Breadmaking stability of wheat flours: Relation between mixing properties and molecular weight distribution of polymeric glutenins

Lemelin, E.; Branlard, Gérard; Salvo, Luciana P. Di; Lein, Volker; Aussenac, Thierry; Daydé, Jean

doi:10.1016/j.jcs.2005.03.009

Cited by 28 publications

(24 citation statements)

References 18 publications

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“…Several studies have been conducted in wheat to study the effect of different proteins on the baking quality, of which glutenins, especially HMW-GS, were major determinants (Payne et al 1987;Weegels et al 1996;Uthayakumaran et al 2000;Lemelin et al 2005). Only a few alleles (5+10 of Glu-D1 locus; 1 and 2* of Glu-A1 locus; and 7+8, 7+9, and 17+18 of Glu-B1 locus) conferred good processing properties to hexaploid wheat (Payne et al 1979(Payne et al , 1987Halford et al 1992a,b).…”

Section: Analysis Of Hmw Glutenin Gene Orfs and Derived Amino Acid Sementioning

confidence: 99%

A Novel Pair of HMW Glutenin Subunits from Aegilops searsii Improves Quality of Hexaploid Wheat

et al. 2009

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Cereal Chem. 86(1):26-32This 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 1S s to 7S s 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 1S s for the first time and have been designated as Glu-S s 1 and Gli-S s 1, respectively. Disomic addition line of chromosome 1S s (DAL1S s ) showed improved dough strength in different generations compared with CS. SDS sedimentation value and specific sedimentation of DAL1S s 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 DAL1S s because the ratio of unextractable polymeric protein to total polymeric protein (UPP/TPP%) of DAL1S s 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 DAL1S s . 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.The unique breadmaking property of bread wheat (Triticum aestivum) lies in its proteins (glutenins and gliadins). Among these two types of proteins, glutenins and especially the high molecular weight glutenin subunits (HMW-GS) have a major effect on breadmaking quality. After initial studies of Payne et al (1979), in which the presence or absence of HMW-GS was related to breadmaking quality, numerous investigations were made to find functionally useful HMW-GS in wheat. However, only a very limited number of these were reported in wheat (e.g., 5+10 vs. 2+12 coded by the Glu-D1 locus). This is because of neutral variation available in the cultivated hexaploid wheat. Screening for good-quality subunits in related wild species of wheat is important for improving the breadmaking quality of wheat. Aegilops searsii (S s S s , 2n = 2x = 14) is a wild species native to the subMediterranean region of Israel, Jordon, southwestern Syria, and southeastern Lebanon (Feldman and Kislev 1977). It belongs to section Sitopsis of the genus Aegilops (Feldman and Kislev 1977;van Slageren 1994). In addition to Ae. searsii, the section Sitopsis contains Ae. bicornis (S b S b , 2n = 2x = 14), Ae. long...

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Section: Analysis Of Hmw Glutenin Gene Orfs and Derived Amino Acid Sementioning

confidence: 99%

A Novel Pair of HMW Glutenin Subunits from Aegilops searsii Improves Quality of Hexaploid Wheat

et al. 2009

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“…The calculations were based on M w analysis presented in Tables 5.7 and 5.8, and TPP analysis in Table 5.4. MALLS recorded high standard deviations for M w analysis. Lemelin et al (2005) also reported large deviations in duplicate analyses of wheat flours, performed on MALLS.…”

Section: Mwmentioning

confidence: 97%

“…The smallest will lead at the front of parabolic flow and are eluted first, while solvent percolates through a membrane on the lower part of the channel. The procedure overcomes void volume limitations of SE-HPLC (Stevenson And Preston, 1996;Stevenson et al, 2003) and can be coupled with MALLS (Stevenson et al, 2003;Lemelin et al, 2005).…”

