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Shen Y, Han X, Feng H, Han Z, Wang M, Ma D, Jin J, Li S, Ma G, Zhang Y, Wang C. Wheat GSPs and Processing Quality Are Affected by Irrigation and Nitrogen through Nitrogen Remobilisation. Foods 2023; 12:4407. [PMID: 38137211 PMCID: PMC10742881 DOI: 10.3390/foods12244407] [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: 11/02/2023] [Revised: 12/03/2023] [Accepted: 12/06/2023] [Indexed: 12/24/2023] Open
Abstract
The rheological properties and end-use qualities of many foods are mainly determined by the types and levels of grain storage proteins (GSPs) in wheat. GSP levels are influenced by various factors, including tillage management, irrigation, and fertiliser application. However, the effects of irrigation and nitrogen on GSPs remain unclear. To address this knowledge gap, a stationary split-split block design experiment was carried out in low- and high-fertility (LF and HF) soil, with the main plots subjected to irrigation treatments (W0, no irrigation; W1, irrigation only during the jointing stage; W2, irrigation twice during both jointing and flowering stages), subplots subjected to nitrogen application treatments (N0, no nitrogen application; N180, 180 kg/ha; N240, 240 kg/ha; N300, 300 kg/ha), and cultivars tested in sub-sub plots (FDC5, the strong-gluten cultivar Fengdecun 5; BN207, the medium-gluten cultivar Bainong 207). The results showed that GSP levels and processing qualities were significantly influenced by nitrogen application (p < 0.01), N240 was the optimal nitrogen rate, and the influence of irrigation was dependent on soil fertility. Optimal GSP levels were obtained under W2 treatment at LF conditions, and the content was increased by 17% and 16% for FDC5 and BN207 compared with W0 under N240 treatment, respectively. While the optimal GSP levels were obtained under W1 treatments at HF conditions, and the content was increased by 3% and 21% for FDC5 and BN207 compared with W0 under N240 treatment, respectively. Irrigation and nitrogen application increased the glutenin content by increasing Bx7 and Dy10 levels in FDC5, and by increasing the accumulation of Ax1 and Dx5 in BN207. Gliadins were mainly increased by enhancing α/β-gliadin levels. Correlation analysis indicated that a higher soil nitrate (NO3-N) content increased nitrogen remobilisation in leaves. Path analysis showed that Dy10, Dx5, and γ-gliadin largely determined wet glutenin content (WGC), dough stability time (DST), dough water absorption rate (DWR), and sedimentation value (SV). Therefore, appropriate irrigation and nitrogen application can improve nitrogen remobilisation, GSP levels, and processing qualities, thereby improving wheat quality and production.
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Affiliation(s)
- Yuanxin Shen
- College of Resources and Environment, Henan Agricultural University, Zhengzhou 450002, China;
| | - Xiaojie Han
- State Key Laboratory of Wheat and Maize Crop Science, College of Agronomy, Henan Agricultural University, Zhengzhou 450046, China; (X.H.); (H.F.); (Z.H.); (M.W.); (D.M.); (S.L.); (G.M.)
| | - Haoxiang Feng
- State Key Laboratory of Wheat and Maize Crop Science, College of Agronomy, Henan Agricultural University, Zhengzhou 450046, China; (X.H.); (H.F.); (Z.H.); (M.W.); (D.M.); (S.L.); (G.M.)
| | - Zhidong Han
- State Key Laboratory of Wheat and Maize Crop Science, College of Agronomy, Henan Agricultural University, Zhengzhou 450046, China; (X.H.); (H.F.); (Z.H.); (M.W.); (D.M.); (S.L.); (G.M.)
| | - Mao Wang
- State Key Laboratory of Wheat and Maize Crop Science, College of Agronomy, Henan Agricultural University, Zhengzhou 450046, China; (X.H.); (H.F.); (Z.H.); (M.W.); (D.M.); (S.L.); (G.M.)
| | - Dongyun Ma
- State Key Laboratory of Wheat and Maize Crop Science, College of Agronomy, Henan Agricultural University, Zhengzhou 450046, China; (X.H.); (H.F.); (Z.H.); (M.W.); (D.M.); (S.L.); (G.M.)
