Glutenin Research Articles

The Effect of Tillage Systems and Weed Control Methods on Grain Yield and Gluten Protein Compositional and Content-Related Changes in Hybrid Bread Wheat

The use of simplified tillage systems and weed control methods using reduced herbicide doses in wheat production technology is one of the basic requirements of sustainable agriculture in terms of obtaining high-quality grain of this species. The aim of three-year field studies was to determine the yield and quality characteristics of hybrid wheat grain depending on two tillage systems (CT and RT) and four weed control methods: mechanical (M) and mechanical–chemical, using recommended herbicide doses (MH100) and doses reduced by 25 and 50% (MH75, MH50). A comparable grain yield, number of grains per spike, weight of one thousand wheat grains, and amount of gluten and ω gliadin subunits (GLI) were obtained in the RT and CT systems. The CT system increased protein content (by 15.2 g kg−1) and the increase in the sum of gluten protein fractions was higher for glutenins (GLU) and their LMW and HMW subunits (from 20.9 to 29.8%). The application of the method with the recommended herbicide dose (MH100), compared to M and MH50, resulted in an increase in grain yield by 0.89 and 1.04 t ha−1, respectively, as well as in the sum of GLI (by 8.4 and 12.3%) and GLU (by 13.7 and 25.3%). The application of the herbicide dose reduced by 25% (MH75) compared to the recommended dose (MH100), especially in the RT system, did not cause a significant decrease in protein content and the amount of GLI and GLU, while reducing grain yield (by 0.26 t ha−1) and the amount of gluten (by 3.1%).

Effect of Soil Tillage and Crop Sequence on Grain Yield and Quality of Durum Wheat in Mediterranean Areas

Conservation agriculture (CA) can be very strategic in degradation prone soils of Mediterranean environments to recover soil fertility and consequently improve crop productivity as well as the quality traits of the most widespread crop, durum wheat, with reference to protein accumulation and composition. The results shown by two years of data in a medium long-term experiment (7-year experiment; split-plot design) that combined two tillage practices (conventional tillage (CT) and zero tillage (ZT)) with two crop sequences (wheat monocropping (WW) and wheat-faba bean (WF)) are presented. The combination ZT + WF (CA approach) induced the highest grain yields (617 and 370 g m−2 in 2016 and 2017, respectively), principally due to an increased number of ears m−2; on the other hand, the lowest grain yield was recorded under CT + WW (550 and 280 g m−2 in 2016 and 2017, respectively). CA also demonstrated significant influences on grain quality because the inclusion of faba bean in the rotation favored higher N-remobilization to the grains (79.5% and 77.7% in 2017). Under ZT and WF, all gluten fractions (gliadins (Glia), high molecular-weight glutenins (GS), and low molecular-weight GS) as well as the GS/Glia ratio increased. In durum wheat-based farming systems in Mediterranean areas, the adoption of CA seems to be an optimal choice to combine high quality yields with improved soil fertility.

РАЗРАБОТКА ЭЛЕКТРОФИЗИЧЕСКОГО МЕТОДА ОПРЕДЕЛЕНИЯ КОЛИЧЕСТВА КЛЕЙКОВИНЫ В ПШЕНИЧНОЙ МУКЕ

РАЗРАБОТКА ЭЛЕКТРОФИЗИЧЕСКОГО МЕТОДА ОПРЕДЕЛЕНИЯ КОЛИЧЕСТВА КЛЕЙКОВИНЫ В ПШЕНИЧНОЙ МУКЕ

Performance Indices in Wheat Chlorophyll a Fluorescence and Protein Quality Influenced by FHB.

Very little is known about the physiological interactions between wheat quality and Fusarium head blight (FHB), which substantially reduces wheat grain yield and quality worldwide. In order to investigate stress-induced changes in flag leaves from plants artificially inoculated with Fusarium, we screened for chlorophyll a fluorescence transient at 1, 2, 4, 7 and 14 days after Fusarium inoculation. Our results indicate that the maximum quantum yield of photochemistry (Fv/Fm) and the performance index (PI) were not affected by FHB, but there were significant differences in those two traits between different varieties and measurement times. FHB caused a significant reduction in the percentage of glutenins (GLU), high-molecular-weight (HMW), and low-molecular-weight (LMW) subunits in ‘Kraljica’ and ‘Golubica’, unlike ‘Vulkan’, where the percentage of GLU increased.

