Effects of Low Dose Gamma-Radiation on Select Wheat Properties

Stoklosa, Adam M.; Perchonok, Michele; Little, Kenneth M.; Nivens, David E.; Mauer, Lisa J.

doi:10.1080/10942911003754668

Cited by 6 publications

(11 citation statements)

References 19 publications

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“…Regarding to radiation mutation, the obtained mutant M10 came from low radiation dose program (350 Gy) showed slight effects on wheat protein compared to wheat protein of the study by Le Maire et al (1990) who treated wheat flour with 10 kGy γ-radiation and found a sharp reduction in the quantity of protein in SDS-Page. However, our study are in agreement with Stoklosa et al (2012) in using low radiation doses.…”

Section: Sds-page Analysissupporting

confidence: 92%

Evaluation of flour protein for different bread wheat genotypes

Abdelaleem

Al-Azab

2021

Braz. J. Biol.

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Six different bread wheat genotypes; two Egyptian commercial varieties (control); Giza-168 and Gemmeiza-11, and four promising lines; L84 and L148, resulted via hybridization and M10 and M34 via radiation mutation program) were rheologically evaluated using extensograph and for protein, analysis using sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The radiation mutant M10 and M34 had the highest maximum resistance which is a very good indicator of strong gluten. The amount of gluten content was higher in M10, L148, and M34 compared to the control samples Gz168 and Gm11. Sulfide amino acids (CYS and MET) are slightly higher in M10. The electrophoretic results and amino acid analyzers show that the best technological quality was exhibited by M10. Radiation mutants wheat genotypes have a protein with good characteristics, mainly gluten which is significantly higher compared to control samples. The rheological properties measured as extensograph and gel electrophoresis were much better in irradiated lines M10 and M34.

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Section: Sds-page Analysissupporting

confidence: 92%

Evaluation of flour protein for different bread wheat genotypes

Abdelaleem

Al-Azab

2021

Braz. J. Biol.

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“…Physicochemical studies of two wheat varieties indicated no adverse effects on quality at a 200 Gy gamma irradiation dosage, which suggests that the proteins in the caryopsis are still intact (Rao, Hoseney, Finney, & Shogren, 1975). In contrast, in a later study low dosages of gamma irradiation of hexaploid wheat kernels did affect protein, lipid and antioxidant characteristics (Stoklosa, Perchonok, Little, Nivens, & Mauer, 2012).…”

Section: Discussionmentioning

confidence: 72%

“…The fact that mobilization of food reserves is also used in the determination of the efficiency of energy conversion exclude the effect of reduced metabolic activity. Low dosages of irradiation can weaken but do not consistently damage the wheat starch granule (Stoklosa et al, 2012). They only found significant damage to starch at 100 Gy in one out of five hexaploid wheat cultivars.…”

Section: Discussionmentioning

confidence: 98%

Efficiency of energy conversion and growth of gamma irradiated embryos and young seedlings of Triticum monococcum L. cultivar Einkorn

Well¹,

Fossey

Booyse³

2018

Journal of Radiation Research and Applied Sciences

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The study was conducted to determine whether the efficiency of energy conversion into growth can be used as an indicator for the determination of the optimal gamma irradiation dosage for mutation breeding. To meet this objective, embryo growth, shoot growth, root growth, mobilization of food reserves, respiration and energy conversion were studied in gamma-irradiated wheat Triticum monococcum L. cultivar Einkorn kernels. Kernels were exposed to 50, 150, 250 and 350 Gy and germinated. Kernels were collected 12 h after onset of imbibition and then every 12 h until 168 h. Irradiated seed demonstrated retardation in all parameters, which increased as the gamma irradiation dosage increased. For the most, dosage and time, as well as dosage by time interaction were highly significant. Root growth appeared to be the most sensitive to gamma irradiation, followed by shoot growth, mobilization of food reserves and efficiency of energy conversion. Full recovery of the efficiency of energy conversion took place at 50 Gy, with an increase in inefficiency with an increase in dosage. The point where full recovery of efficiency of energy conversion into growth gives way to incomplete recovery (100 Gy) is in line with the suggested dosages for practical mutation breeding in Triticum monococcum L. by the FAO/IAEA and is therefore an ideal indicator for predicting the dosage that will be optimal for plant mutation breeding.

