Effect of high molecular weight glutenin subunit composition in common wheat on dough properties and steamed bread quality

Zhang, Pingping; Jondiko, T.; Tilley, Michael; Awika, Joseph M.

doi:10.1002/jsfa.6635

Cited by 52 publications

(32 citation statements)

References 33 publications

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“…Flours containing the added glutens of USG 3120 and Shirley, despite having similar MPTs, produced poorquality CSB (as determined by poor surface smoothness, undesirable crumb structure, and low total score) compared with flours with the added glutens of Pioneer 25R47 and Malabar, probably owing to the lower dough extensibilities of the former pair (Table II). These results agree with the reports of Huang et al (1996), He et al (2003), Zhang et al (2014), and Ma and Baik (2016), in which wheat flours with medium-to-strong gluten strength and high dough extensibility were desirable for the production of good-quality CSB. They were similar in MPT, MPV, and RBD but different in dough extensibility (Table II), and they produced CSB of different quality (Table IV).…”

Section: Resultssupporting

confidence: 92%

“…The inconsistent reports on the relationship of flour protein content with CSB quality could be owing to large differences in the ranges of protein content and gluten strength of flours used for the studies; further investigation is required to unravel the relationships between protein characteristics and CSB quality. Zhang et al (2014) observed that the deletion of some high-molecularweight glutenin subunits in strong-strength hard wheat lines resulted in moderate gluten strength and improved the dough properties of 16 flours containing 13.4-14.0% protein for making CSB. Ma and Baik (2016) found that SRW wheat flours with a high protein content (greater than 8.9%) and medium-tostrong gluten strength still produced desirable-quality CSB.…”

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confidence: 99%

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Qualitative Effect of Added Gluten on Dough Properties and Quality of Chinese Steamed Bread

Baik²

2017

Cereal Chem

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Cereal Chem. 94(5):827-833Glutens isolated from 15 soft red winter (SRW) wheat flours were added into a SRW wheat flour to obtain protein levels of 9.6 and 11.3% for determination of the qualitative effect of added gluten on the dough properties and quality of northern-style Chinese steamed bread (CSB). Sodium dodecyl sulfate sedimentation (SDSS) volume of the gluten source flour exhibited positive relationships with mixograph absorption, midline peak time (MPT), and midline peak value (MPV) of the glutenadded flours and with surface smoothness, crumb structure, and total score of CSB prepared from the gluten-added flours regardless of protein content. Positive correlations were also observed between SDSS volume of the gluten source flour and specific volume and stress relaxation score of CSB prepared from the gluten-added flours of 11.3% protein. The increase in protein content from 9.6 to 11.3% by gluten addition raised mixograph absorption, MPT, and MPV but had no apparent effect on resistance breakdown, dough maximum force for extension, and extensibility, and it increased CSB specific volume and crumb structure score without affecting surface smoothness, stress relaxation, and total score. Mixograph parameters exhibited significant relationships with CSB total score, indicating that they could be effective predictors of the CSBmaking quality of flours. † Corresponding

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Section: Resultssupporting

confidence: 92%

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confidence: 99%

Qualitative Effect of Added Gluten on Dough Properties and Quality of Chinese Steamed Bread

Baik²

2017

Cereal Chem

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“…Consequently, uncovering functional difference between the two subunits is essential for more comprehensively understanding the action of HMW-GSs in controlling wheat end-use quality. Some information has been gained on the function of certain HMW-GSs (e.g., 1Dx5 and 1Dy10) in controlling wheat end-use quality through studying variety population differing in HMW-GS composition, transgenic overexpression or RNA interference 69–72 . However, there is still no report on the use of knockout mutants with a near identical genetic background in investigating functional difference between the two subunits encoded by a Glu-1 locus.…”

Section: Discussionmentioning

confidence: 99%

New insight into the function of wheat glutenin proteins as investigated with two series of genetic mutants

