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Li W, Gao X, Qi G, Wurilige, Guo L, Zhang M, Fu Y, Wang Y, Wang J, Wang Y, Yang F, Gao Q, Fan Y, Wen L, Li F, Bai X, Zhao Y, Gun-Aajav B, Xu X. Research on the Effects of the Relationship between Agronomic Traits and Dwarfing Genes on Yield in Colored Wheat. Genes (Basel) 2024; 15:649. [PMID: 38927585 PMCID: PMC11203363 DOI: 10.3390/genes15060649] [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: 04/20/2024] [Revised: 05/17/2024] [Accepted: 05/18/2024] [Indexed: 06/28/2024] Open
Abstract
This research focuses on 72 approved varieties of colored wheat from different provinces in China. Utilizing coefficients of variation, structural equation models, and correlation analyses, six agronomic traits of colored wheat were comprehensively evaluated, followed by further research on different dwarfing genes in colored wheat. Using the entropy method revealed that among the 72 colored wheat varieties, 10 were suitable for cultivation. Variety 70 was the top-performing variety, with a comprehensive index of 87.15%. In the final established structural equation model, each agronomic trait exhibited a positive direct effect on yield. Notably, plant height, spike length, and flag leaf width had significant impacts on yield, with path coefficients of 0.55, 0.40, and 0.27. Transcriptome analysis and real-time fluorescence quantitative polymerase chain reaction (RT-qPCR) validation were used to identify three dwarfing genes controlling plant height: Rht1, Rht-D1, and Rht8. Subsequent RT-qPCR validation clustering heatmap results indicated that Rht-D1 gene expression increased with the growth of per-acre yield. Rht8 belongs to the semi-dwarf gene category and has a significant positive effect on grain yield. However, the impact of Rht1, as a dwarfing gene, on agronomic traits varies. These research findings provide crucial references for the breeding of new varieties.
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Affiliation(s)
- Wurijimusi Li
- Department of Biology, School of Arts and Sciences, National University of Mongolia, Ulaanbaatar 14201, Mongolia;
- Hinggan League Institute of Agricultural and Animal Husbandry Sciences, Hinggan League 137400, China; (X.G.); (G.Q.); (W.); (L.G.); (M.Z.); (Y.F.); (Y.W.); (J.W.); (Y.W.); (F.Y.); (L.W.); (F.L.); (X.B.); (Y.Z.)
| | - Xinmei Gao
- Hinggan League Institute of Agricultural and Animal Husbandry Sciences, Hinggan League 137400, China; (X.G.); (G.Q.); (W.); (L.G.); (M.Z.); (Y.F.); (Y.W.); (J.W.); (Y.W.); (F.Y.); (L.W.); (F.L.); (X.B.); (Y.Z.)
| | - Geqi Qi
- Hinggan League Institute of Agricultural and Animal Husbandry Sciences, Hinggan League 137400, China; (X.G.); (G.Q.); (W.); (L.G.); (M.Z.); (Y.F.); (Y.W.); (J.W.); (Y.W.); (F.Y.); (L.W.); (F.L.); (X.B.); (Y.Z.)
| | - Wurilige
- Hinggan League Institute of Agricultural and Animal Husbandry Sciences, Hinggan League 137400, China; (X.G.); (G.Q.); (W.); (L.G.); (M.Z.); (Y.F.); (Y.W.); (J.W.); (Y.W.); (F.Y.); (L.W.); (F.L.); (X.B.); (Y.Z.)
| | - Longyu Guo
- Hinggan League Institute of Agricultural and Animal Husbandry Sciences, Hinggan League 137400, China; (X.G.); (G.Q.); (W.); (L.G.); (M.Z.); (Y.F.); (Y.W.); (J.W.); (Y.W.); (F.Y.); (L.W.); (F.L.); (X.B.); (Y.Z.)
| | - Mingwei Zhang
- Hinggan League Institute of Agricultural and Animal Husbandry Sciences, Hinggan League 137400, China; (X.G.); (G.Q.); (W.); (L.G.); (M.Z.); (Y.F.); (Y.W.); (J.W.); (Y.W.); (F.Y.); (L.W.); (F.L.); (X.B.); (Y.Z.)
