CHAPTER 8: Wheat Grain Proteins

Shewry, Peter R.; D’Ovidio, R.; Jenkins, John A.; Békés, F.

doi:10.1094/9781891127557.008

Cited by 106 publications

(112 citation statements)

References 551 publications

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“…The sequences contained no introns, a general feature of HMW-GS genes. The length of the N-and C-terminal domains in each gene was similar to that seen in established HMW-GS genes (Table 2) (Shewry et al 2009). The inferred polypeptide sequences of the subunits that resembled 1Bx7 and 1By8 of Xiaoyanmai 7 were similar to those of 1Bx7 and 1By8 present in database.…”

Section: The Dna Sequence Of the Xiaoyanmai 7 Hmw-gs Genessupporting

confidence: 58%

“…3); the additional cysteine residue is thought to be restricted to y-type subunits derived from cereal rye (De Bustos and Jouve 2003). The central domain in both 1Ry xym7 and 1Rx xym7 comprised a set of repeated tri-, hexa-and nona-peptides, which are also a feature of other HMW-GS in both rye and wheat (De Bustos and Jouve 2003;Shewry et al 2009). In both subunits, the repetitive domain started with a short (23 residues) degenerate sequence and finished with the tripeptides GYD (1Rx xym7 ) or GHD (1Ry xym7 ).…”

Section: The Dna Sequence Of the Xiaoyanmai 7 Hmw-gs Genesmentioning

confidence: 99%

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The Chinese bread wheat cultivar Xiaoyanmai 7 harbours genes encoding a pair of novel high-molecular-weight glutenin subunits inherited from cereal rye

et al. 2016

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The high-molecular-weight glutenin subunits (HMW-GS) represent a major component of the endosperm storage protein in the grains of wheat and its related species. Their technological importance results from their ready formation of intermolecular disulfide bonds, which underlie much of the visco-elasticity displayed by gluten and hence the processing quality of the flour. Here, sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) analysis revealed that the Chinese wheat cultivar Xiaoyanmai 7 formed four distinct HMW-GS, two of which are likely the product of a known allele at the Glu-B1 locus, whereas the other two did not match any known HMW-GS. A combined analysis based on reversed-phase high-performance liquid chromatography (RP-HPLC), N-terminal sequencing and mass spectrometry confirmed that the two novel proteins were genuine HMW-GS. Inspection of the DNA sequences showed that one of the novel HMW-GS was encoded by an x-type and the other by a y-type secalin gene. A karyotypic analysis confirmed that six of the seven pairs of Xiaoyanmai 7’s D genome chromosomes (the exception was chromosome 2D) had been replaced by rye chromosomes. The y-type HMW secalin present in Xiaoyanmai 7 differed from the standard By and Dy HWM-GS by the presence of an additional cysteine residue in its C-terminal domain.

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Section: The Dna Sequence Of the Xiaoyanmai 7 Hmw-gs Genessupporting

confidence: 58%

Section: The Dna Sequence Of the Xiaoyanmai 7 Hmw-gs Genesmentioning

confidence: 99%

The Chinese bread wheat cultivar Xiaoyanmai 7 harbours genes encoding a pair of novel high-molecular-weight glutenin subunits inherited from cereal rye

et al. 2016

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“…Wheat germ has a higher protein content (34.1 g/100 g dry weight) than endosperm (10.2 g/100 g) or pericarp (5.1 g/100 g). 24 The amide bands of the wheat germ spectra are therefore more pronounced than the amide bands of the endosperm or pericarp spectra. All wheat kernel parts produced a very strong absorption band in the 1200-850 cm À1 region, and this band in the endosperm spectra reached a peak absorbance of above 0.6 units at approximately 995 cm À1 .…”

mentioning

confidence: 99%

Infrared Spectral Properties of Germ, Pericarp, and Endosperm Sections of Sound Wheat Kernels and Those Damaged by Fusarium graminearum

Peiris

Bockus

Dowell³

2012

Appl Spectrosc

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Mid-infrared attenuated total reflection (Mid-IR-ATR) spectra (4000-380 cm À1 ) of pericarp, germ, and endosperm sections from sound and Fusarium-damaged wheat kernels of cultivars Everest and Tomahawk were collected using a Fourier transform infrared (FT-IR) spectrometer. The differences in infrared absorption bands between sound and Fusarium-damaged kernels were examined. Absorption bands in which differences were identified were compared with the mid-IR-ATR absorption bands of deoxynivalenol (DON) and Fusarium graminearum hyphae. Marked differences in absorption patterns were observed between sound and Fusarium-damaged pericarp and germ spectra, whereas those differences were negligible in the endosperm spectra. Fusarium-damaged pericarp and germ spectra exhibited a shift in the peak position of the band near 1035 cm À1 along with increased absorptions at 1160, 1203, 1313, and 1375 cm À1 , likely due to the influence of DON and fungi in the Fusarium-damaged kernel tissue matrix. These results suggest that infrared spectroscopy can detect DON in the surface tissues of Fusarium-damaged wheat kernels.

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“…In general, wheat is the most widely used cereal for bread and bakery production processes throughout the whole world (Delcour & Hoseney 2003;Khan & Shewry 2009;Shewry et al 2009). Other cereals such as rice, corn, millet and sorghum are of considerable importance outside Europe; however, they do not reach the importance of wheat grain and do not possess the same baking quality.…”

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confidence: 99%

Effect of the dough mixing process on the quality of wheat and buckwheat proteins

Sluková¹,

Julie²,

Alena³

et al. 2017

Czech J. Food Sci.

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Sluková M., Levková J., Michalcová A., Horáčková Š., Skřivan P. (2017): Effect of the dough mixing process on the quality of wheat and buckwheat proteins. Czech J. Food Sci., 35: 522-531.The changes in the structure of cereal proteins during the mixing of flour into dough was described and evaluated. Wheat gliadins and glutenins (gluten proteins) have unique physical properties and play an important role in breadmaking. The effect of mixing time on the formation and the structure of the gluten network was determined using scanning electron microscopy (SEM). Buckwheat flour (gluten-free) was used to compare the development of structure during the mixing process.

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CHAPTER 8: Wheat Grain Proteins

Cited by 106 publications

References 551 publications

The Chinese bread wheat cultivar Xiaoyanmai 7 harbours genes encoding a pair of novel high-molecular-weight glutenin subunits inherited from cereal rye

The Chinese bread wheat cultivar Xiaoyanmai 7 harbours genes encoding a pair of novel high-molecular-weight glutenin subunits inherited from cereal rye

Infrared Spectral Properties of Germ, Pericarp, and Endosperm Sections of Sound Wheat Kernels and Those Damaged by Fusarium graminearum

Effect of the dough mixing process on the quality of wheat and buckwheat proteins

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