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1.
Isoforms of nonspecific lipid-transfer protein 1 (nsLTP1) and nonspecific lipid-transfer protein 2 (nsLTP2) were investigated in bran tissues isolated from caryopses of two cereal crops quite relevant for the Italian market, the cultivar Centauro of soft wheat (Triticum aestivum) and Italian emmer or farro (Triticum dicoccon Schrank). By sequential separation of the bran extracts on cation-exchange and gel filtration chromatographies, fractions containing only proteins belonging to the nsLTP1 and nsLTP2 classes were obtained. The proteins were roughly identified by SDS-PAGE and by immunoreactions in Western blotting experiments. By MALDI-MS and RP-HPLC/ESI-MS analyses we were able to show the presence of several LTP1 and LTP2 isoforms in the investigated species. Bioinformatic searches based on the determined Mr indicated that (i) two nsLTP1s already identified in T. aestivum have Mr and number of Cys residues identical to that of a 9.6 kDa protein present both in soft wheat cv. Centauro and in farro; (ii) two isoforms of nsLTP2 detected in T. aestivum have the same Mr and number of Cys residues of two 7 kDa proteins found in Centauro; and (iii) a nsLTP1 detected in Ambrosia artemisiifolia has Mr and number of Cys residues coincident to that of a 9.9 kDa protein found both in soft wheat cv. Centauro and in farro.  相似文献   

2.
Extreme temperatures during grain filling have been identified as a major source of variation in wheat quality characteristics. In this study one biscuit, two bread, and one durum wheat cultivars were evaluated in two consecutive seasons for reaction to extreme high and low temperatures during grain filling. In both years, the soft biscuit wheat cultivar showed the largest reaction to low temperature stress, where the monomeric proteins were significantly increased and the polymeric proteins significantly decreased. The effect of temperature stress was more pronounced in the second year, with an earlier planting date. The durum wheat reacted to both heat and cold stress in the second year, where the small polymeric proteins were significantly reduced, and the small and large monomeric proteins were increased with stress. The effect of wheat type was much more pronounced than the effect of temperature treatments on the protein fractions. The protein fractions of the tetraploid durum wheat were very different from the hexaploid cultivars, with much less polymeric proteins, and more monomeric proteins. The soft biscuit wheat had significantly less large polymeric proteins and more large monomeric proteins than the bread wheat cultivars for both years.  相似文献   

3.
The network‐forming attributes of gluten have been investigated for decades, but no study has comprehensively addressed the differences in gluten network evolution between strong and weak wheat types (hard and soft wheat). This study monitored changes in SDS protein extractability, SDS‐accessible thiols, protein surface hydrophobicity, molecular weight distribution, and secondary structural features of proteins during mixing to bring out the molecular determinants of protein network formation in hard and soft wheat dough. Soft wheat flour and dough exhibited greater protein extractability and more accessible thiols than hard wheat flour and dough. The addition of the thiol‐blocking agent N‐ethylmaleimide (NEM) resulted in similar results for protein extractability and accessible thiols in hard and soft wheat samples. Soft wheat dough had greater protein surface hydrophobicity than hard wheat and exhibited a larger decrease in surface hydrophobicity in the presence of NEM. Formation of high‐molecular‐weight (HMW) protein in soft wheat dough was primarily because of formation of disulfides among low‐molecular‐weight (LMW) proteins, as indicated by the absence of changes in protein distribution when NEM was present, whereas in hard wheat dough the LMW fraction formed disulfide interaction with the HMW fraction. Fourier transform infrared spectroscopy indicated formation of β‐sheets in dough from either wheat type at peak mixing torque. Formation of β‐sheets in soft wheat dough appears to be driven by hydrophobic interactions, whereas disulfide linkages stabilize secondary structure elements in hard wheat dough.  相似文献   

