The breadmaking quality and storage protein composition of Italian durum wheat
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Glutenin
Farinograph
Gliadin
Plant protein
Protein quality
In order to investigate the effects of different irrigation frequencies on the protein composition and grain quality(farinograph parameters and flour wet gluten content) of strong-gluten winter wheat,Jimai 20 was subjected to a series of irrigation frequencies under rain shelter conditions.The results indicated that with the increase of irrigation frequencies,the wheat flour dough development time,dough stability time,and wet gluten content increased firstly but decreased then,and they were the best when irrigated twice(W2).The contents of soluble glutenin,insoluble glutenin and total glutenin,the ratio of insoluble glutenin to total glutenin,D(4,3) and D(3,2) in the grains displayed the similar trends.The stepwise regression analysis showed that under the different irrigation frequencies,the key factor affecting dough stability time was insoluble glutenin content.
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Winter wheat
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Eleven Pakistani hard white spring wheat cultivars, along with one durum wheat and two hard white American-grown wheat cultivars, were evaluated for their high-molecular-weight (HMW) glutenin subunit composition via sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE). The relationships among different quality characteristics and between these characteristics and HMW glutenin subunits were computed. Three to six HMW glutenin subunits were observed in Pakistani bread wheat cultivars. The presence of HMW glutenin subunits was not affected by growth locations or crop years. However, variations in intensities were observed. Correlations were noticed between certain HMW glutenin subunits and some quality attributes, such as protein, farinograph dough development time, farinograph water absorption, loaf volume and mixograph peak height. The presence of HMW glutenin subunit 20 in the older wheat cultivars C591 and C273, known for excellent chapati quality, indicated a possible relationship between this band and chapati quality. This observation will need to be confirmed by testing a larger number of wheat samples known to have characteristics for both good and poor chapati quality. © 2000 Society of Chemical Industry
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Bread making
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The high-molecular-weight glutenin subunits (HMW-GS) at Glu-D1 have a larger contribution to the processing property of wheat flours than those at the Glu-A1 and Glu-B1 loci and are always expressed in nature. Wheat lines missing one subunit at Glu-D1, either x or y, attract great interest for their potential quality value. Major quality parameters including SDS-sedimentation value, gluten-related indices, and other dough strength parameters such as development time, stability time, degree of softening, and farinograph quality numbers were tested in wheat lines solely expressing HMW-GS 1Dy12 from different backgrounds and compared with a weak gluten wheat control CN 16 to elucidate their quality potential. Wheat line solely expressing HMW-GS 1Dy12 derived from different genetic backgrounds showed similar but low SDS-sedimentation values (∼10 mL) and low wet gluten (∼20–25 g) and dry gluten contents (∼10 g). Additionally, wheat line solely expressing HMW-GS 1Dy 12 also showed a lower development time (<1 min), stability time (<1 min), and farinograph quality number (∼5–15), and a higher degree of softening (∼170–301), than the control CN 16. Wheat line solely expressing HMW-GS 1Dy 12 had a weak dough strength and may be used as a potential material for producing weak-gluten foods.
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Glutenin
Falling Number
Common wheat
Protein quality
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ABSTRACT Small‐scale tests, including SDS and Zeleny sedimentation, gel protein, insoluble glutenin content, and a newly developed method, the swelling index of glutenin (SIG), were compared with dough and gluten rheological parameters and end‐use quality parameters for 20 wheat cultivars or breeders lines. The SIG test is equal to or slightly better than the other small‐scale tests in prediction of dough strength. Quality parameters were divided into two groups according to associations with insoluble glutenin content and glutenin quality. The glutenin quality is defined as the glutenin swelling properties with short swelling time (≤5 min) that are contributed by soluble and insoluble glutenin content and their swelling properties. Parameters in the first group were mainly dependent on insoluble glutenin content and appeared to reflect gluten strength. Parameters in the second group were dependent not only on glutenin content, but also on glutenin quality. Small‐scale tests are best to predict quality parameters within the same group, but not those in the other group. The glutenin swelling curve, obtained with different swelling times, was correlated with mixograph or farinograph data. Dough development time in farinograph and mixing time in mixograph were strongly related to the swelling time of peak SIG value in the swelling curve ( r = 0.92, r = 0.86, respectively, P < 0.001). Farinograph stability was significantly related to the time of swollen stage in swelling curves ( r = 0.62, P < 0.01). Similar to mixograph or farinograph data, the glutenin swelling curves can be used to differentiate some strong cultivars that can not be differentiated by sedimentation, gel protein, and insoluble glutenin values.
