T, M F Souza GH, Gutkoski LC, Cameron LC, S L Ferreira M. NanoUPLC-MS E reveals differential abundance of gluten proteins in wheat flours of different technological qualities. J Proteomics 2021; 239:104181. [PMID: 33677101 DOI: 10.1016/j.jprot.2021.104181] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2020] [Revised: 02/18/2021] [Accepted: 02/28/2021] [Indexed: 12/26/2022]
Abstract
Gluten proteins contribute to the rheological properties of dough. Mass spectrometric techniques help to understand the contribution of these proteins to the quality of the end product. This work aimed to apply modern proteomic techniques to characterize and provide a better understanding of gluten proteins in wheat flours of different technological qualities. Nine Brazilian wheat flours (Triticum aestivum) classified by rheological gluten force were used to extract the proteins. Extracts were pooled together by technological qualities in low (LW), medium (MD), and superior (SP). Peptides were analyzed by nanoUPLC and mass spectrometry multiplex method (MSE). Collectively, 3545 peptides and 1297 proteins were identified, and 116 proteins were found differentially abundant. Low molecular weight glutenin subunits (LMW-GS) were found up-regulated only in SP samples. Proteins related to wheat grain hardness, such as puroindoline-A, were found in significant concentration in LW samples. After domain prediction, LW presented a different pattern with a lower abundance of functional domains, and SP presented chaperones, known to be involved in adequate folding of the storage proteins. NanoUPLC-MSE was efficient in analyzing and distinguishing the proteomic pattern of wheat flours from different qualities, pointing out the differentially abundant gluten proteins and providing a better understanding of wheat flour quality. SIGNIFICANCE: Common wheat is one of the most important staple food sources in the world. The improvement and comprehension of wheat quality has been a major objective of plant breeders and cereal chemists. Our findings highlighted the application of a modern proteomic approach to obtain a better understanding of the impact of gluten proteins on the technological quality of different wheat flours. The obtained data revealed different abundances of wheat quality-related proteins in superior quality flours when compared with samples of low rheological properties. In addition, multivariate statistical analysis clearly distinguished the flours of different qualities. This work contributes to the consolidation of research in the field of wheat technological quality.
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Affiliation(s)
- V C M Victorio
- Laboratory of Bioactives, Food and Nutrition Graduate Program, PPGAN, Federal University of the State of Rio de Janeiro, UNIRIO, Av. Pasteur, 296, 22290-240, RJ, Brazil.
| | - T O Alves
- Laboratory of Bioactives, Food and Nutrition Graduate Program, PPGAN, Federal University of the State of Rio de Janeiro, UNIRIO, Av. Pasteur, 296, 22290-240, RJ, Brazil.
| | | | - L C Gutkoski
- Laboratory of Bioactives, Food and Nutrition Graduate Program, PPGAN, Federal University of the State of Rio de Janeiro, UNIRIO, Av. Pasteur, 296, 22290-240, RJ, Brazil
| | - L C Cameron
- Center of Innovation in Mass Spectrometry-Laboratory of Protein Biochemistry (IMasS-LBP), UNIRIO, Brazil.
| | - M S L Ferreira
- Laboratory of Bioactives, Food and Nutrition Graduate Program, PPGAN, Federal University of the State of Rio de Janeiro, UNIRIO, Av. Pasteur, 296, 22290-240, RJ, Brazil; Center of Innovation in Mass Spectrometry-Laboratory of Protein Biochemistry (IMasS-LBP), UNIRIO, Brazil.
