Large-scale Separation of Gliadins and their Bread-making quality

Significant down-regulation of γ-gliadins has minor effect on gluten and starch properties of bread wheat

“…The functional properties of individual HMW glutenin subunits were further confirmed by genetic transformation with HMW genes (Altpeter et al, 1996;Barro et al, 2003Barro et al, , 1997Blechl et al, 2007;León et al, 2009). Although gliadins are related to loaf volume (Hoseney et al, 1969;Weegels et al, 1994), the roles of individual gliadins are not well understood as they are encoded by large multigene families and inherited in blocks. In addition, LMW glutenin subunit genes are linked to some gliadin genes, so that the effects of gliadins on quality are difficult to interpret .…”

“…The purification and addition of individual groups of gliadins to flours provided contradictory indications of their contribution to dough quality (Branlard and Dardevet, 1985;Khatkar et al, 2002;MacRitchie, 1987), and negative, positive and/or no correlations were reported between amounts and types of gliadins, and functionality of wheat flours in functional tests Nieto-Taladriz et al, 1994;van Lonkhuijsen et al, 1992). Likewise, the effects on technological properties of the isolation of gliadins and the incorporation procedures used in these tests have to be considered since they may alter the native conformational structures of the proteins (Weegels et al, 1994). van den Broeck et al (2009) evaluated the technological properties of bread wheat deletion lines and reported that deletions of the a-gliadin locus on the short arm of Abbreviations: SDSS test, sodium dodecyl sulfate sedimentation test; HMW, high molecular weight; LMW, low molecular weight; RNAi, RNA interference.…”

Biochemical and Functional Properties of Wheat Gliadins: A Review

“…They concluded that both gliadins and HMW glutenin subunits control the bread making properties of wheat flour. Weegels et al (1994) also observed similar effects of γ -gliadin on the loaf volume of bread. Khatkar et al (2002a) reported that addition of total gliadins and its subgroups (α-, β-, γ -, and ω-gliadins) to the dough significantly improved its bread-making performance.…”

Solvent effects on the molecular structures of crude gliadins as revealed by density and ultrasound velocity measurements

“…Some researchers reported positive effects of gliadins on loaf volume (Hoseney et al, 1969a;Preston and Tipples, 1980;Khatkar et al, 2002) whereas others stated negative effects of gliadins (MacRitchie, 1987). Different conclusions might arise from contamination from other material, e.g., low-molecular-weight glutenins and non-protein materials in gliadin extracts, as well as the structural change of gliadins during extraction procedures (Weegels et al, 1994;Fido et al, 1997;Khatkar et al, 2002).…”