Depolymerisation and Re-polymerisation of Wheat Glutenin During Dough Processing. I. Relationships between Glutenin Macropolymer Content and Quality Parameters

Weegels, P.L.; Pijpekamp, A.M. van de; Graveland, A.; Hamer, R.J.; Schofield, J. D.

doi:10.1006/jcrs.1996.0010

Cited by 251 publications

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“…In wheat, glutenin macropolymers (GMP), consisting of spherical glutenin particles, are a major component of the grain and an important factor affecting the processing quality of wheat (Don et al 2005). Previous studies demonstrated that the amount of GMP in wheat flour correlates closely with baking quality (Weegels et al 1996). Besides GMP content, GMP particle size and distribution are important in wheat bread-making quality.…”

supporting

confidence: 41%

Effect of different water supply on accumulation of high molecular weight glutenin subunits and glutenin macropolymers in near-isogenic wheat lines

Dai¹,

Xu²,

Li³

et al. 2016

PLANT SOIL ENVIRON

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Wheat (Triticum aestivum L.) is the most widely consumed food crop in the world, being processed to give a range of breads, other baked goods, pasta, and noodles. In wheat, glutenin macropolymers (GMP), consisting of spherical glutenin particles, are a major component of the grain and an important factor affecting the processing quality of wheat (Don et al. 2005). Previous studies demonstrated that the amount of GMP in wheat flour correlates closely with baking quality (Weegels et al. 1996). Besides GMP content, GMP particle size and distribution are important in wheat bread-making quality. Evidence indicates that GMP particle size strongly correlates with dough development time (Don et al. 2006).GMP consists of high molecular weight glutenin subunits (HMW-GS) linked with low molecular weight glutenin subunits (LMW-GS) through disulfide bonds. HMW-GS are encoded by polymorphic genes at the Glu-1 loci on the long arms of group 1 chromosomes. Hexaploid wheat usually contains 3-5 subunits, zero or one encoded by Glu-A1, one or two by Glu-B1 and two by Glu-D1 (Lawrence and Payne 1983). Of the glutenin subunits, composition of HMW-GS has been assured to contribute greatly to bread-making quality. Meanwhile, HMW-GS concentration is also considered a very important grain quality trait in wheat (Yue et al. 2007).Accumulations of HMW-GS and GMP in wheat grains are both genetically and environmentally controlled (Irmak et al. 2008). Of the different environmental effects, one of the greatest in certain regions (e.g. in northern China) is thought to be that of soil water stress (Ma et al. 2007). Water stress is known to influence dry matter production as well as quality of wheat (Yang et al. 2011). Drought promotes HMW-GS accumulation in the early grain filling stage, whereas the opposite effect occurs at late grain filling (Jiang et al. 2009). Both ABSTRACTAccumulations of high molecular weight glutenin subunits (HMW-GS) and glutenin macropolymer (GMP) in wheat grains are important indicators of grain quality. Two near-isogenic wheat lines, Line 11 (HMW-GS null, 7 + 9, 5 + 10) and Line 12 (HMW-GS null, 17 + 18, 5 + 10), were used to evaluate the impacts of different water supply on HMW-GS and GMP accumulation, and the GMP particle distributions in the grains. Three irrigation levels were implemented in a field and a pot experiment, respectively. Results indicated that drought is beneficial for grain desiccation in the two wheat lines at late filling stage. Compared to mild and excess watering, the total HMW-GS concentration at maturity was much lower when subjected to soil water deficit. Both drought and excess watering led to a reduced glutenin particle size and GMP content at maturity, indicating that a mild water supply could promote the accumulation of GMP and formation of lager glutenin particles. As opposed to Line 12, Line 11 showed an increase in accumulation of GMP and larger glutenin polymers.