| | - Ying Fu
- Hinggan League Institute of Agricultural and Animal Husbandry Sciences, Hinggan League 137400, China; (X.G.); (G.Q.); (W.); (L.G.); (M.Z.); (Y.F.); (Y.W.); (J.W.); (Y.W.); (F.Y.); (L.W.); (F.L.); (X.B.); (Y.Z.)
| | - Yingjie Wang
- Hinggan League Institute of Agricultural and Animal Husbandry Sciences, Hinggan League 137400, China; (X.G.); (G.Q.); (W.); (L.G.); (M.Z.); (Y.F.); (Y.W.); (J.W.); (Y.W.); (F.Y.); (L.W.); (F.L.); (X.B.); (Y.Z.)
| | - Jingyu Wang
- Hinggan League Institute of Agricultural and Animal Husbandry Sciences, Hinggan League 137400, China; (X.G.); (G.Q.); (W.); (L.G.); (M.Z.); (Y.F.); (Y.W.); (J.W.); (Y.W.); (F.Y.); (L.W.); (F.L.); (X.B.); (Y.Z.)
| | - Ying Wang
- Hinggan League Institute of Agricultural and Animal Husbandry Sciences, Hinggan League 137400, China; (X.G.); (G.Q.); (W.); (L.G.); (M.Z.); (Y.F.); (Y.W.); (J.W.); (Y.W.); (F.Y.); (L.W.); (F.L.); (X.B.); (Y.Z.)
| | - Fengting Yang
- Hinggan League Institute of Agricultural and Animal Husbandry Sciences, Hinggan League 137400, China; (X.G.); (G.Q.); (W.); (L.G.); (M.Z.); (Y.F.); (Y.W.); (J.W.); (Y.W.); (F.Y.); (L.W.); (F.L.); (X.B.); (Y.Z.)
| | - Qianhui Gao
- Hinggan League Agricultural and Animal Husbandry Technology Extension Center, Hinggan League 137400, China;
| | - Yongyi Fan
- Hinggan League Academy of Occupation and Technology, Hinggan League 137400, China;
| | - Li Wen
- Hinggan League Institute of Agricultural and Animal Husbandry Sciences, Hinggan League 137400, China; (X.G.); (G.Q.); (W.); (L.G.); (M.Z.); (Y.F.); (Y.W.); (J.W.); (Y.W.); (F.Y.); (L.W.); (F.L.); (X.B.); (Y.Z.)
| | - Fengjiao Li
- Hinggan League Institute of Agricultural and Animal Husbandry Sciences, Hinggan League 137400, China; (X.G.); (G.Q.); (W.); (L.G.); (M.Z.); (Y.F.); (Y.W.); (J.W.); (Y.W.); (F.Y.); (L.W.); (F.L.); (X.B.); (Y.Z.)
| | - Xiuyan Bai
- Hinggan League Institute of Agricultural and Animal Husbandry Sciences, Hinggan League 137400, China; (X.G.); (G.Q.); (W.); (L.G.); (M.Z.); (Y.F.); (Y.W.); (J.W.); (Y.W.); (F.Y.); (L.W.); (F.L.); (X.B.); (Y.Z.)
| | - Yue Zhao
- Hinggan League Institute of Agricultural and Animal Husbandry Sciences, Hinggan League 137400, China; (X.G.); (G.Q.); (W.); (L.G.); (M.Z.); (Y.F.); (Y.W.); (J.W.); (Y.W.); (F.Y.); (L.W.); (F.L.); (X.B.); (Y.Z.)
| | - Bayarmaa Gun-Aajav
- Department of Biology, School of Arts and Sciences, National University of Mongolia, Ulaanbaatar 14201, Mongolia;
| | - Xingjian Xu
- Hinggan League Institute of Agricultural and Animal Husbandry Sciences, Hinggan League 137400, China; (X.G.); (G.Q.); (W.); (L.G.); (M.Z.); (Y.F.); (Y.W.); (J.W.); (Y.W.); (F.Y.); (L.W.); (F.L.); (X.B.); (Y.Z.)
