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Nemoto K, Kobayashi F, Odake S. Coconut oil as an alternative to butter and shortening in bread making. J Food Sci 2024; 89:913-924. [PMID: 38221799 DOI: 10.1111/1750-3841.16925] [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: 09/06/2023] [Revised: 12/14/2023] [Accepted: 12/21/2023] [Indexed: 01/16/2024]
Abstract
The characteristics of bread prepared with coconut oil were investigated to determine whether it can be used as an alternative to butter and shortening. Loaf height of the bread increased by adding butter and shortening water content of bread containing oils and fats was lower than that without oils and fats, and baking loss increased with decreasing water content. The addition of oils and fats influenced the baking color of bread and hindered the hardening of bread samples over time. Moreover, the addition and type of oils and fats influenced the crust density of bread samples and dough expansion. Furthermore, numerous fine bubbles were present in bread samples without oils and fats, whereas the size and number of bubbles increased and decreased in bread samples containing oils and fats, respectively. The band concentrations of insoluble proteins at approximately 39, 41, and 48 kDa in freeze-dried bread samples without oils and fats were significantly lower than those containing oils and fats. Thirty volatile compounds were detected in all bread samples tested, and the number was high in the following order: bread samples with butter, shortening, and coconut oil, and without oils and fats. However, sensory evaluation showed no significant differences among all bread samples tested. Therefore, it was suggested that bread containing coconut oil had the same characteristics as that containing butter and shortening. PRACTICAL APPLICATION: Butter and shortening are usually used in bread making, although bread prepared with coconut oil can possess the same characteristics as that containing them. Therefore, this study evaluated the characteristics of bread prepared with coconut oil and revealed that use of coconut oil enabled a vegan bread with reduced environmental impact because coconut oil is a vegetable-derived oil that does not require the cutting of tropical rainforests.
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Affiliation(s)
- Kaho Nemoto
- Faculty of Applied Life Science, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan
| | - Fumiyuki Kobayashi
- Faculty of Applied Life Science, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan
- Research Center for Animal Life Science, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan
| | - Sachiko Odake
- Faculty of Applied Life Science, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan
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Galimova AA, Kuluev BR. Identification of new nucleotide sequences of the Glu-B1-1 gene encoding x-type glutenins in bread wheat. Vavilovskii Zhurnal Genet Selektsii 2023; 27:433-439. [PMID: 37808211 PMCID: PMC10556853 DOI: 10.18699/vjgb-23-52] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 04/27/2023] [Accepted: 05/12/2023] [Indexed: 10/10/2023] Open
Abstract
Studies of the genetic base and polymorphism of bread wheat cultivars aimed at identifying alleles of genes associated with high baking and other economically valuable traits seem to be relevant, since bread wheat, along with all representatives of the Triticeae tribe, has a huge genetic potential for creating cultivars with high technological and rheological properties of grain flour. The aim of this study was sequencing and analysis of the nucleotide sequences of the Glu-B1-1 gene, and analysis of the predicted amino acid sequences of its protein product in three cultivars of bread wheat. Thus, in the course of genotyping cultivars and lines of bread wheat for the Glu-B1-1 gene, in the cultivars 'Avesta', 'Leningradka krupnozernaya' and line C-75094, previously undescribed changes in the size of amplifiable regions of the Glu-B1-1 gene for high-molecular weight glutenins were found. Comparative analysis of the nucleotide sequences of these genes with known sequences showed the presence of two deletions in 'Avesta' and C-75094 and the presence of seven single-nucleotide substitutions in 'Leningradka krupnozernaya'. Alignment of the predicted Glu-B1 amino acid sequences of the studied accessions and the standard cultivar carrying the Glu-B1-a allele showed that deletions in the amino acid sequences of 'Avesta' and C-75094 accessions are localized in the central domain of the protein and affect the amount of tri-, hexa-, and nonapeptides, and in 'Leningradka krupnozernaya', a decrease in GQQ and PGQGQQ by one unit was revealed. In addition, substitutions of five amino acids were found in 'Leningradka krupnozernaya'. Thus, we have found previously undescribed deletions and substitutions in the nucleotide sequences of the Glu-B1-1 gene for high-molecular-weight glutenins, which lead to changes in amino acid sequences in functionally important regions, namely, in the central domains of protein molecules. The identified mutations can be used for genotyping bread wheat cultivars.