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supporting

confidence: 41%

Effect of different water supply on accumulation of high molecular weight glutenin subunits and glutenin macropolymers in near-isogenic wheat lines

Dai¹,

Xu²,

Li³

et al. 2016

PLANT SOIL ENVIRON

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“…Also, in a recent review of Courtin et al 44 Gluten properties are also affected: the gluten becomes less extensible. In this study we aim to find an explanation for the differences in gluten properties observed.…”

Section: Discussionmentioning

confidence: 44%

“…Its composition is now known in detail 43 , relations between specific alleles, gluten proteins and product quality have been established 44 , and a large number of HMW glutenin proteins have been sequenced 45 . Also, even single fragments have been visualised using scanning tunnelling microscopy 46 .…”

Section: Factors Affecting Glutenin Networkmentioning

confidence: 42%

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Effect of Pentosans on Gluten Formation and Properties

Wang¹,

Vliet²,

Hamer³

2004

Gluten Proteins

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The gluten protein polymeric network plays a pivotal role in determining the end-use quality of wheat in many food products. The properties of this polymeric network are strongly affected by wheat flour composition (protein, starch and pentosans etc.), ingredients (i.e. salt, fat), processing aids (i.e. enzymes) and process parameters (mixing time, mixing water, temperature). Although the content of pentosans, usually divided into water unextractable solids (WUS) and water extractable pentosans (WEP) in wheat flour is low (1-2%w/w), these polymers play an important role in gluten formation and properties. Unravelling the underlying relationships and understanding the effect of pentosans on gluten network formation is, therefore, of extreme importance. The aim of this thesis is to clarify the mechanism of action of pentosans on gluten formation and properties. The study was greatly facilitated by the use of a miniaturized set-up for gluten-starch separation. This allowed us to systematically study the effect of pentosans on gluten formation and properties.The results show that both WUS and WEP affect gluten yield, composition and properties in a similar fashion. Pretreatment of WUS and WEP with xylanase did not remove the negative effect on gluten yield, but addition of xylanase or ferulic acid (FA) during gluten extraction did. Added pentosans hinder gluten agglomeration even if they are only present during the dough dilution phase. This is only partly related to a viscosity effect. FA related interactions are more important here. Both act on the ability of glutenin macropolymer (GMP) particles to form gluten, affecting both gluten yield and gluten rheological properties. We propose that pentosans interfere with gluten formation in both an indirect and a direct way. The indirect effect is related to water availability. The direct effect is related to an interaction between pentosans and gluten in which FA plays an important role.The interference of WUS or WEP with gluten formation caused an incomplete aggregation of gluten protein, which was reflected in a larger average GMP particle size and a smaller tendency of these particles to aggregate. If xylanase or FA were added, aggregation was more complete, which was reflected in a smaller average GMP particle size and a larger tendency of these particles to aggregate. Now, also smaller GMP particles were recovered. The same trend was found with three wheat cultivars of very different qualities. Based on our results, we propose a possible explanation for the effect of pentosans on gluten formation and properties. Both a physical effect and a chemical effect are involved. The physical effect is related to viscosity and likely also depletion attraction between protein particles. The chemical effect is related to FA and 'controls' the tendency of the particles to aggregate and hence also gluten yield. In our explanation pentosans do not so much affect the growth of these particles directly after mixing, but hinder the further agglomeration of especially smaller...

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“…GMP content was measured by the method of Weegels et al (1996) with some adaptations. Grain samples (50 mg) were suspended in 1 mL of 1.5% sodium dodecyl sulfonate (SDS) solution and centrifuged at 15 000 × g for 30 min at 20°C.…”

Section: Methodsmentioning

confidence: 46%

Effects of sulphur fertilizer on glutenin macropolymer content and particle size distribution in wheat grain

Yan¹,

Dai²,

Chen³

et al. 2016

Plant Soil Environ.

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Depolymerisation and Re-polymerisation of Wheat Glutenin During Dough Processing. I. Relationships between Glutenin Macropolymer Content and Quality Parameters

Cited by 251 publications

References 0 publications

Effect of different water supply on accumulation of high molecular weight glutenin subunits and glutenin macropolymers in near-isogenic wheat lines

Effect of different water supply on accumulation of high molecular weight glutenin subunits and glutenin macropolymers in near-isogenic wheat lines

Effect of Pentosans on Gluten Formation and Properties

Effects of sulphur fertilizer on glutenin macropolymer content and particle size distribution in wheat grain

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