Article
Food Science & Technology
Pai Peng, Xiaolong Wang, Xiaoyang Zou, Xiaoke Zhang, Xinzhong Hu
Summary: By studying the structural changes of proteins and starch during dough processing, it was found that the 5+10 dough formed a more stable gluten network before dough weakening, which slowed down starch gelatinization and had stronger interactions with starch during pasting and retrogradation.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Chemistry, Applied
Wenxin Liang, Andreas Blennow, Klaus Herburger, Yuyue Zhong, Xiaoxia Wen, Yang Liu, Yuncheng Liao
Summary: Supplemental irrigation has a significant impact on grain yield and starch quality of winter wheat, decreasing amylose content and altering amylopectin chains. The effects of tillage practices, including flat and ridge-furrow, on supplemental irrigation varied, leading to changes in starch quality and properties.
CARBOHYDRATE POLYMERS
(2021)
Article
Food Science & Technology
Jing Du, Meng-yao Lv, Hai-long Zhang, Shen-sheng Xiao, Shuang-yi Zheng, Xue-dong Wang
Summary: The aim of this study was to investigate the effect of endogenous gluten on the digestibility of wheat starch (WS) in a starch-fatty acid-protein system. The results showed that protein, especially gluten, reduced the digestion of WS by increasing the resistant starch content and decreasing the rapidly digestible starch content. Gluten and whey protein isolate (WPI) both increased the viscosity of the WS-oleic acid (OA) system and decreased the swelling power and solubility of the WS-OA binary system. Furthermore, gluten had a greater impact on the digestibility, pasting properties, and ordered degree of WS in the WS-OA-protein system compared to WPI. Therefore, gluten as an endogenous protein has the potential to regulate the reassembly of starch and fatty acid, thereby reducing the enzymatic digestibility of WS.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Article
Food Science & Technology
Yaya Yao, Chenxia Zhou, Jingyi Wang, Han Wang, Wenyan Zhu, Zhisheng Zhang, Peijun Tao, Huijing Li
Summary: This study investigated the molecular interactions between waxy wheat starch and gluten with normal wheat starch and gluten, and their effects on noodle quality. The results showed that the addition of waxy wheat flour improved noodle quality, and the interaction between waxy wheat starch and gluten improved noodle quality through changing intermolecular interactions.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Xiao-Miao Han, Jun-Jie Xing, Cong Han, Xiao-Na Guo, Ke-Xue Zhu
Summary: The lack of gluten in Tartary buckwheat has been a limiting factor in its development. This study investigated the improvement of gluten-free Tartary buckwheat noodles (GF-TBNs) by adding extruded starch, and determined that extruded Tartary buckwheat starch (ETBS) with low molecular weight and high viscosity contributes to the good tensile properties of GF-TBNs. It is suggested that ETBS may form a gel-entrapped network inside GF-TBNs, as confirmed by the morphology of GF-TBNs.
CARBOHYDRATE POLYMERS
(2021)
Review
Food Science & Technology
Xiaohui Hu, Li Cheng, Yan Hong, Zhaofeng Li, Caiming Li, Zhengbiao Gu
Summary: This review investigates the effects of wheat flour on the viscoelastic structure of dough and the quality of bread, as well as the cross-linking mechanisms between starch granules and gluten proteins in dough. The findings provide significant scientific knowledge for the development of bread with desirable attributes and the control of end product quality.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Jie Bai, Mengxue Dong, Jiayu Li, Liangjie Tian, Dandan Xiong, Jie Jia, Lu Yang, Xuebo Liu, Xiang Duan
Summary: In this study, the introduction of egg whites into steamed cold noodles (SCN) was found to improve the texture, rheological properties, gel properties, and functional properties. Egg whites increased the hardness, chewiness, resilience, shear resistance of the gel, and its water holding capacity. The addition of egg whites also made the whole polysaccharide gel system more compact.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Li Cheng, Xu Wang, Zhengbiao Gu, Yan Hong, Zhaofeng Li, Caiming Li, Xiaofeng Ban
Summary: This study investigated the effects of potato flour with different gelatinization degrees on the quality of steam bread. The results showed that steam bread made with medium-well flour and potato flakes had desirable properties liked by consumers. The gelatinization degree of potato flour influenced the dough gas retention coefficient, dough microstructure, and the formation of starch gel-gluten double network during steaming.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Review
Biochemistry & Molecular Biology
Zhen Wang, Sen Ma, Binghua Sun, Fengcheng Wang, Jihong Huang, Xiaoxi Wang, Qingdan Bao
Summary: Starch and gluten, the primary macromolecules in wheat flour, exhibit varying thermal properties. Understanding the thermal behavior of starch, gluten, and their complexes is crucial for the production and quality control of flour products. The complexity of starch-gluten systems makes it challenging to accurately describe their interactions.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Biochemistry & Molecular Biology
Tao Yang, Pei Wang, Qin Zhou, Yingxin Zhong, Xiao Wang, Jian Cai, Mei Huang, Dong Jiang
Summary: Starch-gluten interactions are influenced by biopolymer type and processing. The mechanisms for gluten-starch interactions during heating have not been fully understood. Gluten hindered the gelatinization and swelling of starch at lower temperatures due to competition for hydration and physical barriers. The degradation pattern of starch during heating affected the polymerization of glutens. More intense interaction between gluten and starch mitigated steric hindrance in starch-gluten networks.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Food Science & Technology
Min Huang, Alicia Hui Ping Theng, Dongying Yang, Hongshun Yang
Summary: This study found that varying concentrations of kappa-carrageenan affect the rheological properties of a model cake flour system, leading to increased firmness, higher resistance towards deformation, and delayed starch gelatinisation. The results highlight the potential application of carrageenan-containing materials in bakery products.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Daniel E. Garcia-Valle, Luis A. Bello-Perez, Edith Agama-Acevedo, Jose Alvarez-Ramirez
Summary: The study investigated the influence of pasta preparation stages on starch, proteins, and water structures of semolina and chickpea pasta. Results showed different effects of processing stages on the molecular organization of semolina pasta and chickpea pasta. Semolina pasta was mostly affected by dough formation and cooking, while chickpea pasta was determined by the cooking stage.