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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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Tridtitanakiat PC, Hernández-Estrada ZJ, Rayas-Duarte P. Modeling the Influence of Okara Flour Supplementation from Time-Temperature Drying Treatment on the Quality of Gluten-Free Roll Produced from Rice Flour. Foods 2023; 12:3421. [PMID: 37761130 PMCID: PMC10527693 DOI: 10.3390/foods12183421] [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: 08/23/2023] [Revised: 09/11/2023] [Accepted: 09/12/2023] [Indexed: 09/29/2023] Open
Abstract
Okara, an unassuming residue, is emerging as a notable reservoir of essential nutrients, encompassing an abundant supply of protein, dietary fiber, and potent antioxidant components. Hence, the incorporation of okara as an ingredient in the production of rice flour-based rolls held a considerable interest in nutritional and functional aspects. Okara flour supplement was prepared by drying at 100 °C for 2 h and selected based on the highest antioxidant level. Gluten-free rolls were prepared containing 0, 5, and 10% okara flour dried at 100 °C for 2 h, and their physicochemical properties were analyzed. Okara flour addition reduced the deformation of gluten-free batter roll by improving solid and liquid-like behavior, as evaluated with rheological measurements. Rolls containing okara flour processed at 100 °C for 2 h had increased firmness and decreased specific volume compared to the control. However, there were no significant differences in the sensory evaluation scores, suggesting that the consumers' acceptance of the control and the Okara rolls was similar. Okara flour supplement at 10% addition led to the nutritional improvement of the gluten-free rolls (increase of 2.4% protein and 1.32 times dietary fiber, dry basis). In contrast, there were no significant differences in the antioxidant level compared to the control. Okara flour is a functional ingredient with potential use in gluten-free products and a variety of novel products where enrichment is desirable.
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Affiliation(s)
- Pavalee Chompoorat Tridtitanakiat
- Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand;
- Robert M Kerr Food & Agricultural Products Center, Department of Biochemistry and Molecular Biology, Oklahoma State University, Stillwater, OK 74078, USA;
- Lanna Rice Research Center, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Zorba J. Hernández-Estrada
- Robert M Kerr Food & Agricultural Products Center, Department of Biochemistry and Molecular Biology, Oklahoma State University, Stillwater, OK 74078, USA;
- Tecnológico Nacional de México/I.T. Veracruz, Calz. Miguel Angel de Quevedo 2779 Col. Formando Hogar, Veracruz 91860, Mexico
| | - Patricia Rayas-Duarte
- Robert M Kerr Food & Agricultural Products Center, Department of Biochemistry and Molecular Biology, Oklahoma State University, Stillwater, OK 74078, USA;
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Zhang Y, Yu H, Zhang H, Tang X. Bread staling prediction with a multiobjective particle swarm optimization-based bread constitutive modeling method. J Texture Stud 2023; 54:498-509. [PMID: 37303258 DOI: 10.1111/jtxs.12775] [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: 10/04/2022] [Revised: 04/18/2023] [Accepted: 04/24/2023] [Indexed: 06/13/2023]
Abstract
Aiming at the complex and cumbersome problems of current bread staling detection technology, a food constitutive modeling method based on the multiobjective particle swarm optimization (MOPSO) was proposed, which can quickly and efficiently identify the creep test parameters for bread, and predict the viscoelastic parameters of bread staling using the analyzed viscoelastic parameters, resulting in convenient and efficient detection of bread staling. Firstly, airflow-laser detection technology was used to carry out rapid, efficient, and non-destructive bread rheological tests to obtain bread creep test data. The MOPSO based on the Pareto set was then used to identify the generalized Kelvin model, and the discrimination accuracy was evaluated by using the inversion results established by the viscoelastic parameters, which resulted in efficient discrimination of creep test data of starch-based products represented by bread. Finally, using extreme learning machine regression (ELM), a prediction model between the analysis results and the moisture content of bread staling was established, and the prediction effect of the analysis results on bread staling was verified. The experimental results show that, when compared to finite element analysis (FEA) and non-linear regression (NLR) to identify creep parameters, the MOPSO overcomes the shortcomings of easy falling into the local optimal solution, is easy to implement, has strong global search ability, and is suitable for the analysis of high-dimensional viscoelastic models of complex foods. The correlation coefficient (R) of the prediction set established by the 12-membered viscoelastic parameters in the prediction model established by multi-element viscoelastic parameters and bread moisture content was 0.847, and the root mean square error (RMSE) was 0.021. This demonstrated that, when combined with MOPSO, airflow-laser detection technology could effectively identify the viscoelastic parameters of bread and establish a method suitable for monitoring bread staling in industrial production. The results of this study provide a reference for the identification of viscoelastic parameters of complex foods and to detect bread staling quickly and efficiently.