- National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou 450046, China
| | - Jianmeng Jin
- Crop Research Institute, Kaifeng Academy of Agricultural and Forestry, Kaifeng 475000, China;
| | - Shuangjing Li
- State Key Laboratory of Wheat and Maize Crop Science, College of Agronomy, Henan Agricultural University, Zhengzhou 450046, China; (X.H.); (H.F.); (Z.H.); (M.W.); (D.M.); (S.L.); (G.M.)
| | - Geng Ma
- State Key Laboratory of Wheat and Maize Crop Science, College of Agronomy, Henan Agricultural University, Zhengzhou 450046, China; (X.H.); (H.F.); (Z.H.); (M.W.); (D.M.); (S.L.); (G.M.)
- National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou 450046, China
| | - Yanfei Zhang
- National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou 450046, China
| | - Chenyang Wang
- State Key Laboratory of Wheat and Maize Crop Science, College of Agronomy, Henan Agricultural University, Zhengzhou 450046, China; (X.H.); (H.F.); (Z.H.); (M.W.); (D.M.); (S.L.); (G.M.)
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Dizlek H, Awika JM. Determination of basic criteria that influence the functionality of gluten protein fractions and gluten complex on roll bread characteristics. Food Chem 2023; 404:134648. [DOI: 10.1016/j.foodchem.2022.134648] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2022] [Revised: 10/11/2022] [Accepted: 10/14/2022] [Indexed: 11/06/2022]
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3
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Drought and heat stress effects on gluten protein composition and its relation to bread-making quality in wheat. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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4
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Rahman MM, Ohm J, Simsek S. Clean-label breadmaking: Comparison of protein molecular weight distribution in dough made of hard red spring wheat flours and a base flour supplemented with additives. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Kuang J, Ma W, Pu H, Huang J, Xiong YL. Control of wheat starch rheological properties and gel structure through modulating granule structure change by reconstituted gluten fractions. Int J Biol Macromol 2021; 193:1707-1715. [PMID: 34742838 DOI: 10.1016/j.ijbiomac.2021.11.008] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2021] [Revised: 10/24/2021] [Accepted: 11/01/2021] [Indexed: 11/25/2022]
Abstract
Reconstituted gluten fractions (RGF) varying in glutenin/gliadin (glu/gli) ratios was applied to change the property of wheat starch. The addition of RGF, irrespective of glu/gli ratio, significantly decreased the gelatinization enthalpy, viscosity, storage modulus (G'), and gel strength of starch. Starch particle size and leached amylose decreased by 4.5% and 22.2%, respectively, as the ratio of glu/gli changed from 1:0 to 0:1, indicating that the increase in gliadin ratio could inhibit swelling and rupturing of starch granules to a larger extent. Confocal laser scanning micrographs showed that gliadin could surround starch granules more effectively, thereby stabilizing the granule structure better than glutenin. With the increasing of gliadin ratio, the storage modulus (G') and loss modulus (G″) of the starch paste declined, accompanied by more loose gel structure and weaker gel strength. By varying the ratios of glu/gli in RGF, the change of wheat starch granule structure could be modulated, and therefore the rheological properties and gel structure could be regulated.
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Affiliation(s)
- Jiwei Kuang
- School of Food and Biological Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China
| | - Wenhui Ma
- School of Food and Biological Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China
| | - Huaying Pu
- School of Food and Biological Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China
| | - Junrong Huang
- School of Food and Biological Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China.
| | - Youling L Xiong
- School of Food and Biological Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China; Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, United States.
