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Zhai J, Li X, Svensson B, Jin Z, Bai Y. Increasing Protein Content of Rice Flour with Maintained Processability by Using Granular Starch Hydrolyzing Enzyme. Molecules 2023; 28:molecules28083522. [PMID: 37110757 PMCID: PMC10141220 DOI: 10.3390/molecules28083522] [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: 02/25/2023] [Revised: 04/12/2023] [Accepted: 04/15/2023] [Indexed: 04/29/2023] Open
Abstract
Rice flour (RF) has become a promising food material. In the present study, RF with higher protein content was prepared using a granular starch hydrolyzing enzyme (GSHE). Particle size, morphology, crystallinity, and molecular structures of RF and rice starch (RS) were characterized to establish a hydrolytic mechanism; thermal, pasting, and rheological properties were determined to evaluate processability using differential scanning calorimetry (DSC), rapid viscosity analysis (RVA), and rheometer, respectively. The GSHE treatment resulted in pinholes, pits, and surface erosion through sequential hydrolysis of crystalline and amorphous areas on the starch granule surface. The amylose content decreased with hydrolysis time, while the very short chains (DP < 6) increased rapidly at 3 h but decreased slightly later. After hydrolysis for 24 h, the protein content in RF increased from 8.52% to 13.17%. However, the processability of RF was properly maintained. Specifically, the data from DSC showed that the conclusion temperature and endothermic enthalpy of RS barely changed. The result of rapid RVA and rheological measurement indicated that RF paste viscosity and viscoelastic properties dropped rapidly after 1 h hydrolysis and thereafter recovered slightly. This study provided a new RF raw material useful for improving and developing RF-based foods.
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Affiliation(s)
- Jinxing Zhai
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xiaoxiao Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Birte Svensson
- Enzyme and Protein Chemistry, Department of Biotechnology and Biomedicine, Technical University of Denmark, DK-2800 Kongens Lyngby, Denmark
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Yuxiang Bai
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
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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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Li H, Ma Y, Pan Y, Yu L, Tian R, Wu D, Xie Y, Wang Z, Chen X, Gao X. Starch other than gluten may make a dominant contribution to wheat dough mixing properties: A case study on two near-isogenic lines. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112413] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Dangi P, Chaudhary N, Khatkar B. Rheological and microstructural characteristics of low molecular weight glutenin subunits of commercial wheats. Food Chem 2019; 297:124989. [DOI: 10.1016/j.foodchem.2019.124989] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2018] [Revised: 06/01/2019] [Accepted: 06/10/2019] [Indexed: 10/26/2022]
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Wang JJ, Liu G, Huang YB, Zeng QH, Hou Y, Li L, Ou S, Zhang M, Hu SQ. Dissecting the Disulfide Linkage of the N-Terminal Domain of HMW 1Dx5 and Its Contributions to Dough Functionality. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:6264-6273. [PMID: 28692254 DOI: 10.1021/acs.jafc.7b02449] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The N-terminal domain of HMW-GS 1Dx5 (1Dx5-N) contains three cysteine residues (Cys10, Cys25, Cys40), which are the basis of gluten network formation through disulfide bonds. Disulfide linkage in 1Dx5-N was dissected by site-directed mutagenesis and LC-MS/MS, and its contributions to structural and conformational stability of 1Dx5-N and dough functionality were investigated by circular dichroism, intrinsic fluorescence, surface hydrophobicity determination, size exclusion chromatography, nonreducing/reducing SDS-PAGE, atomic force microscopy, and farinographic analysis. Results showed that Cys10 and Cys40 of 1Dx5-N were the active sites for intermolecular linkage. Meanwhile, Cys40 also exhibited the ability to form intrachain disulfide linkage with Cys25. Moreover, Cys10 and Cys40 played a functionally important role in maintaining the structural and conformational stability and high surface hydrophobicity of the N-terminal domain of HMW-GS, which in turn facilitated the formation of HMW polymers and massive disulfide linkage of HMW-GS through hydrophobic interaction. Additionally, the 1Dx5-N mutants in which Cys were replaced by serine (Ser) presented different effects on dough functionality, while only the C25S mutant produced positive effects compared with wild type 1Dx5-N. Na2CO3-induced β-elimination of cystine might occur in glutenin without heating, which would make it much easier to reduce the nutritional quality of flour products by the cost of lysine. Therefore, these results give a deep understanding of the disulfide linkage of the N-terminal domain of HMW-GS and its functional importance, which will provide a practical guide to effectively generate a superior HMW-GS allele by artificial mutagenesis.