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Affiliation(s)
- Yusheng Zhang
- China Agricultural University, College of Engineering, Beijing, China
| | - Hui Yu
- China Agricultural University, College of Engineering, Beijing, China
| | - Haiyu Zhang
- China Agricultural University, College of Engineering, Beijing, China
| | - Xiuying Tang
- China Agricultural University, College of Engineering, Beijing, China
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Ma Y, Sang S, Wu F, Xu X. Insight into the thermal stability, structural change and rheological property of wheat gluten treated by superheated steam during hydration. FOOD STRUCTURE 2023. [DOI: 10.1016/j.foostr.2023.100319] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/07/2023]
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Canelo-Álvarez F, Figueroa-Cárdenas JDD, Martínez-Cruz E, Pérez-Robles JF, Arámbula Villa G, Madrigal-Moreno RM, Véles Medina JJ. Effect of nixtamalization on gluten-free whole corn, dough viscoelasticity, and the bread-making quality of leavened corn bread. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100648] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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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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Effect of nixtamalization with Ca(OH)2, CaCl2, and CaCO3 on the protein secondary structure, rheological, and textural properties of soft wheat flour doughs. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103271] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Rosas-Sánchez GA, Hernández-Estrada ZJ, Suárez-Quiroz ML, González-Ríos O, Rayas-Duarte P. Coffee Cherry Pulp by-Product as a Potential Fiber Source for Bread Production: A Fundamental and Empirical Rheological Approach. Foods 2021; 10:foods10040742. [PMID: 33915877 PMCID: PMC8066052 DOI: 10.3390/foods10040742] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 03/26/2021] [Accepted: 03/27/2021] [Indexed: 11/16/2022] Open
Abstract
Effects of substituting of wheat flour with coffee cherry pulp powder (CCPP) (coffee by-product as fiber source) at 0, 1.2, 2.3, and 4.7% dry basis (0, 1.25, 2.5, and 5% wet basis) on dough and gluten rheological properties and baking quality were investigated. Rheological properties were analyzed during mixing, compression recovery, and creep-recovery. A rheological approach was adopted to study the viscoelasticity of dough enriched with fiber. The data obtained were analyzed with the Kelvin-Voigt model and the parameters were correlated to bread volume and crumb firmness to assess the effect of incorporating CCPP. A decrease in gluten's elastic properties was attributed to the water-binding and gelling properties of CCPP. Stiffness of dough and crumb firmness increased as the level of CCPP increased and bread volume decreased. Stiffer dough corresponded with lower compliance values and higher steady state viscosity compared to the control. A follow-up study with 5% CCPP and additives is recommended to overcome the reduction in elastic recovery and bread volume.
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Affiliation(s)
- Gustavo Armando Rosas-Sánchez
- Tecnológico Nacional de México/IT de Veracruz, Calz. Miguel Ángel de Quevedo 2779, Col. Formando Hogar, 91860 Veracruz, Mexico; (G.A.R.-S.); (M.L.S.-Q.); (O.G.-R.)
- Robert M. Kerr Food and Agricultural Products Center, Biochemistry and Molecular Biology Department, Oklahoma State University, Stillwater, OK 74078, USA
| | - Zorba Josué Hernández-Estrada
- Tecnológico Nacional de México/IT de Veracruz, Calz. Miguel Ángel de Quevedo 2779, Col. Formando Hogar, 91860 Veracruz, Mexico; (G.A.R.-S.); (M.L.S.-Q.); (O.G.-R.)
