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
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
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
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
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
Food Science & Technology
Yasar Karaduman, Zeynep Sirel Yesildag, Arzu Akin
Summary: This study confirmed the efficacy of HMWGs combinations on gluten quality through location-based research. Different alleles were found to have varying effects on gluten quality characteristics, with subunit 17 + 18 identified as the most efficient allele for bread-making quality. The efficacy of allele 7 + 9 was found to be variable and increased with the frequency of the allele 2*.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
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
Food Science & Technology
Ikram Elsadig Suliman Mohamed, Haruka Oe, Nasrein Mohamed Kamal, Hala Mohammed Mustafa, Yasir Serag Alnor Gorafi, Izzat Sidahmed Ali Tahir, Hisashi Tsujimoto, Hiroyuki Tanaka
Summary: The narrow genetic diversity in the wheat gene pool restricts the improvement of wheat quality traits. However, Aegilops tauschii possesses valuable genetic diversity that can be used to enhance not only biotic and abiotic stresses but also wheat yield and quality. This study explored the genetic diversity of high-molecular-weight glutenin subunits (HMW-GS) using a multiple synthetic derivatives (MSD) panel developed with Ae. tauschii introgressions. It also investigated the relationship between dough strength, protein content, and grain yield, and identified lines with improved flour quality.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(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
Agronomy
Shamima Parveen, Poornima Sharma, Megha Kaushik, Pandurang R. Divte, Pranab Kumar Mandal, Neelu Jain, Anjali Anand
Summary: High temperature affects the protein composition in wheat flour, leading to negative consequences on dough quality. A study was conducted to investigate the spatial variation in gluten subfractions in developing wheat ears under high night temperature (HNT). The results showed that HNT increased protein content, which negatively correlated with sedimentation volume (SV) for baking quality. Late-maturity genotypes exhibited more responsive changes in gluten subfractions under HNT.
JOURNAL OF AGRONOMY AND CROP SCIENCE
(2023)
Article
Plant Sciences
Jameel M. M. Al-Khayri, Rana M. M. Alshegaihi, ELsayed I. I. Mahgoub, Elsayed Mansour, Osama O. O. Atallah, Muhammad N. N. Sattar, Muneera Q. Q. Al-Mssallem, Fatima M. M. Alessa, Mohammed I. I. Aldaej, Abdallah A. A. Hassanin
Summary: The study evaluated the gluten strength and composition of HMWGSs and LMWGSs in durum wheat genotypes using SDS sedimentation testing and SDS-PAGE. It was found that SDS-PAGE successfully identified HMWGS and LMWGS alleles, and certain alleles were correlated with improved dough strength. The study also revealed the association between specific residue content in glutenin subunits and the suitability of durum wheat for pasta making and bread wheat for bread-making quality. Computational analysis showed higher proportions of certain residues in both HMWGSs and LMWGSs, which can effectively distinguish different types of gluten strength.
Article
Biochemical Research Methods
Yuki Matsuoka, Tetsuya Yamada, Nobuyuki Maruyama
Summary: The study investigated the transport of wheat prolamins by expressing them in soybean seeds, overcoming traditional difficulties. The successful expression and accumulation of recombinant wheat prolamins in transgenic soybean seeds were demonstrated by SDS-PAGE analysis, revealing differences in accumulation states and transport pathways of different prolamin families.
TRANSGENIC RESEARCH
(2022)
Article
Chemistry, Applied
Anting Zhu, Qin Zhou, Shiqi Hu, Fan Wang, Zhitao Tian, Xin Hu, Hongbo Liu, Dong Jiang, Wei Chen
Summary: Through high-throughput metabolomic analysis, this study identified a diverse range of metabolites in pearled fractions of six bread wheat varieties cultivated in China, showing significant differences between cultivars. Flavonoids were the most abundant metabolites, with distinct distribution patterns among different varieties.
Article
Agriculture, Multidisciplinary
Pei Wang, Dandan Li, Cuidan Hou, Tao Yang, Runqiang Yang, Zhenxin Gu, Dong Jiang
Summary: This study investigates the effects of substitution of arabinoxylan (AX) on the characteristics of wheat starch. The removal of AX leads to decreased gelatinization viscosity and increased recrystallization of amylose. The presence and length of substituted AX also affect water distribution and the retardation of amylopectin recrystallization.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Agriculture, Multidisciplinary
Baoqiang Zheng, Jiali Jiang, Lili Wang, Mei Huang, Qin Zhou, Jian Cai, Xiao Wang, Tingbo Dai, Dong Jiang
Summary: By reducing nitrogen application and increasing plant density, the grain yield and quality of soft wheat can be improved simultaneously. Optimizing the combination of nitrogen application, top-dressed ratio, and plant density can achieve better results under certain conditions.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Chemistry, Applied
Ahui Zhao, Peiwen Shi, Runqiang Yang, Zhenxin Gu, Dong Jiang, Pei Wang
Summary: The study compared the characteristics of different wheat bran antifreeze polysaccharides (WBAP) and found that WBAP with enriched arabinoxylan showed superior effect on inhibiting ice recrystallization, improving the quality of frozen dough, and preserving yeast viability and dough structure.
