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Wang X, Zhao M, Shang P, Liu J, Zhao R. Effect of Microwave Treatment on Protease Activity, Dough Properties and Protein Quality in Sprouted Wheat. Foods 2024; 13:1277. [PMID: 38672949 PMCID: PMC11049177 DOI: 10.3390/foods13081277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2024] [Revised: 04/13/2024] [Accepted: 04/16/2024] [Indexed: 04/28/2024] Open
Abstract
In this study, the effects of microwave treatment on protease activity, dough properties and protein quality in sprouted wheat were investigated. Microwave treatment led to a significant (p < 0.05) reduction in protease activity in sprouted wheat. Proteases with a pH optimum of 4.4 (cysteine proteinases) were more susceptible to microwave heating, which contributed mostly to protease inactivation. Significant improvements (p < 0.05) in the dough properties and gluten quality of sprouted wheat were observed, which are probably attributable to the synergistic effectiveness of protease inactivation and heat-induced gluten cross-linking. After microwave treatment, the decrease in the solubility and extractability of protein in sprouted wheat indicated protein polymerization, which was induced by intermolecular disulfide bond cross-linking. The changes in gliadin were less pronounced due to the relatively low temperature of the microwave treatment. The cross-linking in sprouted wheat that occurred after microwave treatment seemed to mainly involve glutenin, especially B/C low-molecular-weight glutenin subunits (B/C-LMW-GSs) in the range of 30-50 kD.
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Affiliation(s)
- Xiangyu Wang
- National Engineering Research Center of Wheat and Corn Further Processing, Henan University of Technology, Zhengzhou 450001, China
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
- Food Laboratory of Zhongyuan, Luohe 462300, China
| | - Mengyuan Zhao
- National Engineering Research Center of Wheat and Corn Further Processing, Henan University of Technology, Zhengzhou 450001, China
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Panpan Shang
- National Engineering Research Center of Wheat and Corn Further Processing, Henan University of Technology, Zhengzhou 450001, China
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Jing Liu
- National Engineering Research Center of Wheat and Corn Further Processing, Henan University of Technology, Zhengzhou 450001, China
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Renyong Zhao
- National Engineering Research Center of Wheat and Corn Further Processing, Henan University of Technology, Zhengzhou 450001, China
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
- Food Laboratory of Zhongyuan, Luohe 462300, China
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Zhou H, Zhang Y, Yang Y, Zhang Y, Ban J, Zhao B, Zhang L, Zhang X, Guo B. Effects of Low-Molecular-Weight Glutenin Subunit Encoded by Glu-A3 on Gluten and Chinese Fresh Noodle Quality. Foods 2023; 12:3124. [PMID: 37628123 PMCID: PMC10453130 DOI: 10.3390/foods12163124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 08/15/2023] [Accepted: 08/18/2023] [Indexed: 08/27/2023] Open
Abstract
Low-molecular-weight glutenin subunits (LMW-GS) account for 40% of the total wheat grain gluten protein fraction, which plays a significant role in the formation of noodle processing quality. The goal of this study was to clarify the effects of the major LMW-GS encoded by Glu-A3 on gluten and Chinese fresh noodle (CFN) quality. Four near-isogenic lines (NILs) were used as materials in this study, respectively carrying alleles Glu-A3a, Glu-A3b, Glu-A3c, and Glu-A3e, against the background of wheat variety Xiaoyan 22. The grain protein and its component contents and the gluten content, gluten index, farinograph properties, cooking quality, and textural quality of CFN were investigated. The results show that the ratios of glutenin to gliadin (Glu/Gli) in the NILs ranked them as Glu-A3b > Glu-A3c/Glu-A3a > Glu-A3e, and the unextractable polymeric protein content (UPP%), gluten index (GI), and farinograph quality in the NILs ranked them as Glu-A3b > Glu-A3c > Glu-A3a/Glu-A3e. Compared to Glu-A3b and Glu-A3a, the NILs carrying alleles Glu-A3c and Glu-A3e had better cooking and texture properties in CFN. All these findings suggest that the introduction of alleles Glu-A3c or Glu-A3e is an efficient method for quality improvement in CFN, which provides an excellent subunit selection for improving CFN quality.
