Relationships between dough strength, polymeric protein quantity and composition for diverse durum wheat genotypes

Edwards, N. M.; Gianibelli, M.C.; McCaig, T. N.; Clarke, J. M.; Ames, Nancy; Larroque, Oscar; Dexter, J.E.

doi:10.1016/j.jcs.2006.07.012

Cited by 76 publications

(92 citation statements)

References 32 publications

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“…Gliadin acts as a plasticiser in gluten, contributing to viscosity whereas glutenin contributes to gluten elasticity. Therefore, higher gli/glu ratios should be consistent with gluten that is more extensible and less elastic, 32 as observed for Ichnusa which exhibited a high gli/glu ratio and a very low GI.…”

Section: Semolina Qualitysupporting

confidence: 53%

“…There was also a wide range in WIP values for samples with GI values under 10. This would suggest that GI is not effective in classifying weak cultivars by gluten strength as reported also by Edwards et al 32 Despite the limitations of GI when values are low, in this study there was a significant (P < 0.01) linear relationship of GI against WIP and ETBW (Table 5).…”

Section: Semolina Qualitysupporting

confidence: 39%

“…It has been reported that 6 + 8 and 7+ 8 HMW genotypes are comparable, and exhibit stronger dough properties and superior baking quality than HMW-GS 20 cultivars, 29 although a wide range in gluten strength exists among given HMW-GS genotype classifications. 32 Furthermore, RP-HPLC in combination with Maldi/MS has shown that subunit 8 (6+8) 33,34 can be resolved further into two components (8 a * and 8 b * ) and this variation also could be associated with differences in dough properties.…”

Section: Resultsmentioning

confidence: 99%

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Environmental conditions affect semolina quality in durum wheat (Triticum turgidum ssp. durum L.) cultivars with different gluten strength and gluten protein composition

Fois

Schlichting²,

Marchylo³

et al. 2011

J Sci Food Agric

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Late sowings may represent a way of increasing pasta cooking quality whenever they place grain filling under thermal conditions able to increase protein percentage, although the accompanying decrease in yield may represent a drawback in environments prone to drought stress during ripening. The lower protein percentages of modern durum wheat cultivars under conventional sowing times results in a lower pasta cooking quality despite higher gluten strength.

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Section: Semolina Qualitysupporting

confidence: 53%

Section: Semolina Qualitysupporting

confidence: 39%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Environmental conditions affect semolina quality in durum wheat (Triticum turgidum ssp. durum L.) cultivars with different gluten strength and gluten protein composition

Fois

Schlichting²,

Marchylo³

et al. 2011

J Sci Food Agric

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show abstract

“…Correlations between the GI and other rheological traits have been reported by a number of authors. Edwards et al (2007) demonstrated close correlations with the alveograph W value, the unextractable polymeric protein fraction and the mixograph mixing time, and Lerner et al (2004) with the energy level and tolerance determined using a farinograph.…”

Section: Introductionmentioning

confidence: 69%

Effect of genotypic, meteorological and agronomic factors on the gluten index of winter durum wheat

et al. 2013

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The determination of the gluten index is a widely used method for analysing the gluten strength of bread wheat and spring durum wheat genotypes. The present work was carried out to study the effect of the genotype, meteorological factors (temperature, precipitation and number of days with T max C 30°C) and agronomic treatments (N fertilisation and plant protection) on the gluten index of winter durum wheat varieties and breeding lines. The results indicated that the gluten index had little dependence on the environment, being determined to the greatest extent by the genotype. Compared with varieties having weak gluten, those with a strong gluten matrix responded less sensitively to changes in environmental conditions. Among the meteorological factors, high temperature at the end of the grain-filling period caused the greatest reduction in the mean gluten index of three varieties (R 2 = 0.462), while the fertiliser was found to be a significant factor affecting the gluten strength of winter durum wheat varieties. Using selection based on the gluten index, the gluten strength of winter durum wheat lines can be improved sufficiently to make them competitive with high quality spring varieties.

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“…D'après cette analyse phylogénétique les γ-gliadines présentent 70% de similarité avec les α-gliadines alors que les ω -gliadines partagent seulement 20% de similarité. Cette analyse de similarité révèle que les gliadines ont une vaste variabilité allélique, diversité intéressante sachant qu'elles influencent la qualité de la farine [5]. En effet, des analyses par électrophorèse montrent une forte association entre la présence de la γ-gliadine de type 45 et la force du gluten [16].…”

Section: Introductionunclassified

Molecular characterization of γ gliadin from durum wheat (<i>Triticum turgidum L. Subsp. Durum</i> ((Desf.) Husn.)

Mzid

Ayadi

Ayed³

et al. 2017

J. Fundam and Appl Sci.

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The gluten quality is one of the main factors affecting the quality of durum wheat. It depends primarily on its storage proteins composition (glutenins and gliadins). In order to set up and initiate a technological quality improvement program of durum wheat we have conducted a prospection of the different protein sequences of gliadin in different databases for Triticum, then the filtration steps and assembly by appropriate software have been conducted to reduce the number of redundant sequences. On the other hand, we have isolated a gene from Iride "Gli-A1" encoding a γ-gliadin protein associated with gluten strength and viscoelasticity of the dough, we performed an in silico molecular and structural analysis in order to define its putative functional properties. The latter could be a valuable candidate as molecular marker for selecting high nutritive value of durum wheat and/or for genetic improvement of durum wheat quality. R. Ben Ayed et al. J Fundam Appl Sci. 2017, 9(3), 1497 L'amélioration de la qualité technologique du grain est un objectif majeur des programmes d'amélioration. En effet, la structure et la composition de l'endosperme mature, y compris la teneur en protéines, la dureté du grain et la qualité de l'amidon, sont des facteurs importants dans la détermination de l'utilisation finale de la farine de blé. Jusqu'à présent, ces études ont porté sur deux aspects de qualité qui sont principalement déterminés par le grain (composition des protéines): la force de la pâte et la texture du grain (dureté) [6]. Plusieurs études ont signalé la production de plantes transgéniques de blés surexprimant plusieurs gènes HMW-GS chez le blé tendre [7 ; 8 ; 9] ainsi que LMW-GS chez le blé dur [10 ; 11 ; 12]. Dans tous les cas, des modifications des propriétés visco-élastiques de la pâte dérivée ont été observées [13]. Du blé commercial a été conçu avec succès avec la sur-expression de la sous-unité HMW du gène R. Ben Ayed et al. J Fundam Appl Sci. 2017, 9(3)

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Relationships between dough strength, polymeric protein quantity and composition for diverse durum wheat genotypes

Cited by 76 publications

References 32 publications

Environmental conditions affect semolina quality in durum wheat (Triticum turgidum ssp. durum L.) cultivars with different gluten strength and gluten protein composition

Environmental conditions affect semolina quality in durum wheat (Triticum turgidum ssp. durum L.) cultivars with different gluten strength and gluten protein composition

Effect of genotypic, meteorological and agronomic factors on the gluten index of winter durum wheat

Molecular characterization of γ gliadin from durum wheat (<i>Triticum turgidum L. Subsp. Durum</i> ((Desf.) Husn.)

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