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Affiliation(s)
- Jing Jing Wang
- School of Food Science and Engineering, South China University of Technology , Guangzhou, Guangdong 510641, China
| | - Guang Liu
- School of Food Science and Engineering, South China University of Technology , Guangzhou, Guangdong 510641, China
- Sericultural & Agri-Food Research Institute , Guangdong Academy of Agricultural Sciences, Guangzhou, 510610, China
| | - Yan-Bo Huang
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology , Guangzhou, Guangdong 510640, China
| | - Qiao-Hui Zeng
- Department of Food Science, Foshan University , Foshan, Guangdong 528231, China
| | - Yi Hou
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology , Guangzhou, Guangdong 510640, China
| | - Lin Li
- School of Food Science and Engineering, South China University of Technology , Guangzhou, Guangdong 510641, China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology , Guangzhou, Guangdong 510640, China
| | - Shiyi Ou
- Department of Food Science and Engineering, Jinan University , Guangzhou, Guangdong 510632, China
| | - Min Zhang
- Department of Food Science, Foshan University , Foshan, Guangdong 528231, China
| | - Song-Qing Hu
- School of Food Science and Engineering, South China University of Technology , Guangzhou, Guangdong 510641, China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology , Guangzhou, Guangdong 510640, China
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6
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Role of N-terminal domain of HMW 1Dx5 in the functional and structural properties of wheat dough. Food Chem 2016; 213:682-690. [DOI: 10.1016/j.foodchem.2016.07.026] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2016] [Revised: 05/05/2016] [Accepted: 07/05/2016] [Indexed: 11/22/2022]
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Makai S, Tamás L, Juhász A. A Catalog of Regulatory Sequences for Trait Gene for the Genome Editing of Wheat. FRONTIERS IN PLANT SCIENCE 2016; 7:1504. [PMID: 27766102 PMCID: PMC5052276 DOI: 10.3389/fpls.2016.01504] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/05/2016] [Accepted: 09/22/2016] [Indexed: 06/06/2023]
Abstract
Wheat has been cultivated for 10000 years and ever since the origin of hexaploid wheat it has been exempt from natural selection. Instead, it was under the constant selective pressure of human agriculture from harvest to sowing during every year, producing a vast array of varieties. Wheat has been adopted globally, accumulating variation for genes involved in yield traits, environmental adaptation and resistance. However, one small but important part of the wheat genome has hardly changed: the regulatory regions of both the x- and y-type high molecular weight glutenin subunit (HMW-GS) genes, which are alone responsible for approximately 12% of the grain protein content. The phylogeny of the HMW-GS regulatory regions of the Triticeae demonstrates that a genetic bottleneck may have led to its decreased diversity during domestication and the subsequent cultivation. It has also highlighted the fact that the wild relatives of wheat may offer an unexploited genetic resource for the regulatory region of these genes. Significant research efforts have been made in the public sector and by international agencies, using wild crosses to exploit the available genetic variation, and as a result synthetic hexaploids are now being utilized by a number of breeding companies. However, a newly emerging tool of genome editing provides significantly improved efficiency in exploiting the natural variation in HMW-GS genes and incorporating this into elite cultivars and breeding lines. Recent advancement in the understanding of the regulation of these genes underlines the needs for an overview of the regulatory elements for genome editing purposes.
