Composition and rheological properties of flour and dough from genetically modified wheat (Triticum aestivum L.) Hi-Line 111

Abstract

The main objective of this work was to evaluate the composition, nutritional, physical and rheological properties of wheat flour and dough from genetically modified wheat (Triticum aestivum L.) Hi-Line 111 (GMW) compared to conventional wheat (non-GMW). Analyses were conducted to measure the proximate chemical composition with references to 18 components including total solid, protein, lipids, crude fiber, ash, carbohydrate, minerals, amino acids, and fatty acids. In addition, physical and rheological properties such as water absorption, arrival time, dough development time, stability value, dough weakening value, extensibility of dough, resistance to extension, and ratio of resistance/extensibility were evaluated. The results showed that there were no significant differences between GMW and non-GMW in terms of chemical composition. Results revealed the presence of saturated and unsaturated fatty acids wherein there were no significant differences between GMW and its counterpart in the levels of fatty acids. In addition, there were no significant differences on the levels of amino acids. In addition, there were no significant differences between the GMW and non-GMW in the physical and rheological properties. From these results, it can be concluded that GMW Hi-Line 111 is confirmed to have nearly the composition and rheological properties as non-GMW.

Biosafety of genetically modified wheat (Triticum aestivum) Hi-line 111

“…The HVA1 expression cassette, containing the HVA1 gene under control of the maize ubi promoter was introduced into T. aestivum L. cv. Hi-Line genome via particle bombardment of immature embryos (Elfattah et al 2016). Grain samples were freeze-dried prior to mixing to feed in further investigations.…”

“…Grain samples were freeze-dried prior to mixing to feed in further investigations. The genetic elements in GMW were reported (Elfattah et al 2016). Non-GMW contained 10.7 moisture (%), 15.6 total protein, 1.61 ash (%), 2.13 lipids (%), 2.63 crude fiber (%), and 69.9 total carbohydrates (%).…”

“…Agricultural biotechnology and genetic engineering have opened an avenue in the development of genetically modified (GM) plants with improved abiotic stress tolerance, herbicide or insect resistance, and nutritional value (Sthrestha et al 2008;Raybould 2012;Elfattah et al 2016;Sun et al 2019). With the international commercialization of GM organisms (GMOs), GM crops were engineered to solve problems such as weed management, disease, improving functional properties and enhancing production efficiency (Shin et al 2013;Klymiuk et al 2018).…”

“…Hi-Line embryos (Hong et al 1988;Lanning et al 1992;Sivamani et al 2000). The chemical composition of GMW and non-GMW (NGMW) line as well as the physical and rheological characteristics of the dough were studied (Elfattah et al 2016). The GMW under study was modified by introducing of barley HVA1 gene, encoding for a member of the group 3 late embryogene sis abundant (LEA) proteins to increase drought tolerance, biomass production and water use efficiency (Sivamani et al 2000;Elfattah et al 2016).…”