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Affiliation(s)
- Hongwei Zhou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China; (H.Z.); (Y.Z.); (Y.Z.); (B.Z.); (L.Z.)
- College of Agronomy, Northwest A & F University, Yangling 712100, China;
| | - Yingquan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China; (H.Z.); (Y.Z.); (Y.Z.); (B.Z.); (L.Z.)
| | - Yanning Yang
- College of Agronomy, Northwest A & F University, Yangling 712100, China;
| | - Yuyan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China; (H.Z.); (Y.Z.); (Y.Z.); (B.Z.); (L.Z.)
| | - Jinfu Ban
- Shijiazhuang Academy of Agricultural and Forestry Sciences, Shijiazhuang 050041, China;
| | - Bo Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China; (H.Z.); (Y.Z.); (Y.Z.); (B.Z.); (L.Z.)
| | - Lei Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China; (H.Z.); (Y.Z.); (Y.Z.); (B.Z.); (L.Z.)
| | - Xiaoke Zhang
- College of Agronomy, Northwest A & F University, Yangling 712100, China;
| | - Boli Guo
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China; (H.Z.); (Y.Z.); (Y.Z.); (B.Z.); (L.Z.)
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Cecchini C, Bresciani A, Menesatti P, Pagani MA, Marti A. Assessing the Rheological Properties of Durum Wheat Semolina: A Review. Foods 2021; 10:2947. [PMID: 34945496 DOI: 10.3390/foods10122947] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2021] [Revised: 11/20/2021] [Accepted: 11/25/2021] [Indexed: 11/17/2022] Open
Abstract
Empiric rheology is considered a useful tool for assessing the technological quality of wheat. Over the decades, several tests have been adapted from common to durum wheat, and new approaches have been proposed to meet the needs of the players of the durum wheat value chain. Breeders are looking for reliable methods to test the functional quality of wheat lines at early stages, where there are limited amounts of sample; millers need fast and reliable methods for checking wheat quality right at the point of the receiving station; and pasta-makers are looking for suitable methods to predict end product quality. This review provides an overview of the strengths and weaknesses of the rheological tests currently used to evaluate the quality of durum wheat semolina, with the emphasis on Europe. Moreover, the relationships among the parameters obtained from different rheological approaches are extrapolated from the literature and integrated with the data obtained from 74 samples of durum wheat semolina. Although numerous efforts have been made to propose rapid and reliable tests for semolina characterization, the ideal test has yet to be proposed, indicating that researchers and pasta companies need to focus on perfecting the way to assess the quality of durum wheat and pasta.
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López-Fernández M, Pascual L, Faci I, Fernández M, Ruiz M, Benavente E, Giraldo P. Exploring the End-Use Quality Potential of a Collection of Spanish Bread Wheat Landraces. Plants (Basel) 2021; 10:plants10040620. [PMID: 33805170 PMCID: PMC8064353 DOI: 10.3390/plants10040620] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 03/19/2021] [Accepted: 03/22/2021] [Indexed: 11/23/2022]
Abstract
Modern plant-breeding practices have narrowed the genetic base of wheat, such that there is a need to introduce new germplasms with underexploited diversity into breeding programs. Wheat landraces are a very valuable resource when searching for genetic variation, which not only possess increased adaptability, but also quality-related traits. Several studies have shown a wide genetic diversity in Spanish wheat landraces compared to other germplasm collections; therefore, the main objective of this study is to analyze the variability in a collection of 189 landraces from the Spanish National Plant Genetic Resources Centre (Centro de Recursos Fitogenéticos, CRF-INIA, Alcalá de Henares), in relation to end-use quality traits. We characterized the whole collection for high-molecular-weight glutenin and puroindoline allelic composition, and for gluten strength. In addition, grain protein content, grains per spike, and thousand kernel weight were evaluated in samples from four-year field trials. The relationship between glutenin composition and quality was evaluated, and some alleles strongly associated with high quality were identified in the collection, some of them specific for Iberian landraces. The results also show the presence of novel variability within high-molecular-weight glutenin and puroindolines, which needs to be characterized further in order to assess its influence on wheat quality. In addition, a set of landraces showing outstanding values for gluten quality and a good agronomic performance was selected for testing in field trials in order to evaluate the suitability of their direct use in cropping systems.
