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Gong W, Wang X, Wang F, Wang J. Correlation Analysis between Wheat Flour Solvent Retention Capacity and Gluten Aggregation Characteristics. Foods 2023; 12:foods12091879. [PMID: 37174417 PMCID: PMC10178018 DOI: 10.3390/foods12091879] [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: 03/28/2023] [Revised: 04/27/2023] [Accepted: 05/01/2023] [Indexed: 05/15/2023] Open
Abstract
Solvent retention capacity (SRC) is a test for the solvation of wheat flour. Its functional contribution was predicted according to the swelling behavior of different diagnostic solvents to different polymeric components of wheat. Ten commercial wheat flour varieties were used as raw materials in this study. The flour quality, gluten aggregation and solvent retention capacity, and their correlations were analyzed. The results showed that protein content, wet gluten content, dry gluten content and the swelling index of glutenin were positively correlated with torque maximum (BEM), torque 15 s before maximum torque (AM), torque 15 s after maximum torque (PM) and gluten aggregation energy (AGGEN). Moreover, they were significantly correlated with the solvent retention capacity. BEM, AM, PM and AGGEN were positively correlated with standard solvent water-SRC (WSRC) and lactic acid-SRC (LASRC). For supplemental solvents, ethanol-SRC (EthSRC) was positively correlated with AGGEN. Sodium dodecyl sulphate-SRC (SDSSRC) was highly correlated with peak maximum time (PMT). Metabisulfite-SRC (MBSSRC) and MBS + SDSSRC were also significantly correlated with BEM, AM, PM and AGGEN sodium metabisulfite. There were significant correlations between gluten aggregation characteristic, standard SRC solvent and supplemental solvent. This study provides a theoretical basis for the evaluation of wheat flour quality.
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Affiliation(s)
- Wei Gong
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xiaohua Wang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Fengjiao Wang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Jinshui Wang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
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Samson MF, Boury-Esnault A, Menguy E, Avit V, Canaguier E, Bernazeau B, Lavene P, Chiffoleau Y, Akermann G, Moinet K, Desclaux D. Farmer vs. Industrial Practices: Impact of Variety, Cropping System and Process on the Quality of Durum Wheat Grains and Final Products. Foods 2023; 12:foods12051093. [PMID: 36900610 PMCID: PMC10000652 DOI: 10.3390/foods12051093] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2023] [Revised: 02/24/2023] [Accepted: 02/27/2023] [Indexed: 03/08/2023] Open
Abstract
The consumption of artisanal and organic pasta made on-farm from ancient varieties is increasing in France. Some people, namely, those suffering from digestive disorders following the consumption of industrial pasta, consider these artisanal pasta to be more digestible. Most of them have linked these digestive disorders to the ingestion of gluten. We analyzed in this study the impact of industrial and artisanal practices on the protein quality of durum wheat products. The varieties recommended by the industry (IND) were compared to those used by farmers (FAR): the FAR being on average much richer in protein. However, the solubility of these proteins analyzed by Size Exclusion-High Performance Liquid Chromatography (SE-HPLC) and their in vitro proteolysis by digestive enzymes vary little between the two groups of varieties, while differences between varieties in each group are observable. The location of grain production and the tested cropping systems (zero vs. low input) have a low impact on protein quality. Yet, more contrasting modalities should be studied to validate this point. The type of production process (artisanal vs. industrial) is, among those studied, the factor having the greatest impact on protein compositionPasta produced by the artisanal method contains a higher sodium dodecyl sulfate (SDS)-soluble protein fraction and are more in-vitro proteolyzed. Whether these criteria are indicative of what happens during a consumer's digestion remains to be determined. It also remains to be assessed which key stages of the process have the greatest influence on protein quality.