Innovative Gliadin/Glutenin and Modified Potato Starch Green Composites: Chemistry, Structure, and Functionality Induced by Processing

In this study, we combined two wheat proteins, gliadin (Gli)/glutenin (GT), and modified potato starch (MPS) into composites using extrusion. In the Gli/GT–MPS composites, we studied the structural dynamics of proteins and starch, protein–starch interactions, protein properties, and composite morphology in relation to mechanical and barrier properties. Materials with different ratios of Gli/GT and MPS were extruded using either glycerol or glycerol–water at 110 and 130 °C. For the first time, a hierarchical hexagonal structure of Gli proteins was observed in Gli–MPS composite at both extrusion temperatures. The higher temperature (130 °C) induced a higher degree of protein cross-links, an increase in the polymer size, and formation of β-sheets compared to 110 °C. The combination of plasticizers (glycerol and water) favored a micro-structural morphology with improved gelatinization of starch, processability, as well as strength, stiffness, and extensibility of GT–MPS composites. The highest amount of the o...

Comparison of Spectral and Molecular Analyses for Classification of Long Term Stored Wheat Samples.

This study aimed to determine whether NIR spectroscopy and protein band analysis can differentiate the grain samples of 15 wheat genotypes stored for different periods: Group Ⅰ (91 weeks), Group Ⅱ (143 weeks), Group Ⅲ (194 weeks), and Group Ⅳ (246 weeks). Samples were harvested from previously-conducted field trials, and stored at +4 ℃. A-PAGE and SDS-PAGE methods were utilized to separate gliadin and glutenin fractions, respectively. A qualitative calibration model based on the Support Vector Machine (SVM) method was generated and validated using NIR spectra taken from samples. Results indicated storage length did not have an effect on molecular band fractions. Use of this method would not be considered an effective tool for discrimination of samples stored for different lengths of time. Spectral techniques may have potential in sorting samples based on their storage time. The SVM calibration model generated here had an acceptable true classification rate (over 80%) for separating all groups, while only Groups Ⅱ and Ⅳ were precisely separated (100% true classification rate) in the validation step.

Correlations between gluten aggregation properties defined by the GlutoPeak test and content of quality-related protein fractions of winter wheat flour

The gluten aggregation properties of 19 winter wheat cultivars were investigated using a rapid small-scale (7 min, 8.5 g flour) technique (GlutoPeak test, GPT). Correlations between GPT indices and gliadin (GLIA), glutenin (GLUT), SDS-soluble protein (SDSS), and glutenin macropolymer (GMP) concentrations were established. Two groups of samples were distinguished based on the shape of their GPT curves. Flours of group 1 gave curves with a slower buildup in torque (measured as aggregation time) and a higher area under the curve at peak (maximum torque), compared to those of group 2. Group 1 was characterized by lower GLIA and higher GLUT and GMP contents than group 2. GLIA (r = 0.70, p ≤ 0.001) and SDSS (r = 0.59, p ≤ 0.01) concentrations were significantly correlated to peak torque. GLUT and GMP contents were correlated to the aggregation time (GLUT: r = 0.72, p ≤ 0.001; GMP: r = 0.77, p ≤ 0.001) and the area under the curve at peak (GLU: r = 0.68, p ≤ 0.01; GMP: r = 0.78, p ≤ 0.001), confirming the importance of GMP for gluten strength. GPT could be an alternative to the labor-intensive quantitation of quality related protein fractions of wheat flour.

Gel-Based and Gel-Free Analytical Methods for the Detection of HMW-GS and LMW-GS in Wheat Flour

Durum wheat (Triticum turgidum L.) flour is instrumental for the production of pasta worldwide. The quality of this food rests on flour processing and on its protein content and composition. Gluten proteins as high and low-molecular weight glutenins (GS) are important to predict the flour technological property in pasta making. Different methods were compared to separate, identify and quantify GS in flours from two wheat cultivars. Sodium dodecyl sulphate-polyacrilamide gel electrophoresis (SDS-PAGE) gave in a fast way information about the GS assets. Two-dimensional gel electrophoresis (2D-GE) allowed for the highest resolution in detecting and quantifying single GS, subsequently identified by liquid chromatography-electrospray ionization mass spectrometry (LC-ESI-MS/MS). Reversed-phase high-performance liquid chromatography (RP-HPLC) is a non-gel alternative system for separation and quantification of single GS that when combined with matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF/MS) gave information about their exact masses. This method gives also quantitative indications of each individual GS. Different GS patterns and contents were detected in the flour of the two cultivars, underlining the importance of these analytical methods before determining the best flour processing procedure in pasta making. The different methods were evaluated with a modular approach consisting of a grid of different parameters and a non-linear score within each module.