4.
Puroindoline (PIN) proteins are a factor determining wheat kernel endosperm texture. Biscuits are preferably made from flour from soft wheat (Triticum aestivum L.). Such wheat contains relatively high levels of wild‐type PINs, the impact of which on biscuit quality is unclear. We here studied the impact of PINs on biscuit texture using model flour samples reconstituted from starch and gluten fractions with varying PIN levels. These were obtained by fractionating flour from soft or durum wheat containing either wild‐type or no PINs, respectively. This approach allowed largely retaining the interaction between PINs and either starch or gluten, such as it exists in flour. High PIN levels enhanced air incorporation during dough preparation, increased dough (lateral) expansion, and yielded larger biscuits with higher porosity, which was mainly because of the larger pores. Biscuit fracture stress negatively correlated with PIN level. Porosity contributed to biscuit mechanical properties, but PINs also affected biscuit matrix strength, which in turn affected fracture stress. PINs seem to exert their softening effect when present above a threshold level, and then they have a stronger impact on biscuit fracture stress than the wheat endogenous lipids.  相似文献   

5.
Abstract

Small grains offer a potential animal feed at a time when moisture is usually available in the Southeast. The four major winter annual small grains, barley, oats, rye, and wheat, have not been compared as potential feed sources in the same study in the past. These four small grains were harvested at six stages of growth: vegetative, boot, heading, milk, soft dough, and hard dough. Harvest dates, dry matter (DM) yield, DM yield of regrowth following initial harvest, DM concentration, and the proportions of leaf, stem and inflorescence were measured and used to evaluate the four species for silage production and grazing potential. Rye and barley reached boot prior to the suggested planting date for corn in the Piedmont of North Carolina and dry matter yields ranged from 4.72 to 6.71 Mg ha‐1 and were harvested. Barley reached milk, soft dough, and hard dough earlier than the other species and was equal to or higher than the other species in proportion of DM in leaf DM yield and total DM yield in 1982 and 1983. Wheat DM yield was second to barley from heading to hard dough in 1982 and 1983. Barley DM yield was 69 to 80% of wheat from boot through soft dough in 1984.  相似文献   

6.
A commercial gluten and glutens isolated from four soft and four hard wheat flours were incorporated into a hard and a soft white flour by replacement to directly determine the quantitative and qualitative role of gluten proteins in making noodles. Gluten incorporation (6%) decreased water absorption of noodle dough by 3%, shortened the length of the dough sheet by 15 and 18%, and increased the thickness of the dough sheet by 18 and 20% in soft and hard wheat flour, respectively. Noodles imbibed less water and imbibed water more slowly during cooking with gluten incorporation, which resulted in a 3‐min increase in cooking time for both soft and hard wheat noodles. Despite the extended cooking time of 3 min, noodles incorporated with 6% gluten exhibited decreases in cooking loss by 15% in soft wheat. In hard wheat flour, cooking loss of noodles was lowest with 2% incorporation of gluten. Tensile strength of fresh and cooked noodles, as well as hardness of cooked noodles, increased linearly with increase in gluten incorporation, regardless of cooking time and storage time after cooking. While hardness of cooked noodles either increased or showed no changes during storage for 4 hr, tensile strength of noodles decreased. There were large variations in hardness and tensile strength of cooked noodles incorporated with glutens isolated from eight different flours. Noodles incorporated with soft wheat glutens exhibited greater hardness and tensile strength than noodles with hard wheat glutens. Tensile strength of cooked noodles incorporated with eight different glutens negatively correlated with SDS sedimentation volume of wheat flours from which the glutens were isolated.  相似文献   

7.
Differences in hardness of wheat cultivars have been related to differences in interactions between the starch granule surface and the gluten protein matrix that are mediated by the proteins puroindoline (PIN) A and B. We examined whether or not PINs and (polar) lipids are associated at the starch granule surface, and, if so, how they interact with the starch granule surface itself. Starch was isolated from a soft wheat cultivar containing both wild‐type PINs and incubated with peptidases or lipases, or in extraction media (typically used for defatting). Protein, PIN, and lipid levels revealed that PINs and lipids are tightly associated together at the starch granule surface. Our results imply that PINs need lipids for binding to the granule surface but not vice versa.  相似文献   