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47
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Dong Y, Karboune S. A review of bread qualities and current strategies for bread bioprotection: Flavor, sensory, rheological, and textural attributes. Compr Rev Food Sci Food Saf 2021; 20:1937-1981. [DOI: 10.1111/1541-4337.12717] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 12/30/2020] [Accepted: 01/07/2021] [Indexed: 12/22/2022]
Affiliation(s)
- YiNing Dong
- Department of Food Science and Agricultural Chemistry, Macdonald Campus McGill University Québec Canada
| | - Salwa Karboune
- Department of Food Science and Agricultural Chemistry, Macdonald Campus McGill University Québec Canada
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48
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Wehrli MC, Kratky T, Schopf M, Scherf KA, Becker T, Jekle M. Thermally induced gluten modification observed with rheology and spectroscopies. Int J Biol Macromol 2021; 173:26-33. [PMID: 33422515 DOI: 10.1016/j.ijbiomac.2021.01.008] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 12/29/2020] [Accepted: 01/02/2021] [Indexed: 11/17/2022]
Abstract
The protein vital gluten is mainly used for food while interest for non-food applications, like biodegradable materials, increases. In general, the structure and functionality of proteins is highly dependent on thermal treatments during production or modification. This study presents conformational changes and corresponding rheological effects of vital wheat gluten depending on temperature. Dry samples analyzed by X-ray photoelectron spectroscopy (XPS), Fourier-transform infrared spectroscopy (FTIR) and thermalgravimetric analysis coupled with mass spectrometry (TGA-MS) show surface compositions and conformational changes from 25 to 250 °C. Above 170 °C, XPS reveals a decreased N content at the surface while FTIR band characteristics for β-sheets prove structural changes. At 250 °C, protein denaturation accompanied by a significant mass loss due to dehydration and decarbonylation reactions is observed. Oscillatory measurements of optimally hydrated vital gluten describing network properties of the material show two structural changes along a temperature ramp from 25 to 90 °C: at 56-64 °C, the temperature necessary to trigger structural changes increases with the ratio of gliadin to total protein mass, determined by reversed-phase high performance liquid chromatography (RP-HPLC). At a temperature of 79-81 °C, complete protein denaturation occurs. FTIR confirms the denaturation process by showing band shifts with both temperature steps.
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Affiliation(s)
- Monika C Wehrli
- Technical University of Munich, Chair of Brewing and Beverage Technology, Research Group Cereal Technology and Process Engineering, Weihenstephaner Steig 20, 85354 Freising, Germany
| | - Tim Kratky
- Technical University of Munich, Department of Chemistry, Associate Professorship of Physical Chemistry with Focus on Catalysis, Lichtenbergstr, 4, 85748 Garching, Germany
| | - Marina Schopf
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str.34, 85354 Freising, Germany
| | - Katharina A Scherf
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str.34, 85354 Freising, Germany; Karlsruhe Institute of Technology, Department of Bioactive and Functional Food Chemistry, Institute of Applied Biosciences, Adenauerring 20a, 76131 Karlsruhe, Germany
| | - Thomas Becker
- Technical University of Munich, Chair of Brewing and Beverage Technology, Research Group Cereal Technology and Process Engineering, Weihenstephaner Steig 20, 85354 Freising, Germany
| | - Mario Jekle
- Technical University of Munich, Chair of Brewing and Beverage Technology, Research Group Cereal Technology and Process Engineering, Weihenstephaner Steig 20, 85354 Freising, Germany.
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Analyzing Gluten Content in Various Food Products Using Different Types of ELISA Test Kits. Foods 2021; 10:foods10010108. [PMID: 33419186 PMCID: PMC7825509 DOI: 10.3390/foods10010108] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2020] [Revised: 12/24/2020] [Accepted: 12/26/2020] [Indexed: 11/17/2022] Open
Abstract
Gluten is an insoluble protein produced when glutelins and prolamins, which are found in grains such as wheat, barley, and oats, combine to form an elastic thin film. This dietary gluten can cause severe contraction of the intestinal mucous membrane in some people, preventing nutrient absorption. This condition, called celiac disease (CD), affects approximately 1% of the world's population. The only current treatment for patients with CD and similar diseases is lifelong avoidance of gluten. To analyze the gluten content in food, various enzyme-linked immunosorbent assay (ELISA) tests are currently used. In this study, the gluten content in various food products was analyzed using different kinds of ELISA test kits. For gluten-free food, three different ELISA test kits mostly yielded values below the limit of detection. However, gluten was detected at 24.0-40.2 g/kg in bread, 6.5-72.6 g/kg in noodles, and 23.0-86.9 g/kg in different powder food samples. A significant difference (p < 0.05) in gluten content was observed for these gluten-containing food products. Reproducibility issues suggest that it is necessary to use several ELISA kits for the accurate detection and quantification of gluten in various food products rather than using one ELISA kit.
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50
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Tiga BH, Kumcuoglu S, Vatansever M, Tavman S. Thermal and pasting properties of Quinoa—Wheat flour blends and their effects on production of extruded instant noodles. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2020.103120] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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