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Abstract Three near‐isogenic lines (NILs) of wheat involving Glu‐B1 and Glu‐D1 alleles were used to study the genetic contribution of high molecular weight glutenin subunits (HMW‐GS) to gluten strength. The HMW‐GS composition of each NILs was determined by SDS‐PAGE. No significant differences were found in grain protein contents among the NILs. Gluten strength and dough‐mixing properties were measured by the Farinograph, the Extensograph, and SDS‐sedimentation (SDS‐SE). Results indicated that line 2, containing the Glu‐1B 14 + 15 and Glu‐1D 5 + 10 combination of subunits, had higher values for flour quality, dough rheological parameters, and bread‐baking quality when compared with lines 8 and 13. Line 8, containing Glu‐1B 7 + 9 and Glu‐1D 5 + 10, was better than line 13 with the Glu‐1B 14 + 15 and Glu‐1D 10 combination. Some major parameters appeared significantly different. The presence of Glu‐1B 14 + 15 was associated with higher dough strength based on SDS‐SE volume and several rheological parameters when compared with Glu‐1B 7 + 9. Lines with subunit 10 at Glu‐D1 performed significantly worse than those with 5 + 10 in gluten index, SDS‐SE volume, Farinograph stability time, Extensograph area and bread‐baking quality.
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Bread making
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Wheat gluten consists mainly of the storage protein of wheat endosperm, i.e., gliadin and glutenin. Upon hydration and during processing, gliadin and glutenin interact to form a unique viscoelastic gluten network, which is envisaged as being necessary for holding the gases and for producing a light porous crumb textured bread. Recent work has confirmed that the elastic properties of gluten are due to the glutenin fraction, whilst the viscous properties come from the gliadin fraction. An appropriate balance in the amount of these two major protein components of wheat gluten is required for achieving the desired bread quality. Variations in the composition and physical properties of the glutenin polypeptides appear to be largely responsible for the differences in the gluten viscoelasticity and breadmaking potential among wheat cultivars. Recently, exploratory results have indicated an association of gliadin polypeptides with breadmaking quality. Using improved protein separation and purification techniques, physical methods and genetic engineering, a beginning has been made to understand the structure-functional relationship of wheat gluten proteins, but much remains to be explored in the years to come.
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Plant protein
Wheat gluten
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By using SDS-PAGE and APAGE, the author analyzed the glutenins and gliadin patterns of 3 Sichuan wheat cultivars Mianyang 19, Chuanyu 12 and Chuannongmai 1, which have different quality cheracters. The results are as follows: ①The wheat quality is not only determined by HMW-glutenins, but also affected by the LMW-glutenins and gliadin. Those with good subunits 5+10 do not necessarily have good bread-making quality; ②All the gliadin and HMW-glutenin subunits were totally expressed in F_1 generation. It indicated that the gliadin and HMW-glutenin are inherited as codominant; ③The gliadin and HMW-glutenin patterns are not affected by the seed mature grade and light germination.
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Objective)The effects of high molecular weight glutenin subunits (HMW-GS) on dough properties, quantity of gluten protein fractions, and bread-making quality were determined under the same genetic background of low molecular weight glutenin subunits (Glu-A3c, Glu-B3b, Glu-D3c). (Method)Near-isogenic lines (NILs) developed from Australian cultivar Aroona planted in Urumqi and Shihezi in Xijiang during the 2010 cropping season were used to investigate Farinograph, Extensograph, quantity of gluten protein fractions, and bread-making quality. (Result)The effect of HMW-GS on extensibility was not significant. For dough strength, different HMW-GS loci were ranked as Glu-D1>Glu-B1>Glu-A1 and the subunit pairs 7+9, 17+18, and 5+10 were correlated with superior dough strength. The line with 1, 7+9, 5+10 performed the best dough strength while those with 2*, 7+9,
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Bread making
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Qualitative and quantitative analyses of glutenin and gliadin contents are important for quality improvement in wheat (Triticum aestivum L.). Although several studies have focused on the relationship between grain processing quality and protein components, there are no consistent conclusions, especially the effects of glutenin and gliadin components on processing quality need to be further studied. In this study, the contents of albumin + globulin, gliadin, HMW-GS, and LMW-GS of 12 wheat cultivars were measured using reversed-phase high-performance liquid chromatography (RP-HPLC). According to glutenin content, gluten protein content, and dough stability time, the 12 cultivars were classified into three groups, namely high-glutenin-content (I), medium-glutenin-content (II), and low-glutenin-content (III) groups. Each group consisted of four cultivars. Content of each protein component varied with cultivars, and the content of gluten protein was the main factor to determine total protein content. The content of total protein was positively correlated (P 0.05) with content of each protein component, and the contents of HMW-GS, LMW-GS, and glutenin had significantly positive correlations with dough development time, stability time, and sedi- mentation volume. Positive correlations were also observed between HMW/LMW and the development time and stability time of dough. However, the ratio of Gli/HMW-GS was negatively correlated with development time and stability time, and the ratio of Gli/Glu was negatively correlated with dough stability time. High contents of glutenin, HMW-GS, and LMW-GS as well as large HMW/LMW ratio and small Gli/Glu ratio in wheat grains are favorable for high processing quality in strong-gluten wheat.
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Gliadin
Prolamin
Glutelin
Plant protein
Protein quality
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