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Magallanes López AM, Simsek S. Solvent retention capacity: Supplemental solvents for evaluation of gluten quality. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103339] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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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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Simsek S. Clean‐label bread: Using hard red spring wheat to replace dough improvers in whole wheat bread. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14920] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Senay Simsek
- Department of Plant Sciences North Dakota State University Fargo ND USA
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Insight into gluten structure in a mild chaotropic solvent by asymmetrical flow field-flow fractionation (AsFlFFF) and evidence of non-covalent assemblies between glutenin and ω-gliadin. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105676] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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10
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Gulati P, Brahma S, Graybosch RA, Chen Y, Rose DJ. In vitro digestibility of proteins from historical and modern wheat cultivars. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2579-2584. [PMID: 31975391 DOI: 10.1002/jsfa.10283] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/20/2019] [Revised: 01/06/2020] [Accepted: 01/23/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Previous research has suggested that proteins and other quality parameters of wheats may have changed over a century of wheat breeding. These changes may affect protein digestibility. The in vitro protein digestibility of breads made with 21 cultivars of wheat introduced or released in the USA between 1870 and 2013 was therefore evaluated. RESULTS Protein digestibility increased with release year, but was not normally distributed; three older cultivars had significantly lower digestibility than the other cultivars: 42.0 ± 0.3 mol% (primary amino N/total N) versus 34.7 ± 0.7 mol%; P < 0.001. High molecular weight (MW) protein fractions increased and low MW protein fractions decreased with release year, but these changes were not related to protein digestibility. Thus, other differences in protein composition or other flour components may contribute to diminished digestibility of the three older cultivars. CONCLUSIONS This study identified differences in protein digestibility among wheat cultivars that may have important implications for human nutrition. Further investigation is required to determine the specific characteristics that differentiate high- and low-digestibility wheat cultivars. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Paridhi Gulati
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - Sandrayee Brahma
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - Robert A Graybosch
- Wheat, Sorghum and Forage Research Unit, US Department of Agriculture-Agriculture Research Service, Lincoln, NE, USA
| | - Yuanhong Chen
- Center for Grain and Animal Health Research, US Department of Agriculture-Agriculture Research Service, Manhattan, KS, USA
| | - Devin J Rose
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA
- Department of Agronomy and Horticulture, University of Nebraska-Lincoln, Lincoln, NE, USA
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11
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Solvent retention capacity of oat flour: Relationship with oat β-glucan content and molecular weight. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.02.001] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Malalgoda M, Ohm J, Manthey FA, Elias EM, Simsek S. Quality characteristics and protein composition of durum wheat cultivars released in the last 50 years. Cereal Chem 2019. [DOI: 10.1002/cche.10151] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Maneka Malalgoda
- Department of Plant Sciences North Dakota State University Fargo North Dakota
| | - Jae‐Bom Ohm
- Red River Valley Agricultural Research Center, Cereal Crops Research Unit, Spring and Durum Wheat Quality Laboratory USDA‐ARS, North Dakota State University Fargo North Dakota
| | - Frank A. Manthey
- Department of Plant Sciences North Dakota State University Fargo North Dakota
| | - Elias M. Elias
- Department of Plant Sciences North Dakota State University Fargo North Dakota
| | - Senay Simsek
- Department of Plant Sciences North Dakota State University Fargo North Dakota
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Rahardjo CP, Gajadeera CS, Simsek S, Annor G, Schoenfuss TC, Marti A, Ismail BP. Chemical characterization, functionality, and baking quality of intermediate wheatgrass (Thinopyrum intermedium). J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.09.002] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Malalgoda M, Ohm JB, Meinhardt S, Simsek S. Association between gluten protein composition and breadmaking quality characteristics in historical and modern spring wheat. Cereal Chem 2018. [DOI: 10.1002/cche.10014] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Maneka Malalgoda
