Wheat Proteins

Juhász, Angéla; Békés, F.; Wrigley, C.W.

doi:10.1002/9781118860588.ch11

Cited by 16 publications

(22 citation statements)

References 409 publications

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“…The protein profile and overall arrangement of bands in wheat, quinoa and amaranth flours well-compared with previous studies in which the same protein profiles were observed on Protein 230 Loac or SDS gels (Hager et al, 2012;Alonso-Miravalles and O'Mahony, 2018). Wheat flour was mainly characterized by the presence of protein bands in the 43-55 kDa range which could represent gliadins and the low molecular weight glutenins (Bradová and Matějová, 2008;Juhász et al, 2015). In amaranth and quinoa flours, the presence of the typical proteins amaranthin and chenopodin, respectively, was ascertained in the A1 and A2 areas which represent the region generally modified during fermentation (Lacaze et al, 2007).…”

Section: Discussionsupporting

confidence: 61%

Effect of Amaranth and Quinoa Flours on Exopolysaccharide Production and Protein Profile of Liquid Sourdough Fermented by Weissella cibaria and Lactobacillus plantarum

et al. 2020

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Exopolysaccharides (EPSs) are known for their positive contribute to the technological properties of many foods, including bakery products. These molecules can be obtained performing piloted fermentation with lactic acid bacteria (LAB). In order to select strains able to produce EPS, a screening test in agar medium containing sucrose, fructose or glucose as carbohydrate source was performed on 21 LAB strains. Results allowed to select 8 Weissella cibaria, 2 Weissella confusa, and 2 Leuconostoc spp. strains as EPS producers only in the presence of sucrose. A further screening in liquid medium enriched with sucrose (10%) (mMRS_S) indicated the W. cibaria strain C43-11 as the higher EPS producer. The selected strain was used to develop liquid sourdoughs (LSs) with dough yield (DY) 500, fermented for 15 h and based on wheat flour and wheat gluten or pseudocereals (quinoa or amaranth) in ratio 1:1, in the presence or not of sucrose at 3% (w/w, LS weight), in comparison to Lactobacillus plantarum ITM21B, a strain not producing EPS in mMRS_S. Results indicated that the use of pseudocereals favored the EPS production. Formulations were optimized by modifying DY (500 or 250), sucrose concentration (3 or 6%) and flour ratio. LSs were characterized for the content of organic acids (lactic, acetic, phenyllactic, OH-phenyllactic), pH, TTA, EPS, viscosity, total protein degradation and protein pattern. The highest EPS production (20.79 g/kg) and viscosity (1168 mPa s) were obtained in LS (DY 250, sucrose 6%) based on quinoa flour and started with C43-11 strain. The LS was characterized by the presence of phenyllactic and OH-phenyllactic acids, protein degradation by 51.7% and proteins in the range 14-80 kDa. In these conditions, also strain ITM21B was able to produce EPS at level of 4.61 g/kg and to degrade proteins by 53.8% in LS based on wheat and quinoa flours (1:1) (DY250 and sucrose 3%). Therefore, results demonstrated that the use of selected conditions (flour type, DY, sucrose) can stimulate specific attributes of strains making them suitable for production of short fermented (15 h) LSs which can be used as bread improvers.

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Section: Discussionsupporting

confidence: 61%

Effect of Amaranth and Quinoa Flours on Exopolysaccharide Production and Protein Profile of Liquid Sourdough Fermented by Weissella cibaria and Lactobacillus plantarum

et al. 2020

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“…Because it is known that the six Gli loci are located on 1AS, 1BS, 1DS, 6AS, 6BS and 6DS, respectively678, we selected only the microsatellite markers located on these chromosomal arms for our analysis. Specifically, the microsatellite markers selected from the six arms were 5, 4, 6, 8, 7 and 6, respectively.…”

Section: Methodsmentioning

confidence: 99%

Genome-wide analysis of complex wheat gliadins, the dominant carriers of celiac disease epitopes