FOOD HYDROCOLLOIDS
(2022)
Article
Biochemistry & Molecular Biology
Tao Yang, Qin Zhou, Qi Wang, Xiao Wang, Jian Cai, Mei Huang, Dong Jiang
Summary: The absence of HMW-GS in wheat leads to a significant decrease in gluten and protein content, with different HMW-GS types affecting gluten and GMP properties differently. Increasing nitrogen levels can enhance protein content, but the increment in wheat lines without HMW-GS is lower compared to wild type wheat.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Food Science & Technology
Tao Yang, Pei Wang, Fan Wang, Qin Zhou, Xiao Wang, Jian Cai, Mei Huang, Dong Jiang
Summary: The intrinsic relationship between biscuit quality and starch physicochemical properties was investigated. Results showed that certain starch properties, such as amylose content, volume proportion of A-type starch granule, and gelatinization characteristics, were positively correlated with biscuit quality.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Plant Sciences
Liang Liu, Tao Yang, Jianting Yang, Qin Zhou, Xiao Wang, Jian Cai, Mei Huang, Tingbo Dai, Weixing Cao, Dong Jiang
Summary: This study investigates the effects of different ratios of starch addition on starch properties, dough rheology, and biscuit quality. The results show that starch addition can improve the quality of biscuits.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Agronomy
Zhuangzhuang Sun, Qing Li, Shichao Jin, Yunlin Song, Shan Xu, Xiao Wang, Jian Cai, Qin Zhou, Yan Ge, Ruinan Zhang, Jingrong Zang, Dong Jiang
Summary: This study provides insights into simultaneous prediction of wheat yield and grain protein content using deep learning from time-series proximal sensing. Data fusion and multitask learning were found to improve the prediction accuracy. The two-to-two model with an attention module achieved the best accuracy for yield and GPC prediction.
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
Plant Sciences
Anab Khanzada, Kai Feng, Xiao Wang, Jian Cai, Maguje Masa Malko, Allan Samo, Md Nazmul Hossain, Dong Jiang
Summary: Priming with heat stress in the early growth stage enhances stress tolerance in winter wheat, particularly at the booting and flowering stages. The study investigated changes in photosynthetic characteristics, antioxidant enzyme system, and sugar metabolism in leaves. Low heat priming improved winter wheat's adaptation and tolerance to heat stress, while moderate heat priming increased yield and tolerance at the booting stage. These findings provide a new research direction for reducing yield loss in winter wheat under harsh environmental conditions.
PHYSIOLOGIA PLANTARUM
(2022)
Article
Biochemical Research Methods
Anhua Ren, Dong Jiang, Min Kang, Jie Wu, Fangcheng Xiao, Pei Hou, Xiuqing Fu
Summary: This study proposes a movable cabin-type intelligent artificial climate chamber for studying wheat cultivation and phenotype acquisition. By collecting images of wheat at different growth stages and extracting phenotypic information such as leaf area, plant height, and canopy temperature, the researchers compared the systematic measurements with manual measurements and found that the phenotypic data obtained with the intelligent artificial climate chamber has high accuracy.
Article
Plant Sciences
Hemat Mahmood, Jian Cai, Qin Zhou, Xiao Wang, Allan Samo, Mei Huang, Tingbo Dai, Mohammad Shah Jahan, Dong Jiang
Summary: Nitrogen supply and seed rate have significant effects on wheat growth, yield, and nitrogen use efficiency. Increasing nitrogen levels and decreasing seed rate can improve photosynthetic rate, stomatal conductance, chlorophyll content, and enzyme activities. A combined treatment of nitrogen at 235 kg/ha and seed rate at 180 kg/ha resulted in the highest grain yield and nitrogen use efficiency.
Article
Plant Sciences
Yixin Wu, Xiao Wang, Xinyue Peng, Jiakun Ge, Jian Cai, Mei Huang, Qin Zhou, Yingxin Zhong, Dong Jiang
Summary: Chilling stress caused by frequent extreme events has negatively affected the growth and productivity of wheat. Cold priming can enhance cold tolerance of crops, but the changes in stress memory imprints during recovery from priming and their potential contribution to improved cold tolerance are not well understood.
ENVIRONMENTAL AND EXPERIMENTAL BOTANY
(2023)
Article
Agronomy
Wenliang Wan, Liulong Li, Ming Diao, Zhaoyan Lv, Weihua Li, Jiangli Wang, Zhaofeng Li, Guiying Jiang, Xiao Wang, Dong Jiang
Summary: Lodging is a common problem in wheat production, especially in arid areas of North-west China using the drip-irrigation technique. In this study, we investigated the lodging resistance of different drip irrigation patterns. The results showed that enlarging the lateral space and narrowing the row space effectively reduced lodging rates. The modified drip irrigation patterns also improved stem mechanical properties and optimized dry matter distribution in the outermost rows.
AGRICULTURAL WATER MANAGEMENT
(2023)
Article
Agronomy
Xiao Wang, Jiakun Ge, Mengting He, Qing Li, Jian Cai, Qin Zhou, Yingxin Zhong, Bernd Wollenweber, Dong Jiang
Summary: This review provides a comprehensive overview of the current knowledge on drought priming in wheat and its effects on plant physiology, biochemistry, and key molecular mechanisms involved in stress tolerance. The article also highlights the potential applications of drought priming in agriculture and the challenges associated with its implementation.
FIELD CROPS RESEARCH
(2023)