Article
Plant Sciences
Maryke Labuschagne, Carlos Guzman, Keneuoe Phakela, Barend Wentzel, Angeline van Biljon
Summary: The study found that the functional polymeric components of flour have a significant impact on wheat quality, while drought and temperature stress can affect the SRC and SIG of flour. The relationship between SRC and gluten proteins varies under different stress conditions.
Article
Food Science & Technology
Silvia Grassi, Mariolina Gulli, Giovanna Visioli, Alessandra Marti
Summary: The study demonstrates that gluten aggregation properties can be a reliable indicator for differentiating the quality of durum wheat cultivars. Through Principal Component Analysis, it was found that gluten aggregation characteristics can effectively separate wheat varieties of different quality classes, making it a useful tool for assessing durum wheat semolina quality.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Agronomy
Mike Sissons, Narelle Egan, Steven Simpfendorfer
Summary: Adoption of reduced tillage and stubble retention cropping systems in Australia has led to an increase in the prevalence of Fusarium crown rot (FCR) in durum wheat. Increasing nitrogen (N) application exacerbates FCR, but is necessary for grain protein and quality. This study investigated the effects of FCR infection and N fertiliser application rates on yield and technological quality in durum wheat varieties.
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)
Review
Plant Sciences
Pasqualina Colasuonno, Ilaria Marcotuli, Agata Gadaleta, Jose Miguel Soriano
Summary: Durum wheat breeding programs focus on improving its main agronomic traits, which involve complex characteristics with quantitative inheritance. The use of genetic maps, molecular markers, phenotyping data, and next-generation sequencing technologies has enabled the development of high-density genetic maps for localizing candidate loci within a complex genome. Research on identified QTL, fine mapping, and cloning of genes related to key traits, as well as the impact of molecular markers and sequence data on genetic maps and QTL characterization, are summarized for accelerating durum wheat breeding programs.
Article
Plant Sciences
Luis Abraham Chaparro-Encinas, Gustavo Santoyo, Juan Jose Pena-Cabriales, Luciano Castro-Espinoza, Fannie Isela Parra-Cota, Sergio de los Santos-Villalobos
Summary: Increasing temperature has a significant impact on durum wheat growth and gene expression, resulting in decreased traits and 283 differentially expressed genes. The enriched GO terms indicate involvement in photosynthetic acclimation, respiration, and lipid biosynthesis, among other physiological processes.
Article
Chemistry, Applied
Jing Du, Meizhu Dang, Yangyang Jia, Yujuan Xu, Chunmei Li
Summary: Glutenin plays a more important role than gliadin in the changes induced by persimmon tannin, showing greater sensitivity to temperature and structural alterations.
Article
Food Science & Technology
Ivan Best, Alan Portugal, Sandra Casimiro-Gonzales, Luis Aguilar, Fernando Ramos-Escudero, Zoila Honorio, Naysha Rojas-Villa, Carlos Benavente, Ana Maria Munoz
Summary: In Peru, wheat is an important resource in the food industry but is mostly imported due to low harvested area. The quality of wheat flour was studied to ensure its suitability for bakery products. Commercial wheat flours had higher protein and gluten index compared to monovarietal wheat flours. Monovarietal wheat flours had higher gliadins and albumins/globulins and lower glutenin content. Baking strength was identified as the most important parameter for evaluating wheat flour quality. Overall, monovarietal wheat flours showed lower quality compared to commercial wheat flours.
Article
Agriculture, Multidisciplinary
Marlies A. Lambrecht, Margarita Monge-Morera, Thibault Godefroidt, Nele Vluymans, Lomme J. Deleu, Peter Goos, Joost Schymkowitz, Frederic Rousseau, Jan A. Delcour
Summary: Under food-relevant processing conditions, wheat gluten peptides can form amyloid-like fibrils, with the morphology and fibrillation conditions affecting the product appearance, and the surface hydrophobicity of the peptides playing a key role in fibrillation.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Food Science & Technology
Xiaojie Qian, Yujuan Gu, Binghua Sun, Sen Ma, Xiaoling Tian, Xiaoxi Wang
Summary: This study investigated the effects of different gluten contents and glu/gli ratios on the quality of fast-frozen steamed bread, finding that 1.0%-1:1 gluten addition resulted in the best quality and freeze stability during frozen storage. Analysis revealed that this addition led to a decrease in SDS-soluble protein and freezable water content, resulting in improved specific volume and reduced hardness of the steamed bread.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Mingfei Li, Qinghua Yue, Chong Liu, Xueling Zheng, Jing Hong, Nannan Wang, Ke Bian
Summary: The study investigated the interaction between gliadin/glutenin and starch granules in dough with varied gli/glu ratios during mixing, revealing that the gli/glu ratio affected dough elasticity and strength differently at various mixing stages. The increase in gliadin ratio influenced the stability and behavior of gluten-starch dough, with implications for the formation of gluten network structure. The interactions within the dough varied depending on the gli/glu ratio, with covalent and hydrogen bonds predominating in high glutenin content dough and hydrophobic and hydrogen interactions becoming more prominent with higher gliadin ratio.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Verica Takac, Viola Toth, Marianna Rakszegi, Sanja Mikic, Milan Mirosavljevic, Ankica Kondic-Spika
Summary: The study compared the quality parameters and protein content of bread wheat and spelt wheat varieties grown under different production methods in Hungary and Serbia. Results showed that compared to spelt wheat, bread wheat exhibited better breadmaking quality, especially in traditional production systems.