- Department of Plant Sciences; Cereal Science Graduate Program; North Dakota State University; Fargo ND USA
| | - Jae-Bom Ohm
- Cereal Crops Research Unit; USDA-ARS; Red River Valley Agricultural Research Center; Hard Red Spring and Durum Wheat Quality Laboratory; North Dakota State University; Fargo ND USA
| | - Steven Meinhardt
- Department of Plant Pathology; North Dakota State University; Fargo ND USA
| | - Senay Simsek
- Department of Plant Sciences; Cereal Science Graduate Program; North Dakota State University; Fargo ND USA
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Ohm JB, Manthey F, Elias EM. Variation and Correlation of Protein Molecular Weight Distribution and Semolina Quality Parameters for Durum Genotypes Grown in North Dakota. Cereal Chem 2017. [DOI: 10.1094/cchem-07-16-0189-r] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Jae-Bom Ohm
- USDA-ARS, Red River Valley Agricultural Research Center, Cereal Crops Research Unit, Hard Spring and Durum Wheat Quality Lab., Fargo, ND 58108, U.S.A. Mention of trade names or commercial products in this publication is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the U.S. Department of Agriculture. USDA is an equal opportunity provider and employer
| | - Frank Manthey
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, U.S.A
| | - Elias M. Elias
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, U.S.A
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Malalgoda M, Ohm JB, Meinhardt S, Chao S, Simsek S. Cluster Analysis of Historical and Modern Hard Red Spring Wheat Cultivars Based on Parentage and HPLC Analysis of Gluten-Forming Proteins. Cereal Chem 2017. [DOI: 10.1094/cchem-08-16-0223-r] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Maneka Malalgoda
- North Dakota State University, Department of Plant Sciences, Cereal Science Graduate Program, Fargo, ND, U.S.A
| | - Jae-Bom Ohm
- USDA-ARS, Red River Valley Research Center, Cereal Crops Research Unit, Hard Red Spring and Durum Wheat Quality Laboratory, Harris Hall, North Dakota State University, Fargo, ND 58108, U.S.A
| | - Steven Meinhardt
- North Dakota State University, Department of Plant Pathology, Fargo, ND, U.S.A
| | - Shiaoman Chao
- USDA-ARS, Cereal Crops Research Unit, Fargo, ND 58102, U.S.A
| | - Senay Simsek
- North Dakota State University, Department of Plant Sciences, Cereal Science Graduate Program, Fargo, ND, U.S.A
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Baasandorj T, Ohm JB, Simsek S. Effects of Kernel Vitreousness and Protein Level on Protein Molecular Weight Distribution, Milling Quality, and Breadmaking Quality in Hard Red Spring Wheat. Cereal Chem 2016. [DOI: 10.1094/cchem-09-15-0181-r] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Tsogtbayar Baasandorj
- North Dakota State University, Department of Plant Sciences, P.O. Box 6050, Department No. 7670, Fargo, ND 58108-6050, U.S.A
| | - Jae-Bom Ohm
- USDA-ARS, Cereal Crops Research Unit, Hard Red Spring and Durum Wheat Quality Laboratory, Harris Hall, North Dakota State University, Fargo, ND 58108, U.S.A
| | - Senay Simsek
- North Dakota State University, Department of Plant Sciences, P.O. Box 6050, Department No. 7670, Fargo, ND 58108-6050, U.S.A
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Labuschagne M, Moloi J, van Biljon A. Abiotic stress induced changes in protein quality and quantity of two bread wheat cultivars. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.03.018] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Chaudhary N, Dangi P, Khatkar BS. Relationship of molecular weight distribution profile of unreduced gluten protein extracts with quality characteristics of bread. Food Chem 2016; 210:325-31. [PMID: 27211654 DOI: 10.1016/j.foodchem.2016.04.043] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2016] [Revised: 04/13/2016] [Accepted: 04/13/2016] [Indexed: 11/29/2022]
Abstract
A statistical correlation was established among the molecular weight distribution patterns of unreduced gluten proteins and physicochemical, rheological and bread-making quality characteristics of wheat varieties. Size exclusion chromatography fractionated the gluten proteins apparently into five peaks. Peak I signified glutenins (30-130kDa), peak II as gliadins (20-55kDa), peak III as very low molecular weight monomeric gliadins (10-28kDa), peak IV and V, collectively, as albumins and globulins (<10kDa). Peaks I and II had appreciable effects on dough development time (r=0.830(∗∗) and r=-0.930(∗∗)) and dough stability (r=0.901(∗∗) and r=-0.979(∗∗)). Peak I was associated with R/E ratio (r=0.745(∗∗)), gluten index (r=0.959(∗∗)), and gliadin/glutenin ratio (r=-0.952(∗∗)), while peak II influenced inversely as expected. Peak I exhibited positive statistical significance with bread loaf volume (r=0.848(∗∗)); however, peak II had negative (r=-0.818(∗∗)) impact. Bread firmness increased with increment in peak II (r=0.625(∗∗)), and decreased with accretion in peak I (r=-0.623(∗∗)).
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Affiliation(s)
- Nisha Chaudhary
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar 125001, Haryana, India
| | - Priya Dangi
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar 125001, Haryana, India
| | - B S Khatkar
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar 125001, Haryana, India.