- Correspondence: (Z.J.H.-E.); (P.R.-D.)
| | - Mirna Leonor Suárez-Quiroz
- Tecnológico Nacional de México/IT de Veracruz, Calz. Miguel Ángel de Quevedo 2779, Col. Formando Hogar, 91860 Veracruz, Mexico; (G.A.R.-S.); (M.L.S.-Q.); (O.G.-R.)
| | - Oscar González-Ríos
- Tecnológico Nacional de México/IT de Veracruz, Calz. Miguel Ángel de Quevedo 2779, Col. Formando Hogar, 91860 Veracruz, Mexico; (G.A.R.-S.); (M.L.S.-Q.); (O.G.-R.)
| | - Patricia Rayas-Duarte
- Robert M. Kerr Food and Agricultural Products Center, Biochemistry and Molecular Biology Department, Oklahoma State University, Stillwater, OK 74078, USA
- Correspondence: (Z.J.H.-E.); (P.R.-D.)
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Grenier D, Rondeau-Mouro C, Dedey KB, Morel MH, Lucas T. Gas cell opening in bread dough during baking. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.032] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Shin D, Cha JK, Lee SM, Kabange NR, Lee JH. Rapid and Easy High-Molecular-Weight Glutenin Subunit Identification System by Lab-on-a-Chip in Wheat ( Triticum aestivum L.). PLANTS (BASEL, SWITZERLAND) 2020; 9:E1517. [PMID: 33182289 PMCID: PMC7695314 DOI: 10.3390/plants9111517] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/15/2020] [Revised: 11/04/2020] [Accepted: 11/07/2020] [Indexed: 11/26/2022]
Abstract
Lab-on-a-chip technology is an emerging and convenient system to easily and quickly separate proteins of high molecular weight. The current study established a high-molecular-weight glutenin subunit (HMW-GS) identification system using Lab-on-a-chip for three, six, and three of the allelic variations at the Glu-A1, Glu-B1, and Glu-D1 loci, respectively, which are commonly used in wheat breeding programs. The molecular weight of 1Ax1 and 1Ax2* encoded by Glu-A1 locus were of 200 kDa and 192 kDa and positioned below 1Dx subunits. The HMW-GS encoded by Glu-B1 locus were electrophoresed in the following order below 1Ax1 and 1Ax2*: 1Bx13 ≥ 1Bx7 = 1Bx7OE > 1Bx17 > 1By16 > 1By8 = 1By18 > 1By9. 1Dx2 and Dx5 showed around 4-kDa difference in their molecular weights, with 1Dy10 and 1Dy12 having 11-kDa difference, and were clearly differentiated on Lab-on-a-chip. Additionally, some of the HMW-GS, including 1By8, 1By18, and 1Dy10, having different theoretical molecular weights showed similar electrophoretic mobility patterns on Lab-on-a-chip. The relative protein amount of 1Bx7OE was two-fold higher than that of 1Bx7 or 1Dx5 and, therefore, translated a significant increase in the protein amount in 1Bx7OE. Similarly, the relative protein amounts of 8 & 10 and 10 & 18 were higher than each subunit taken alone. Therefore, this study suggests the established HMW-GS identification system using Lab-on-a-chip as a reliable approach for evaluating HMW-GS for wheat breeding programs.
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Affiliation(s)
- Dongjin Shin
- Department of Southern Area Crop Science, National Institute of Crop Science, RDA, Miryang 50424, Korea; (J.-K.C.); (S.-M.L.); (N.R.K.); (J.-H.L.)