Article
Chemistry, Applied
Qingdan Bao, Jingyao Yan, Zhen Wang, Sen Ma
Summary: The effects of wheat bran dietary fiber (WBDF) on the structure and aggregation behavior of glutenin and gliadin during heating were investigated. WBDF was found to have a greater impact than temperature on the structural changes in glutenin and gliadin. This study provides a comprehensive theoretical basis for improving the quality of high-fiber flour products.
FOOD HYDROCOLLOIDS
(2024)
Article
Plant Sciences
Dhawya Mergby, Moez Hanin, Mohammed Najib Saidi
Summary: The novel durum wheat NAC transcription factor gene TtNAC2A was found to play important roles in wheat development and stress responses by enhancing drought tolerance and hypersensitivity to ABA. It also activates a subset of stress-responsive genes, making it an attractive candidate for stress breeding in wheat crops.
ENVIRONMENTAL AND EXPERIMENTAL BOTANY
(2021)
Article
Food Science & Technology
Jie Zhang, Denglin Luo, Jinle Xiang, Wei Xu, Baocheng Xu, Peiyan Li, Jihong Huang
Summary: The study investigated the effects of ultrasound on the properties of gluten, glutenin, and gliadin, revealing that ultrasound treatment can influence the hydrogen bond strength, secondary structures, network structures, and granule sizes of proteins. Specifically, medium-intensity ultrasound treatment was found to facilitate the conversion of beta-turns into beta-sheets in proteins.
JOURNAL OF CEREAL SCIENCE
(2021)
Article
Agronomy
Schae-Lee Olckers, Garry Osthoff, Perry K. W. Ng, Angeline van Biljon, Maryke Labuschagne
Summary: Low soil nitrogen conditions increase starch and starch properties in maize, while reducing protein and zein content.
CEREAL RESEARCH COMMUNICATIONS
(2022)
Article
Agriculture, Multidisciplinary
Xuteng Zhang, Hassan Karim, Xiuqin Feng, Jingyu Lan, Huaping Tang, Carlos Guzman, Qiang Xu, Yazhou Zhang, Pengfei Qi, Mei Deng, Jian Ma, Jirui Wang, Guoyue Chen, Xiujin Lan, Yuming Wei, Youliang Zheng, Qiantao Jiang
Summary: The mutation of the Wx-A1 gene resulted in changes in the morphology and digestibility properties of wheat starch, affecting its resistance and digestibility. This mutation may play a significant role in food improvement and could be used for producing high-quality noodles.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Food Science & Technology
Conxita Royo, Jose Miguel Soriano, Ruben Rufo, Carlos Guzman
Summary: This study examines the relationship between the climate of countries where wheat landraces are adapted and their agronomic and grain quality characteristics. The research found that the agronomic performance of landraces varied according to different climatic regions within the Mediterranean Basin. However, there was no geographical pattern in grain quality related to climate. Molecular analysis revealed that genetic structure was influenced by temperature and rainfall before and after anthesis.
JOURNAL OF CEREAL SCIENCE
(2022)
Article
Agriculture, Multidisciplinary
Hassan Karim, Sujon Kumar, Jingyu Lan, Huaping Tang, Carlos Guzman, Qiang Xu, Yazhou Zhang, Pengfei Qi, Mei Deng, Jian Ma, Jirui Wang, Guoyue Chen, Xiujin Lan, Yuming Wei, Youliang Zheng, Qiantao Jiang
Summary: The study found that the Waxy genes have a significant impact on the structure and functional properties of starch, and different combinations of Waxy genes can have different effects on food digestion. Some combinations can control obesity and diabetes risk by slowing down carbohydrate digestion and being highly resistant to digestion.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Food Science & Technology
Isaac Amegbor, Angeline van Biljon, Nemera Shargie, Amsal Tarekegne, Maryke Labuschagne
Summary: Malnutrition is a prominent challenge in developing countries, caused by the deficiency of essential nutrients in cereal food products and an imbalanced diet. This study assessed 40 inbred lines and identified high-quality quality protein maize (QPM) inbred lines for future hybrid breeding efforts. Compared to non-QPM lines, QPM lines had lower protein content but higher tryptophan levels and quality index. The study also revealed significant variation within QPM lines in terms of measured quality characteristics, suggesting the potential for selecting the best lines without compromising yield. These findings contribute to the development of highly nutritious maize hybrids.