Review
Biochemistry & Molecular Biology
Jie Li, Mei Liu, Guolan Qin, Xinyue Wu, Maozhi Li, Le Sun, Wenqian Dang, Shenying Zhang, Ying Liang, Xueling Zheng, Limin Li, Chong Liu
Summary: This review categorizes polysaccharide-based hydrocolloids (PBHs) according to food processing conditions and summarizes their gelation mechanisms. It reviews the application of PBHs in pasta products prepared under different processing methods and reveals the potential mechanism of PBHs in regulating pasta product quality. The review also critically explores the safety of PBHs and presents future perspectives.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Clelia Covino, Angela Sorrentino, Prospero Di Pierro, Paolo Masi
Summary: The objective of this research was to study the changes in dough and Neapolitan pizza TSG as the leavening time varied and its impact on starch digestibility and acrylamide formation during baking. The study found that longer leavening time improved the extensibility of the pizza disc, making it easier for the pizza maker. Additionally, the levels of reducing sugars and free amino groups increased with increasing leavening time, while rapidly digestible starch decreased in the dough. However, the levels of acrylamide remained the same despite the higher availability of reducing sugars and its precursors during leavening.
Article
Chemistry, Applied
Liwei Yu, Lei Guo, Yingchun Liu, Yanrong Ma, Jianchu Zhu, Yang Yang, Donghong Min, Yanzhou Xie, Mingxun Chen, Jingyang Tong, Ata-ur Rehman, Zhonghua Wang, Xinyou Cao, Xin Gao
Summary: Our study found strong interaction between gluten and starch affecting dough stability. Parameters like gluten lacunarity and proportion of different sized starch granules showed positive correlations with dough stability. Gluten-starch interactions significantly impacted dough mixing properties.
CARBOHYDRATE POLYMERS
(2021)
Article
Agronomy
Ekaterina D. Badaeva, Fedor A. Konovalov, Helmut Knupfer, Agostino Fricano, Alevtina S. Ruban, Zakaria Kehel, Svyatoslav A. Zoshchuk, Sergei A. Surzhikov, Kerstin Neumann, Andreas Graner, Karl Hammer, Anna Filatenko, Amy Bogaard, Glynis Jones, Hakan Ozkan, Benjamin Kilian
Summary: This study provides a comprehensive survey of the cytogenetic and genomic diversity of the GGA(t)A(t) genepool of wheat, highlighting its potential for wheat improvement. The survey revealed three distinct lineages within the extant GGA(t)A(t) genepool, with chromosomal rearrangements playing a significant role in intraspecific diversity. The findings shed new light on the evolutionary history and domestication of the GGA(t)A(t) wheat genepool, paving the way for its increased utilization in wheat improvement.
THEORETICAL AND APPLIED GENETICS
(2022)
Article
Agronomy
Ugur Sesiz, Hakan Ozkan
Summary: This study constructed a genetic linkage map of einkorn wheat using 150 RILs and identified four QTLs associated with heading date, with two major and stable QTLs located on chromosomes 2A and 5A. These QTLs are likely related to photoperiod and vernalization genes, facilitating QTL mapping and comparative genomics in wheat species.
Article
Plant Sciences
Beata Strejckova, Elisabetta Mazzucotelli, Radim Cegan, Zbynek Milec, Jan Brus, Esra Cakir, Anna Maria Mastrangelo, Hakan Ozkan, Jan Safar
Summary: Wild emmer wheat is an important genetic resource for improving cultivated wheat. By studying its genotypes, we identified SNPs associated with heading date and discovered new alleles of the VRN1 gene. These findings have implications for wheat improvement programs.
