Effect of High-Molecular Weight Glutenin Subunits (HMW-GSs) on Gluten Polymerization during Biscuit Making: Insights from Experimental and Molecular Dynamics Simulation Study

Yang, Tao; Ge, Jiakun; Wang, Pei; Zhong, Yingxin; Zhou, Qin; Xiao, Wang; Cai, Jian; Huang, Mei; Jiang, Dong; Dai, Tingbo; Cao, Weixing

doi:10.1021/acs.jafc.2c08277

Cited by 7 publications

(2 citation statements)

References 38 publications

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“…Each locus has two closely linked genes controlling the x-and y-type subunits, and variation generated by different combinations of these loci affect wheat flour products and processing quality . At present, the influence of HMW-GS on the processing quality of bread, noodles, and biscuits is relatively well understood (Carrillo et al 1990;Li et al 2016;Yang et al 2023), and the baking quality of biscuits and bread with subunits 17+18 and 5+10 are higher (Brönneke et al 2000;Sharma et al 2002), which appears more frequently in European hexaploid wheat. Zhu et al (2001) showed that the total rating of steamed bread was greater for the subunit 5+10 versus 2+12, but Fan et al (2005) recorded that the subunit 5+10 had the undesirable effect of increasing product stickiness.…”

Section: Introductionmentioning

confidence: 99%

Effects of high-molecular-weight glutenin subunit on hard-steamed bread quality

Zhao,

Wang,

Kai

et al. 2024

Preprint

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Steamed bread is used as a daily food in many countries worldwide, but the relationship between high-molecular-weight glutenin (HMW-GS) and steamed bread quality is unclear. Two DH populations of common wheat were used to analyze the effects of twelve HMW-GS subunit combinations on the quality traits of steamed bread, including volume traits, physical properties, and sensory evaluation. The mechanism of trait variation was analyzed by combining the microstructure and dough rheological properties. The results showed that in terms of locus effect, the volume and physical properties of steamed bread were Glu-D1> Glu-B1> Glu-A1, and the effect of sensory score on steamed bun was Glu-B1>Glu-D1>Glu-A1. In terms of individual subunit effects, the volume, chewiness, hardness and so on physical properties indexes and sensory scores of subunit 1 steamed bread at Glu-A1locus were higher than those of subunit N, but the number of cells in subunit N steamed bread was more than subunit 1, as well as the cell diameter and wall thickness were smaller than those of subunit 1 steamed bread. The quality of 7+8 and 7+9 subunits steamed bread at the Glu-B1locus was generally better, and the chewiness, number of cells and so on physical properties indexes and sensory scores were significantly higher than those of 6+8 subunit steamed bread, as well as their physical properties indexes were less affected by moisture. The quality of subunits 2+10 and 5+12 steamed bread at the Glu-D1locus was generally better. Moreover, the specific volume, glueyness, number of cells and so on physical properties were significantly better than those of other subunit steamed bread, as well as the physical properties of subunits 2+10, 5+12 and 2+12 were also less affected by moisture. The effect of subunit combination is mainly affected by subunit, and the combination of superior subunits tends to make steamed bread have better quality traits. The subunit combinations (1,7+8,5+12), (N,7+9,2+10) and (1,7+9,5+12) had better physical properties indexes and sensory scores, and the micro-pore structure was dense, uniform and delicate, and the wall thickness was smaller. However, the combinations (N,7+8,2+12), (N,6+8,2+12) and (N,7+9,5+10) were generally lower in physical properties and sensory scores, and the stomatal structure was looser. The results of different subunits of dough rheological properties showed that the protein content, wet gluten content and stability time were the main factors affecting steamed bread's volume and physical properties. Among the rheological properties of dough, the protein content, wet gluten content and stability time of subunits 7+8, 7+9, 2+10 and 5+12 were higher. Therefore, the volume, physical properties and sensory scores of steamed bread containing these subunits were good.

