Gliadin and glutenin genomes and their effects on the technological aspect of wheat-based products

Pourmohammadi, Kiana; Abedi, Elahe; Hashemi, Seyed Mohammad Bagher

doi:10.1016/j.crfs.2023.100622

Cited by 6 publications

(1 citation statement)

References 89 publications

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“…Currently, there are not enough studies on the effect of specific gluten-coding genes on certain baking qualities of wheat, since, as noted by K. Pourmohammadi et al (2023), the variability of these genes is very large. However, this opens up space for further work with genotyping and the study of the correlation of the ratio of certain loci and physico-chemical and organoleptic parameters of wheat and its product.…”

Section: Discussionmentioning

confidence: 99%

Molecular and genetic basis for improving the quality of soft wheat grain

Poladova,

Gasanova,

Mammedova

et al. 2024

Scientific Horizons

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The increase in agricultural territories in Azerbaijan can no longer cover the problem of shortage of high-quality baking flour in the domestic market. Thus, there is a need to improve the quality of grain harvested from existing areas to obtain more grain products. The purpose of this study is to review and investigate the physico-chemical and genetic parameters of local and introduced soft wheat varieties to further identify promising areas of breeding. For this purpose, a PCR study of individual loci of the Wx genes responsible for amylose synthesis and electrophoresis of Glu genes encoding gluten quantity and quality were performed. In addition, for the varieties Shafaq 2 and Gonen, which were selected during the research for the test baking of bread, a PCR analysis was performed to compile the gliadin formula of the varieties using a sample of the Bezostaya 1 variety as a marker. The physico-chemical characteristics were determined according to quality standards, as well as baking bread sample. During the pilot sowing, one of the varieties – Girmizi Gul1, was sown on plots with various tillage methods – traditional, minimal, and zero. Thus, it was determined that the varieties Gonen and Ekinci 84 contain a zero allele of the Wx-B1 – Wx-B1b gene, which means that their endosperm contains higher-quality starch, and the varieties Askeran, Azemetli 95, Gonen, Kirmizigul, Nurlu 99, Tale 38, and Ugur, in turn, contain a zero allele of the gene GluA1 – GluA1d, which on the contrary worsens the gluten quality of these varieties. As for tillage, the traditional system showed itself to be the best, the minimal tillage was slightly worse, and the zero tillage system turned out to be the least suitable in these conditions. Thus, the obtained data outline further areas for conducting research and open up prospects for targeted selection for alleles of the considered genes

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Section: Discussionmentioning

confidence: 99%

Molecular and genetic basis for improving the quality of soft wheat grain

Poladova,

Gasanova,

Mammedova

et al. 2024

Scientific Horizons

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Improvement of cereal‐ and legume‐derived protein quality with selenium and sulfur for plant food production

Abdalla,

Sumon,

Mühling

2024

J Sci Food Agric

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Selenium (Se) is essential for human and animal health and nutritional status. As humans cannot produce Se, it must be obtained from the diet. Adequate Se supplementation improves innate immunity, increases antioxidant capacity and helps prevent various disorders. Sulfur (S) is an indispensable nutrient that affects plant growth, performance and yield. Cereals and legumes are global staple foods, and their proteins are considered sustainable plant‐based meat alternatives, which are increasingly popular. Owing to their physicochemical similarities, the crosstalk between Se and S influences cereal and grain‐legume derived proteins. Modifications induced by Se and S might improve the protein quality of harvested cereal and legume grains. This timely review not only identifies the knowledge gaps in this research area focusing on Se and S enrichment in cereals and legumes but also emphasizes the potential of this unexplored area for new applications. S enrichment resulted in better quality properties in the bread of wheat flour and stimulated the expression of S‐rich globulins and albumins in legumes. Se supplementation enhanced the emulsifying capacity of legumes (e.g. chickpeas). The improvement of protein fractions in cereal and legume grains has the potential to revolutionize protein processing to offer new alternatives to produce an array of S‐ and Se‐enriched cereal and legume products. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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