8.
Grain texture is an important trait in wheat quality, and is related to the presence or absence of puroindolines a and b. In barley, these proteins are synthesised by the Hordoindoline (Hin) genes, orthologs of the Puroindoline (Pin) genes present in bread wheat and Aegilops species. In this study, the variation of Hin genes has been characterized in two representative lines of Hordeum chilense Roem. et Schult., a wild barley species that has been used in the development of a new man-made cereal (tritordeum, ×Tritordeum Ascherson et Graebner). Two novel alleles were detected in this material, one for the Hina-H ch 1 gene and another for the Hinb-H ch 1 gene. These alleles demonstrated high similarity to the Pin genes of bread wheat, which may explain the soft grain texture of tritordeum. This suggests that the variation present in H. chilense could be utilized in wheat breeding through the use of tritordeum as a bridge species, to extend the range of different textures.  相似文献   

9.
Whole grain wheat products are a growing portion of the foods marketed in North America, yet few standard methods exist to evaluate whole grain wheat flour. This study evaluated two flour milling systems to produce whole grain soft wheat flour for a wire‐cut cookie, a standard soft wheat product. A short‐flow experimental milling system combined with bran grinding in a Quadro Comil produced a whole grain soft wheat flour that made larger diameter wire‐cut cookies than whole grain flour from a long‐flow experimental milling system. Average cookie diameter of samples milled on the short‐flow mill was greater than samples milled on the long‐flow system by 1 cm/two cookies (standard error 0.09 cm). The long‐flow milling system resulted in more starch damage in the flour milling than did the short‐flow system. The short‐flow milling system produced flours that were useful for discriminating among wheat cultivars and is an accessible tool for evaluating whole grain soft wheat quality.  相似文献   

10.
Abstract

Four small grain species, barley, oat, rye, and wheat were harvested at six growth stages to investigate their nutritive quality as a possible replacement for corn silage. Crude protein (CP), in vitro dry matter disappearance (IVDMD), neutral detergent fiber (NDF), acid detergent fiber (ADF) and lignin contents were measured on fresh and ensiled samples. The IVDMD, an estimate of forage ruminant digestibility, of all species generally decreased from the vegetative (765–854 g kg‐1) through the milk stage (505–662 g kg‐1) and then remained unchanged or increased slightly through hard dough with the exception of oats which often decreased during later stages of growth. The IVDMD of rye was usually lower than the other species from the milk to hard dough stage. The IVDMD of barley was generally higher than the other species at the soft and hard dough stages. The NDF, ADF, and lignin fractions usually increased from the vegetative to milk stages and remained unchanged or increased slightly through the hard dough stage. The ADF and lignin are negatively associated with forage digestibility while NDF values are negatively related to dry matter intake. The ADF of rye was generally higher than the other species at the milk and soft dough stages. Rye and barley contained more lignin than the other species from the heading through hard dough stage. Crude protein content generally decreased from the vegetative through milk stages and then leveled off or decreased slightly through the hard dough stage. Crude protein of oats was lower than other species at the vegetative stage, while rye generally contained more crude protein than the other species at the vegetative and boot stages. These data in combination with forage yield data reported in an associated paper suggest that small grains can offer a nutritious source of animal feed for farmers in the southeastern United States. Rye tended to stand out among the species at the early stages of growth (vegetative to boot) as a highly digestible green chop or grazing crop that is also high in protein. Barley and wheat stand out as excellent high yielding, nutritious silage choices at the soft dough stage.  相似文献   

11.
Germination in the soft wheat (Triticum aestivum L.) cultivar Rosella was followed for three days after imbibition by proteomic analysis of the germ tissue. Two‐dimensional electrophoresis was performed in triplicate for proteins extracted from embryos dissected from mature grain and from grains germinated for 1, 2, and 3 days. For this period, 63 proteins (in 86 spots) in the germ were identified as decreasing in abundance, 35 proteins (in 60 spots) as increasing in abundance, and 28 proteins (in 39 spots) as exhibiting no significant abundance change. Proteins with significant abundance changes are discussed in relation to physiology; these include proteases, amylases and amylase inhibitors, enzymes in lipid metabolism, proteins related to water stress, cell wall hydrolases, oxalate oxidase, and H+‐ATPases. Functions associated with proteins synthesized during the germination period are inconsistent with the embryo of mature grain being fully primed for germination.  相似文献   