Section: Determination Of Mwdmentioning

confidence: 99%

Mechanism of Gas Cell Stability in Breadmaking

Sroan

2008

Bubbles in Food 2

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Expansion of dough and hence breadmaking performance is postulated to depend on a dual mechanism for stabilization of inflating gas bubbles. Two flours were used in this study, one from the wheat variety Jagger (Jagger) and the other from a composite of soft wheat varieties (soft). The primary stabilizing mechanism is due to the gluten-starch matrix surrounding the bubble. The secondary mechanism operates when gas bubbles come into close contact during later proofing and early baking. When discontinuities occur in the gluten-starch matrix surrounding gas bubbles, thin liquid lamellae stabilized by adsorbed surface active compounds, provide a secondary stabilization.A key parameter in the primary stabilizing dough film is thought to be the property of strain hardening. Jagger flour gave higher test-bake loaf volume than soft wheat flour and higher strain hardening index for dough. Rheological properties of doughs were varied by addition of protein fractions prepared by pH fractionation. Fractions were characterized by SE-HPLC and MALLS. The molecular weight distribution (MWD) of fractions progressively shifted to higher values as the pH of fractionations decreased. Mixograph peak development time paralleled the MWD. However, the strain hardening index and the test-bake loaf volume increased with increasing MWD up to a point (optimum), after which they declined. At a given strain rate the behavior at the optimum appeared to result from slippage of the maximum number of statistical segments between entanglements, without disrupting the entangled network of polymeric proteins. Shift of MWD to MW higher than the optimum results in a stronger network with reduced slippage through entanglement nodes, whereas a shift to lower MWs will decrease the strength of the network due to less number of entanglements per chain.In order to study the secondary stabilizing mechanism, different lipid fractions were added incrementally to the defatted flours. No effects were observed on the rheological properties of the dough. However, large effects on the loaf volume were measured. The additives used were the total flour lipid and its polar and non polar fractions and the fatty acids palmitic, linoleic and myristic. Polar lipids and palmitic acid had positive or little effect on loaf volume respectively. Non polar lipid, linoleic and myristic acids had negative effects on loaf volume. AbstractExpansion of dough and hence breadmaking performance is postulated to depend on a dual mechanism for stabilization of inflating gas bubbles. Two flours were used in this study, one from the wheat variety Jagger (Jagger) and the other from a composite of soft wheat varieties (soft). The primary stabilizing mechanism is due to the gluten-starch matrix surrounding the bubble. The secondary mechanism operates when gas bubbles come into close contact during later proofing and early baking. When discontinuities occur in the gluten-starch matrix surrounding gas bubbles, thin liquid lamellae stabilized by adsorbed surface active compounds, provi...

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“…It was thus necessary to investigate the infl uence of the characteristics of the polymers for cultivars of different genetic origin and grown in different locations. The polymer characteristics (molecular mass Mw2, polydispersity index Mw2/Mn2 and radius of polymers Rw2) of the 240 samples from the multi-location fi eld trial were evaluated using asymmetric fl ow fi eld fl ow fractionation (AFFFF; Lemelin et al 2005 ). Glutenin alleles and puroindoline alleles, as well as their interactions were shown to signifi cantly infl uence Mw2, which, unexpectedly, varied from 5 × 10 6 to 49 × 10 6 Da (Lesage et al 2013 ).…”

Section: Glutenin Polymers Are Strongly Impacted By High Temperaturementioning

confidence: 99%

Coping with Wheat Quality in a Changing Environment: Proteomics Evidence for Stress Caused by Environmental Changes

Branlard

Lesage

Bancel

et al. 2015

Advances in Wheat Genetics: From Genome to Field

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High temperatures (HTs) during grain fi lling adversely impact grain yield and its end-use quality for wheat. HTs strongly reduce the expression of major enzymes associated with starch synthesis, whereas enzymes associated with defence against stress and protein folding are dramatically increased. Using proteomics tools, the effect of different temperature regimes on storage protein (SP) accumulation was investigated. HT signifi cantly decreased the quantity per grain of individual gliadin and glutenin spots, but at maturity the ratio of gliadin to glutenin was not modifi ed. HT during grain fi lling strongly reduced starch accumulation, modifi ed the size distribution of starch granules, and to a much lesser extent, reduced the quantity of total proteins per grain. The aggregation and polymerisation of SP was investigated using asymmetric fl ow fi eld fl ow fractionation. Previous analyses of near-isogenic hard/soft lines showed that characteristics of glutenin polymers were signifi cantly infl uenced by puroindoline alleles ( Pina-D1a and -D1b ), and proteomics analysis showed that a typical mechanism of unfolded protein response occurs in ER, resulting from stress during protein accumulation. Effects of alleles encoding puroindolines, HMW-GS and LMW-GS, and temperature during grain development on glutenin polymer characteristics, dough rheological properties, and bread loaf volume were investigated for 40 cultivars grown in six environments in France. A difference of only 2 °C in average daily air temperature between locations during the grain-fi lling period resulted in increased molecular mass of the glutenin

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Breadmaking stability of wheat flours: Relation between mixing properties and molecular weight distribution of polymeric glutenins

Cited by 28 publications

References 18 publications

A Novel Pair of HMW Glutenin Subunits from Aegilops searsii Improves Quality of Hexaploid Wheat

A Novel Pair of HMW Glutenin Subunits from Aegilops searsii Improves Quality of Hexaploid Wheat

Mechanism of Gas Cell Stability in Breadmaking

Coping with Wheat Quality in a Changing Environment: Proteomics Evidence for Stress Caused by Environmental Changes

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