Article
Food Science & Technology
Marina Mefleh, Rosella Motzo, Fatma Boukid, Francesco Giunta
Summary: This study assessed the effects of clipping, cultivar, season, and their interactions on the protein composition of six old and ancient wheat cultivars. Clipping delayed and shortened the grain filling period of all cultivars. Some cultivars showed different protein composition behaviors under different environmental conditions.
Article
Multidisciplinary Sciences
Rupinder Kaur, Harinderjeet Kaur, Puja Srivastava
Summary: Gluten protein plays a crucial role in wheat-based food products, especially baked goods, due to its unique visco-elastic properties. The quality of gluten protein is determined by its subunit composition. This study found that tryptophan, although present in low amounts, positively affects gluten strength. Furthermore, the study highlights the relationship between wheat grain protein, gluten strength, and tryptophan content.
Article
Food Science & Technology
Pablo F. Roncallo, Carlos Guzman, Adelina O. Larsen, Ana L. Achilli, Susanne Dreisigacker, Elena Molfese, Valentina Astiz, Viviana Echenique
Summary: This study analyzed allelic variation at five glutenin loci in 196 durum wheat genotypes, identifying 32 glutenin subunits and 41 glutenin haplotypes, with four novel alleles detected. Methods such as SDS-PAGE and SDS-sedimentation test were used, and grain protein content was evaluated. Results showed a decreasing trend in grain protein content over the last 85 years, while gluten strength varied coinciding with allelic changes observed from 1970 to 2020.
Article
Agronomy
Xiaokang Lyu, Yang Liu, Na Li, Liban Ku, Yuting Hou, Xiaoxia Wen
Summary: Foliar nitrogen application is an effective strategy for improving protein content and quality in wheat kernels. The specific effects of different forms of nitrogen are still unclear, but NO3 and urea have shown better results. Manipulating the source-sink relationship can optimize wheat protein accumulation and quality formation.
Article
Agriculture, Multidisciplinary
Peter R. Shewry, Abigail J. Wood, Kirsty L. Hassall, Till K. Pellny, Andrew Riche, Abrar Hussain, Zhiqiang Shi, Ellen F. Mosleth, Mark Charlton, Mervin Poole, Stuart Jones, Keith Newton, Simon Penson, Gary Tucker, Simon Griffiths, Malcolm J. Hawkesford
Summary: This study aimed to reduce the requirement of nitrogen fertiliser by identifying traits that allow the use of lower levels of nitrogen to produce wheat for breadmaking. It was found that five wheat cultivars consistently exhibited good breadmaking quality when grown with lower nitrogen application, and these cultivars were characterized by grain protein deviation and high dough elasticity.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Chemistry, Applied
Guido Rolandelli, Shengyue Shan, Osvaldo H. Campanella
Summary: The effects of adding pea protein isolate (PPI) as a co-protein to calcium hydroxide deamidated zein were evaluated. The study found that combining PPI with alkaline treatment of zein improved the rheological properties of gluten-free doughs, leading to similar performance as doughs containing gluten. The sole addition of PPI or alkaline deamidation of zein alone did not generate desirable dough rheological behaviors. FT-IR analysis confirmed that the improved dough properties are associated with higher amounts of beta-sheets conformations. This study provides important insights for the application of zein at room temperature in gluten-free doughs.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Fernanda Ortolan, Karoline Urbano, Flavia Maria Netto, Caroline Joy Steel
Summary: Research on commercial vital wheat gluten revealed chemical and structural differences among different sources, showcasing variations in elasticity, extensibility, and gluten network structure.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Tingjing Zhang, Erqi Guan, Yuling Yang, Lili Zhang, Yuanxiao Liu, Ke Bian
Summary: This study investigates the influence of added peanut oil on dough characteristics. The results show that the addition of peanut oil improves dough viscoelasticity and the quality of steamed bread. Among the different percentages tested, 3.0% peanut oil displayed the most significant effects. The peanut oil interacts with gluten proteins through hydrophobic and hydrogen bonds, resulting in the formation of medium-sized glutenin aggregates. It also interacts with non-gluten proteins, leading to the retention of globulin in the gluten network. These interactions weaken disulfide bonds and cause depolymerization of the glutenin polymers to some extent. Overall, these findings contribute to the improved qualities of the dough.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Chemistry, Applied
Yun Zhou, Sushil Dhital, Chenyang Zhao, Fayin Ye, Jia Chen, Guohua Zhao
Summary: The interactions between dietary fiber and gluten in wheat flour dough are complex and involve alterations in protein structures and bonding patterns. Soluble fibers interact with gluten noncovalently via hydrogen bonding and hydrophobic interactions, while the role of electrostatic interactions in anionic soluble fibers remains unclear. Understanding these interactions can help control the structure and properties of gluten proteins, leading to the design of functional foods with minimized variability.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Victor D. Gimenez, Roman A. Serrago, Guillermo A. Garcia, Daniel J. Miralles
Summary: Warmer nights, caused by climate change, have a significant impact on wheat growth performance, especially on gluten content. Higher night temperatures during critical and grain filling periods result in decreased yield but increased wheat quality attributes. The main effect of warmer nights on breadmaking quality is indirect, mainly due to yield penalization.
JOURNAL OF CEREAL SCIENCE
(2021)
Article
Food Science & Technology
Ana I. Serrano Marana, Anita Morris, Witoon Prinyawiwatkul, Zhimin Xu, Joan M. King
Summary: A new biofortified high-protein rice called Cahokia Rice was used to develop a gluten-free pasta. The high-protein rice flour pastas had better cooking quality and texture compared to the commercial rice flour pastas, but there is room for improvement in terms of color, firmness, and stickiness.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Agronomy
Yan Lan, Xiaodong Sui, Jin Wang, Qiang Duan, Chaoyue Wu, Chunbang Ding, Tian Li
Summary: The optimal nitrogen application rate for the low-gluten rice cultivar D105 was found to be 180 kg center dot hm(-2), which increased both yield and processing quality. Excessive nitrogen application, on the other hand, led to decreased yield.
Article
Food Science & Technology
Alessio Cappelli, Andrea Bini, Enrico Cini
Summary: This study aimed to evaluate the effects of storage time and environmental storage conditions on flour composition, dough rheology, and biscuit characteristics. Results showed that storage time significantly affected dough properties and biscuit volume, while flour composition had a greater impact on dough rheology and biscuit characteristics according to MOLS analysis. To optimize biscuit characteristics, it is important to use flours with low damaged starch content and carefully manage milling techniques and operational parameters.
Article
Agronomy
Indrek Keres, Maarika Alaru, Reine Koppel, Illimar Altosaar, Tiina Tosens, Evelin Loit
Summary: The study found that the application of mineral N can increase the gluten content and dough quality, while the quality of dough in organic treatments is more variable.
Article
Engineering, Biomedical
J. Oberlaender, C. Champanhac, R. da Costa Marques, K. Landfester, V Mailaender
Summary: This study investigated the influence of surface charge, temperature, and plasma concentration on the formation and composition of the protein corona of polystyrene nanoparticles and its impact on cellular uptake. The results showed that the composition of the corona is influenced by these parameters and can affect the cellular uptake of pre-coated nanoparticles.
ACTA BIOMATERIALIA
(2022)