12.
The separation efficiency of wheat flour particles based on size, with minimum bran contamination, is important for a flour mill. Separation of flour during fractionation depends on the surface characteristics and shape of flour particles. Wheat flour particle characteristics such as surface lipid content, roughness, and morphology with respect to particle size were studied to better understand the differences between hard and soft wheat flours. Fractal analysis using image analysis was used to ascertain surface roughness. That was in turn verified by atomic force microscopy measurements. Soft wheat flours (soft red winter and soft white) had a higher degree of surface roughness than the hard wheat flours (hard red spring, hard red winter, and hard white). The fractal dimension values ranged from 2.67 to 2.78 and from 2.28 to 2.55 for soft and hard wheat flours, respectively. The surface lipid content increased with particle size in hard wheat but decreased in soft wheat flours. The surface lipid levels ranged from 1.02 to 1.18 and from 2.55 to 2.58% (% of total area) for 45 μm particles in hard wheat flours (hard red spring, hard red winter, and hard white) and soft wheat flours (soft red winter and soft white), respectively. For the 90 μm particles the lipid levels ranged from 1.54 to 1.62 and from 1.70 to 1.83% (% of total area) for flour particles in hard wheat flours (hard red spring, hard red winter, and hard white) and soft wheat flours (soft red winter and soft white), respectively. Surface lipid content and roughness values showed that soft wheat flours will be more cohesive than hard wheat flours. The morphology values revealed the irregularity in flour particles, irrespective of wheat class and particle size, owing to nonuniform fragmentation of protein and starch matrix of the wheat endosperm.  相似文献   

13.
Partial sequencing of the γ-gliadin gene of 62 spelt and 14 soft wheat cultivars was performed. Fifty-six of the 62 spelt cultivars and 13 of the 14 soft wheat cultivars were shown to exhibit the typical spelt or soft wheat γ-gliadin sequence, respectively. Exceptions were ascribed to crossbreeding of soft wheat and spelt. Using the typical soft wheat γ-gliadin sequence, two alternative DNA-based analytical methods were developed for the detection and quantification of spelt flour "adulteration" with soft wheat. A simple and fast detection of soft wheat in spelt flours could be achieved by restriction fragment length (RFLP) analysis. In combination with lab-on-a-chip capillary gel electrophoresis (LOC-CE) the soft wheat proportion could be estimated. Heteroduplex formation served as additional confirmation for the presence of spelt besides soft wheat. Hence, RFLP-LOC-CE constitutes a perfect analysis tool for the quality control of cereal seeds and pure cultivars. A precise quantification of soft wheat "adulterations" in spelt flour down to 1% could be achieved by the developed real-time PCR method. The calibration parameters of the real-time PCR assay fulfilled the minimum performance requirements of the European Network of GMO (genetically modified organisms) Laboratories (ENGL).  相似文献   

14.
Grain hardness (kernel texture) is of central importance in the quality and utilization of wheat (Triticum aestivum L.) grain. Two major classes, soft and hard, are delineated in commerce and in the Official U.S. Standards for Grain. However, measures of grain hardness are empirical and require reference materials for instrument standardization. For AACC Approved Methods employing near‐infrared reflectance (NIR) and the Single Kernel Characterization System (39‐70A and 55‐31, respectively), such reference materials were prepared by the U.S. Dept. of Agriculture Federal Grain Inspection Service. The material was comprised of genetically pure commercial grain lots of five soft and five hard wheat cultivars and was made available through the National Institute of Standards and Technology (SRM 8441, Wheat Hardness). However, since their establishment, the molecular‐genetic basis of wheat grain hardness has been shown to result from puroindoline a and b. Consequently, we sought to define the puroindoline genotype of these 10 wheat cultivars and more fully characterize their kernel texture through Particle Size Index (PSI, Method 55‐30) and Quadrumat flour milling. NIR, SKCS, and Quadrumat break flour yield grouped the hard and soft cultivars into discrete texture classes; PSI did not separate completely the two classes. Although all four of these methods of texture measurement were highly intercorrelated, each was variably influenced by some minor, secondary factors. Among the hard wheats, the two hard red spring wheat cultivars that possess the Pina‐D1b (a‐null) hardness allele were harder than the hard red winter wheat cultivars that possess the Pinb‐D1b allele based on NIR, PSI, and break flour yield. Among the soft wheat samples, SKCS grouped the Eastern soft red winter cultivars separate from the Western soft white. A more complete understanding of texture‐related properties of these and future wheat samples is vital to the use and calibration of kernel texture‐measuring instruments.  相似文献   

