HMW-GS composition and rye translocations of U.S. eastern soft winter wheat and their associations with protein strength

Ma, Fengyun; Kim, Jieun; Cho, Eunjin; Brown‐Guedira, Gina; Park, Chul Soo; Baik, Byung‐Kee

doi:10.1016/j.jcs.2019.102799

Cited by 14 publications

(6 citation statements)

References 27 publications

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“…Wang et al [57] demonstrated that subunit 5 + 10 is inclined to develop a stable gluten network, primarily depending on disulfide and hydrogen bonds, as opposed to 2 + 12 flour, which prefers to generate fragile disulfide-bonded protein polymers. Ma et al [64] proved that subunits 13 + 16 and 5 + 10 showed associations with a strong protein strength, whereas subunit 2 + 12 was associated with a weak protein strength. Wang et al [65] also pointed out that HMW-GS 1Dx5 is known to result in the formation of insoluble polymers and an overly strong dough phenotype.…”

Section: Sds-page Profiles Of Glutenmentioning

confidence: 99%

Study of Noodle Quality Based on Protein Properties of Three Wheat Varieties

Zhou

Sun

Yao

et al. 2022

Journal of Food Quality

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Waxy wheat offers unique benefits in food processing, including improving the smoothness and performance of the product. However, waxy wheat is not yet commercially available. The protein characteristics, including the protein content, subunit distribution, secondary structure, chemical interactions, and microstructure of the gluten, were explored to realize the full potential of waxy wheat. The results showed that the noodles prepared from waxy wheat had a gentle and glutinous texture compared with GY2018 and YM13. Partial-waxy and waxy wheat had a lower gluten index and glutenin macropolymer (GMP) content than GY2018, indicating a reduced gluten strength. Confocal laser scanning microscopy (CLSM) images showed that the starch granules were not securely attached to the partial-waxy and waxy wheat protein matrix. In addition, the waxy protein chains appeared more elongated and they weakened the protein network. In particular, HMW-GS subunit 2 + 12 may be the essential cause of the weak dough from SKN1. Compared with GY2018 and YM13, SKN1 had the highest number of free sulfhydryl groups. Rather than ionic bonds, hydrophobic interactions increased the gluten network in GY2018, YM13, and SKN1. The weak molecular forces in the gluten will result in a soft noodle texture.

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Section: Sds-page Profiles Of Glutenmentioning

confidence: 99%

Study of Noodle Quality Based on Protein Properties of Three Wheat Varieties

Zhou

Sun

Yao

et al. 2022

Journal of Food Quality

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“…Wang et al identified two novel x-type HMW-GS (1Dx2 s and 1Dx2 f ) and found that the two HMW-GSs can significantly improve bread making quality. In addition, Liu et al reported that the Glu - D 1 had greater effects on gluten and dough strength than Glu - A 1 compared with the wild type, while Ma et al found that Glu - D 1 had the highest genetic diversity and the greatest effect on dough strength. Therefore, the variation of HMW-GSs can influence dough and gluten functionality.…”

Section: Introductionmentioning

confidence: 99%

Influence of High-Molecular-Weight Glutenin Subunit on Components and Multiscale Structure of Gluten and Dough Quality in Soft Wheat

Yang

Wang

Jia-li

et al. 2023

J. Agric. Food Chem.

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A set of high-molecular-weight glutenin subunit (HMW-GS) deletion lines were used to investigate the influences of HMW-GS on wheat gluten, and dough properties were investigated using a set of HMW-GS deletion lines. Results showed that HMW-GS deletion significantly decreased the dough stability time, as well as viscoelastic moduli (G′ and G″), compared with the wild type, where the deletion of x-type HMW-GSs (Ax1d, Bx7d, and Dy12d) decreased more than y-type HMW-GSs (By8d and Dy12d). The deletion of HMW-GS significantly decreased HMW-GS contents and increased α-/γ-gliadin contents. A proteomic study showed that the HMW-GS deletion down-regulated the HMW-GS, β-amylase, serpins, and protein disulfide isomerase and up-regulated the LMW-GS, α/γ-gliadin, and α-amylase inhibitor. Meanwhile, HMW-GS deletion significantly decreased contents of β-turn and β-sheet. In addition, less energetically stable disulfide conformations (trans–gauche–gauche and trans–gauche–trans) were abundant in HMW-GS deletion lines. Furthermore, analysis of five HMW-GSs based on amino acid sequences proved that Dx2 and Bx7 had a more stable structure, followed by Ax1, then Dy12, and finally By8.

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“…Protein strength is judged by the viscoelastic properties of gluten formed during dough mixing. The protein content is influenced more by the growing environment than genetics, while protein strength is dominantly controlled by genetics and primarily determined by glutenin and gliadin compositions as well as their proportions (Ma et al, 2019; Shewry, 2009). Wheat flours with a low damaged starch content are reported to produce tortillas with a larger diameter and a better texture than those with a high damaged starch content (Bejosano & Alviola, 2015; Waniska et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

“…ESW wheat varieties with strong gluten protein have been developed and introduced to meet the demands of wheat millers and food manufacturers for making crackers (Souza et al, 2012), which has led to the production of two groups of ESW wheat: those with relatively low protein content and weak gluten and those with relatively high protein content and strong gluten. Substantial variations were observed in flour protein content and lactic acid solvent retention capacity (ranging from 7.0% to 14.5% and 69.0% to 161.3%, respectively) among 149 ESW wheat varieties (Ma et al, 2019). The ESW wheat varieties with strong gluten protein were shown to be suitable for making dough‐based products requiring dough mixing and gluten development, such as northern‐style Chinese steamed bread (Ma & Baik, 2016) and white salted noodles (Ma & Baik, 2023).…”

Section: Introductionmentioning

confidence: 99%

Soft‐textured wheat with high protein content and strength is suitable for making hot‐press tortillas

Baik

2023

Cereal Chem

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Background and ObjectivesSoft‐textured wheat with low damaged starch content, low product discoloration, and varying protein strength has the potential to be suitable for making tortillas if the required flour characteristics are known and selected for. Eastern US soft winter (ESW) wheat varieties were evaluated to identify the characteristics required for making tortillas in comparison to five commercial tortilla flours (CTFs).FindingsESW wheat flours had lower protein, damaged starch and ash contents, and polyphenol oxidase activity than CTFs and produced larger and brighter‐colored tortillas. Lactic acid solvent retention capacity (LA‐SRC) showed a strong association with tortilla quality attributes. Seven ESW wheat flours with LA‐SRC greater than 115.6% produced tortillas comparable with CTF tortillas in rollability scores.ConclusionsESW wheat, with high protein content and strength, appears to be suitable for making tortillas. The lower damaged starch content and polyphenol oxidase activity in ESW wheat when compared with hard wheat flour would be advantageous because ESW wheat would require less water for dough preparation and would produce larger and brighter‐colored tortillas.Significance and NoveltyThese results prove that the selected ESW wheat flours are desirable for making tortillas and provide guidance for selecting ESW wheat for making tortillas.

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HMW-GS composition and rye translocations of U.S. eastern soft winter wheat and their associations with protein strength

Cited by 14 publications

References 27 publications

Study of Noodle Quality Based on Protein Properties of Three Wheat Varieties

Study of Noodle Quality Based on Protein Properties of Three Wheat Varieties

Influence of High-Molecular-Weight Glutenin Subunit on Components and Multiscale Structure of Gluten and Dough Quality in Soft Wheat

Soft‐textured wheat with high protein content and strength is suitable for making hot‐press tortillas

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