Genomics Approach to Identify the Cause of the Missing Omega-5 Gliadin Protein in O-Free Wheat

Lee, Yun Gyeong; Choi, Sang Chul; Kang, Yuna; Chen, Kang; Kim, Changsoo

doi:10.9787/pbb.2018.6.4.413

Cited by 4 publications

(5 citation statements)

References 28 publications

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“…This can be attributed to the reduced low-molecular-weight glutenin protein content observed in O-free flour, as demonstrated in SDS-PAGE gel elec-trophoresis (Figure 1). This reduction in low-molecular-weight glutenin proteins has an impact on lactic acid SRC and overall gluten quality [4]. Among the flour samples, the flour with weak gluten strength was identified as the most suitable for cookie production, consistent with previous studies on cookie flour [29].…”

Section: Solvent Retention Capacity Of Flourssupporting

confidence: 85%

“…These results clearly demonstrate variations in the amount of glutenin and gliadin in the flours. Overall, the SDS-PAGE gel electrophoresis results confirm the differences in the gluten protein composition of O-free flour compared to flours with varying protein contents and gluten strengths [4]. Therefore, it can be assumed that the gluten protein composition and protein content of O-free flour may impact its performance in cookie making.…”

Section: Physicochemical Properties Of Flour and Sds-page Gel Electro...supporting

confidence: 56%

“…Wheat allergies pose a particular challenge as they can lead to wheat-dependent exercise-induced anaphylaxis (WDEIA), which can be fatal [3]. To address this, the Rural Development Administration in Korea has recently developed a specialty wheat variety called O-free, which does not contain the main allergens such as ω-5-gliadins, making wheat consumption safe for individuals with wheat allergies [4]. Previous research has investigated the performance of O-free flour in bread and noodle production, broadening its potential applications [5][6][7].…”

Section: Introductionmentioning

confidence: 99%

“…This finding was further corroborated by the similarity analysis using the expressed sequence tags (ESTs) for gliadins and glutenins. The wheat also exhibited a reduced low-molecular-weight glutenin subunit [4]. However, there has been few reports on the gluten protein composition of O-free flour in comparison to regular wheat flour using SDS-PAGE gel electrophoresis.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Gluten Composition in Low-Allergy O-Free Wheat Flour on Cookie-Making Performance Compared with Flours with Different Gluten Strengths

Baek,

Moon,

Kim

et al. 2023

Foods

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The increasing demand for allergen-free and reduced-allergen foods has led to an investigation into the potential use of O-free wheat, a low-allergy wheat cultivar, in cookie production. This study focused on assessing the gluten composition of O-free flour and comparing its suitability for cookie making in comparison to flours with varying gluten strengths. Several analyses were conducted, including gluten composition, solvent retention capacity (SRC), thermal and pasting properties, dough-mixing characteristics, and cookie-making performance. The gluten composition of O-free flour by SDS-PAGE confirmed the absence of ω-gliadins and the reduced levels of low-molecular-weight glutenins and γ-gliadins. The SRC values of O-free flour fell between the flours with weak and medium gluten strengths. While thermal and pasting properties showed significant differences in sucrose solution but not across flour types, indicating similar starch structures, mixograms displayed distinct variations influenced by both sucrose solution and flour type, highlighting the importance of gluten quality and composition. Cookies made with O-free flour demonstrated similarities to those produced with weak gluten flour, known for their favorable cookie characteristics. This study emphasizes the significant influence of flour gluten composition on cookie-making performance and advocates for the adoption of O-free flour in the development of allergy-friendly cookies.

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Section: Solvent Retention Capacity Of Flourssupporting

confidence: 85%

Section: Physicochemical Properties Of Flour and Sds-page Gel Electro...supporting

confidence: 56%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effect of Gluten Composition in Low-Allergy O-Free Wheat Flour on Cookie-Making Performance Compared with Flours with Different Gluten Strengths

Baek,

Moon,

Kim

et al. 2023

Foods

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show abstract

“…To secure competitiveness and differentiate the quality of Korean domestic wheat, the National Institute of Crop Science in Korea has developed an ‘O-free’ wheat variety that is free of ɷ-5 gliadin (a major wheat allergen) and is reduced low molecular weight (LMW) glutenin by missing Glu-B3 trait, γ-gliadin, and α-amylase inhibitor. The absence of ɷ-5 gliadin was further analyzed/confirmed by acid polyacrylamide gel electrophoresis (A-PAGE) and expressed sequence tags (ESTs) [ 2 , 3 , 4 ]. As a representative wheat product, bread has gradually increased its consumer market along with westernizing living and eating habits.…”

Section: Introductionmentioning

confidence: 99%

Quality of Low-Allergy Wheat (‘O-Free’) Flour and Optimization of Its Bread-Baking Performance

Xia

Kim

Kweon

2022

Foods

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This study explored the quality of hypoallergenic wheat (’O-free’) developed in Korea and optimized the basic ingredients and processing conditions for making ‘O-free’ bread using response surface methodology. Water and yeast amounts and mixing and fermentation times were selected as factors, and each factor’s tested range was set by a central composite design using Design Experts: water 52–60 g, yeast 1.5–4.5 g, mixing time 2.5–5 min, and fermentation time 50–70 min. Bread height, volume, and firmness were analyzed to determine bread quality. Flour quality analysis showed that ‘O-free’ flour’s gluten strength was weak. ‘O-free’ flour exhibited inferior bread-making performance compared to representative bread flour. Water and yeast amounts and mixing time, except for fermentation time, affected bread quality significantly. The interaction between yeast and fermentation also affected bread quality significantly. The optimized condition for making bread using ‘O-free’ flour is 60 g of water, 2.6 g of yeast, 2.5 min of mixing time, and 70.0 min of fermentation time. In conclusion, ‘O-free’ flour with the changed gluten composition showed poor gluten strength and bread-making performance. However, modifying the formulation of the basic ingredients and processing conditions could significantly improve the production of high-quality hypoallergenic bread.

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알러지 저감 오프리 밀가루의 머핀 제조 적합성

김,

문

et al. 2023

Korean J. Food Cook. Sci

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Genomics Approach to Identify the Cause of the Missing Omega-5 Gliadin Protein in O-Free Wheat

Cited by 4 publications

References 28 publications

Effect of Gluten Composition in Low-Allergy O-Free Wheat Flour on Cookie-Making Performance Compared with Flours with Different Gluten Strengths

Effect of Gluten Composition in Low-Allergy O-Free Wheat Flour on Cookie-Making Performance Compared with Flours with Different Gluten Strengths

Quality of Low-Allergy Wheat (‘O-Free’) Flour and Optimization of Its Bread-Baking Performance

알러지 저감 오프리 밀가루의 머핀 제조 적합성

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