Article
Agronomy
O. R. Larroque, D. F. Calderini, J. F. Angus
Summary: The properties of individual grain weight, protein concentration, and protein composition in wheat are influenced by genetics, environment, and crop management. This study compares the properties of two cultivars with similar yield but contrasting grain weight and number under different nitrogen fertilizer applications and rainfall conditions. It suggests strategies for producing consistently high-quality wheat grain for specific markets through preharvest or post-harvest management. The concentration of protein in individual grains is closely related to their weight, while protein composition is less sensitive to individual grain weight. The relationships between individual grain weight and grain protein, glutenin, and %UPP offer potential for improving grain segregation and post-harvest processing to achieve defined grain quality.
FIELD CROPS RESEARCH
(2022)
Article
Agriculture, Multidisciplinary
Tao Yang, Yingpeng Wang, Jiali Jiang, Pei Wang, Yingxin Zhong, Qin Zhou, Xiao Wang, Jian Cai, Mei Huang, Dong Jiang, Tingbo Dai, Weixing Cao
Summary: A study was conducted using a group of high-molecular-weight glutenin subunit (HMW-GS) deletion lines to investigate the effects of HMW-GS on wheat gluten and dough properties. The results showed that the deletion of HMW-GS significantly decreased the dough stability time and viscoelastic moduli. Additionally, the deletion affected the protein composition, leading to changes in the expression levels of various proteins. The findings also revealed differences in the stability of HMW-GSs based on their amino acid sequences.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Agriculture, Multidisciplinary
Tao Yang, Yingpeng Wang, Jiali Jiang, Pei Wang, Yingxin Zhong, Qin Zhou, Xiao Wang, Jian Cai, Mei Huang, Dong Jiang, Tingbo Dai, Weixing Cao
Summary: A study was conducted to explore the impact of deletion of high-molecular-weight glutenin subunits (HMW-GS) on wheat gluten and dough properties. Results indicated that HMW-GS deletion led to decreased dough stability time and viscoelastic moduli (G' and G''). The deletion of x-type HMW-GSs showed a greater impact than y-type HMW-GSs. Additionally, the deletion of HMW-GS resulted in decreased HMW-GS contents and increased alpha-/gamma-gliadin contents.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Biochemistry & Molecular Biology
Yi Dai, Jinfeng Li, Juntao Shi, Yujiao Gao, Haigang Ma, Yonggang Wang, Hongxiang Ma
Summary: The quality of wheat is influenced by its storage protein, especially gluten content and high-molecular-weight glutenin subunits (HMW-GS). Wheat relatives, such as Thinopyrum elongatum, carry abundant HMW-GS alleles and can be used to improve wheat quality. In this study, the HMW-GS gene from Th. elongatum was cloned and sequenced, and a molecular marker was developed to detect wheat-Th. elongatum introgression lines. The analysis showed that lines with Th. elongatum alleles significantly improved grain protein and wet-gluten content, flour 8-MW, and bread volume, suggesting a novel approach for wheat quality breeding.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Food Science & Technology
Aastha Dewan, Bhupendar Singh Khatkar, Sneh Punia Bangar, Vandana Chaudhary, Jose M. Lorenzo
Summary: This study investigated the influence of adding gliadins, glutenins, and other protein components in native and fortified dough on the microstructure and secondary structure. The findings revealed that different protein additions led to variations in the dough structure, and subtle differences were observed between different wheat varieties.
FOOD ANALYTICAL METHODS
(2022)
Article
Agriculture, Multidisciplinary
Yu Li, Qing Li, Qian Hu, Carlos Guzman, Na Lin, Qiang Xu, Yazhou Zhang, Jingyu Lan, Huaping Tang, Pengfei Qi, Mei Deng, Jian Ma, Jirui Wang, Guoyue Chen, Xiujin Lan, Yuming Wei, Youliang Zheng, Qiantao Jiang
Summary: In this study, quality tests were conducted on wheat-Aegilops sharonensis introgression lines to explore the effects of the 1S(sh)x2.3 and 1S(sh)y2.9 subunits on processing quality. The results showed that these subunits had a positive effect on gluten and baking quality, improving bread volume and protein content, and enhancing dough strength and bread-baking quality.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Biology
Zhenling Lv, Zijuan Li, Meiyue Wang, Fei Zhao, Wenjie Zhang, Changping Li, Lei Gong, Yijng Zhang, Annaliese S. Mason, Bao Liu
Summary: The majority of homoeologous triad genes in the A and B subgenomes of polyploid wheat showed highly conserved histone modification patterns during domestication and ploidy transitions, while a subset of functionally relevant genes were trans-regulated by the D genome in hexaploid wheat. The overall histone modification levels were stable in most genes, but certain genes displayed differential modification and enrichment for specific gene ontology terms, indicating a complex regulatory network during evolution and domestication.
