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1.
Durum wheat is an important food crop used primarily for pasta production. High-molecular-weight glutenin subunits (HMW-GS) encoded by the closely linked genes Glu-B1x and Glu-B1y are known for their combined effects on pasta quality, but their individual contributions and interactions remain poorly understood. In this study, we show that individual loss-of-function mutants of Glu-B1x (ΔBx6) and Glu-B1y (ΔBy8) were associated with significant reductions in gluten strength compared to the wildtype, with stronger effects in the ΔBxy double mutant. Reductions in gluten strength were reflected in reduced mixograph and alveograph parameters, gluten index, faster extrusion flow rates and increased cooking loss. Interestingly, the Glu-B1x mutation was also associated with significant increases in grain and semolina protein content, increased pasta firmness, reduced starch viscosity and increased amylose in ΔBx6 and ΔBxy. In general, the ΔBx6 mutation had stronger effects than the ΔBy8 mutation, and significant interactions between the two genes were frequent. In addition to the basic knowledge gained on the individual effects of the Bx6 and By8 subunits and their interactions, the genetic stocks developed in this study provide useful tools to study the effects of natural or synthetic HMW-GS on pasta quality parameters in a background lacking endogenous HMW-GS. 相似文献
2.
A rising global population necessitates continued genetic improvement of wheat (Triticum spp.), but not without monitoring of unintended consequences to processors and consumers. Our objectives were to re-establish trends of genetic progress in agronomic and milling traits using a generational meter stick as the timeline rather than cultivar release date, and to measure correlated responses in flour quality and human wheat-sensitivity indicators. Grain yield and kernel size showed stepwise increases over cycles, whereas wheat protein content decreased by 1.1 g/100 g. Reduced protein content, however, did not result in lower dough strength pertinent to bread baking. A novel method of directly testing gluten elasticity via the compression-recovery test indicated a general increase in gluten strength, whereas the ratio of total polymeric to total monomeric proteins remained stable. Also showing no change with genetic progress in yield were flour levels of gluten epitopes within the key immunotoxic 33-mer peptide. The oligosaccharide fructan, present in milled and wholemeal flours, increased with increasing grain yield potential. While yield improvement in U.S. bread wheat was not accompanied by a decline in gluten strength or systematic shift in a key wheat sensitivity parameter, the unanticipated rise in total fructans does implicate potentially new dietary concerns. 相似文献
3.
In soft wheat breeding programs, the gluten strength of flours from specific genotypes is determined by various chemical and rheological tests. Based on such tests, the experimental wheat lines with very weak flour gluten are typically selected for the production of soft-dough biscuits, while the lines with medium gluten strength and extensibility are reserved for hard-dough biscuits. Often, the genotypes having high gluten strength are removed from such breeding programs. In the present study, the usability of the GlutoPeak tester on whole wheat flour samples was investigated for assessing the gluten strength of soft wheat breeding materials. In the study, 25 soft wheat genotypes, grown in seven locations for three years, were categorized by commonly used gluten-quality-related parameters. Based on the results of the study GlutoPeak whole wheat flour PMT values ranging from 30.0 to 50.0 s and AM values from 15.0 to 20.0 GPU were found to be suitable for soft-dough biscuit products, whereas the values between 40.0 and 60.0 s and 20.0 and 23.0 GPU were appropriate for hard-dough biscuit products. The genotypes exhibiting AM values > 24.0 GPU and PMT values > 60.0 s were judged to have too-strong gluten, and thus eliminated from the breeding program. The gluten aggregation energy (AGGEN), and the torque after the maximum torque (PM) values were only useful and applicable to flours for soft-dough products. The maximum torque (BEM) values were not effective in discriminating against the genotypes. The results of this study demonstrated that the GlutoPeak whole wheat PMT and AM parameters can be recommended as quick and accurate parameters especially for early generation screening with small-scale tests in soft wheat improvement programs. 相似文献
4.
