Effects of water deficit on breadmaking quality and storage protein compositions in bread wheat (<i>Triticum aestivum</i> L.)

Zhou, Jiaxing; Liu, Dongmiao; Deng, Xiong; Zhen, Shoumin; Wang, Zhimin; Yan, Yueming

doi:10.1002/jsfa.8968

Cited by 37 publications

(48 citation statements)

References 51 publications

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“…Gliadins and glutenins from three biological replicates were extracted and separated by RP‐UPLC based on Zhou et al . 's method. Wheat grains were ground into powder and 30 mg flour was used for protein extraction.…”

Section: Methodsmentioning

confidence: 99%

“…Grain gliadins and glutenins from three biological replicates were extracted according to Zhou et al . The protein concentration of gliadins and glutenins extracted was tested by a 2‐D Quant Kit (GE Healthcare, Chicago, Illinois, USA).…”

Section: Methodsmentioning

confidence: 99%

“…The protein concentration of gliadins and glutenins extracted was tested by a 2‐D Quant Kit (GE Healthcare, Chicago, Illinois, USA). Two‐dimensional electrophoresis (2‐DE) was carried out based on Zhou et al . with minor modifications.…”

Section: Methodsmentioning

confidence: 99%

“…The DAP spots were excised and collected from 2‐DE gels, and digested by trypsin based on the approach of Zhou et al . with minor modifications.…”

Section: Methodsmentioning

confidence: 99%

“…Drought, as one of the most important abiotic stresses, is a major yield‐limiting factor for wheat production because it reduces plant growth and development and leads to shortened grain filling, and thus lowers grain weight and grain yield . Under water deficit conditions, the expression and accumulation of the grain proteome are influenced, resulting in significant changes in the composition of storage proteins and an increase in gluten strength and breadmaking quality . Nitrogen (N) fertilizer is another environmental factor that affects wheat storage protein accumulation and quality properties.…”

Section: Introductionmentioning

confidence: 99%

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Effects of water deficit and different nitrogen fertilizer treatments on the quality of wheat for Chinese fresh white noodles and steamed bread and the composition of storage proteins

Deng

et al. 2019

J Sci Food Agric

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BACKGROUND Noodles and steamed bread are popular wheat products consumed worldwide, particularly in China and other Asian countries. We performed the first comprehensive study of the influence of water deficits and different nitrogen fertilizer applications on two elite Chinese bread wheat cultivars, Zhongmai 175 and Jimai 22, which are distinct in gluten strength. These wheat cultivars were tested to determine the qualities that are optimal for the production of Chinese fresh white noodles (CFWN) and northern‐style Chinese steamed bread (NCSB), and storage protein composition. RESULTS Water deficit and high nitrogen (N) fertilizer application promoted total grain protein content and the accumulation of gliadins and glutenins, while low N resulted in the opposite results. Water deficit and high N fertilizer in Jimai 22, with medium‐to‐strong gluten strength significantly improved NCSB and CFWN qualities. The quality of CFWN under low N, and that of NCSB under both high and low N conditions, was significantly reduced. However, NCSB and CFWN quality in Zhongmai 175 with weak‐to‐medium gluten strength was not significantly affected by water deficit and different N fertilizer applications. Grain subproteome analysis revealed that considerable cultivar‐specific gliadins and glutenins showed significant accumulation changes in response to water deficit and high / low N fertilizer treatment, which could be responsible for NCSB and CFWN quality changes under different treatments. CONCLUSION Water deficit and high / low N fertilizer treatments caused changes in cultivar‐specific storage protein composition, resulting in differences in the accumulation of gliadins, glutenins, and the quality of NCSB and CFWN. © 2019 Society of Chemical Industry

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

“…The DAP spots were excised and collected from 2‐DE gels, and digested by trypsin based on the approach of Zhou et al . with minor modifications.…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effects of water deficit and different nitrogen fertilizer treatments on the quality of wheat for Chinese fresh white noodles and steamed bread and the composition of storage proteins

Deng

et al. 2019

J Sci Food Agric

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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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Asparagine and dough quality: Gluten strength factors in hard red spring wheat

Trevisan

Khorshidi

Sopiwnyk³

et al. 2022

Cereal Chem

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Background and Objectives: Safety aspects regarding free asparagine concentration in wheat arise because of its acrylamide formation potential in baked wheat products. Free asparagine concentration in wheat is affected by environment, genotype, and nitrogen and sulfur fertilization, which also affect wheat protein content and composition. Changing protein content and composition affects gluten strength, altering product quality. This study investigated how gluten strength was affected by environment, genotype, and fertilization treatments grown under commercially relevant conditions.Findings: Environment predominated in affecting dough extensibility and genotype primarily affected resistance to extension, with minimal effects from fertilization treatments. Differences in extensigraph parameters at two resting times segregated genotypes according to gluten strength. Conclusions: Factors affecting free asparagine accumulation in wheat also affect gluten strength. Genotype and environment require primary attention since they play an important role in both wheat safety and quality.Significance and Novelty: The lack of studies investigating the impact of factors affecting free asparagine concentration on the gluten strength of wheat has implications for the global wheat market. From a novel perspective on dough extensibility and resistance to extension, the effects of environment, genotype, and fertilization on the gluten strength of commercially important wheat varieties are considered in a food safety context.

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Effects of water deficit on breadmaking quality and storage protein compositions in bread wheat (Triticum aestivum L.)

Abstract: The present results illustrated that water deficiency leads to increased accumulation of storage protein components and upregulated expression of Dof and Spa, resulting in an improvement in glutenin strength and breadmaking quality. © 2018 Society of Chemical Industry.

Cited by 37 publications

References 51 publications

Effects of water deficit and different nitrogen fertilizer treatments on the quality of wheat for Chinese fresh white noodles and steamed bread and the composition of storage proteins

Effects of water deficit and different nitrogen fertilizer treatments on the quality of wheat for Chinese fresh white noodles and steamed bread and the composition of storage proteins

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

Asparagine and dough quality: Gluten strength factors in hard red spring wheat

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