Influence of temperature during grain filling on gluten viscoelastic properties and gluten protein composition

Koga, Shiori; Böcker, Ulrike; Moldestad, Anette; Tosi, Paola; Shewry, Peter R.; Mosleth, Ellen Færgestad; Uhlen, Anne Kjersti

doi:10.1002/jsfa.7068

Cited by 24 publications

(18 citation statements)

References 54 publications

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“…Naeem et al (2012) showed that polymerization of glutenin subunits occurs late in wheat maturation. Koga et al (2015) and Blumenthal et al (1995) showed that cultivars differed in the impact of temperature variation on dough strength. Koga et al (2015) found that high temperatures changed the glutenin/gliadin ratios and had a negative impact on tolerance to mixing.…”

Section: Discussionmentioning

confidence: 99%

“…Expression of individual glutenin genes and the assembly of glutenin polymers is affected by the stage of seed development and the environmental conditions during seed development (Blumenthal et al, 1995;Jia et al, 2012;Naeem et al, 2012;Giuliani et al, 2015;Koga et al, 2015). Expression of individual glutenin genes and the assembly of glutenin polymers is affected by the stage of seed development and the environmental conditions during seed development (Blumenthal et al, 1995;Jia et al, 2012;Naeem et al, 2012;Giuliani et al, 2015;Koga et al, 2015).…”

Section: Discussionmentioning

confidence: 99%

“…Expression of individual glutenin genes and the assembly of glutenin polymers is affected by the stage of seed development and the environmental conditions during seed development (Blumenthal et al, 1995;Jia et al, 2012;Naeem et al, 2012;Giuliani et al, 2015;Koga et al, 2015). Koga et al (2015) found that high temperatures changed the glutenin/gliadin ratios and had a negative impact on tolerance to mixing. High temperatures during seed maturation resulted in smaller polymers, which was associated with decreased dough strength.…”

Section: Discussionmentioning

confidence: 99%

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Maturity Traits Related to Climate Adaptation Affect Quality Characteristics in Hard Red Spring Wheat

et al. 2018

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Maturity traits such as days to heading and days to physiological maturity have a large impact on agronomic characteristics of wheat (Triticum aestivum L.) cultivars grown in specific environments. Extended green leaf and green glume duration after heading in hard red spring wheat have been shown to result in longer grain‐fill duration, increased kernel weight, and higher grain yield in dry environments. The genetic relationship between maturity traits, seed quality, and functional bread‐making characteristics was investigated for three sets of recombinant inbred lines derived from crosses between hard red spring wheat parents. Early heading date was correlated with increased seed quality as indicated by test weight and kernel weight in all three genetic populations. Days to heading was not consistently correlated with functional quality related to bread‐baking. Longer green glume and green leaf duration after heading were typically positively related to seed quality traits including test weight and kernel weight in the three populations. However, increased green leaf and green glume duration after heading were often negatively correlated with functional quality parameters related to bread baking. Our results suggest that selection for long green leaf or green glume duration after heading to stabilize grain yield in a warmer climate may also result in a decrease in bread‐making potential.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

“…Expression of individual glutenin genes and the assembly of glutenin polymers is affected by the stage of seed development and the environmental conditions during seed development (Blumenthal et al, 1995;Jia et al, 2012;Naeem et al, 2012;Giuliani et al, 2015;Koga et al, 2015). Koga et al (2015) found that high temperatures changed the glutenin/gliadin ratios and had a negative impact on tolerance to mixing. High temperatures during seed maturation resulted in smaller polymers, which was associated with decreased dough strength.…”

Section: Discussionmentioning

confidence: 99%

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Maturity Traits Related to Climate Adaptation Affect Quality Characteristics in Hard Red Spring Wheat

et al. 2018

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“…However, longer green leaf duration after heading was also associated with lower gluten strength and reduced loaf volume (Blake et al., ). Several studies have shown that polymerization of individual gluten proteins occurs late in seed development and is impeded by high temperatures (Blumenthal, Bekes, Gras, Barlow, & Wrigley, ; Giuliani et al., ; Jia, Dai, & He, ; Koga, Bocker, Moldestad, Tosi, & Shewry, ; Naeem, Paulon, Irmak, & MacRitchie, ). These studies suggest an explanation for the reduced gluten strength of cultivars with extended green leaf duration after heading.…”