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Affiliation(s)
- A A Galimova
- Institute of Biochemistry and Genetics - Subdivision of the Ufa Federal Research Centre of the Russian Academy of Sciences, Ufa, Russia Federal Research Center the N.I. Vavilov All-Russian Institute of Plant Genetic Resources (VIR), St. Petersburg, Russia
| | - B R Kuluev
- Institute of Biochemistry and Genetics - Subdivision of the Ufa Federal Research Centre of the Russian Academy of Sciences, Ufa, Russia Federal Research Center the N.I. Vavilov All-Russian Institute of Plant Genetic Resources (VIR), St. Petersburg, Russia
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Galimova AA, Kuluev AR, Ismagilov KR, Kuluev BR. Genetic polymorphism of high-molecular-weight glutenin subunit loci in bread wheat varieties in the Pre-Ural steppe zone. Vavilovskii Zhurnal Genet Selektsii 2023; 27:297-305. [PMID: 37465197 PMCID: PMC10350858 DOI: 10.18699/vjgb-23-36] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 01/23/2023] [Accepted: 01/24/2023] [Indexed: 07/20/2023] Open
Abstract
High-molecular-weight glutenins play an important role in providing high baking qualities of bread wheat grain. However, breeding bread wheat for this trait is very laborious and, therefore, the genotyping of variety samples according to the allelic composition of high-molecular-weight glutenin genes is of great interest. The aim of the study was to determine the composition of high-molecular-weight glutenin subunits based on the identification of the allelic composition of the Glu-1 genes, as well as to identify the frequency of the Glu-1 alleles in bread wheat cultivars that are in breeding work under the conditions of the Pre-Ural steppe zone (PSZ). We analyzed 26 winter and 22 spring bread wheat varieties from the PSZ and 27 winter and 20 spring varieties from the VIR collection. Genotyping at the Glu-A1 locus showed that the Ax1 subunits are most common in winter varieties, while the predominance of the Ax2* subunits was typical of spring varieties and lines. In the Glu-B1 locus, the predominance of alleles associated with the production of the Bx7 and By9 subunits was revealed for both winter and spring varieties. In the case of the Glu-D1 gene, for all the wheat groups studied, the composition of the Dx5+Dy10 subunits was the most common: in 92.3 % of winter and 68.2 % of spring PSZ accessions and in 80 % of winter and 55 % of spring VIR accessions. The analysis of genotypes showed the presence of 13 different allelic combinations of the Glu-A1, Glu-B1, Glu-D1 genes in the PSZ varieties, and 19 combinations in the VIR varieties. The b b/al/с d allelic combination (Ax2* Вх7+Ву8/8*/9 Dx5+Dy10) turned out to be the most common for the PSZ spring varieties and lines, while for the PSZ winter accessions it was a с d (Ax1 Вх7+By9 Dx5+Dy10); the b с a and b с d genotypes (Ax2* Вх7+Ву9 Dx2+Dy12 and Ax2* Вх7+Ву9 Dx5+Dy10, respectively) occur with equal frequency among the VIR spring accessions; in the group of VIR winter varieties, the combination of the a b/ al d alleles (Ax1 Вх7+Ву8/8* Dx5+Dy10) prevails. The most preferred combination of alleles for baking qualities was found in the spring variety 'Ekaterina' and winter varieties 'Tarasovskaya 97', 'Volzhskaya S3', as well as in lines k-58164, L43510, L43709, L-67, L-83, which are recommended for further breeding programs to improve and preserve baking qualities in the conditions of the Pre-Ural steppe zone.