15.
Prime starch was extracted from soft and hard wheat flours and ballmilled to produce 100% damaged starch. Small amounts of the ball-milled starch or a pregelatinized starch were added to sugar-snap cookie formulations. Other cookie doughs were produced from prime starch only (no flour) with small amounts of the ball-milled starch added. Starch damages of the resulting substituted soft and hard wheat flours and soft and hard wheat prime starches were determined and compared to diameters of sugarsnap cookies produced from the control and treatments. Soft wheat flour and starches produced larger diameter cookies than their hard wheat counterpart at all levels of damaged starch. Both sources of damaged starch (ball-milled or pregelatinized starch) had similar effects on cookie diameter. Cookies produced from all starch (no flour) were similar to their respective flour controls at ≈8% damaged starch. To produce the same size cookie as that produced by soft wheat flour and starch, hard wheat flour and starch cookie formulations required less damaged starch and had lower alkaline water retention than did the soft wheat flour and starch cookie formulations. Other flours were treated with chlorine gas to pH 4.8. Pregelatinized starch (≈5%) was required to reduce the cookie diameter as much as chlorine treatment did. Results suggest unique quality differences between soft and hard wheat starch as they function in sugar-snap cookie baking. The functional results of those differences are not adequately quantified by the estimation of damaged starch level.  相似文献   

16.
This study investigated relationships between molecular weight distributions of unreduced grain proteins and grain, flour, and end‐use quality characteristics of soft white winter wheats grown in Oregon. Absorbance area and area percentage values of protein fractions separated by size‐exclusion HPLC (SE‐HPLC) showed significant correlations with quality characteristics, indicating associations of molecular weight distributions of proteins with quality characteristics. Specifically, high molecular weight polymeric protein fractions appeared to have a detrimental effect on soft wheat quality. This was shown by significant positive correlations with single kernel hardness index, and mixograph water absorption and tolerance, and negative correlations with break flour yield, cookie diameter, and cake volume. Higher proportions of soluble monomeric protein fraction eluted after the main gliadin peak, were associated with soft wheat quality due to negative associations with single kernel hardness index and mixograph water absorption and tolerance, and positive associations with break flour yield, cookie diameter, and cake volume. Calibration models were developed by the application of multivariate analyses to the SE‐HPLC data. These models explained >90% of the variation in mixograph water absorption and cookie diameter and thickness.  相似文献   

17.
Jet milling is a fluid energy impact‐milling technique generally used for the ultrafine reduction of higher value materials. The efficiency of jet milling combined with air classification appears very efficient to separate starch from other wheat flour aggregate components and to produce wheat starch with very low residual protein content. Indeed, residual protein content of the starch‐rich fraction can be reduced to <2% db with a series of successive grinding and air classification operations. Lipid and pentosan contents were also reduced in the starch‐rich fraction. Nevertheless, jet milling cannot eliminate grinding differences observed between different types of wheat. Wheat hardness continues to have an effect on milling and classification yields and on the composition of air classification fractions. To obtain starch‐rich fraction with only 2% protein content, hard wheat flour required a series of at least five grinding steps, whereas only three steps are necessary for soft wheat flour. Under these conditions, hard wheat flours give 24% mass yield with 12% starch damage compared with 39% yield and a low starch damage content (6.4%) for soft wheat flour. These results highlight new prospects for the development of cereal flours, especially soft wheat flours.  相似文献   