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Section: Introductionmentioning

confidence: 99%

Effects of high-molecular-weight glutenin subunit on hard-steamed bread quality

Zhao,

Wang,

Kai

et al. 2024

Preprint

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“…A recent review has explored the potential applications of wheat gluten nanofibers, fabricated via electrospinning, in areas such as drug release, biological scaffolds, and active food packaging . Gluten, the predominant storage in wheat flour, comprises two main types based on their solubility in aqueous ethanol: insoluble glutenin and soluble gliadin . The high-molecular-weight glutenin subunits form a structural framework through intermolecular disulfide bonds, while the low-molecular-weight glutenin subunits associate with this framework via disulfide bonds…”

Section: Introductionmentioning

confidence: 99%

Preparation and Formation Mechanism Study of Antibiofilm Coating Based on Phase Transition of Glutenin

Chen,

Gao,

Liu

et al. 2024

Biomacromolecules

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The surface of food processing equipment is easily affected by biofilm-forming bacteria, leading to crosscontamination and food safety hazards. The critical issue is how to endow the surface of contact materials with antibacterial and antibiofilm abilities. A sustainable, stable, and antibiofilm coating was prepared by phase transition of glutenin. The disulfide bonds in glutenin were reduced by tris(2-carboxyethyl)phosphine, triggering the phase transition of glutenin. Hydrophobic interactions and intermolecular disulfide bonds may be the primary forces. Furthermore, the phase-transited products formed a nanoscale coating on the surface of stainless steel and glass under their own adhesion force and gravity. The coating exhibited good stability in harsh environments. More importantly, after 3 h of direct contact, the colony of Escherichia coli and Staphylococcus aureus decreased by one logarithm. The amount of biofilm was observed to be significantly decreased through optical microscopy and scanning electron microscopy. This article provides a foundational module for developing novel coatings.

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Deciphering the interactions between altertoxins and glutenin based on molecular dynamic simulation: inspiration from detection

Yuan,

Chen,

Wen

et al. 2024

J Sci Food Agric

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BACKGROUNDMycotoxin contamination of food has been gaining increasing attention. Hidden mycotoxins that interact with biological macromolecules in food could make the detection of mycotoxins less accurate, potentially leading to the underestimation of the total exposure risk. Interactions of the mycotoxins alternariol (AOH) and alternariol monomethyl ether (AME) with high‐molecular glutenin were explored in this study.RESULTSThe recovery rates of AOH and AME (1, 2, and 10 μg kg−1) in three types of grains (rice, corn, and wheat) were relatively low. Molecular dynamics (MD) simulations indicated that AOH and AME bound to glutenin spontaneously. Hydrogen bonds and π‐π stacking were the primary interaction forces at the binding sites. Alternariol with one additional hydroxyl group exhibited stronger binding affinity to glutenin than AME when analyzing average local ionization energy. The average interaction energy between AOH and glutenin was −80.68 KJ mol−1, whereas that of AME was −67.11 KJ mol−1.CONCLUSIONThis study revealed the mechanisms of the interactions between AOH (or AME) and high‐molecular glutenin using MD and molecular docking. This could be useful in the development of effective methods to detect pollution levels. These results could also play an important role in the evaluation of the toxicological properties of bound altertoxins. © 2024 Society of Chemical Industry.

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Effect of High-Molecular Weight Glutenin Subunits (HMW-GSs) on Gluten Polymerization during Biscuit Making: Insights from Experimental and Molecular Dynamics Simulation Study

Cited by 7 publications

References 38 publications

Effects of high-molecular-weight glutenin subunit on hard-steamed bread quality

Effects of high-molecular-weight glutenin subunit on hard-steamed bread quality

Preparation and Formation Mechanism Study of Antibiofilm Coating Based on Phase Transition of Glutenin

Deciphering the interactions between altertoxins and glutenin based on molecular dynamic simulation: inspiration from detection

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