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Affiliation(s)
- Matilde López-Fernández
- Department of Biotechnology-Plant Biology, School of Agricultural, Food and Biosystems Engineering, Universidad Politécnica de Madrid, 28040 Madrid, Spain; (M.L.-F.); (L.P.); (I.F.); (M.F.); (E.B.)
| | - Laura Pascual
- Department of Biotechnology-Plant Biology, School of Agricultural, Food and Biosystems Engineering, Universidad Politécnica de Madrid, 28040 Madrid, Spain; (M.L.-F.); (L.P.); (I.F.); (M.F.); (E.B.)
| | - Isabel Faci
- Department of Biotechnology-Plant Biology, School of Agricultural, Food and Biosystems Engineering, Universidad Politécnica de Madrid, 28040 Madrid, Spain; (M.L.-F.); (L.P.); (I.F.); (M.F.); (E.B.)
| | - Mario Fernández
- Department of Biotechnology-Plant Biology, School of Agricultural, Food and Biosystems Engineering, Universidad Politécnica de Madrid, 28040 Madrid, Spain; (M.L.-F.); (L.P.); (I.F.); (M.F.); (E.B.)
| | - Magdalena Ruiz
- National Plant Genetic Resources Centre, National Institute for Agricultural and Food Research and Technology, 28800 Alcalá de Henares, Spain;
| | - Elena Benavente
- Department of Biotechnology-Plant Biology, School of Agricultural, Food and Biosystems Engineering, Universidad Politécnica de Madrid, 28040 Madrid, Spain; (M.L.-F.); (L.P.); (I.F.); (M.F.); (E.B.)
| | - Patricia Giraldo
- Department of Biotechnology-Plant Biology, School of Agricultural, Food and Biosystems Engineering, Universidad Politécnica de Madrid, 28040 Madrid, Spain; (M.L.-F.); (L.P.); (I.F.); (M.F.); (E.B.)
- Correspondence:
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Rakita S, Dokić L, Dapčević Hadnađev T, Hadnađev M, Torbica A. Predicting rheological behavior and baking quality of wheat flour using a GlutoPeak test. J Texture Stud 2017; 49:339-347. [PMID: 29105087 DOI: 10.1111/jtxs.12308] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2017] [Revised: 10/22/2017] [Accepted: 10/26/2017] [Indexed: 11/29/2022]
Abstract
The purpose of this research was to gain an insight into the ability of the GlutoPeak instrument to predict flour functionality for bread making, as well as to determine which of the GlutoPeak parameters show the best potential in predicting dough rheological behavior and baking performance. Obtained results showed that GlutoPeak parameters correlated better with the indices of extensional rheological tests which consider constant dough hydration than with those which were performed at constant dough consistency. The GlutoPeak test showed that it is suitable for discriminating wheat varieties of good quality from those of poor quality, while the most discriminating index was maximum torque (MT). Moreover, MT value of 50 BU and aggregation energy value of 1,300 GPU were set as limits of wheat flour quality. The backward stepwise regression analysis revealed that a high-level prediction of indices which are highly affected by protein content (gluten content, flour water absorption, and dough tenacity) was achieved by using the GlutoPeak indices. Concerning bread quality, a moderate prediction of specific loaf volume and an intense level prediction of breadcrumb textural properties were accomplished by using the GlutoPeak parameters. The presented results indicated that the application of this quick test in wheat transformation chain for the assessment of baking quality would be useful. PRACTICAL APPLICATIONS Baking test is considered as the most reliable method for assessing wheat-baking quality. However, baking test requires trained stuff, time, and large sample amount. These disadvantages have led to a growing demand to develop new rapid tests which would enable prediction of baked product quality with a limited flour size. Therefore, we tested the possibility of using a GlutoPeak tester to predict loaf volume and breadcrumb textural properties. Discrimination of wheat varieties according to quality with a restricted flour amount was also examined. Furthermore, we proposed the limit values of GlutoPeak parameters which would be highly beneficial for millers and bakers when determine suitability of flour for end-use.