Wang

Yang

et al. 2017

Sci Rep

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Among the three major food crops (rice, wheat and maize), wheat is unique in accumulating gluten proteins in its grains. Of these proteins, the high and low molecular weight glutenin subunits (HMW-GSs and LMW-GSs) form glutenin macropolymers that are vital for the diverse end-uses of wheat grains. In this work, we developed a new series of deletion mutants lacking one or two of the three Glu-1 loci (Glu-A1, -B1 and -D1) specifying HMW-GSs. Comparative analysis of single and double deletion mutants reinforced the suggestion that Glu-D1 (encoding the HMW-GSs 1Dx2 and 1Dy12) has the largest effects on the parameters related to gluten and dough functionalities and breadmaking quality. Consistent with this suggestion, the deletion mutants lacking Glu-D1 or its combination with Glu-A1 or Glu-B1 generally exhibited strong decreases in functional glutenin macropolymers (FGMPs) and in the incorporation of HMW-GSs and LMW-GSs into FGMPs. Further examination of two knockout mutants missing 1Dx2 or 1Dy12 showed that 1Dx2 was clearly more effective than 1Dy12 in promoting FGMPs by enabling the incorporation of more HMW-GSs and LMW-GSs into FGMPs. The new insight obtained and the mutants developed by us may aid further research on the control of wheat end-use quality by glutenin proteins.Wheat is one of the major food crops in the world. Compared with other major cereals like rice and maize, wheat has unique end-use traits that are important for making a variety of globally consumed foods, such as various types of bread and noodles 1 . Two main families of gluten proteins, i.e., glutenins and gliadins, are involved in the formation of wheat end-use quality. The glutenins can be further divided into two subfamilies, high molecular weight glutenin subunits (HMW-GSs) and low molecular weight glutenin subunits (LMW-GSs), while gliadins contain four subfamilies, α/β-, γ-, δ-and ω-gliadins 2-4 . During dough processing, these proteins form a complex network (i.e., gluten), which confers viscoelasticity to the dough. The viscoelastic property of a dough determines its suitability for making a particular type of wheat food 2, 5 . Thus, variations in the relative amount and composition of glutenins and gliadins have important effects on gluten functionality, dough viscoelasticity, and end-use quality 6,7 .In common wheat (Triticum aestivum, 2n = 6x = 42), HMW-GSs are encoded by three homoeologous loci (Glu-A1, Glu-B1 and Glu-D1) on the long arms of group 1 chromosomes 8 . In each locus, there exist two HMW-GS genes, encoding a x-and a y-type subunits, respectively 7, 9 . Because of gene silencing and allelic variation, three to five HMW-GSs are usually expressed in common wheat, with HMW-GS composition often differing among different cultivars 2,8 . The LMW-GSs are encoded by Glu-A3, Glu-B3 and Glu-D3 loci on the short arms of group 1 chromosomes 10 . In general, each Glu-3 locus contain several LMW-GS genes highly similar in nucleotide sequence and expression pattern, and each LMW-GS gene member frequently has two or more alleles 11,...

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“…Hexaploid bread wheat generally contains three to five subunits due to the silencing of Ax, Ay, or By encoding genes . In previous decades, more than 100 allelic variations in HMW‐GS were reported in bread wheat, some of which play more important roles in dough elasticity and strength as well as loaf volume than other alleles . In general, the Glu‐D1 locus has the strongest effect, followed by Glu‐B1 and Glu‐A1 …”

Section: Introductionmentioning

confidence: 99%

“…Loaf volume and crumb structure are the most important parameters used in the evaluation of bread quality, which account for 45% and 35% of the total score of bread quality, respectively, on China's national scale. The effects of HMW‐GSs on dough properties and loaf volume have been illustrated with Glu‐1 deletion lines and individual subunit mutants . However, studies on bread‐crumb structure in the evaluation of bread‐making quality are still needed.…”

Section: Introductionmentioning

confidence: 99%

Effects of high‐molecular‐weight glutenin subunit combination in common wheat on the quality of crumb structure

Xue

Duan

et al. 2018

J Sci Food Agric

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Effect of high molecular weight glutenin subunit composition in common wheat on dough properties and steamed bread quality

Abstract: Deletion at Glu-B1y and/or Glu-D1y loci in high-strength hard wheat produced good dough properties for steamed bread. This suggests that wheat functionality for steamed bread can be improved by manipulating HMW-GS composition.

Cited by 52 publications

References 33 publications

Qualitative Effect of Added Gluten on Dough Properties and Quality of Chinese Steamed Bread

Qualitative Effect of Added Gluten on Dough Properties and Quality of Chinese Steamed Bread

New insight into the function of wheat glutenin proteins as investigated with two series of genetic mutants

Effects of high‐molecular‐weight glutenin subunit combination in common wheat on the quality of crumb structure

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