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“…Dityrosine or isodityrosine bond is considered as the main cross‐linkage under gamma radiation (Delcour et al, 2012; Jansens et al, 2011; Joye et al, 2009a; Rombouts et al, 2013; Wieser, Bushuk, & MacRitchie, ). There are contradictory results that radiation did not affect the digestibility and biological value of wheat gluten at 2.79 Mrad; however, some researchers reported that the relative nutritive value was reduced owing to the small losses (<10%) of methionine, leucine, and isoleucine of wheat gluten treated by 0.2, 1.0, and 5.0 Mrad doses (Lee et al, 2005; Stoklosa et al, 2012; Wang & Yu, 2009). Myriad investigations have shown the effect of irradiation on the physico‐chemical and rheological properties of gluten (Lee et al, 2005; Stoklosa et al, 2012; Wang & Yu, 2009).…”

Section: Physical Modificationmentioning

confidence: 99%

“…Radiation‐sterilized wheat gluten was entirely acceptable for rat growth during a 20‐day feeding period. The lysine, cysteine, and methionine content in wheat gluten was not diminished after irradiation (0.02–1 Mrad) while other amino acids, particularly tyrosine, significantly increased (Lee, Lee, & Song, 2005; Stoklosa, Perchonok, Little, Nivens, & Mauer, 2012; Wang & Yu, 2009). Dityrosine or isodityrosine bond is considered as the main cross‐linkage under gamma radiation (Delcour et al, 2012; Jansens et al, 2011; Joye et al, 2009a; Rombouts et al, 2013; Wieser, Bushuk, & MacRitchie, ).…”

Section: Physical Modificationmentioning

confidence: 99%

Physical modifications of wheat gluten protein: An extensive review

Abedi

Pourmohammadi²

2020

J Food Process Engineering

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Gluten protein, as plant resource, is susceptible to physical, genetic, chemical, and enzymatic treatments. In this study, we reviewed physical modifications such as heating‐ freezing, irradiation, high pressure, ultrasonication, shear, and extrusion of gluten. The mode of action of each modification process was investigated. Conformational changes (secondary and tertiary structure) of gluten protein upon physical modification process were described. Functional, morphological, textural, and rheological properties of gluten and their subunits through physical modification were studied. Among physical modifications, the gluten structure was affected by extrusion (heating‐shearing) process. The combination of additives (oxidative and reducing compounds) and alkaline pH upon the extrusion process result in concomitantly dissociation or/and aggregation of gluten via various interactions mainly covalent (disulphide, isopeptides bonds, and dityrosine), noncovalent (hydrogen, ionic, and hydrophobic bonds) interactions and other bonds, such as, dehydroalanine (DHA), lanthioalanine (LAN), and lysinoalanine (LAL). Practical applications Attaining an environment friendly and resource protecting provide global value chain and keep on economic development, which has properly been the major target of the most countries. The physical modifications of protein structure are more widely employed since it is safer and without impurities, which have strong effects on different component functionalities. Today, there is a highly increased demand for applying modification‐using technologies; such as ultrasound, extrusion cooking, high hydrostatic pressure, irradiation, which do not rely on chemical treatment for altering ingredient functional and reological properties. We underscored the importance of filling the gaps of knowledge concerning various kinds of physical modification research to alter the disulphide and other interactions, which modified gluten will be suitable in different food and nonfood applications. The additional point is that a better understanding of the correlation between structure and functionality of gluten proteins when they undergo physical modification in combination with additives, such as dough improvers, gums, and surfactant.

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Effects of Low Dose Gamma-Radiation on Select Wheat Properties

Cited by 6 publications

References 19 publications

Evaluation of flour protein for different bread wheat genotypes

Evaluation of flour protein for different bread wheat genotypes

Efficiency of energy conversion and growth of gamma irradiated embryos and young seedlings of Triticum monococcum L. cultivar Einkorn

Physical modifications of wheat gluten protein: An extensive review

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