Spectrophotometric and fluorimetric quantitation of quality-related protein fractions of wheat flour

Spectrophotometric and fluorimetric methods for quantitating quality-related parameters of wheat flour such as the gliadin (GLIA), glutenin (GLUT), and glutenin macropolymer (GMP) contents were adapted. The bicinchoninic acid (BCA) assay, the Bradford assay, the fluorescamine assay, the Naphthol Blue Black (NBB) assay, and the acid orange 12 assay were studied. Calibration functions were generated by using protein references isolated from a mixture of flours of 10 wheat cultivars. Among the assays studied, only the Bradford, the fluorescamine and the NBB assays provided useful results. The Bradford assay succeeded in quantitating the GLIA and GLUT fractions, but it was unsuitable for the GMP fraction because of the presence of SDS. All relevant protein fractions could be quantitated with the fluorescamine and the NBB assays. While the former showed higher coefficients of variation, the NBB assay was more reliable. NBB and HPLC data as well as NBB and micro-scale baking test data were strongly correlated. The NBB assay is a good alternative to chromatographic methods, which require time and sophisticated equipment. It can be adapted as easy-to-use, high throughput method that enables screening of a large number of flour samples for quality parameters in a short time per sample.

Proteínas del gluten y reología de trigos harineros mexicanos influeciados por factores ambientales y genotípicos

El objetivo de este estudio fue conocer el efecto de factores ambientales y genotípicos sobre los parámetros de calidad industrial y sobre la cantidad y relación de proteínas monoméricas y poliméricas del gluten en 24 líneas recombinantes de trigos harineros de temporal. El cultivo se desarrolló en cinco condiciones ambientales generadas por manejo agronómico, ciclo otoño-invierno 2006/2007, en Roque, Guanajuato, México. Se evaluaron el tiempo de amasado (TMA), fuerza (ALVW), extensibilidad (ALVPL) de la masa, fracción rica en gliadina (50PS) y en glutenina (50PI), y su relación (50PS/50PI). Las mejores combinaciones de gluteninas de alto y bajo peso molecular para TMA y ALVW fueron los genotipos con 1, 17+18, 5+10/Glu-A3c, Glu-B3g, Glu-D3b; 1, 17+18, 5+10/Glu-A3c, Glu-B3h, Glu-D3b, y 2*, 17+18, 5+10/Glu-A3c, Glu-B3g, Glu-D3b; para ALVPL, 2*, 17+18, 2+12/Glu-A3e, Glu-B3h, Glu-D3b; para 50PS, 2*, 17+18, 2+12/Glu-A3e, Glu-B3h, Glu-D3b; y 1, 17+18, 5+10/Glu-A3e, Glu-B3h, Glu-D3b. La relación 50PS/50PI fue mayor en genotipos con 2*, 17+18, 2+12/Glu-A3e, Glu-B3g, Glu-D3b. El TMA es mayor cuando aumenta la temperatura y la mejor ALVPL se obtiene en el ambiente bajo condiciones normales. La fracción 50PS y la relación 50PS/50PI son mayores cuando se realiza la fertilización con azufre, y se obtiene incremento de 50PI con riego limitado y aumento de temperaturas durante el llenado de grano.

Investigation of seed storage proteins in some wild wheat progenitors using SDS-PAGE and ACID-PAGE.

Wheat storage proteins accounted for up to 60% of the total grain proteins. They form gluten proteins, which make a visco-elastic network enables dough to be processed into bread, pasta and other products. In order to study genetic variation of wild wheat relatives, electrophoretic patterns of seed storage proteins, the high-molecular-weight glutenins and gliadins from about 12 wild species and some check improved cultivars were fractionated by SDS-PAGE and Acid-PAGE. The results showed some close relationship between T. urartu, T. dicoccum and bread wheat in the case of glutenin and gliadin. Therefore It was speculated that progenitor of A genome of cultivated wheat could be T. urartu strongly. A high level of polymorphism was detected in the glutenin and gliadin subunits of the wild wheat relatives, showing some similarities with cultivated bread wheat, useful breeding perspectives. The electrophoresis proved to be a suitable method to discriminate wheat variety and species. Also results of this study confirmed that the genetic variation amongst seed storage proteins of wild relatives were considerable. The wild progenitors are important genetic resources and therefore observed genetic variability could be use in any selection strategies.

Use of Near-Isogenic Wheat Lines to Determine the Glutenin Composition and Functionality Requirements for Flour Tortillas

