Impact of the fungal protease produced by Fusarium culmorum on the protein quality and breadmaking properties of winter wheat

Wang, Jinhua; Wieser, Herbert; Pawelzik, Elke; Weinert, Joachim; Keutgen, Anna J.; Wolf, Gerhard

doi:10.1007/s00217-004-1112-1

Cited by 71 publications

(88 citation statements)

References 18 publications

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“…2). These results are in agreement with another study in which no impact on total protein content in F. culmorum-infected wheat samples was also found [11]. In contrast, older results from studies using F. graminearum showed a moderate increase in the total protein content related to the degree of infection [10].…”

Section: Resultssupporting

confidence: 91%

“…The reasons for this lower degree of degradation of barley storage proteins in comparison to that found with wheat [11] may be (1) the localized infection that occurred only on selected single grains in barley [29], or perhaps (2) the occurrence of proteinase inhibition by microbial proteinase inhibitors such as barley BowmanBirk inhibitor (BBI) or serine protease inhibitor [30,31], or (3) the synthesis of pathogenesis-related proteins (chitinase), defence-response proteins (oxidative burst response), protein-synthesis-related proteins and proteins involved in the phenylpropanoid biosynthesis (phenole and indole derivates) pathway as a reaction to the Fusarium infection [13][14][15][16].…”

Section: Resultsmentioning

confidence: 86%

“…The influence of Fusarium infection on grain protein composition has been mainly investigated on wheat cultivars. The results of these studies have suggested that the infection degree had either no impact on the total protein content or it just caused a moderate increase in the total protein concentration [10,11]. However, an influence on protein fractions, such as a rise in the prolamin (gliadins) and a reduction in the glutelin (glutenins) content, has been recorded.…”

Section: Introductionmentioning

confidence: 99%

“…However, an influence on protein fractions, such as a rise in the prolamin (gliadins) and a reduction in the glutelin (glutenins) content, has been recorded. A change in the synthesis behaviour at different maturation stages has been postulated as an explanation for this observation [11]. However, a study focusing on the synthesis of cereal seed storage proteins did not show any alterations in the synthesis stages during grain maturation; only a belated polymerization of glutenins was noted [12].…”

Section: Introductionmentioning

confidence: 99%

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The influence of Fusarium infection and growing location on the quantitative protein composition of (Part II) naked barley (Hordeum vulgare nudum)

Eggert

Wieser²,

Pawelzik

2010

Eur Food Res Technol

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The effect of the fungal infection Fusarium graminearum and Fusarium culmorum on naked barley cultivars (n = 7) with respect to the barley's total protein content and the content of the protein fractions albumins ? globulins, prolamins (hordeins) and glutelins (hordenins) was investigated. A summer barley cultivar (n = 1) was used for comparison. The total protein content of the whole grain flours was very variable, ranging from 125 to 225 g kg -1 . The influence of Fusarium infection showed that the content of hordeins and hordenins was slightly reduced, while the albumins and globulins were not affected. In addition, the effect of the two different growing locations on the protein content of the naked barley was also evaluated. It could be shown that the C-hordeins, c-hordeins and D-hordenins were significantly positively affected by increasing nitrogen supply, whereas the B-hordenin content was significantly negatively influenced. Nitrogen availability seems to be a factor that promotes gene expression for hordeins but reduces the synthesis of the main B-hordenins.

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Section: Resultssupporting

confidence: 91%

Section: Resultsmentioning

confidence: 86%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

The influence of Fusarium infection and growing location on the quantitative protein composition of (Part II) naked barley (Hordeum vulgare nudum)

Eggert

Wieser²,

Pawelzik

2010

Eur Food Res Technol

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“…The inXuence of Fusarium infection on grain protein composition has been mainly investigated in wheat cultivars. The results from these investigations have suggested that depending on infection degree, no impact on total protein content could be observed or just moderately increased concentrations of total protein could be documented [10,11]. However, an inXuence on protein fractions, such as an increase in gliadin and a reduction in glutenin content, has also been recorded.…”

Section: Introductionmentioning

confidence: 99%

The influence of Fusarium infection and growing location on the quantitative protein composition of (part I) emmer (Triticum dicoccum)

Eggert

Wieser²,

Pawelzik

2010

Eur Food Res Technol

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The eVect of the fungal infection by Fusarium graminearum and Fusarium culmorum of emmer and wheat cultivars on their total protein content and the protein fractions albumins + globulins, gliadins and glutenins and their diVerent protein types was investigated. In addition, the inXuence of two diVerent locations on the quantitative protein composition was evaluated. The results showed that Fusarium infection changed the content of gliadins and glutenins in emmer and wheat. The wheat glutenin fractions and types were found to be more strongly aVected by the Fusarium spp. infection than the glutenin fractions and types in emmer cultivars in spite of the wheat's lower degree of infection. The nitrogen supply at the two locations was associated with an increase in the gliadin content in emmer and an increase in the glutenin content in emmer and wheat. Nitrogen availability, a factor which promotes gene expression, resulted here in a species-speciWc eVect on the gliadin/glutenin ratio.

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Wet milling technique applied to deoxynivalenol‐contaminated wheat dry‐milled fractions

2019

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Background and objectives The consumption of wheat contaminated with deoxynivalenol (DON), a highly water‐soluble Fusarium mycotoxin, represents a health threat to animals and humans. Dry milling does not destroy or remove DON from the grain but physically separates the bran and germ from the endosperm. Information is limited concerning the effectiveness of wet milling processes in removing DON from contaminated wheat dry milling fractions (farina/semolina, shorts, bran). The aim of this research was to determine the extent of DON removal from these wheat fractions during wet milling using the Martin process. Findings After wet milling farina and semolina containing 2.76–5.07 mg/kg and 3.53–10.39 mg/kg DON, respectively, gluten extracted from hard red spring wheat (HRSW) contained low levels of DON < 0.60 mg/kg, while gluten extracted from durum wheat (DW) contained no detectable DON. The remainder of DON was found in the water‐soluble fraction. After wet milling shorts, DON levels were only detected in the freeze‐dried water‐soluble fraction. After wet milling the bran fraction, DON was found in isolated starch and destarched bran from HRSW and DW; the highest DON concentration was found in the freeze‐dried water‐soluble fraction accounting 83% and 88% in HRSW and DW, respectively. Conclusions Results indicated that wet milling was effective in removing DON from the studied dry‐milled fractions. Significance and novelty The implementation of the wet milling technique could be useful in reducing or eliminating DON from dry milling products, which would allow them to be used in animal and human food.

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Impact of the fungal protease produced by Fusarium culmorum on the protein quality and breadmaking properties of winter wheat

Cited by 71 publications

References 18 publications

The influence of Fusarium infection and growing location on the quantitative protein composition of (Part II) naked barley (Hordeum vulgare nudum)

The influence of Fusarium infection and growing location on the quantitative protein composition of (Part II) naked barley (Hordeum vulgare nudum)

The influence of Fusarium infection and growing location on the quantitative protein composition of (part I) emmer (Triticum dicoccum)

Wet milling technique applied to deoxynivalenol‐contaminated wheat dry‐milled fractions

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