Article
Plant Sciences
Isaac Kodzo Amegbor, Angeline van Biljon, Nemera Shargie, Amsal Tarekegne, Maryke T. Labuschagne
Summary: This study aimed to estimate the heritability of grain yield and its related traits in maize, as well as determine the association between quality protein maize and non-QPM crosses. Significant correlations were found between grain yield and protein content, and tryptophan with oil content. Negative correlations were observed between protein with tryptophan content and grain yield with tryptophan content. Path analysis identified ear aspect, ears per plant, and starch as the major traits contributing to grain yield. Gene pyramiding is recommended for these traits.
Review
Nutrition & Dietetics
Fred Brouns, Sabrina Geisslitz, Carlos Guzman, Tatsuya M. Ikeda, Ahmad Arzani, Giovanni Latella, Senay Simsek, Mariastella Colomba, Armando Gregorini, Victor Zevallos, Valerie Lullien-Pellerin, Daisy Jonkers, Peter R. Shewry
Summary: The popular perception that gluten-containing foods are bad for health has led to the promotion of 'ancient grains' with claims of lower gluten content. However, analysis shows that ancient wheats actually have higher protein and gluten content, along with more CD-active epitopes. Therefore, no specific wheat type can be recommended for reducing the risks or severity of CD.
NUTRITION BULLETIN
(2022)
Article
Agronomy
Isaac Kodzo Amegbor, Angeline van Biljon, Nemera Shargie, Amsal Tarekegne, Maryke T. Labuschagne
Summary: The study compares the grain yield and related traits of quality protein maize (QPM) hybrids with non-QPM hybrids, and finds that significant differences exist among the hybrids and the QPM trait causes a yield reduction.
Article
Biochemistry & Molecular Biology
Yulong Li, Hassan Karim, Bang Wang, Carlos Guzman, Wendy Harwood, Qiang Xu, Yazhou Zhang, Huaping Tang, Yunfeng Jiang, Pengfei Qi, Mei Deng, Jian Ma, Jingyu Lan, Jirui Wang, Guoyue Chen, Xiujin Lan, Yuming Wei, Youliang Zheng, Qiantao Jiang
Summary: This study reports a novel mechanism underlying the deletion of the Wx-1 gene in wheat. Through the analysis of a mutant line, it was found that a single amino acid mutation can impair the activity of the Wx-B1 protein and affect starch synthesis. These findings provide new insights into the inactivation of the waxy gene and demonstrate the possibility of fine regulation of wheat amylose content by modifying the activity of granule-bound starch synthase I.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(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
Plant Sciences
Nakai Goredema-Matongera, Thokozile Ndhlela, Angeline van Biljon, Casper N. N. Kamutando, Jill E. E. Cairns, Frederic Baudron, Maryke Labuschagne
Summary: Currently, increasing the micronutrient densities in maize is a top priority for breeders. The study found significant variations in grain zinc and iron concentration among the hybrids, with the zinc-enhanced quality protein maize showing the highest concentration. Different environments also resulted in significant differences in grain zinc and iron concentration, suggesting the potential to develop micronutrient-rich varieties for specific environments. Furthermore, there was a positive and highly significant correlation between grain zinc and iron, indicating the possibility of improving both traits simultaneously. However, there was a moderate negative correlation between grain yield and grain zinc/iron concentration, suggesting slight dilution effects.
Article
Agriculture, Multidisciplinary
Facundo Tabbita, Ivan Ortiz-Monasterio, Francisco J. Pinera-Chavez, Maria Itria Ibba, Carlos Guzman
Summary: This study evaluated the grain yield and quality performance of eight different genotypes across five farmers' fields and identified the most stable and outstanding genotypes. The results showed that flour yellowness was the most stable trait, while yield-related traits were the most unstable. The study also determined the most representative and discriminative field conditions, which is beneficial for future breeding process.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Agriculture, Multidisciplinary
Facundo Tabbita, Ivan Ortiz-Monasterio, Francisco J. Pinera-Chavez, Maria Itria Ibba, Carlos Guzman
Summary: This study evaluates the performance of different wheat genotypes under various field conditions and proposes suggestions for efficient resource use. The combination of on-farm trials and genotype by environment analyses is an effective strategy for breeding programs.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Biology
Neila Abdi, Angeline Van Biljon, Chrisna Steyn, Maryke Labuschagne
Summary: During drought stress, Zn deficiency leads to inactivation of many enzymes in plants. Zn application and AMF-wheat symbiosis have been found to enhance plant tolerance to drought stress. This study investigated the effects of Zn and AMF on various aspects of plant growth and physiological responses in wheat under drought conditions. The results showed that Zn and AMF treatments improved plant growth and yield attributes, increased protein content, RWC, and HI, and enhanced antioxidant activities and GB accumulation. These findings suggest that Zn and AMF can enhance the antioxidant defense and ionic attributes of plants under abiotic stress.
Article
Food Science & Technology
Ana Belen Huertas-Garcia, Carlos Guzman, Maria Itria Ibba, Marianna Rakszegi, Josefina C. Sillero, Juan B. Alvarez