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Affiliation(s)
- A A Galimova
- Institute of Biochemistry and Genetics - Subdivision of the Ufa Federal Research Centre of the Russian Academy of Sciences, Ufa, Russia Federal Research Center the N.I. Vavilov All-Russian Institute of Plant Genetic Resources (VIR), St. Petersburg, Russia
| | - A R Kuluev
- Institute of Biochemistry and Genetics - Subdivision of the Ufa Federal Research Centre of the Russian Academy of Sciences, Ufa, Russia
| | - K R Ismagilov
- Bashkir Research Institute of Agriculture of the Ufa Federal Research Centre of the Russian Academy of Sciences, Ufa, Russia
| | - B R Kuluev
- Institute of Biochemistry and Genetics - Subdivision of the Ufa Federal Research Centre of the Russian Academy of Sciences, Ufa, Russia Federal Research Center the N.I. Vavilov All-Russian Institute of Plant Genetic Resources (VIR), St. Petersburg, Russia
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Gupta PK, Balyan HS, Chhuneja P, Jaiswal JP, Tamhankar S, Mishra VK, Bains NS, Chand R, Joshi AK, Kaur S, Kaur H, Mavi GS, Oak M, Sharma A, Srivastava P, Sohu VS, Prasad P, Agarwal P, Akhtar M, Badoni S, Chaudhary R, Gahlaut V, Gangwar RP, Gautam T, Jaiswal V, Kumar RS, Kumar S, Shamshad M, Singh A, Taygi S, Vasistha NK, Vishwakarma MK. Pyramiding of genes for grain protein content, grain quality, and rust resistance in eleven Indian bread wheat cultivars: a multi-institutional effort. MOLECULAR BREEDING : NEW STRATEGIES IN PLANT IMPROVEMENT 2022; 42:21. [PMID: 37309458 PMCID: PMC10248633 DOI: 10.1007/s11032-022-01277-w] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/21/2021] [Accepted: 01/20/2022] [Indexed: 06/14/2023]
Abstract
Improvement of grain protein content (GPC), loaf volume, and resistance to rusts was achieved in 11 Indian wheat cultivars that are widely grown in four different agro-climatic zones of India. This involved use of marker-assisted backcross breeding (MABB) for introgression and pyramiding of the following genes: (i) the high GPC gene Gpc-B1; (ii) HMW glutenin subunits 5 + 10 at Glu-D1 loci, and (iii) rust resistance genes, Yr36, Yr15, Lr24, and Sr24. GPC increased by 0.8 to 3.3%, although high GPC was generally associated with yield penalty. Further selection among high GPC lines allowed identification of progenies with higher GPC associated with improvement in 1000-grain weight and grain yield in the backgrounds of the following four cultivars: NI5439, UP2338, UP2382, and HUW468. The high GPC progenies (derived from NI5439) were also improved for grain quality using HMW glutenin subunits 5 + 10 at Glu-D1 loci. Similarly, progenies combining high GPC and rust resistance were obtained in the backgrounds of following five cultivars: Lok1, HD2967, PBW550, PBW621, and DBW1. The improved pre-bred lines developed following multi-institutional effort should prove a valuable source for the development of cultivars with improved nutritional quality and rust resistance in the ongoing wheat breeding programmes. Supplementary Information The online version contains supplementary material available at 10.1007/s11032-022-01277-w.
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Affiliation(s)
- Pushpendra K. Gupta
- Department of Genetics and Plant Breeding, Chaudhary Charan Singh University, Meerut, 250004 U.P. India
| | - Harindra S. Balyan
- Department of Genetics and Plant Breeding, Chaudhary Charan Singh University, Meerut, 250004 U.P. India
| | - Parveen Chhuneja
- School of Agricultural Biotechnology, Punjab Agricultural University, Ludhiana, 141004 Punjab India
| | - Jai P. Jaiswal
- Department of Genetics & Plant Breeding, G.B. Pant University of Agriculture & Technology, U.S. Nagar (Uttarakhand), Pantnagar, 263145 India
| | - Shubhada Tamhankar
- Agharkar Research Institute, Gopal Ganesh, Agarkar Rd, Shivajinagar, Pune, 411004 Maharashtra India
| | - Vinod K. Mishra
- Department of Genetics and Plant Breeding, Institute of Agricultural Sciences, BHU, Varanasi, 221005 U.P India
| | - Navtej S. Bains
- Department of Plant Breeding & Genetics, Punjab Agricultural University, Ludhiana, 141004 Punjab India
| | - Ramesh Chand
- Department of Genetics and Plant Breeding, Institute of Agricultural Sciences, BHU, Varanasi, 221005 U.P India
| | - Arun K. Joshi
- Borlaug Institute for South Asia, National Agricultural Science Centre (NASC) Complex, G2, B Block, Dev Prakash Shastri Marg, New Delhi, 110012 India
- CIMMYT, National Agricultural Science Centre (NASC) Complex, Dev Prakash Shastri Marg, New Delhi, 110012 India
| | - Satinder Kaur
- School of Agricultural Biotechnology, Punjab Agricultural University, Ludhiana, 141004 Punjab India
| | - Harinderjeet Kaur
- Department of Plant Breeding & Genetics, Punjab Agricultural University, Ludhiana, 141004 Punjab India
| | - Gurvinder S. Mavi
- Department of Plant Breeding & Genetics, Punjab Agricultural University, Ludhiana, 141004 Punjab India
| | - Manoj Oak
- Agharkar Research Institute, Gopal Ganesh, Agarkar Rd, Shivajinagar, Pune, 411004 Maharashtra India
| | - Achla Sharma