Celiac disease (CD) is an immune-mediated disease triggered by wheat gluten and related prolamins. A lifelong gluten-free (GF) diet is mandatory to normalize the intestinal mucosa. We previously found that transamidation by microbial transglutaminase of gluten was effective in suppressing the gliadin-specific inflammatory response in CD patients without influencing the main technological properties of wheat flour or semolina. In this study, we produced on a pilot scale a soluble form of transamidated gluten (soluble protein fraction, spf), characterised by a high protein content (88 mg/ml), while native gluten was dramatically reduced (32 ± 2 ppm; R5-ELISA). Using HLA-DQ8 transgenic mice as a CD model, we found suppression of interferon-γ secretion in gliadin-specific CD4+ T cells challenged with spf-primed dendritic cells. In terms of functional properties, spf showed both solubility and emulsifying activity values within the range of commercial soluble glutens. Notably, dough prepared by mixing rice flour with spf could leaven. After baking, blended rice bread had a higher specific volume (2.9 ± 0.1) than control rice bread (2.0 ± 0.1) and acquired wheat-like sensory features. Taken together, our results highlighted the technological value of transamidated soluble gluten to improve both nutritional and sensory parameters of GF food. 相似文献
5.
Methodology for the quantitative analysis of intact glutenin proteins by ESI-LC-MS was developed with 1 Da mass resolution, constituting the first published application of proteoform profiling to plant biology. Two parent lines and 28 F5 crosses were analyzed in two blocks, 14 months apart. Control sample data were used to align retention times and normalize abundance between sample sets. A total of 4622 observations of 347 distinct proteoforms between 17 899 and 88 744 Da were observed. Proteoform abundances spanned a 1000-fold range and were linear (r2 > 0.990) with dilution. A novel method for the objective elimination of low intensity, noise-dominated data using replicate variability within the dataset is presented. Two abundant PTMs were detected; one known but uncharacterized Bx and Dy high-molecular-weight glutenin subunit (HMWGS) PTM and the other in 24 low molecular weight proteoform pairs. Finally, 16 abundant proteoforms were detected in progeny but not in either parent. This application should increase the statistical power of correlations between gluten complement and functional data and drive the detection of novel PTMs that may indicate differential regulation of the cellular processes related to quality. 相似文献
6.
The impact of 48 h sprouted quinoa (SQ) was assessed in bread-making. Wheat flour (WF) was replaced with SQ at different levels (i.e., 10:90, 20:80 and 30:70, SQ:WF ratio). Once the optimal replacement level of SQ was identified, the bread-making performance of this ingredient was compared with those of pearled quinoa (PQ), commonly used in bread-making.Starch pasting properties and gluten aggregation behavior were not strongly affected at 20:80 level. Regardless the replacement level, SQ caused an increase in dough water absorption and in softening degree, and a decrease in stability, suggesting weakening of the gluten network. During leavening, SQ improved dough development and gas production, due to increased sugar content (i.e. maltose, sucrose and D-glucose). The best bread-making performance (highest bread specific volume and lowest crumb firmness) was obtained at 20:80 replacement level. Compared to PQ, SQ exhibited the best leavening capacity (high dough development, gas production and gas retention) and bread properties (high specific volume and low crumb firmness), likely due to its higher sugar content. Moreover, 20SQ bread was characterized by a decreased bitterness assessed by electronic-tongue. In conclusion, sprouting might be considered a valid alternative to pearling to improve the characteristics of quinoa enriched bread 相似文献
7.
