Wheat Glutenin polymers 2. The role of wheat glutenin subunits in polymer formation and dough quality

Lafiandra, D.; Shewry, Peter R.

doi:10.1016/j.jcs.2022.103487

Cited by 19 publications

(13 citation statements)

References 83 publications

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“…The glutenin and gliadin proteins have diverse functions during dough production due to differences in their structural compositions ( Figure 1 ). Glutenins form polymers stabilized by inter-chain disulfide bonds, whereas gliadins are monomers and interact with glutenin polymers through non-covalent forces, especially hydrogen bonds [ 9 ]. It is commonly believed that glutenin proteins create the polymeric protein network that gives dough its cohesiveness and elasticity, whereas gliadins as plasticizers of the glutenin network and provide dough with viscosity and extensibility [ 9 , 10 ].…”

Section: Structure and Function Of Wheat Proteinmentioning

confidence: 99%

“…Glutenins form polymers stabilized by inter-chain disulfide bonds, whereas gliadins are monomers and interact with glutenin polymers through non-covalent forces, especially hydrogen bonds [ 9 ]. It is commonly believed that glutenin proteins create the polymeric protein network that gives dough its cohesiveness and elasticity, whereas gliadins as plasticizers of the glutenin network and provide dough with viscosity and extensibility [ 9 , 10 ]. Although there are several reviews on high-molecular-weight glutenin, a comprehensive review on the structure and function of gluten protein is lacking.…”

Section: Structure and Function Of Wheat Proteinmentioning

confidence: 99%

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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

Zang

Gao

Chen

et al. 2022

Foods

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Upon hydrating and mixing wheat flour, wheat protein forms a network that strongly affects the structure and physicochemical properties of dough, thus affecting the properties of noodles. Different approaches have been taken to alter the gluten network structure in order to control the dough properties. In the current review, we summarize the structure and function of wheat protein, including glutenin and gliadin, and describe food components that may affect noodle quality by interacting with wheat protein. In fact, the ratio of glutenin to gliadin is closely related to the viscosity of dough, and disulfide bonds also contribute to the gluten network formation. Meanwhile, wheat protein coexists with starch and sugar in wheat dough, and thus the nature of starch may highly influence gluten formation as well. Salts, alkali, enzymes and powdered plant food can be added during dough processing to regulate the extensional properties of wheat noodles, obtaining noodles of high quality, with improved sensory and storage properties. This review describes specific methods to reinforce the wheat protein network and provides a reference for improving noodle quality.

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Section: Structure and Function Of Wheat Proteinmentioning

confidence: 99%

Section: Structure and Function Of Wheat Proteinmentioning

confidence: 99%

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

Zang

Gao

Chen

et al. 2022

Foods

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“…Every subunit of HMW‐GS imparts its individual or synergistic effect on wheat flour processing quality. The identification of the natural null mutants and generation of chemically or radiation‐induced null mutants at the Glu‐1 loci has made it possible to produce mutant lines and further understand their functional role in bread making (Lafiandra & Shewry, 2022). For instance, Glu‐A1 mutation “ null ” does not affect homeologous subunits while Glu‐D1 mutation “ null ” allele results in increased amounts of the homeologous subunits (Kolster et al, 1993).…”

Section: The Glutenin Protein Network In the Bakingmentioning

confidence: 99%

“…However, the currently available markers show a discrepancy in the results and this is due to high variation present among the different alleles at the Glu-3 locus. Moreover, the occurrence of a greater number of retroelements at the Glu-D3 compared to the Glu-A3 and Glu-B3 locus makes it even more difficult to identify and discriminate between the Glu-D3 alleles (Lafiandra & Shewry, 2022). Therefore, researchers focused on the development of a robust, economic, and less time-consuming methodology for the identification of alleles in wheat cultivars.…”

Section: Lmw-gs Molecular Markersmentioning

confidence: 99%

Recent developments on the contribution of glutenin and puroindoline proteins to improve wheat grain quality

Rai

Han

2022

Cereal Chem

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Background and Objectives: Wheat is most staple food crop for making different end products. The major factors determining the wheat flour end-use are glutenins and puroindolines. It is very important to identify the composition, variation, and functional characteristics of these key factors. Findings: The glutenin subunits comprise two subgroups-high molecular weight glutenin subunits (HMW-GS), and low molecular weight glutenin subunits (LMW-GS). Puroindolines genes depict a wide diversity of both PINA and PINB allelic forms. The prevalence and relative proportions of these types may vary depending on several genetic and environmental factors. Conclusion:Current review summarizes recently published research on the impact of glutenin genes governing gluten strength and puroindolines genes related to grain softness. It encompasses recent reports on the development of DNA-based molecular markers utilized to identify novel alleles associated with HMW-GS, LMW-GS, and puroindoline genes in diverse wheat genotypes.

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“…The repeat region is rich in β-turns flanked by spherical conservative regions formed by α-helices [ 16 ]. Most of the cysteine residues form intra-chain disulfide bonds, some of them form inter-chain disulfide bonds and directly affect dough formation and rheological characteristics [ 17 , 18 , 19 ]. Generally, the β-turn structure confers protein molecules with significant deformation resistance [ 20 ].…”

Section: Introductionmentioning

confidence: 99%

Molecular Characterization and SNP-Based Molecular Marker Development of Two Novel High Molecular Weight Glutenin Genes from Triticum spelta L.

Cao

Zhang

Wang

et al. 2022

IJMS

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Spelt wheat (Triticum spelta L., 2n=6x=42, AABBDD) is a valuable source of new gene resources for wheat genetic improvement. In the present study, two novel high molecular weight glutenin subunits (HMW-GS) 1Ax2.1* at Glu-A1 and 1By19* at Glu-B1 from German spelt wheat were identified. The encoding genes of both subunits were amplified and cloned by allele-specific PCR (AS-PCR), and the complete sequences of open reading frames (ORF) were obtained. 1Ax2.1* with 2478 bp and 1By19* with 2163 bp encoded 824 and 720 amino acid residues, respectively. Molecular characterization showed that both subunits had a longer repetitive region, and high percentage of α-helices at the N- and C-termini, which are beneficial for forming superior gluten macropolymers. Protein modelling by AlphaFold2 revealed similar three-diamensional (3D) structure features of 1Ax2.1* with two x-type superior quality subunits (1Ax1 and 1Ax2*) and 1By19* with four y-type superior quality subunits (1By16, 1By9, 1By8 and 1By18). Four cysteine residues in the three x-type subunits (1Ax2.1*, 1Ax1 and 1Ax2*) and the cysteine in intermediate repeat region of y-type subunits were not expected to participate in intramolecular disulfide bond formation, but these cysteines might form intermolecular disulfide bonds with other glutenins and gliadins to enhance gluten macropolymer formation. The SNP-based molecular markers for 1Ax2.1* and 1By19* genes were developed, which were verified in different F2 populations and recombination inbred lines (RILs) derived from crossing between spelt wheat and bread wheat cultivars. This study provides data on new glutenin genes and molecular markers for wheat quality improvement.

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Wheat Glutenin polymers 2. The role of wheat glutenin subunits in polymer formation and dough quality

Cited by 19 publications

References 83 publications

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

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

Recent developments on the contribution of glutenin and puroindoline proteins to improve wheat grain quality

Molecular Characterization and SNP-Based Molecular Marker Development of Two Novel High Molecular Weight Glutenin Genes from Triticum spelta L.

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