- Department of Plant Breeding & Genetics, Punjab Agricultural University, Ludhiana, 141004 Punjab India
| | - Puja Srivastava
- Department of Plant Breeding & Genetics, Punjab Agricultural University, Ludhiana, 141004 Punjab India
| | - Virinder S. Sohu
- Department of Plant Breeding & Genetics, Punjab Agricultural University, Ludhiana, 141004 Punjab India
| | - Pramod Prasad
- Regional Station, ICAR-Indian Institute of Wheat and Barley Research, Flowerdale, Shimla, 171002 India
| | - Priyanka Agarwal
- Department of Genetics and Plant Breeding, Chaudhary Charan Singh University, Meerut, 250004 U.P. India
| | - Moin Akhtar
- Department of Genetics & Plant Breeding, G.B. Pant University of Agriculture & Technology, U.S. Nagar (Uttarakhand), Pantnagar, 263145 India
| | - Saurabh Badoni
- Department of Genetics & Plant Breeding, G.B. Pant University of Agriculture & Technology, U.S. Nagar (Uttarakhand), Pantnagar, 263145 India
| | - Reeku Chaudhary
- Department of Genetics & Plant Breeding, G.B. Pant University of Agriculture & Technology, U.S. Nagar (Uttarakhand), Pantnagar, 263145 India
| | - Vijay Gahlaut
- Department of Genetics and Plant Breeding, Chaudhary Charan Singh University, Meerut, 250004 U.P. India
| | - Rishi Pal Gangwar
- Department of Genetics & Plant Breeding, G.B. Pant University of Agriculture & Technology, U.S. Nagar (Uttarakhand), Pantnagar, 263145 India
| | - Tinku Gautam
- Department of Genetics and Plant Breeding, Chaudhary Charan Singh University, Meerut, 250004 U.P. India
| | - Vandana Jaiswal
- Department of Genetics and Plant Breeding, Chaudhary Charan Singh University, Meerut, 250004 U.P. India
| | - Ravi Shekhar Kumar
- Department of Genetics & Plant Breeding, G.B. Pant University of Agriculture & Technology, U.S. Nagar (Uttarakhand), Pantnagar, 263145 India
| | - Sachin Kumar
- Department of Genetics and Plant Breeding, Chaudhary Charan Singh University, Meerut, 250004 U.P. India
| | - M. Shamshad
- Department of Plant Breeding & Genetics, Punjab Agricultural University, Ludhiana, 141004 Punjab India
| | - Anupama Singh
- Department of Genetics & Plant Breeding, G.B. Pant University of Agriculture & Technology, U.S. Nagar (Uttarakhand), Pantnagar, 263145 India
| | - Sandhya Taygi
- Department of Genetics and Plant Breeding, Chaudhary Charan Singh University, Meerut, 250004 U.P. India
| | - Neeraj Kumar Vasistha
- Department of Genetics and Plant Breeding, Institute of Agricultural Sciences, BHU, Varanasi, 221005 U.P India
| | - Manish Kumar Vishwakarma
- Department of Genetics and Plant Breeding, Institute of Agricultural Sciences, BHU, Varanasi, 221005 U.P India
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Zhou Z, Zhang Z, Mason AS, Chen L, Liu C, Qin M, Li W, Tian B, Wu Z, Lei Z, Hou J. Quantitative traits loci mapping and molecular marker development for total glutenin and glutenin fraction contents in wheat. BMC PLANT BIOLOGY 2021; 21:455. [PMID: 34615486 PMCID: PMC8493754 DOI: 10.1186/s12870-021-03221-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/15/2021] [Accepted: 09/20/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Glutenin contents and compositions are crucial factors influencing the end-use quality of wheat. Although the composition of glutenin fractions is well known, there has been relatively little research on the genetic basis of glutenin fractions in wheat. RESULTS To elucidate the genetic basis for the contents of glutenin and its fractions, a population comprising 196 recombinant inbred lines (RILs) was constructed from two parents, Luozhen No.1 and Zhengyumai 9987, which differ regarding their total glutenin and its fraction contents (except for the By fraction). Forty-one additive Quantitative Trait Loci (QTL) were detected in four environments over two years. These QTL explained 1.3% - 53.4% of the phenotypic variation in the examined traits. Forty-three pairs of epistatic QTL (E-QTL) were detected in the RIL population across four environments. The QTL controlling the content of total glutenin and its seven fractions were detected in clusters. Seven clusters enriched with QTL for more than three traits were identified, including a QTL cluster 6AS-3, which was revealed as a novel genetic locus for glutenin and related traits. Kompetitive Allele-Specific PCR (KASP) markers developed from the main QTL cluster 1DL-2 and the previously developed KASP marker for the QTL cluster 6AS-3 were validated as significantly associated with the target traits in the RIL population and in natural varieties. CONCLUSIONS This study identified novel genetic loci related to glutenin and its seven fractions. Additionally, the developed KASP markers may be useful for the marker-assisted selection of varieties with high glutenin fraction content and for identifying individuals in the early developmental stages without the need for phenotyping mature plants. On the basis of the results of this study and the KASP markers described herein, breeders will be able to efficiently select wheat lines with favorable glutenin properties and develop elite lines with high glutenin subunit contents.