In order to deepen insight into durum wheat prolamin composition in relation to both end use quality and gluten related disorders, a phenotyping of four genotypes of different release date and technological performance was carried out. A proteomic approach integrated with the evaluation of protein aggregation level, amino acid composition and reactivity to G12 monoclonal antibody, was adopted. The degree of polymerization, estimated as unextractable polymeric proteins (UPP), was positively influenced by Cys-rich proteins (Glu-B3 LMW-GS), with Saragolla showing up to 40% higher values than other genotypes. The proteomic assessment allowed to identify proteins involved in gluten related disorders. In particular, ω5-gliadin involved in wheat allergy (WA), resulted markedly over-expressed in the old landrace Dauno III, up to four-fold than in modern Saragolla. A marked influence of genotype on the expression level of gliadins containing toxic epitopes (TECP) was observed with the more recent genotypes showing lower values (−53%). Also, reactivity to G12 moAb resulted higher in the two old genotypes consistently to their higher celiac disease (CD) toxicity evaluated by the proteomic approach. In conclusion a better gluten composition for processing seems to be associated to a lower expression level of CD toxic peptides and Tri a 19. 相似文献
8.
High temperature stress during ripening increases the frequency of chalky grains, resulting in a lower market value for rice (Oryza sativa L.). Changes in starch properties and the accumulation pattern of storage proteins are proposed to be related to the occurrence of chalky grains. This study investigated changes in the accumulation of key storage compounds in the grains of Japanese highly palatable rice cultivars, subjected to high temperature stress when grown in a growth chamber and the field. The 13 kDa prolamin content was significantly reduced in a highly heat-sensitive cultivar, Tsukushiroman, whereas the 13 kDa prolamin content was not affected in a heat-tolerant cultivar, Genkitsukushi, even in a high temperature chamber condition (31/26 °C day/night), when compared with the control chamber condition (26/21 °C day/night) for both genotypes. In addition, grains grown in field conditions revealed that severely chalky grains had less 13 kDa prolamin than perfect grains in all five genotypes. Changes in amylose content and the distribution of amylopectin chain lengths did not explain the difference in grain appearance both for chamber and field experiments. These results strongly suggest that physiological processes linked with the synthesis of 13 kDa prolamin are associated with grain appearance in Japanese highly palatable under high temperature stress. 相似文献
9.
The poor technological performance of weak wheat flours means that they are usually considered difficult to be transformed into satisfactory bread. During milling, there are several settings that can affect flour characteristics. In this study, we tested two operative parameters that have the potential to affect flour quality – stone rotational speed and wheat tempering. Tempering moistures were set at 11%, 13%, 15%, and 17%, while stone rotational speeds were set at 173, 260, and 346 rpm. Both factors were found to affect operative milling parameters, notably flour yield, process productivity and specific energy consumption. Grain moisture had a significant effect on both dough rheology and bread characteristics (dough stability, tenacity, and extensibility). Dough stability was maximum at 13% moisture. Dough tenacity decreased as moisture increased, while extensibility increased as moisture increased. Bread specific volume and crumb specific volume were improved at 13% and 15% moisture. In conclusion, wheat tempering can be used to improve the potential of a weak flour and bread characteristics, while stone rotational speed affects operative parameters and white flour yield. 相似文献
10.
Rice fragrance, cooked rice elongation and amylose content are some of the traits used in determining rice grain quality. 2-acetyl-1-pyrroline (2-AP) is the major compound that is responsible for fragrance in rice.This experiment was conducted with two indica rice cultivars: Meixiangzhan 2 and Xiangyaxiangzhan. Three temperature-controlled chambers: High (32 °C from 06:00 to 17:59 and 26 °C from 18:00 to 05:59), medium (27 °C from 06:00 to 17:59 and 21 °C from 18:00 to 05:59) and low (22 °C from 06:00 to 17:59 and 16 °C from 18:00 to 05:59) were used for the study. At the onset of heading, both cultivars were transferred to the three temperature-controlled chambers. Our results showed that in both cultivars, low temperature growth had the highest 2-AP content, while high temperature growth recorded the lowest 2-AP content. Principal component analysis showed remarkable differences in the metabolomes of rice grown in high, medium and low regimes. In the grains of both cultivars, we observed significant reduction in 2-AP content after 6 and 9 months of storage, however; 2-AP retention differed greatly in both cultivars. We also reported that low temperature growth increased cooked rice elongation percentage and the biosynthesis of amylose in rice. In conclusion, our findings will provide more information to breeders working on the improvement of rice grain quality. 相似文献
11.