In wheat ( Triticum aestivum L), the synthesis of high molecular weight (HMW) glutenins (GS) is controlled by three heterologous genetic loci present on the long arms of group 1 wheat chromosomes. The loci Glu-A1, Glu-B1, and Glu-D1 and their allelic variants play important roles in the functional properties of wheat flour. This study focused on understanding the functionality of these protein subunits on tortilla quality. Near-isogenic wheat lines in which one or more of these loci were absent or deleted were used. Tortillas were prepared from each deletion line and the parent lines. The elimination of certain HMW-GS alleles alter distinct but critical aspects of tortilla quality such as diameter, shelf stability, and overall quality. Two deletion lines possessing HMW-GS 17 + 18 at Glu-B1 and deletions in Glu-A1 and Glu-D1 had significantly larger tortilla diameters, yet tortilla shelf life was compromised or unchanged from the parent lines used to develop the deletion lines or the commercial tortilla flour used as a control. Alternatively, a deletion line possessing Glu-A1 and Glu-D1 (HMW-GS 1, 5 + 10) and a deletion in Glu-B1 also significantly improved tortilla diameters. Whereas the increase in diameter was less than the line possessing only HMW-GS 17 + 18 at Glu-B1, the stability of the tortillas were, however, maintained and improved as compared to the parent lines containing a full compliment of HMW-GS. Thus, the presence of subunits 5 + 10 at Glu-D1 alone or in combination with subunit 1 at Glu-A1 appears to provide a compromise of improvement in dough extensibility for improved tortilla diameters while also providing sufficient gluten strength to maintain ideal shelf stability.

The gluten response in children with celiac disease is directed toward multiple gliadin and glutenin peptides

Background & Aims: Gluten (GLU)-specific T-cell responses in HLA-DQ2 positive adult celiac disease (CD) patients are directed to an immunodominant α-gliadin (GLIA) peptide that requires deamidation for T-cell recognition. The aim of the current study was to determine which GLU peptide(s) are involved early in disease. Methods: We have characterized the GLU-specific T-cell response in HLA-DQ2 positive children with recent onset CD. Results: We found that 50% of these patients do not respond to the α-GLIA peptide but to a diverse set of GLIA and glutenin (GLT) peptides, including 6 novel epitopes. Moreover, individual patients respond to distinct (combinations of) GLU peptides. T-cell cross-reactivity toward homologous GLIA and GLT peptides was observed, which might play a role in the initial spreading of the GLU-specific T-cell response. Although all pediatric patients displayed deamidation-dependent responses, deamidation-independent responses were found in the majority of patients as well. Finally, T-cell responses to 3 of these novel GLU peptides were found in adult CD patients. Conclusions: The diversity of the GLU-specific T-cell response is far greater than was previously appreciated. Both adult and young CD patients can respond to a diverse repertoire of GLU peptides. The observation that T-cell responses to 3 of the novel peptides are independent of deamidation indicates that T-cell responses can be initiated toward native GLU peptides. The possibility that deamidation drives the GLU response toward immunodominant T-cell stimulatory peptides after disease initiation is discussed.GASTROENTEROLOGY 2002;122:1729-1737

A New Method to Purify y-type High-molecular Weight Glutenin Subunits from Wheat

Il y a deux types de sousunites de haut poids moleculaire de la glutenine: y et x. L'influence des sousunites x et y dans les qualites boulangeres de la farine n'est pas encore eclaircie. Le but de cet article est de presenter une methode de purification des sousunites y en utilisant le materiel basique du laboratoire.

HMW-GS variation of somaclones and its variants in Triticum aestivum

Research on somacolonal variation in hexaploid wheat (Triticum aestivum L.) has been conducted a lot and morphological, cytological, and biochemical variations have been observed. Evidence for gene mutations has been obtained through the analysis of gliadin and glutenin in wheat grain, but loci of mutations have not been located. The aims of this study are: firstly, to detect mutation loci of specific gene (Glu-1) to provide exact evi-dence for gene mutation by analyzing changes of high-molecular-weight glutenin subunits

HEAT TRANSFER to and TRANSPORT PROPERTIES of WHEAT GLUTEN IN A TUBULAR REACTOR

The design and modeling of a tubular reactor, similar to an extrusion rheometer, which accounts for reacting flow is described. A numerical study (finite differences) of heat transfer to a flowing and reacting biopolymer melt (wheat gluten), similar to extrusion processing, is described and compared to experimental data. the cylindrical wall is nonisothermal in the axial direction, but is adequately characterized by a third‐order polynomial determined experimentally. Convective and viscous dissipation terms are included in the energy equation. the rheological behavior of the melt is described by a power law model, . The consistency coefficient pre‐exponential, m0, is 530,000–2,100,000 Pa‐secn and the power law exponent or flow index, n, is 0.38–0.65 for a 25–30% moisture content range and a 110–209 C temperature range. the flow index decreases with increasing conversion due to polymerization reactions occurring at elevated temperatures. Flow curves, bulk temperatures, and temperature profiles are presented for a variety of cylinder wall temperatures and biopolymer moisture contents.

The amino-acids of glutenin

The amino-acids of glutenin

Report on Glutenin in Flour

Report on Glutenin in Flour

Report on Glutenin in Flour

Report on Glutenin in Flour

Report on Glutenin in Flour

Report on Glutenin in Flour