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Affiliation(s)
- Zhengfu Zhou
- Henan Institute of Crop Molecular Breeding, Henan Academy of Agricultural Sciences, Zhengzhou, 450002, China
- Agronomy College, Zhengzhou University, 450001, Zhengzhou, China
| | - Ziwei Zhang
- National Key Laboratory of Wheat and Maize Crop Science, Henan Agricultural University, Zhengzhou, 450002, China
| | - Annaliese S Mason
- Chair of Plant Breeding, Institute of Crop Science and Resource Conservation, University of Bonn, Bonn, Germany
| | - Lingzhi Chen
- Henan Institute of Crop Molecular Breeding, Henan Academy of Agricultural Sciences, Zhengzhou, 450002, China
- National Key Laboratory of Wheat and Maize Crop Science, Henan Agricultural University, Zhengzhou, 450002, China
| | - Congcong Liu
- Henan Institute of Crop Molecular Breeding, Henan Academy of Agricultural Sciences, Zhengzhou, 450002, China
- National Key Laboratory of Wheat and Maize Crop Science, Henan Agricultural University, Zhengzhou, 450002, China
| | - Maomao Qin
- Henan Institute of Crop Molecular Breeding, Henan Academy of Agricultural Sciences, Zhengzhou, 450002, China
| | - Wenxu Li
- Henan Institute of Crop Molecular Breeding, Henan Academy of Agricultural Sciences, Zhengzhou, 450002, China
| | - Baoming Tian
- Agronomy College, Zhengzhou University, 450001, Zhengzhou, China
| | - Zhengqing Wu
- Henan Institute of Crop Molecular Breeding, Henan Academy of Agricultural Sciences, Zhengzhou, 450002, China.
- Agronomy College, Zhengzhou University, 450001, Zhengzhou, China.
| | - Zhensheng Lei
- Henan Institute of Crop Molecular Breeding, Henan Academy of Agricultural Sciences, Zhengzhou, 450002, China.
- Agronomy College, Zhengzhou University, 450001, Zhengzhou, China.
- National Key Laboratory of Wheat and Maize Crop Science, Henan Agricultural University, Zhengzhou, 450002, China.
| | - Jinna Hou
- Henan Institute of Crop Molecular Breeding, Henan Academy of Agricultural Sciences, Zhengzhou, 450002, China.
- Agronomy College, Zhengzhou University, 450001, Zhengzhou, China.