Arabinoxylans (AX) are part of dietary fiber. They are currently under study due to their potential prebiotic effect. Wheat whole grain flours contain all the grain layers and, therefore, present a higher arabinoxylan content than white flour. It is known that the chemical structure of these compounds varies with the type of wheat cultivar and the tissue from which they are extracted. In this work, water soluble extractable arabinoxylans (WE-AX) from two types of wheat whole flours (hard and soft) were extracted. We characterized the molecular size distribution and the potential prebiotic effect of those extracts. The prebiotic effect was evaluated in vitro and confirmed in vivo. Bacterial group abundance (Lactobacillus, Bifidobacterium, Clostridium, Enterococcus, Bacteriodes and total bacteria) was determined by quantitative RT-PCR. The molecular size of AX from hard wheats was significantly higher than AX from soft wheats. Both extracts showed potential prebiotic activity by increasing the growth of beneficial bacteria in vitro and in vivo, decreasing the pathogens in the profile of intestinal microorganisms and increasing the amount of short chain fatty acids in the intestine. WE-AX from hard wheat showed a higher prebiotic activity. Prebiotic effect assessed in vitro and in vivo assays showed a significant correlation between both types of analysis. This finding suggests that the in vitro indices performed allow predicting the potential prebiotic effect in vivo. 相似文献
12.
Traditional sweet corn is poor in provitamin-A, lysine and tryptophan, deficiency of which causes serious health problems. Here, parental lines of two shrunken2 (sh2) -based sweet corn hybrids viz., ASKH-1 and ASKH-2 were targeted for introgression of crtRB1 and opaque2 (o2) genes through marker-assisted backcross breeding. Gene-based markers; umc1066 (SSR) and 3′TE-InDel were utilized for foreground selection of o2 and crtRB1, respectively in BC1F1, BC2F1 and BC2F2 generations. Background selection employing 102–113 polymorphic SSRs led to >90% recovery of recurrent parent genome. Reconstituted hybrids recorded high mean provitamin-A (18.98 μg/g) with a maximum of 7.7-fold increase over original hybrids (3.12 μg/g). High mean lysine (0.39%) and tryptophan (0.10%) with an average enhancement of 1.71- and 1.79-fold, respectively was recorded among reconstituted hybrids over original versions (lysine: 0.23%, tryptophan: 0.06%). Improved hybrids exhibited high phenotypic resemblance with their original hybrids. The average cob yield (11.82 t/ha) and brix (17.66%) of improved hybrids was at par with their original versions (cob yield: 11.27 t/ha, brix: 17.04%). These biofortified sweet corn hybrids rich in provitamin-A, lysine and tryptophan hold immense significance as multinutrient-rich balanced food. This is the first report to stack sh2, crtRB1 and o2 genes to improve nutritional quality in sweet corn. 相似文献
13.
The starchy endosperm of the mature wheat grain comprises three major cell types, namely sub-aleurone cells, prismatic cells and central cells, which differ in their contents of functional components: gluten proteins, starch, cell wall polysaccharides (dietary fibre) and lipids. Gradients are established during grain development but may be modified during grain maturation and are affected by plant nutrition, particularly nitrogen application, and environmental factors. Although the molecular controls of their formation are unknown, the high content of protein and low content of starch of sub-aleurone cells, compared to the other starchy endosperm cells types, may result from differences in developmental programming related to the cells having a separate origin (from anticlinal division of the aleurone cells). The gradients within the grain may be reflected in differences in the compositions of mill streams, particularly those streams enriched in the central and outer cells of the starchy endosperm, respectively, allowing the production of specialist flours for specific end uses. 相似文献
14.
