Recent Advances in the Study of Wheat Protein and Other Food Components Affecting the Gluten Network and the Properties of Noodles

Zang, Ping; Gao, Yang; Chen, Pu; Lv, Chenyan; Zhao, Guanghua

doi:10.3390/foods11233824

Cited by 15 publications

(5 citation statements)

References 84 publications

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“…[1]. Based on their functions, proteins in wheat kernels can be classified into metabolic proteins related to the nutritional quality and storage proteins associated with the processing quality [2]. The processing quality of wheat flour is largely determined by the properties of seed storage proteins (SSP) [3,4], which mainly consist of polymeric glutenins and monomeric gliadins.…”

Section: Introductionmentioning

confidence: 99%

Genetic Diversity of HMW-GS and the Correlation of Grain Quality Traits in Bread Wheat (Triticum aestivum L.) in Hubei Province, China

Wang,

An,

Chen

et al. 2024

Agronomy

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High-molecular-weight glutenin subunits (HMW-GS) are an important component of total cereal proteins in wheat. It is closely related to the processing quality of flour. Here, we analyzed allelic variations at the Glu-1 locus in 163 wheat accessions from Hubei Province, China with SDS-PAGE. Among the 15 alleles detected, alleles 1, 7+8, and 2+12 were the major alleles, and 7, 6+8, and 2+10 were rare alleles. The breeding lines had higher genetic diversity than the commercial varieties. Alleles 7 and 6+8 significantly reduced the grain protein content and wet gluten content of wheat. The “1, 7+9, 5+10” and “1, 14+15, and 2+12” allelic combinations significantly increased the grain protein content, hardness index, test weight, and wet gluten content of wheat. Alleles 7+9, 14+15, and 5+10 were identified as alleles related to high wheat quality. The “1, 7, 5+10”, “1, 6+8, 5+10”, “null, 7+9, 2+12”, “1, 14+15, 2+12”, and “1, 7+9, 5+10” allelic combinations had greater effects on wheat grain quality traits. These results demonstrate the effects of HMW-GS on wheat grain quality traits and provide a reference for the genetic improvement of wheat quality.

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Section: Introductionmentioning

confidence: 99%

Genetic Diversity of HMW-GS and the Correlation of Grain Quality Traits in Bread Wheat (Triticum aestivum L.) in Hubei Province, China

Wang,

An,

Chen

et al. 2024

Agronomy

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“…Wheat is primarily a source of dietary calories as a result of its high starch content, but is also a source of fats, protein, vitamins and other nutrients [4], and aside from it use in staple foods such as bread and pasta, it is also an important component of processed foods including the fermentation of bear and edible fungi [5,6], as well as in the production of livestock feed. Therefore ensuring the safe production of wheat plays an important role in the food security of China, and maintaining quality of life.…”

Section: Introductionmentioning

confidence: 99%

Baseline tebuconazole sensitivity and potential resistant mechanisms in Fusarium graminearum

Zhou,

jiao

et al. 2024

Preprint

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Background The Fusarium head blight caused by Fusarium graminearum results in reduced crop yields and the potential for vomitoxin contamination, which poses a risk to both human and livestock health. The primary method of control relies on the application of chemical fungicides. Results The current study found that the tebuconazole sensitivity of 165 F. graminearum isolates collected from the Huang-Huai-Hai region of China between 2019 and 2023 ranged from 0.005 to 2.029 µg/mL, with an average EC50 value of 0.33 ± 0.03 µg/mL. The frequency distribution conformed to a unimodal curve around the mean, and therefore provides a useful reference for monitoring the emergence of tebuconazole resistance in field populations of F. graminearum. Analysis of five tebuconazole-resistant mutants produced under laboratory conditions indicated that although the mycelial growth of the mutants were significantly (p < 0.05) reduced, spore production and germination rates could be significantly (p < 0.05) increased. However, pathogenicity tests confirmed a severe fitness cost associated with tebuconazole resistance, as all of the mutants completely loss the ability to infect host tissue. Furthermore, in general the resistant mutants were found to have increased sensitivity to abiotic stress, such as ionic and osmotic stress, though not to Congo red and oxidative stress, to which they were more tolerant. No cross-resistance was detected between tebuconazole and other unrelated fungicides such as flutriafol, propiconazole and fluazinam, but there was a clear negative cross-resistance with triazole fungicides including fludioxonil, epoxiconazole, metconazole, and hexaconazole. Meanwhile, molecular analysis identified several point mutations in the CYP51 genes of the mutants, which resulted in two substitutions (I281T, and T314A) in the predicted sequence of the FgCYP51A subunit, as well as seven (S195F, Q332V, V333L, L334G, M399T, E507G, and E267G) in the FgCYP51C subunit. In addition, it was also noted that the expression of the CYP51 genes in one of the mutants, which lacked point mutations, was significantly up-regulated in response to tebuconazole treatment. Conclusions These results provide useful data that allow for more rational use of tebuconazole in the control of F. graminearum, as well as for more effective monitoring of fungicide resistance in the field.

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“…China and Hong Kong consumed 44 billion servings of noodles, followed by Indonesia (13 billion) and Vietnam (8.56 billion) (Buchholz, 2020). Noodles are usually made from wheat flour, which is low in protein and nutrition and has no functional benefits (Zang et al ., 2022). Wheat flour in noodles has been linked to health issues such as a high glycaemic index and gluten intolerance (Ang et al ., 2020).…”

Section: Introductionmentioning

confidence: 99%

Recent developments on utilising diverse plant seed flours as novel functional ingredients for noodle formulation and their impact on quality attributes

Roobab,

Maqsood

2023

Int J of Food Sci Tech

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SummaryNoodles are popular food items in many cultures and are consumed by people of all ages worldwide. As consumers become more health‐conscious, there is an increased interest in incorporating nutritious and health‐promoting ingredients into traditional foods. Compared to wheat flour, which has a high total carbohydrate content and low protein quality, plant seed flour is rich in proteins, fibers, and other essential nutrients. This review aimed to compare the nutritional value, cooking characteristics, and sensory qualities of noodles made with various plant seed flours with those of traditional wheat‐flour‐based noodles. This review covers various types of seed flours from fruit and vegetable seeds, herbs and plants, oilseeds, cereal and pseudocereal seeds, legumes, and edible seeds, and examines how these flours affect the quality parameters of noodles, such as texture, color, flavor, and cooking time. The addition of plant‐based seed flours to noodles can enhance their nutritional value and offer healthier options for consumers. However, it is crucial to consider the effects of these flours on noodle quality to ensure that the final product meets consumers’ expectations. The addition of seed flour to functional noodles is of significant scientific and practical importance because it can help reduce food waste, enhance nutrition, and provide functional benefits to the final product.

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Recent Advances in the Study of Wheat Protein and Other Food Components Affecting the Gluten Network and the Properties of Noodles

Cited by 15 publications

References 84 publications

Genetic Diversity of HMW-GS and the Correlation of Grain Quality Traits in Bread Wheat (Triticum aestivum L.) in Hubei Province, China

Genetic Diversity of HMW-GS and the Correlation of Grain Quality Traits in Bread Wheat (Triticum aestivum L.) in Hubei Province, China

Baseline tebuconazole sensitivity and potential resistant mechanisms in Fusarium graminearum

Recent developments on utilising diverse plant seed flours as novel functional ingredients for noodle formulation and their impact on quality attributes

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