18.
The method to measure hardness and other viscoelastic properties of intact wheat kernels is presented. Wheat with 9.3% moisture showed high elastic behavior compared with wheat tempered at 22.5% moisture that showed a plastic behavior. Load‐deformation curves showed that bread wheat behaves as a more plastic material than durum wheat, which is a more elastic material. Yield point of all the wheat samples was ≈18.5 N, independent of wheat type and moisture content. The height of the wheat kernel increased linearly, and the compression area increased exponentially, with increasing moisture content. The modulus of elasticity of wheat ranged from 99.2 MPa for 22.5% moisture content to 394.8 MPa for 9.3% moisture content. Young's modulus range for soft wheat such as Salamanca, Saturno, and Cortazar cultivars was 232.2–308.5 MPa, as compared with Rayón bread wheat at 321.5 MPa and the Altar, Sofía, and Rafi cultivars of durum wheat that had elastic moduli of 438.7–485.8 MPa. The compression force and final stress decreased from 69.9 N and 40.1 MPa in soft wheat to 90 N and 78.9 MPa in durum, respectively. Total work range was 14.7 MPa/sec in soft wheat to 19.7 MPa/sec for durum wheat and, as expected, was higher in the durum and bread wheat than in soft wheat. The plastic part ranged from 2.4 MPa/sec in soft wheat to 0.6 MPa/sec in durum wheat.  相似文献   

19.
We characterized 45 LMW glutenin genes from three diploid species of Taeniatherum using 63 primer combinations, designed according to 264 genes reported in wheat and related species. The genes had 909–1,059 bp nucleotides and 301–351 amino acids. The deduced peptides shared similar structures with LMW-m proteins of wheat. The 45 genes shared 77.2–99.7% identities in peptide sequence among each other and 60.0–82.0% identities to proteins from wheat and related species. They were divided into five types according to the N-terminals, starting with METSCIP-, METSRVP-, METGRIP-, METGSIP- and VETSCIP-. The last three and some other structural domain variations were not reported previously in the Triticeae. Thirty-three genes encoded full mature proteins with intact ORFs, whereas the other 12 were pseudogenes with incomplete ORFs, in-frame stop codons or frame-shift mutations. Phylogenetic analysis showed that orthologous genes from Taeniatherum were more similar to those in the B and D genomes than in the A genome.  相似文献   

20.
This study involved screening of wild species of wheat in search of functionally useful seed storage proteins for improvement of breadmaking quality of wheat (Triticum aestivum). After screening of 177 disomic addition lines (DALs) of wheat belonging to different wild species, Aegilops searsii DALs were selected and studied in detail. These DALs of Ae. searsii were from chromosome 1Ss to 7Ss in the background of cultivated wheat cv. Chinese Spring (CS). By analyzing these addition lines, genetic loci of actively expressed genes for the high molecular weight glutenin subunits (HMW‐GS) and gliadin were found on the chromosome 1Ss for the first time and have been designated as Glu‐Ss1 and Gli‐Ss1, respectively. Disomic addition line of chromosome 1Ss (DAL1Ss) showed improved dough strength in different generations compared with CS. SDS sedimentation value and specific sedimentation of DAL1Ss were higher than CS. Mixograph peak height and band width were higher, with no difference in mixing peak time from CS. All these factors indicate a positive effect of quantity as well as quality of gluten proteins of Ae. searsii. This was further supported by increased polymer formation in DAL1Ss because the ratio of unextractable polymeric protein to total polymeric protein (UPP/TPP%) of DAL1Ss was significantly higher than CS. Genes for HMW‐GS (major determinant of end‐product quality in wheat) of Ae. searsii were cloned and sequenced from the DAL1Ss. Phylogenetic analysis of deduced amino acid sequences showed that both x and y HMW‐GS were more similar to that of D genome rather than B genome of wheat. Although S genome is structurally more similar to B genome of wheat, functionally it is more similar to the D genome of wheat and possesses good quality HMW‐GS required for improvement of breadmaking quality of wheat.  相似文献   

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