Cereals and pulses often contribute to the intake of Fermentable Oligo-, Di-, Monosaccharides, and Polyols (FODMAPs) due to high amounts of fructans or galactooligosaccharides (GOS). FODMAPs can trigger symptoms of Irritable Bowel Syndrome (IBS) and therefore, the development of foods and beverages with a lower FODMAP-content are favourable for IBS patients. Enzyme technology is a promising tool to reduce the FODMAP-content in foods and to maintain product quality. This fundamental study investigates the efficiency of invertase, inulinase, and α-galactosidase as potential food additives to reduce the total FODMAP content of food ingredients. Extracts of high FODMAP ingredients, such as wheat and lentil, and standard solutions of various fructans and GOS were incubated with invertase, inulinase and α-galactosidase for 1 h and 2 h. Contents of oligosaccharides before and after treatment and related IBS-triggering reaction products were quantified using ion chromatography. Inulinase showed a high degradation yield (over 90% of degradation) for both GOS and fructans. For invertase only low degradation yields were measured. α-Galactosidase showed the highest efficiency in decomposing GOS (100% of degradation) and led to non-IBS triggering degradation products. This indicates a high potential for a combined inulinase/α-galactosidase treatment for products containing both fructans and GOS. 相似文献
15.
Fortifying rice using parboiling has been shown to have a higher retention rate of nutrients and acceptable sensory characteristics. However, the conventional soaking step employs excess water and therefore generates large amounts of wastewater containing nutrients that, when discarded without treatment, can lead to nutrient overload in soil. A limited-water soaking method to fortify rice with calcium and iron by parboiling was developed and evaluated. Fortified rice quality attributes, mineral contents, the amount of wastewater, total solids in wastewater, washing-retention and bioavailability of calcium and iron were determined and compared with properties of rice that was fortified in excess-water soaking. The limited-water soaking method on average reduced the amount of effluent by 89% and the amount of total solids in wastewater by up to 85%. Rice fortified by the limited-water soaking method showed similar color and head rice yield, and slightly lower mineral uptakes compared to conventional soaking. Rice fortified simultaneously with calcium and iron in limited-water soaking contained about 999 mg Ca and 33 mg Fe per kg milled rice, and approximately 66% of calcium and 71% of iron remained in the rice after simulated washing. Calcium and iron dilute HCl-solubility was not affected by the soaking condition. Therefore, the limited-water soaking method can reduce the cost of fortification and wastewater treatment without affecting rice quality attributes. 相似文献
16.
Arabinoxylan is an important hemicellulose potentially affecting wheat baking qualities, barley malt quality, and may impart prebiotic benefits. Water-extractable (WEAX) and total arabinoxylan (TOAX) were characterized in 204 wheat and barley accessions, respectively, using an orcinol-ferric chloride assay. WEAX measurement accuracy was optimum when glucose concentration was greater than 12–13 times pentose concentration. The modified method removed enough excess glucose spectral absorbance to make the corrected and uncorrected lines different, but still significantly correlated (p = 0.009, R = 0.94). Mean WEAX (expressed as percentage WEAX of TOAX) for the wheat accessions was 15.90%, ranging from 8.82% to 24.87%, and for barley accessions WEAX the mean was 7.10%, and ranged from 2.98% to 13.86%. Conclusions are 1) the assay is useful for a breeding program because of its semi-high throughput design for the simultaneous analysis of 16 (WEAX) to 40 (TOAX) barley lines or 24 (WEAX) to 40 (TOAX) wheat lines, 2) the trichromatic measurement reduces the impact of glucose, and 3) the broad range of WEAX measured showed that barley and wheat accessions vary in their extractable and unextractable components. 相似文献
17.