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Affiliation(s)
- Szabolcs Makai
- Department of Applied Genomics, Centre for Agricultural Research, Hungarian Academy of SciencesMartonvásár, Hungary
| | - László Tamás
- Department of Plant Physiology and Molecular Biology, Eötvös Loránd UniversityBudapest, Hungary
| | - Angéla Juhász
- Department of Applied Genomics, Centre for Agricultural Research, Hungarian Academy of SciencesMartonvásár, Hungary
- State Agriculture Biotechnology Centre, School of Veterinary and Life Sciences, Murdoch University, PerthWA, USA
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Wang JJ, Liu GY, Liu G, Zeng QH, Shen X, Hou Y, Li L, Hu SQ. The soluble recombinant N-terminal domain of HMW 1Dx5 and its aggregation behavior. Food Res Int 2015; 78:201-208. [PMID: 28433283 DOI: 10.1016/j.foodres.2015.10.010] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2015] [Revised: 09/23/2015] [Accepted: 10/06/2015] [Indexed: 12/12/2022]
Abstract
This study seeks to clarify and determine the fundamental properties of N-terminal domain of high molecular weight glutenin subunits (HMW-GS) 1Dx5 (1Dx5-N). 1Dx5-N was expressed in E. coli and its solubility was measured by spectrophotometry. Effects of edible salts (NaCl, Na2CO3), disulfide bond reductant dithiothreitol (DTT) and hydrophobic interactions of denaturant sodium dodecyl sulfonate (SDS) on 1Dx5-N polymer were investigated by native polyacrylamide gelelectrophoresis (PAGE), nonreducing/reducing SDS-PAGE, intrinsic fluorescence, size exclusion chromatography (SEC), dynamic light scattering (DLS) and circular dichroism (CD). Results showed that 1Dx5-N formed a soluble aggregate in aqueous solutions by native-PAGE, clarifying the role of N-terminal of HMW-GS in the insolubility of the whole subunits. Meanwhile, the hydrophobic interaction was more potent in promoting the aggregation of 1Dx5-N in aqueous solutions from the results of SEC, DLS and CD. Edible salts, NaCl and Na2CO3, could improve the polymer formation of 1Dx5-N through disulfide bonds. Moreover, Na2CO3 at high concentrations (>200mM) greatly favored polymer formation by disulfide bonds, and it induced other types of cross-links between amino acids in 1Dx5-N according to nonreducing/reducing SDS-PAGE and fluorescence spectrum. Moreover, the formation of covalent bonds was reinforced by hydrophobic interactions between 1Dx5-N. Therefore, these results provide much novel information on the N-terminal domain of HMW-GS to facilitate the understanding of its functional properties in wheat flour.
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Affiliation(s)
- Jing Jing Wang
- School of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong 510641, China
| | - Guang-Yi Liu
- School of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong 510641, China
| | - Guang Liu
- School of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong 510641, China
| | - Qiao-Hui Zeng
- School of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong 510641, China
| | - Xing Shen
- School of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong 510641, China
| | - Yi Hou
- School of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong 510641, China; State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China
| | - Lin Li
- School of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong 510641, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, Guangdong 510640, China
| | - Song-Qing Hu
- School of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong 510641, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, Guangdong 510640, China.
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Shen X, Chen MR, Li L, Hu SQ. Expression, Purification, and Functional Analysis of Three Low-Molecular-Weight Glutenin Subunits from Wheat Cultivar Cheyenne. Cereal Chem 2014. [DOI: 10.1094/cchem-11-13-0232-r] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Xing Shen
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong, 510640, China
| | - Mei-Rong Chen
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong, 510640, China
| | - Lin Li
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong, 510640, China
| | - Song-Qing Hu
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong, 510640, China
- Corresponding author. Phone/Fax: +86-20-87113252. E-mail:
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Oszvald M, Balázs G, Pólya S, Tömösközi S, Appels R, Békés F, Tamás L. Wheat storage proteins in transgenic rice endosperm. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:7606-7614. [PMID: 23802557 DOI: 10.1021/jf402035n] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Transgenic rice seed expressing wheat HMW glutenin subunit was characterized to study the effects of the wheat prolamin on the protein expression pattern and protein size distribution in the endosperm and the functional and rheological properties of the rice flour and dough. Significant differences were found in the protein expression pattern between the transgenic and wild type samples. Comparing the protein expression profiles of transgenic and nontransgenic plants, combined with proteomic-based studies, indicated increased protein disulfide isomerase (PDI) levels in the transgenic rice lines. The accurate molecular size of HMW-GS in rice endosperm was identified by MALDI-TOF-MS analysis. The expressed wheat HMW (subunit 1Dx5) GS showed a positive effect on the functional properties of rice dough by significantly increasing the size distribution of the polymeric protein fraction and modifying the dough mixing parameters.
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Affiliation(s)
- Mária Oszvald
- Department of Plant Physiology and Molecular Plant Biology, Eötvös Loránd University , Budapest, Hungary
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