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Ma S, Han W, Li L, Wang X. Small and large strain rheology of gluten and gluten-starch doughs containing wheat bran dietary fiber. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:177-183. [PMID: 31471913 DOI: 10.1002/jsfa.10012] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/13/2018] [Revised: 08/17/2019] [Accepted: 08/26/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND The small and large strain rheology of gluten (G) and gluten-starch (G + S) doughs containing wheat bran dietary fiber (WBDF) were investigated. RESULTS At the small strain stage, i.e. frequency and strain sweep tests, the doughs containing high WBDF concentration are more vulnerable and unstable, as indicated by the lower dough linear viscoelastic strain limit as well as the higher slope of elastic modulus. However, the elastic nature of doughs remarkably increased upon WBDF addition, indicating the reinforcement of the dough mechanical strength, which is also confirmed by the large strain test wherein the maximum strain significantly decreased from 4.37 to 1.82 for the G system and from 12.09 to 2.72 for the G + S system. The creep recovery test showed that WBDF induced the reduction in the strain of the doughs at a fixed stress, which may be related to the enhanced strain hardening capacity. CONCLUSION The addition of WBDF resulted in more brittle and unstable doughs with undesirable higher mechanical strength. The presence of starch greatly weakened the dough strength and led to inferior resistance to both small and large deformations. These findings confirmed the impairment of dough viscoelasticity upon addition of WBDF. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Sen Ma
- College of Grain and Food Science, Henan University of Technology, Zhengzhou, Henan, 450001, China
| | - Wen Han
- College of Grain and Food Science, Henan University of Technology, Zhengzhou, Henan, 450001, China
| | - Li Li
- College of Grain and Food Science, Henan University of Technology, Zhengzhou, Henan, 450001, China
| | - Xiaoxi Wang
- College of Grain and Food Science, Henan University of Technology, Zhengzhou, Henan, 450001, China
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Montagner Souza T, de Miranda MZ, Mateus Prando A, Tilley M, Payton ME, Rayas-Duarte P. Gluten viscoelasticity: Rapid method for classification of soft-like wheat genotypes. Cereal Chem 2019. [DOI: 10.1002/cche.10128] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Thiago Montagner Souza
- Robert M. Kerr Food & Agricultural Products Center; Oklahoma State University; Stillwater Oklahoma
| | | | | | | | - Mark E. Payton
- Department of Statistics; Oklahoma State University; Stillwater Oklahoma
| | - Patricia Rayas-Duarte
- Robert M. Kerr Food & Agricultural Products Center, Department of Biochemistry and Molecular Biology; Oklahoma State University; Stillwater Oklahoma
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14
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Zhang Y, Hu M, Liu Q, Sun L, Chen X, Lv L, Liu Y, Jia X, Li H. Deletion of high-molecular-weight glutenin subunits in wheat significantly reduced dough strength and bread-baking quality. BMC PLANT BIOLOGY 2018; 18:319. [PMID: 30509162 PMCID: PMC6276161 DOI: 10.1186/s12870-018-1530-z] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/26/2018] [Accepted: 11/15/2018] [Indexed: 05/26/2023]
Abstract
BACKGROUND High-molecular-weight glutenin subunits (HMW-GS) play important roles in the elasticity of dough made from wheat. The HMW-GS null line is useful for studying the contribution of HMW-GS to the end-use quality of wheat. METHODS In a previous work, we cloned the Glu-1Ebx gene from Thinopyrum bessarabicum and introduced it into the wheat cultivar, Bobwhite. In addition to lines expressing the Glu-1Ebx gene, we also obtained a transgenic line (LH-11) with all the HMW-GS genes silenced. The HMW-GS deletion was stably inherited as a dominant and conformed to Mendel's laws. Expression levels of HMW-GS were determined by RT-PCR and epigenetic changes in methylation patterns and small RNAs were analyzed. Glutenins and gliadins were separated and quantitated by reversed-phase ultra-performance liquid chromatography. Measurement of glutenin macropolymer, and analysis of agronomic traits and end-use quality were also performed. RESULTS DNA methylation and the presence of small double-stranded RNA may be the causes of post-transcriptional gene silencing in LH-11. The accumulation rate and final content of glutenin macropolymer (GMP) in LH-11 were significantly lower than in wild-type (WT) Bobwhite. The total protein content was not significantly affected as the total gliadin content increased in LH-11 compared to WT. Deletion of HMW-GS also changed the content of different gliadin fractions. The ratio of ω-gliadin increased, whereas α/β- and γ-gliadins declined in LH-11. The wet gluten content, sedimentation value, development time and stability time of LH-11 were remarkably lower than that of Bobwhite. Bread cannot be made using the flour of LH-11. CONCLUSIONS Post-transcriptional gene silencing through epigenetic changes and RNA inhibition appear to be the causes for the gene expression deficiency in the transgenic line LH-11. The silencing of HMW-GW in LH-11 significantly reduced the dough properties, GMP content, wet gluten content, sedimentation value, development time and stability time of flour made from this wheat cultivar. The HMW-GS null line may provide a potential material for biscuit-making because of its low dough strength.