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Affiliation(s)
- Slađana Rakita
- Institute of Food Technology, University of Novi Sad, Bul. cara Lazara 1, Novi Sad, 21000, Serbia.,Faculty of Technology, University of Novi Sad, Bul. cara Lazara 1, Novi Sad, 21000, Serbia
| | - Ljubica Dokić
- Faculty of Technology, University of Novi Sad, Bul. cara Lazara 1, Novi Sad, 21000, Serbia
| | - Tamara Dapčević Hadnađev
- Institute of Food Technology, University of Novi Sad, Bul. cara Lazara 1, Novi Sad, 21000, Serbia
| | - Miroslav Hadnađev
- Institute of Food Technology, University of Novi Sad, Bul. cara Lazara 1, Novi Sad, 21000, Serbia
| | - Aleksandra Torbica
- Institute of Food Technology, University of Novi Sad, Bul. cara Lazara 1, Novi Sad, 21000, Serbia
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Koga S, Böcker U, Moldestad A, Tosi P, Shewry PR, Mosleth EF, Uhlen AK. Influence of temperature during grain filling on gluten viscoelastic properties and gluten protein composition. J Sci Food Agric 2016; 96:122-130. [PMID: 25565275 DOI: 10.1002/jsfa.7068] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/26/2014] [Revised: 12/19/2014] [Accepted: 12/26/2014] [Indexed: 06/04/2023]
Abstract
BACKGROUND The aim of this study was to investigate the effects of low to moderate temperatures on gluten functionality and gluten protein composition. Four spring wheat cultivars were grown in climate chambers with three temperature regimes (day/night temperatures of 13/10, 18/15 and 23/20 °C) during grain filling. RESULTS The temperature strongly influenced grain weight and protein content. Gluten quality measured by maximum resistance to extension (Rmax ) was highest in three cultivars grown at 13 °C. Rmax was positively correlated with the proportion of sodium dodecyl sulfate-unextractable polymeric proteins (%UPP). The proportions of ω-gliadins and D-type low-molecular-weight glutenin subunits (LMW-GS) increased and the proportions of α- and γ-gliadins and B-type LMW-GS decreased with higher temperature, while the proportion of high-molecular-weight glutenin subunits (HMW-GS) was constant between temperatures. The cultivar Berserk had strong and constant Rmax between the different temperatures. CONCLUSION Constant low temperature, even as low as 13 °C, had no negative effects on gluten quality. The observed variation in Rmax related to temperature could be explained more by %UPP than by changes in the proportions of HMW-GS or other gluten proteins. The four cultivars responded differently to temperature, as gluten from Berserk was stronger and more stable over a wide range of temperatures.