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Rani M, Singh G, Siddiqi RA, Gill BS, Sogi DS, Bhat MA. Comparative Quality Evaluation of Physicochemical, Technological, and Protein Profiling of Wheat, Rye, and Barley Cereals. Front Nutr 2021; 8:694679. [PMID: 34604274 PMCID: PMC8481659 DOI: 10.3389/fnut.2021.694679] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2021] [Accepted: 06/18/2021] [Indexed: 11/13/2022] Open
Abstract
Agronomically important cereal crops wheat, barley, and rye of the Triticeace tribe under the genus Triticum were studied with special focus on their physical, proximal, and technological characteristics which are linked to their end product utilization. The physiochemical parameters showed variability among the three cereal grains. Lactic acid-solvent retention capacity (SRC) was found to be higher in wheat (95.86–111.92%) as compared to rye (53.78–67.97%) and barley (50.24–67.12%) cultivars, indicating higher gluten strength. Sucrose-SRC and sodium carbonate-SRC were higher in rye as compared to wheat and barley flours. The essential amino acid proportion in barley and rye cultivars was higher as compared to wheat cultivars. Barley and rye flours exhibited higher biological value (BV) owing to their higher lysine content. SDS-PAGE of wheat cultivars showed a high degree of polymorphism in the low molecular range of 27.03–45.24 kDa as compared to barley and rye cultivars. High molecular weight (HMW) proteins varied from 68.38 to 119.66 kDa (4–5 subunits) in wheat, 82.33 to 117.78 kDa (4 subunits) in rye, and 73.08 to 108.57 kDa (2–4 subunits) in barley. The comparative evaluation of barley and rye with wheat cultivars would help in the development of healthy food products.
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Affiliation(s)
- Monika Rani
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
| | - Gagandeep Singh
- Department of Chemistry, Guru Nanak Dev University, Amritsar, India
| | - Raashid Ahmad Siddiqi
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
| | - Balmeet Singh Gill
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
| | - Dalbir Singh Sogi
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
| | - Mohd Akbar Bhat
- Dean McGee Eye Institute Oklahoma University of Health Sciences Center, Oklahoma City, OK, United States
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Siddiqi RA, Singh TP, Rani M, Sogi DS, Bhat MA. Diversity in Grain, Flour, Amino Acid Composition, Protein Profiling, and Proportion of Total Flour Proteins of Different Wheat Cultivars of North India. Front Nutr 2020; 7:141. [PMID: 33015119 PMCID: PMC7506077 DOI: 10.3389/fnut.2020.00141] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2020] [Accepted: 07/20/2020] [Indexed: 01/21/2023] Open
Abstract
Wheat cultivars grown at three different locations in North India were assessed for their variability in kernel and flour characteristics. Protein and the wet and dry gluten contents of the flour varied significantly (p ≤ 0.05) from 9.32 to 12.60%, 23.46 to 43.04%, and from 8.28 to 15.00%, respectively. Wheat varieties exhibited moderate sodium dodecyl sulfate (SDS) sedimentation and solvent retention values. Flour showed a significant (p ≤ 0.05) difference in the amino acid composition. Lysine, having the lowest chemical score, was the first most limiting amino acid in all wheat varieties. The variability of total flour proteins determined by SDS-PAGE showed polymorphism both in the number and intensity of bands, particularly in the molecular weight range of 35.1-42.8 kDa corresponding to the α-, β-, and γ-gliadin/low-molecular-weight glutenin subunit (LMW-GS) region. Pearson's correlation established between the various grain and flour parameters showed a significant correlation, which can result in better end product use.
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Affiliation(s)
- Raashid Ahmad Siddiqi
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
| | - Tajendra Pal Singh
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
- Department of Food Technology, Eternal University, Baru Sahib, Himachal Pradesh, India
| | - Monika Rani
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
| | - Dalbir Singh Sogi
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
| | - Mohd Akbar Bhat
- Multidisciplinary Research Unit, Government Medical College, Amritsar, India
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Tozatti P, Güldiken B, Fleitas MC, Chibbar RN, Hucl P, Nickerson MT. The interrelationships between wheat quality, composition, and dough rheology for a range of Western Canadian wheat cultivars. Cereal Chem 2020. [DOI: 10.1002/cche.10324] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Patricia Tozatti
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK Canada
| | - Burcu Güldiken
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK Canada
| | - María C. Fleitas
- Crop Development Centre University of Saskatchewan Saskatoon SK Canada
| | | | - Pierre Hucl
- Crop Development Centre University of Saskatchewan Saskatoon SK Canada
| | - Michael T. Nickerson
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK Canada
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Singh A, Lahlali R, Vanga SK, Karunakaran C, Orsat V, Raghavan V. Effect of High Electric Field on Secondary Structure of Wheat Gluten. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2015.1076458] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Ashutosh Singh
- Department of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada
| | | | - Sai Kranthi Vanga
- Department of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada
| | | | - Valérie Orsat
- Department of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada
| | - Vijaya Raghavan
- Department of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada
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