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Barak S, Mudgil D, Khatkar BS. Biochemical and functional properties of wheat gliadins: a review. Crit Rev Food Sci Nutr 2016; 55:357-68. [PMID: 24915383 DOI: 10.1080/10408398.2012.654863] [Citation(s) in RCA: 90] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
Gliadins account for 40-50% of the total storage proteins of wheat and are classified into four subcategories, α-, β-, γ-, and ω-gliadins. They have also been classified as ω5-, ω1, 2-, α/β-, and γ-gliadins on the basis of their primary structure and molecular weight. Cysteine residues of gliadins mainly form intramolecular disulfide bonds, although α-gliadins with odd numbers of cysteine residues have also been reported. Gliadins are generally regarded to possess globular protein structure, though recent studies report that the α/β-gliadins have compact globular structures and γ- and ω-gliadins have extended rod-like structures. Newer techniques such as Mass Spectrometry with the development of matrix-assisted laser desorption/ionization (MALDI) in combination with time-of-flight mass spectrometry (TOFMS) have been employed to determine the molecular weight of purified ω- gliadins and to carry out the direct analysis of bread and durum wheat gliadins. Few gliadin alleles and components, such as Gli-B1b, Gli-B2c and Gli-A2b in bread wheat cultivars, γ-45 in pasta, γ-gliadins in cookies, lower gliadin content for chapatti and alteration in Gli 2 loci in tortillas have been reported to improve the product quality, respectively. Further studies are needed in order to elucidate the precise role of gliadin subgroups in dough strength and product quality.
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Affiliation(s)
- Sheweta Barak
- a Department of Dairy & Food Technology , Mansinhbhai Institute of Dairy & Food Technology , Mehsana-384002 Gujarat , India
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Baasandorj T, Ohm JB, Simsek S. Effect of Dark, Hard, and Vitreous Kernel Content on Protein Molecular Weight Distribution and on Milling and Breadmaking Quality Characteristics for Hard Spring Wheat Samples from Diverse Growing Regions. Cereal Chem 2015. [DOI: 10.1094/cchem-12-14-0249-r] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Tsogtbayar Baasandorj
- North Dakota State University, Department of Plant Sciences, P.O. Box 6050, Department 7670, Fargo, ND 58108-6050, U.S.A
| | - Jae-Bom Ohm
- USDA-ARS, Cereal Crops Research Unit, Hard Red Spring and Durum Wheat Quality Laboratory, Harris Hall, North Dakota State University, Fargo, ND 58108, U.S.A
| | - Senay Simsek
- North Dakota State University, Department of Plant Sciences, P.O. Box 6050, Department 7670, Fargo, ND 58108-6050, U.S.A
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Hammed AM, Ozsisli B, Ohm JB, Simsek S. Relationship Between Solvent Retention Capacity and Protein Molecular Weight Distribution, Quality Characteristics, and Breadmaking Functionality of Hard Red Spring Wheat Flour. Cereal Chem 2015. [DOI: 10.1094/cchem-12-14-0262-r] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Ademola Monsur Hammed
- North Dakota State University, Department of Plant Sciences, P.O. Box 6050, Department 7670, Fargo, ND 58105, U.S.A
| | - Bahri Ozsisli
- North Dakota State University, Department of Plant Sciences, P.O. Box 6050, Department 7670, Fargo, ND 58105, U.S.A
- Kahramanmaras Sutcu Imam University, Department of Food Engineering, Kahramanmaras, Turkey
| | - Jae-Bom Ohm
- USDA-ARS, Cereal Crops Research Unit, Hard Red Spring and Durum Wheat Quality Laboratory, Harris Hall, North Dakota State University, Fargo, ND 58108, U.S.A
| | - Senay Simsek
- North Dakota State University, Department of Plant Sciences, P.O. Box 6050, Department 7670, Fargo, ND 58105, U.S.A
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Barak S, Mudgil D, Khatkar B. Relationship of gliadin and glutenin proteins with dough rheology, flour pasting and bread making performance of wheat varieties. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.09.011] [Citation(s) in RCA: 96] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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24
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Fang Y, Zhang B, Wei Y, Li S. Effects of specific mechanical energy on soy protein aggregation during extrusion process studied by size exclusion chromatography coupled with multi-angle laser light scattering. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.10.017] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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