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Affiliation(s)
- Shiori Koga
- Department of Plant Sciences, Norwegian University of Life Sciences, PO Box 5003, NO-1432, Ås, Norway
| | | | | | - Paola Tosi
- School of Agriculture Policy & Development, Reading University, PO Box 237, Whiteknights, Reading, RG6 7BE, UK
| | | | | | - Anne Kjersti Uhlen
- Department of Plant Sciences, Norwegian University of Life Sciences, PO Box 5003, NO-1432, Ås, Norway
- Nofima AS, PO Box 210, NO-1431, Ås, Norway
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Mutwali NIA, Mustafa AI, Gorafi YSA, Mohamed Ahmed IA. Effect of environment and genotypes on the physicochemical quality of the grains of newly developed wheat inbred lines. Food Sci Nutr 2015; 4:508-20. [PMID: 27386101 PMCID: PMC4930495 DOI: 10.1002/fsn3.313] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2015] [Revised: 09/30/2015] [Accepted: 10/15/2015] [Indexed: 11/08/2022] Open
Abstract
To meet the increased demand for wheat consumption, wheat cultivation in Sudan expanded southward to latitudes lower than 15°N, entering a new and warmer environment. Consequently, wheat breeders developed several wheat genotypes with high yields under these environmental conditions; however, the evaluation of the end-use quality of these genotypes is scarce. In this study, we assessed the end-use quality attributes of 20 wheat genotypes grown in three different environments in the Sudan (Wad Medani, Hudeiba, and Dongola). The results showed significant differences (P ≤ 0.01) in all quality tests among environments, genotypes and genotypes Versus environments. The findings obtained, covered wide ranges of test weight (TW, 76.6-85.25 kg/hL), thousand kernel weight (TKW, 28.70-48.48 g), protein (PC, 9.96-14.06%), wet gluten (WG, 28.63-46.53%), gluten index (GI, 36.36-92.77%), water holding capacity (WHC, 168.42-219.32%), falling number (FN, 508.00-974.67 sec), and sedimentation value (SV, 19.00-40.00 mL). Analysis of the traits, genotypes, and traits versus genotypes showed varied correlations in the three growing environments. The genotype G3 grown in either one or all of the three environments exhibits worthy performance and stability for most of the tested quality traits. The crossing of this genotype with high yield genotypes could produce cultivars with sufficient quality and marketability.
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Affiliation(s)
- Noha I A Mutwali
- Department of Food Science and Technology Faculty of Agriculture University of Khartoum Shambat 13314 Khartoum Sudan
| | - Abdelmoniem I Mustafa
- Department of Food Science and Technology Faculty of Agriculture University of Khartoum Shambat 13314 Khartoum Sudan
| | - Yasir S A Gorafi
- Wheat Research Program Agricultural Research Corporation P.O. Box: 26 Wad Medani Sudan
| | - Isam A Mohamed Ahmed
- Department of Food Science and Technology Faculty of Agriculture University of Khartoum Shambat 13314 Khartoum Sudan
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Hadnađev M, Dapčević Hadnađev T, Pojić M, Torbica A, Tomić J, Rakita S, Janić Hajnal E. Changes in the rheological properties of wheat dough during short-term storage of wheat. J Sci Food Agric 2015; 95:569-575. [PMID: 24921972 DOI: 10.1002/jsfa.6782] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/16/2013] [Revised: 04/13/2014] [Accepted: 06/06/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND The aim of the present study was to investigate the ability of the small- and large-deformation fundamental rheological tests to monitor the changes during short-term post-harvest storage of wheat. RESULTS At the end of wheat storage period, wet gluten quantity decreased, while gluten index increased in comparison to those of freshly harvested samples. The rheological properties of dough changed over the pre-defined period of storage in terms of becoming more elastic and less extensible in comparison to that of freshly harvested wheat. Visco-elastic properties of weaker flour samples changed more markedly during storage than those of stronger flours, indicating that the intensity of dough rheological changes during wheat storage might be dependent on gluten quality and were the characteristic of wheat variety. CONCLUSION It was shown that small deformation dynamic oscillation and large deformation creep-recovery tests can be successfully employed to monitor the changes in flour quality during wheat storage and that required storage period after wheat harvesting has to be defined according to wheat variety initial rheological properties and its gluten quality.
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Affiliation(s)
- Miroslav Hadnađev
- Institute of Food Technology, University of Novi Sad, Bul. cara Lazara 1, 21000, Novi Sad, Serbia
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