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Affiliation(s)
| | | | - Ewen Menguy
- INRAE, UE DiaScope, UE 0398, 34130 Mauguio, France
| | | | - Elodie Canaguier
- IATE, Univ Montpellier, INRAE, Institut Agro, 34060 Montpellier, France
| | | | | | - Yuna Chiffoleau
- INNOVATION, Univ Montpellier, CIRAD, INRAE, Institut Agro, 34060 Montpellier, France
| | - Gregori Akermann
- INNOVATION, Univ Montpellier, CIRAD, INRAE, Institut Agro, 34060 Montpellier, France
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Wu Z, Qiu H, Tian Z, Liu C, Qin M, Li W, Yang P, Wen Y, Tian B, Wei F, Zhou Z, Lei Z, Hou J. Uncovering the genetic basis of gluten aggregation parameters by genome-wide association analysis in wheat (Triticum aestivum L.) using GlutoPeak. BMC PLANT BIOLOGY 2022; 22:493. [PMID: 36271339 PMCID: PMC9585721 DOI: 10.1186/s12870-022-03874-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/11/2022] [Accepted: 10/04/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Numerous studies have shown that gluten aggregation properties directly affect the processing quality of wheat, however, the genetic basis of gluten aggregation properties were rarely reported. RESULTS To explore the genetic basis of gluten aggregation properties in wheat, an association population consisted with 207 wheat genotypes were constructed for evaluating nine parameters of aggregation properties on GlutoPeak across three-year planting seasons. A total of 940 significant SNPs were detected for 9 GlutoPeak parameters through genome-wide association analysis (GWAS). Finally, these SNPs were integrated to 68 non-redundant QTL distributed on 20 chromosomes and 54 QTL was assigned as pleiotropic loci which accounting for multiple parameters of gluten aggregation property. Furthermore, the peak SNPs representing 54 QTL domonstrated additive effect on all the traits. There was a significant positive correlation between the number of favorable alleles and the phenotypic values of each parameter. Peak SNPs of two novel QTL, q3AL.2 and q4DL, which contributing to both PMT (peak maximum time) and A3 (area from the first minimum to torque 15 s before the maximum torque) parameters, were selected for KASP (Kompetitive Allele Specific PCR) markers development and the KASP markers can be used for effectively evaluating the quality of gluten aggregation properties in the association population. CONCLUSION The rapid and efficient GlutoPeak method for gluten measurement can be used for early selection of wheat breeding. This study revealed the genetic loci related to GlutoPeak parameters in association population, which would be helpful to develop wheat elite lines with improved gluten aggregation through molecular marker-assisted breeding.
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Affiliation(s)
- Zhengqing Wu
- Henan Institute of Crop Molecular Breeding, Henan Academy of Agricultural Sciences, Postgraduate T & R Base of Zhengzhou University, Zhengzhou, 450002, China
- School of Agricultural Sciences, Zhengzhou University, Zhengzhou, 450001, China
| | - Hongxia Qiu
- Henan Institute of Crop Molecular Breeding, Henan Academy of Agricultural Sciences, Postgraduate T & R Base of Zhengzhou University, Zhengzhou, 450002, China
- School of Agricultural Sciences, Zhengzhou University, Zhengzhou, 450001, China
| | - Zhaoran Tian
- Henan Institute of Crop Molecular Breeding, Henan Academy of Agricultural Sciences, Postgraduate T & R Base of Zhengzhou University, Zhengzhou, 450002, China
- School of Agricultural Sciences, Zhengzhou University, Zhengzhou, 450001, China
| | - Congcong Liu
- Henan Institute of Crop Molecular Breeding, Henan Academy of Agricultural Sciences, Postgraduate T & R Base of Zhengzhou University, Zhengzhou, 450002, China
| | - Maomao Qin
- Henan Institute of Crop Molecular Breeding, Henan Academy of Agricultural Sciences, Postgraduate T & R Base of Zhengzhou University, Zhengzhou, 450002, China
| | - Wenxu Li
- Henan Institute of Crop Molecular Breeding, Henan Academy of Agricultural Sciences, Postgraduate T & R Base of Zhengzhou University, Zhengzhou, 450002, China
| | - Pan Yang
- Henan Institute of Crop Molecular Breeding, Henan Academy of Agricultural Sciences, Postgraduate T & R Base of Zhengzhou University, Zhengzhou, 450002, China
| | - Yao Wen
- National Key Laboratory of Wheat and Maize Crop Science, Henan Agricultural University, Zhengzhou, 450002, China
| | - Baoming Tian
- Henan Institute of Crop Molecular Breeding, Henan Academy of Agricultural Sciences, Postgraduate T & R Base of Zhengzhou University, Zhengzhou, 450002, China
- School of Agricultural Sciences, Zhengzhou University, Zhengzhou, 450001, China
| | - Fang Wei
- Henan Institute of Crop Molecular Breeding, Henan Academy of Agricultural Sciences, Postgraduate T & R Base of Zhengzhou University, Zhengzhou, 450002, China
- School of Agricultural Sciences, Zhengzhou University, Zhengzhou, 450001, China
| | - Zhengfu Zhou
- Henan Institute of Crop Molecular Breeding, Henan Academy of Agricultural Sciences, Postgraduate T & R Base of Zhengzhou University, Zhengzhou, 450002, China.
- School of Agricultural Sciences, Zhengzhou University, Zhengzhou, 450001, China.
- Shennong Laboratory, Zhengzhou, 450002, Henan, China.
| | - Zhensheng Lei
- Henan Institute of Crop Molecular Breeding, Henan Academy of Agricultural Sciences, Postgraduate T & R Base of Zhengzhou University, Zhengzhou, 450002, China.
- School of Agricultural Sciences, Zhengzhou University, Zhengzhou, 450001, China.
- National Key Laboratory of Wheat and Maize Crop Science, Henan Agricultural University, Zhengzhou, 450002, China.
- Shennong Laboratory, Zhengzhou, 450002, Henan, China.
| | - Jinna Hou
- Henan Institute of Crop Molecular Breeding, Henan Academy of Agricultural Sciences, Postgraduate T & R Base of Zhengzhou University, Zhengzhou, 450002, China.
- School of Agricultural Sciences, Zhengzhou University, Zhengzhou, 450001, China.
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