scholarly journals Post-Translational Cleavage of HMW-GS Dy10 allele improves the cookie-making quality in common wheat (Triticum aestivum)

2021 ◽  
Author(s):  
Yan Wang ◽  
Qing Chen ◽  
Yang Li ◽  
Zhenru Guo ◽  
Caihong Liu ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Disulfide Bonds ◽  
Genetic Resource ◽  
Wheat Breeding ◽  
Staple Food ◽  
Food Crop ◽  
Glutenin Subunits ◽  
Flour Quality ◽  
Gluten Proteins ◽  
Polymeric Structures

Abstract Wheat is a major staple food crop worldwide because of the unique properties of wheat flour. High molecular weight glutenin subunits (HMW-GSs), which are among the most critical determinants of wheat flour quality, are responsible for the formation of glutenin polymeric structures via interchain disulfide bonds. We herein describe the identification of a new HMW-GS Dy10 allele (Dy10-m619SN). The amino acid substitution (serine-to-asparagine) encoded in this allele resulted in a partial post-translational cleavage that produced two new peptides. These new peptides disrupted the interactions among gluten proteins because of the associated changes to the number of available cysteine residues for interchain disulfide bonds. Consequently, Dy10-m619SN expression decreased the size of glutenin polymers and weakened glutens, which resulted in wheat dough with improved cookie-making quality, without changes to the glutenin-to-gliadin ratio. In this study, we clarified the post-translational processing of HMW-GSs and revealed a new genetic resource useful for wheat breeding.

scholarly journals Water Absorption Capacity Determines the Functionality of Vital Gluten Related to Specific Bread Volume

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 228
Author(s):  
Marina Schopf ◽  
Katharina Anne Scherf
Keyword(s):  
Water Absorption ◽  
Water Content ◽  
Wheat Flour ◽  
Specific Volume ◽  
Disulfide Bonds ◽  
Protein Composition ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Water Addition ◽  
Wheat Flours

Vital gluten is often used in baking to supplement weak wheat flours and improve their baking quality. Even with the same recipe, variable final bread volumes are common, because the functionality differs between vital gluten samples also from the same manufacturer. To understand why, the protein composition of ten vital gluten samples was investigated as well as their performance in a microbaking test depending on the water content in the dough. The gluten content and composition as well the content of free thiols and disulfide bonds of the samples were similar and not related to the specific bread volumes obtained using two dough systems, one based on a baking mixture and one based on a weak wheat flour. Variations of water addition showed that an optimal specific volume of 1.74–2.38 mL/g (baking mixture) and 4.25–5.49 mL/g (weak wheat flour) was reached for each vital gluten sample depending on its specific water absorption capacity.

Relationship of Types of Phosphorus in Wheat Flour and Gluten to Flour Quality 1

1963 ◽  
Vol 55 (6) ◽  
pp. 526-528 ◽  
Author(s):  
C. A. Watson ◽  
Byron S. Miller ◽  
John A. Johnson ◽  
R. K. Bequette
Keyword(s):  
Wheat Flour ◽  
Flour Quality ◽  
Relationship Of

Projective analysis of staple food crop productivity in adaptation to future climate change in China

2017 ◽  
Vol 61 (8) ◽  
pp. 1445-1460 ◽  
Author(s):  
Qing Zhang ◽  
Wen Zhang ◽  
Tingting Li ◽  
Wenjuan Sun ◽  
Yongqiang Yu ◽  
...  
Keyword(s):  
Climate Change ◽  
Crop Productivity ◽  
Future Climate ◽  
Future Climate Change ◽  
Staple Food ◽  
Food Crop

scholarly journals The Inoorporation of [35s]Oysteine into the Proteins of Dough by Disulphide-Sulphydryl Interohange

1966 ◽  
Vol 19 (6) ◽  
pp. 1125 ◽  
Author(s):  
PR Stew Art ◽  
CM Mauritzen
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Gluten Proteins ◽  
Disulphide Bonds ◽  
Sulphydryl Compounds

[35S]Cysteine was added, during mixing, to doughs made from wheat flour, in amounts which did not significantly affect the level of endogenous diffusible sulphydryl compounds in flour and which produced no change in the rheological properties of the dough. The doughs were fractionated by ultracentrifugation and analysis of the distribution of the isotope in the dough fractions demonstrated that [S6S]cysteine was bound to both soluble and gluten proteins by disulphide bonds. [14C]Leucine did not become bound to the fractions of dough under the same conditions.

scholarly journals Wheat breeding for the improved bread-making quality using PCR based markers of glutenins

2008 ◽  
Vol 44 (No. 3) ◽  
pp. 105-113 ◽  
Author(s):  
Z. Kocourková ◽  
J. Bradová ◽  
Z. Kohutová ◽  
L. Slámová ◽  
P. Vejl ◽  
...  
Keyword(s):  
Phenotypic Selection ◽  
Wheat Breeding ◽  
Glutenin Subunits ◽  
Bread Making ◽  
Wheat Varieties ◽  
Hmw Glutenin Subunits ◽  
Hmw Glutenin ◽  
Selection For ◽  
Agronomical Traits ◽  
Positive Effect

The relation between high-molecular-weight (HMW) glutenin subunits and bread-making quality could enable selection for improved bread-making quality in early stages of breeding process. The composition of HMW glutenin subunits was investigated in F<sub>2</sub> and F<sub>7</sub> progenies derived from the cross between winter wheat varieties Sulamit and Clever. The presence of Glu-A1 (AxNull and Ax1), Glu-B1 (Bx6+By8 and Bx 17+By18) and Glu-D1 alleles (x 5+Dy10 and Dx 2+Dy12) was monitored using a PCR based assay. Segregation of alleles corresponded with the theoretically assumed 1:2:1 Mendelian ratio in F<sub>2</sub> generation, however, the values of &chi;<sup>2</sup>-test in F<sub>7</sub> generation indicated a strong affection of allelic frequencies by the breeding process. Significant variation was also observed in Glu-1 score frequency between F<sub>2</sub> and F<sub>7</sub> generation. These changes were probably caused by deliberate phenotypic selection for important agronomical traits. SDS and Zeleny sedimentation tests, mixographic parameter breakdown and HMW glutenin composition were analyzed in F<sub>7</sub> to reveal the effects of different combinations of HMW glutenin alleles on the bread-making quality characters. The results showed statistically significant differences in the contribution of HMW glutenin alleles. In general, the alleles Ax1, Bx17+By18 and Dx5+Dy 10 can be considered as markers of good baking quality. The data presented in this paper suggest that heterozygous constitution may also have a positive effect on bread-making quality.

Sign in / Sign up

Export Citation Format

Share Document