FRONTIERS IN PLANT SCIENCE
(2023)
Article
Biochemistry & Molecular Biology
Salih Kafkas, Xiaokai Ma, Xingtan Zhang, Hayat Topcu, Rafael Navajas-Perez, Ching Man Wai, Haibao Tang, Xuming Xu, Mortaza Khodaeiaminjan, Murat Guney, Aibibula Paizila, Harun Karci, Xiaodan Zhang, Jing Lin, Han Lin, Roberto de la Herran, Carmelo Ruiz Rejon, Jerson Alexander Garcia-Zea, Francisca Robles, Coral del Val Munoz, Agnes Hotz-Wagenblatt, Xiangjia Jack Min, Hakan Ozkan, Elmira Ziya Motalebipour, Hatice Gozel, Nergiz Coban, Nesibe Ebru Kafkas, Andrej Kilian, HuaXing Huang, Xuanrui Lv, Kunpeng Liu, Qilin Hu, Ewelina Jacygrad, William Palmer, Richard Michelmore, Ray Ming
Summary: By sequencing the genomes of Pistacia vera, we have discovered genes related to sex determination and cultivation traits, which will accelerate the improvement of pistachio cultivars and rootstocks.
PLANT COMMUNICATIONS
(2023)
Article
Agronomy
Tolga Karakoy, Faruk Toklu, Eylem Tugay Karagol, Damla Uncuer, Yeter Cilesiz, Amjad Ali, Muhammad Azhar Nadeem, Hakan Ozkan
Summary: The present study aimed to investigate agronomic trait diversity in Turkish faba bean germplasm. A total of 14 agronomic traits were observed and showed a high degree of variation. Marker-trait association analysis resulted in 34 markers that will be helpful for future marker-assisted breeding of faba bean.
GENETIC RESOURCES AND CROP EVOLUTION
(2023)
Article
Plant Sciences
Jens Keilwagen, Heike Lehnert, Ekaterina D. D. Badaeva, Hakan Ozkan, Shivali Sharma, Peter Civan, Benjamin Kilian
Summary: Recently, the characterization of entire genebank collections of wheat using sequencing data has been conducted. We have identified introgressions using genotyping-by-sequencing and whole-genome sequencing data. Our findings provide information about predicted introgressions at a resolution of 1-Mb for 9,172 wheat samples, serving as a valuable resource for breeders and scientists. We advocate for the characterization of all plant genetic resources, including genebank collections, using a combination of variant calling and introgression prediction to efficiently and reliably identify potential duplicates and select promising germplasms for further breeding application.
FRONTIERS IN PLANT SCIENCE
(2023)
Article
Agronomy
Ugur Sesiz, Harindra Singh Balyan, Hakan Ozkan
Summary: This study constructed a genetic map and detected 33 QTLs that control grain size and shape-related traits in einkorn wheat. Among them, 14 QTLs showed stable performance across different environments, providing valuable genetic information for wheat breeding.
Article
Biochemistry & Molecular Biology
Faisal Saeed, Muneeb Hassan Hashmi, Emre Aksoy, Ufuk Demirel, Allah Bakhsh
Summary: This study identified and characterized the SlCPL-3 gene in tomato cultivars and investigated its functional characteristics. The results showed that the expression of SlCPL-3 was induced during bacterial infection. Moreover, the Rio grande tomato cultivar exhibited higher sensitivity to Pst DC 3000 bacteria under biotic stress.
MOLECULAR BIOLOGY REPORTS
(2023)
Article
Green & Sustainable Science & Technology
Bacar Abdallah Abderemane, Malika Fakiri, Omar Idrissi, Aziz Baidani, Abdelmonim Zeroual, Elisabetta Mazzucotelli, Hakan Ozkan, Ilaria Marcotuli, Agata Gadaleta, Chafika Houasli
Summary: Transitioning to conservation agriculture is a better alternative for sustainable agricultural production in Morocco, a geographically vulnerable region to climate change. Lack of knowledge about this agricultural technology could hinder its adoption and create mistrust among farmers. Our study evaluated the performance of chickpea genotypes in different tillage systems and identified candidates for breeding programs that can adapt to conservation agriculture.
Article
Biology
Mustafa Topu, Ugur Sesiz, Harun Bektas, Faruk Toklu, Hakan Ozkan
Summary: In this study, novel SSR markers were identified using next-generation sequencing approach, providing a ready-to-use SSR library for genetic diversity studies and breeding. The effectiveness of the obtained SSR markers in a recombinant inbred line (RIL) population was evaluated.
Meeting Abstract
Cell Biology
Rnai. M. H. Hashmi, U. Demirel, A. Bakhsh
IN VITRO CELLULAR & DEVELOPMENTAL BIOLOGY-ANIMAL
(2022)
Article
Agriculture, Multidisciplinary
Muhammad Abu Bakar Zia, Ufuk Demirel, Muhammad Azhar Nadeem, Fawad Ali, Ahmad Dawood, Muhammad Ijaz, Mehmet Emin Caliskan
Summary: This study used genomewide association study (GWAS) analysis to explore and identify the genetic basis of important floral traits in potato, and found some significant marker-trait associations that could be beneficial for potato breeding programs.
TURKISH JOURNAL OF AGRICULTURE AND FORESTRY
(2022)