Section: Introductionmentioning

confidence: 99%

Registration of ‘Dagmar’ hard red spring wheat

Heo

Lanning

Lamb

et al. 2020

J of Plant Registrations

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‘Dagmar’ hard red spring wheat (Triticum aestivum L.) (Reg. no. CV‐1158, PI 690450) was released by the Montana Agricultural Experiment Station because of its excellent yield potential in dryland areas of Montana, solid stems, and superior end‐use quality. Dagmar was a selection from the cross MT1133/MT1148 and was tested as experimental line MT1621. Dagmar has similar grain yield potential to ‘Vida’, the most widely grown cultivar in Montana. Stems of Dagmar are more solid than those of Vida, suggesting increased resistance to the wheat stem sawfly (Cephus cinctus Norton). Dagmar has higher grain protein and stronger gluten than Vida. Thus, Dagmar should be useful in Montana and adjoining states facing drought and wheat stem sawfly pressure.

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“…The continuous matrix formed from gluten proteins confers viscoelastic properties to the dough, which can be processed into products of various shapes. The viscoelastic properties are strongly related to the molecular weight of the glutenin (Guo et al, 2015;Koga et al, 2016). For example, dough with high viscoelasticity has been shown to have higher proportions of high molar mass glutenin polymers (Field, Shewry & Miflin, 1983).…”

Section: Gluten Proteinsmentioning

confidence: 99%

Mechanism of reduction in starch digestion rate of Durum Wheat by protein

Zou¹

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The aim of the project is to explore the mechanism of durum wheat proteins in slowing starch digestion; this reduction in digestion rate is nutritionally advantageous. The grains of three commercial durum wheat varieties (Jandaroi, Caparoi and Yawa) were employed, from which a range of pasta-derived cooked substrates were prepared: semolina (SE), whole pasta (spaghetti) (WP), powdered pasta (PP) and extracted starch (ST). SE contains inherent protein components; WP has an intact compact structure and gluten network formed by kneading and extruding the SE proteins; PP was ground from WP, thus breaking up the intact compact structure while the gluten network remained intact; and ST was extracted from SE with removal of proteins. To understand how pasta compact structure and proteins influence starch digestion, all these starch-containing samples with different protein composition and structure were subjected to in vitro digestion with various combinations of treatments mimicking gastric conditions with acid and pepsin, before the starch was digested with porcine α-amylase or pancreatin. After plotting the percentage of starch digested vs. time, first-order kinetics characterization through logarithm-of-slope analysis and morphological characterization by confocal microscopy were combined to reveal how the pasta compact structure and gluten network together slow starch digestion rate. Digested samples were collected at different times to characterize the weight distributions of branched starch molecules (wbr (logR h ), R h being hydrodynamic radius) using size-exclusion chromatography (SEC, also termed GPC). These distributions, together with the measured activity of α-amylase in the digestive solution, were used to explore the role that the compact structure and proteins in pasta play in retarding the evolution of starch molecular structure during digestion. Gluten powder (GP) extracted from SE was cooked and centrifuged to separate supernatant from gluten as a pellet, followed by the addition of α-amylase, to characterize to what extent α-amylase interacted with wheat proteins by measuring the activity of α-amylase, to elucidate if the protein components are capable of reducing enzymatic II activity; the analytical technique used was high performance liquid chromatography-mass spectrometry (LC-MS).The results showed that ST and SE were digested following simple first-order kinetics, while WP and PP followed two sequential first-order steps. The rate coefficients for these various steps were altered by pepsin hydrolysis. Confocal microscopy revealed that, following cooking, starch granules were completely swollen for ST, SE and PP samples. In WP, the granules were completely swollen in the external regions, partially swollen in the intermediate region and almost intact in the WP strand center. Gluten entrapment accounts for the sequential kinetic steps in the digestion of pasta starch; the compact microstructure of pasta also reduces digestion rates. A reduced activity of porcine α-amylase and retarded dig...

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Influence of temperature during grain filling on gluten viscoelastic properties and gluten protein composition

Cited by 24 publications

References 54 publications

Maturity Traits Related to Climate Adaptation Affect Quality Characteristics in Hard Red Spring Wheat

Maturity Traits Related to Climate Adaptation Affect Quality Characteristics in Hard Red Spring Wheat

Registration of ‘Dagmar’ hard red spring wheat

Mechanism of reduction in starch digestion rate of Durum Wheat by protein

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