Wang

et al. 2017

Sci Rep

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Gliadins, specified by six compound chromosomal loci (Gli-A1/B1/D1 and Gli-A2/B2/D2) in hexaploid bread wheat, are the dominant carriers of celiac disease (CD) epitopes. Because of their complexity, genome-wide characterization of gliadins is a strong challenge. Here, we approached this challenge by combining transcriptomic, proteomic and bioinformatic investigations. Through third-generation RNA sequencing, full-length transcripts were identified for 52 gliadin genes in the bread wheat cultivar Xiaoyan 81. Of them, 42 were active and predicted to encode 25 α-, 11 γ-, one δ- and five ω-gliadins. Comparative proteomic analysis between Xiaoyan 81 and six newly-developed mutants each lacking one Gli locus indicated the accumulation of 38 gliadins in the mature grains. A novel group of α-gliadins (the CSTT group) was recognized to contain very few or no CD epitopes. The δ-gliadins identified here or previously did not carry CD epitopes. Finally, the mutant lacking Gli-D2 showed significant reductions in the most celiac-toxic α-gliadins and derivative CD epitopes. The insights and resources generated here should aid further studies on gliadin functions in CD and the breeding of healthier wheat.

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“…This indicates that, on average, in winter wheat backgrounds, inclusion of the Gpc‐B1 allele will result in higher GPC, lower milling values, and higher mixing properties. The connection between higher GPC and higher mixing properties is well documented (Juhász et al, 2015; Torbica et al, 2007; Tea et al, 2004). It is unknown why inclusion of the Gpc‐B1 allele would lead to lower milling values.…”

Section: Resultsmentioning

confidence: 93%

Effect of the Gpc‐B1 Allele in Hard Red Winter Wheat in the US Pacific Northwest

2016

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Grain protein concentration (GPC) influences end‐use quality of products made from wheat (Triticum aestivum L.) and is therefore a high priority for breeders. Most variation in GPC is due to environmental rather than genetic effects. Because of the negative correlation between yield and GPC, enhancing genetic expression is important for improving GPC in hard wheat varieties. The objective of this study was to evaluate the Gpc‐B1 allele in hard winter wheat cultivars. Near‐isogenic lines (NILs) with and without the Gpc‐B1 allele were created in four populations: ‘Farnum’ hard red winter wheat (HRW) × ‘Lassik’ hard red spring wheat (HRS), WA8061 (HRW; advanced breeding line) × Lassik, Farnum × ‘Hollis’ HRS, and Farnum by ‘Eddy’ HRW. Presence of this allele was validated using diagnostic marker Xuhw89. Results from field trials planted in Pullman and Lind, WA, indicate that inclusion of the Gpc‐B1 allele in HRW increases GPC. A negative correlation with grain yield and GPC was found, showing inclusion of the Gpc‐B1 allele significantly decreased grain yield potential. An exception was the Farnum × Hollis NIL with the Gpc‐B1 allele that showed higher GPC and grain yield potential than the NIL without this allele. End‐use quality of lines was also affected with the inclusion of the Gpc‐B1 allele, with average decreases in milling characteristics and increases in certain baking properties. These data demonstrate that in winter wheat breeding populations, lines can be selected with the Gpc‐B1 allele, resulting in increased GPC and acceptable grain yield and end‐use quality profiles.

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Wheat Proteins

Cited by 16 publications

References 409 publications

Effect of Amaranth and Quinoa Flours on Exopolysaccharide Production and Protein Profile of Liquid Sourdough Fermented by Weissella cibaria and Lactobacillus plantarum

Effect of Amaranth and Quinoa Flours on Exopolysaccharide Production and Protein Profile of Liquid Sourdough Fermented by Weissella cibaria and Lactobacillus plantarum

Genome-wide analysis of complex wheat gliadins, the dominant carriers of celiac disease epitopes

Effect of the Gpc‐B1 Allele in Hard Red Winter Wheat in the US Pacific Northwest

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