Germinated rice is popularly consumed for its high gamma-aminobutyric acid (GABA) and bioactive compounds. Supporting information on how to germinate rice with high GABA content and essential amino acids is lacking. White and colored rough rice were germinated for 0, 24, 48, 72, 96, 120 and 144 h. GABA, GABA substrates and essential amino acids were also investigated using GC-MS and MALDI-MSI. GABA was more concentrated after germination and shifted into the coleoptile. High correlation was recorded between germination time and GABA (0.79–0.83, p ≤ 0.01) and glutamic acid (0.88–0.89, p ≤ 0.01). Highest rates of GABA and glutamic production were observed within 48 h of germination in both rice varieties (26.12 and 34.28 mg/100g) and reached maximum value at 96 h (31.36 and 38.75 mg/100g). Colored rice germination showed higher GABA, GABA substrates and deficient amino acids than white rice. GABA and essential amino acids drastically increased after germination, supporting the consumption of germinated rice as a functional food. 相似文献
18.
This study aimed to valorise the underutilised by-product of proso millet decortication. Millet bran was sieved into three fractions with substantially different nutritional profile. The fraction with diameter <500 μm had the highest nutrient density (14% protein, 26% starch, 36% dietary fibre, 9% fat, and 3 mg GAE/g phenolics (d.w.)) and was analysed for oxidative stability, micronisation effect under cryogenic or ambient conditions (2, 4, 8, 12 min), and baking applicability. The bran was oxidatively stable under refrigerator conditions for 150 days. Micronisation slightly increased the antioxidant activity measured by FRAP and ABTS assays as well as the content of fibre soluble in water and 78% ethanol as the bran particle size decreased from 171 μm to 26–46 μm. Gluten-free bread containing 10% of the nutrient-dense fraction of millet bran had higher dietary fibre (76%) and phenolics content (117%), improved volume and crumb softness, regardless of the bran particle size (diameter of 50th percentile 171 vs. 26 μm). 相似文献
19.
Waxy and non-waxy hull-less barley kernels and their isolated starches were irradiated under different microwave conditions (power 640, 720, and 800 W, time 60, 120 and 180 s). Changes in physicochemical properties were studied to investigate the effects of microwave irradiation (MWI) on in-kernel starches and isolated starches. For in-kernel starch, microwave reduced the ratio of 1047/1022 cm−1 wavelengths, gelatinization enthalpy (ΔHg) and relative crystallinity (RC), indicating that microwave of starch within the cells disrupted the crystalline regions. For isolated starch, microwave decreased the ratio of 1047/1022 cm−1 wavelengths but increased ΔHg of isolated starch, indicating that microwaving resulted in disruption of amorphous structure and an increase in the amount of remaining double helix structure. Moreover, viscosities of in-kernel starches decreased as microwave power and time increased, but this was not observed in isolated starches. Microwave treatment induced an enhancement of gelatinization temperature for non-waxy starches (NWS) but decreased in waxy starches (WS). Microwave had a greater effect for swelling power and solubility on in-kernel MWI-WS than MWI-WS, whereas the reverse results were found between in-kernel MWI-NWS and MWI-NWS. The results indicated that amylose plays a profound role in the properties of isolated and in-kernel starches during microwaving. 相似文献
20.
The sponge and dough mixing process is one of the most common in the world, yet the mechanistic understanding of this process has yet to be sufficiently explored. In this study, aqueous solutions of ethanol, succinic acid, and their combination were prepared at concentrations intended to replicate fermentation times of 3, 4 and 6 h. These solutions were added to a farinograph mixer to make dough using hard wheat, soft wheat, and durum wheat flour. The results indicate that these yeast metabolites (ethanol, succinic acid) impact the mixing resistance, peak mixing value, and dough mixing stability in each of the flour types, likely primarily affected by the ratios of gliadin to glutenin and LMW glutenin in each flour type. Results suggest a stabilizing non-covalent interaction imparted by gliadin at peak mixing time, a stabilizing effect of HMW glutenin during break down, and synergistic effects of ethanol and succinic acid that leads to a faster rate of breakdown in later stages of mixing. It also suggests an increase in mixing resistance when acidulants are added to durum wheat dough. Taken together, this study adds new insights on the sponge and dough mixing process in a way that has not previously been conducted. 相似文献