Article
Plant Sciences
Zhengfu Zhou, Ziwei Zhang, Annaliese S. Mason, Lingzhi Chen, Congcong Liu, Maomao Qin, Wenxu Li, Baoming Tian, Zhengqing Wu, Zhensheng Lei, Jinna Hou
Summary: This study identified novel genetic loci related to glutenin and its seven fractions in wheat, including a new genetic locus for glutenin traits. Additionally, developed KASP markers can assist in selecting wheat varieties with high glutenin fraction content and in identifying individuals at early developmental stages without mature plant phenotyping. The results and markers described in this study can help breeders efficiently select wheat lines with favorable glutenin properties and develop elite lines with high glutenin subunit contents.
Article
Food Science & Technology
Yanbo Wang, Yihang Tong, Jinru Zhou, Dong Yang, Linglin Fu
Summary: In this study, LMW-GS was purified and identified from Chinese wheat, and several immunologically active peptides were predicted. This systematic research on LMW-GS may provide new insights for the prevention of wheat allergy and the development of hypoallergenic wheat products.
FOOD SCIENCE AND HUMAN WELLNESS
(2023)
Article
Food Science & Technology
Yanbin Guan, Yaqiong Wang, Chuang Pan, Li Li, Fu Shi, Yuesheng Wang, Mingjie Chen, Guangxiao Yang, Guangyuan He, Junli Chang, Yin Li
Summary: Wheat gluten proteins, especially high-molecular-weight glutenin subunits (HMW-GS), are crucial for flour processing quality. Tannic acid (TA), a phenolic acid, has been found to improve processing quality, although the mechanism is not well understood.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Plant Sciences
Licao Cui, Hao Cheng, Zhe Yang, Chuan Xia, Lichao Zhang, Xiuying Kong
Summary: Wheat is a staple food crop that provides 20% of total human calorie consumption. Duplicated genes in wheat evolved faster with shorter gene lengths, higher codon usage bias, lower expression levels, and higher tissue specificity. Duplicated genes have important biological functions, particularly in response to environmental stresses, and different duplication modes exhibit asymmetrical evolutionary patterns. This study lays the foundation for future functional studies on wheat.
Review
Agronomy
Frederike Zeibig, Benjamin Kilian, Michael Frei
Summary: The domestication of wheat has led to changes in its genetic diversity and grain quality. Through studying wild relatives such as the timopheevii lineage, we can potentially improve the quality of wheat by exploring the full diversity of the wheat gene pool.
THEORETICAL AND APPLIED GENETICS
(2022)
Article
Chemistry, Applied
Xiaolong Wang, Pai Peng, Rudi Appels, Linpei Tian, Xiaoyang Zou
Summary: The differences in Mixolab measurements of dough processing were examined based on flour from wheat lines carrying high molecular weight glutenin subunits 5 + 10 or 2 + 12. Subunits 5 + 10 formed a stable gluten network rich in polymeric proteins, while 2 + 12 flour generated fragile protein aggregates. These differences were attributed to the presence of different bonds and structures within the dough, leading to distinct thermal stability and gelation properties.
Article
Multidisciplinary Sciences
Donald Davesne, Matt Friedman, Armin D. Schmitt, Vincent Fernandez, Giorgio Carnevale, Per E. Ahlberg, Sophie Sanchez, Roger B. J. Benson
Summary: Teleost fishes, which make up half of all vertebrate species, underwent a whole-genome duplication early in their evolutionary history, likely contributing to their exceptional radiation. By analyzing bone cell volumes, researchers have concluded that this duplication occurred in the stem lineage of teleosts, with all known extinct stem-group teleosts possessing duplicated genomes. This early event allowed for significant postduplication reorganization before the emergence of the teleost crown group, indicating a potentially indirect link between WGD and evolutionary success.
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA
(2021)
Article
Food Science & Technology
Aastha Dewan, Bhupendar Singh Khatkar
Summary: The research evaluated the polymeric fractions of two wheat varieties (DBW88 and HI1500) for molecular weight, HMW-GS composition, degree of crystallinity, microstructural assessment, thermal profiling, and secondary structure analysis. The results showed the presence of both high molecular weight (HMW) glutenin fractions and low molecular weight (LMW) glutenin fractions in both varieties according to SDS-PAGE. XRD results indicated an amorphous nature of the extracted polymeric protein fractions. SEM results revealed a dense stranded structure in the gluten matrix with subtle variation due to the addition of polymeric wheat protein and its subfractions. The thermal stability was highest in the HMW glutenins of DBW88 and in the LMW glutenins of HI1500, and the highest proportion of beta-sheets and beta-turns was observed in these fractions.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)