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Affiliation(s)
- Yingjun Zhang
- Institute of Cereal and Oil Crops, Hebei Academy of Agriculture and Forestry Sciences, 162 Hengshan Street, Shijiazhuang, 050035 China
| | - Mengyun Hu
- Institute of Cereal and Oil Crops, Hebei Academy of Agriculture and Forestry Sciences, 162 Hengshan Street, Shijiazhuang, 050035 China
| | - Qian Liu
- Institute of Cereal and Oil Crops, Hebei Academy of Agriculture and Forestry Sciences, 162 Hengshan Street, Shijiazhuang, 050035 China
| | - Lijing Sun
- Institute of Cereal and Oil Crops, Hebei Academy of Agriculture and Forestry Sciences, 162 Hengshan Street, Shijiazhuang, 050035 China
| | - Xiyong Chen
- Institute of Cereal and Oil Crops, Hebei Academy of Agriculture and Forestry Sciences, 162 Hengshan Street, Shijiazhuang, 050035 China
| | - Liangjie Lv
- Institute of Cereal and Oil Crops, Hebei Academy of Agriculture and Forestry Sciences, 162 Hengshan Street, Shijiazhuang, 050035 China
| | - Yuping Liu
- Institute of Cereal and Oil Crops, Hebei Academy of Agriculture and Forestry Sciences, 162 Hengshan Street, Shijiazhuang, 050035 China
| | - Xu Jia
- Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, 1 Beichenxi Road, Beijing, 100101 China
| | - Hui Li
- Institute of Cereal and Oil Crops, Hebei Academy of Agriculture and Forestry Sciences, 162 Hengshan Street, Shijiazhuang, 050035 China
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15
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Comparison of rheological properties of wet gluten: Creep-recovery and biaxial compression. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.08.036] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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16
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Chompoorat P, Rayas-Duarte P, Hernández-Estrada ZJ, Phetcharat C, Khamsee Y. Effect of heat treatment on rheological properties of red kidney bean gluten free cake batter and its relationship with cupcake quality. Journal of Food Science and Technology 2018; 55:4937-4944. [PMID: 30482989 DOI: 10.1007/s13197-018-3428-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/04/2018] [Accepted: 09/11/2018] [Indexed: 11/30/2022]
Abstract
Legumes and cereals complement their nutritional quality and there is a need of convenience products made with these grains. The objectives of this study were to determine the rheological and functional properties of precooked red kidney bean (RKB) flours and their effect on viscoelastic properties of gluten free cake batter and cupcake quality including consumer acceptance. RKB flours were thermally processed by boiling at 100 °C (0, 20, 30 and 40 min) and drying at 80 °C (3 and 4 h). Rheological properties of cake batter containing 100% RKB flour were tested by creep-recovery and dynamic frequency tests. Batter of RKB flour boiled for 20 min was significantly stiffer with 100 times less deformable character compared to the control. Increase in batter modulus ranged from 2000 times elastic component (G'), 988 times viscous component (G″) and 1805 times complex viscosity (η*) at 20 min boiling. Drying did not have a significant effect on viscoelastic properties. Firmness and height of gluten free RKB cupcake were not affected by heat treatment. RKB gluten free cake after heat-moisture treatment had improved consumer acceptance scores compared to the control. Our findings showed that 20 min boiling and 3 h drying process is adequate for precooked RKB flour.
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Affiliation(s)
- Pavalee Chompoorat
- 1Faculty of Engineering and Agro-Industry, Maejo University, Chiang Mai, 50290 Thailand
| | - Patricia Rayas-Duarte
- 2Robert M. Kerr Food and Agricultural Products Center, Biochemistry and Molecular Biology Department, Oklahoma State University, Stillwater, OK 74078 USA
| | - Zorba Josué Hernández-Estrada
- 3Instituto Tecnológico de Veracruz del Tecnológico Nacional de México, Calz. Miguel Angel de Quevedo 2779 Col. Formando Hogar, 91860 Veracruz, Ver. Mexico
| | | | - Yongyut Khamsee
- 1Faculty of Engineering and Agro-Industry, Maejo University, Chiang Mai, 50290 Thailand
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