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Polymerisation of gluten proteins in developing wheat grain as affected by desiccation |
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| Institution: | 1. Nofima, Osloveien 1, NO-1430 Ås, Norway;2. Department of Plant Sciences, Norwegian University of Life Sciences, P.O. Box 5003, NO-1432 Ås, Norway;3. Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut, Lise-Meitner-Straße 34, 85354 Freising, Germany;1. College of Agronomy, Northwest A & F University, Yangling, Shaanxi 712100, People’s Republic of China;2. School of Veterinary and Life Sciences, Murdoch University, 90, South Street, Murdoch, WA 6150, Australia;3. Department of Agriculture and Food, Western Australia, 3 Baron-Hay Court, South Perth, WA 6151, Australia;4. Department of Applied Biotechnology and Food Science, BUTE University, Budapest, Hungary;5. FBFD PTY LTD, Sydney, Australia;6. Plant Breeding Institute, Sydney Institute of Agriculture, School of Life and Environmental Sciences, University of Sydney, NSW 2006, Australia;1. CSIRO Food and Nutrition, 671 Sneydes Road, Werribee, VIC 3030, Australia;2. School of Applied Sciences, RMIT University, VIC 3001, Australia;3. Faculty of Agriculture, Pattimura University, Ambon 97233, Indonesia;4. ARC Industrial Transformation Training Centre for Functional Foods, Charles Sturt University, Wagga Wagga, NSW, Australia;5. AgResearch Ltd., Grasslands Research Centre, Tennent Drive, Palmerston North 4442, New Zealand;1. CSIRO Food and Nutrition, 671 Sneydes Road, Werribee, VIC 3030, Australia;2. School of Applied Sciences, RMIT University, VIC 3001, Australia;3. Faculty of Agriculture, Pattimura University, Ambon 97233, Indonesia;4. ARC Industrial Transformation Training Centre for Functional Foods, Charles Sturt University, Wagga Wagga, NSW, Australia;5. AgResearch Ltd., Grasslands Research Centre, Tennent Drive, Palmerston North 4442, New Zealand;1. Department of Plant Science, University of Manitoba, 222 Agriculture Building, Winnipeg, Manitoba, Canada R3T 2N2;2. Morden Research and Development Centre, Agriculture and Agri-Food Canada, Morden, Manitoba, Canada R6M 1Y5;1. Department of Plant Sciences, North Dakota State University, Fargo, ND, USA;2. USDA-ARS, Cereal Crops Research Unit, Hard Spring & Durum Wheat Quality Lab., Fargo, ND, USA |
| Abstract: | The breadmaking quality of wheat is affected by the composition of gluten proteins and the polymerisation of subunits that are synthesised and accumulated in developing wheat grain. The biological mechanisms and time course of these events during grain development are documented, but not widely confirmed. Therefore, the aim of this study was to monitor the accumulation of gluten protein subunits and the size distribution of protein aggregates during grain development. The effect of desiccation on the polymerisation of gluten proteins and the functional properties of gluten were also studied. The results showed that the size of glutenin polymers remained consistently low until yellow ripeness (YR), while it increased during grain desiccation after YR. Hence, this polymerisation process was presumed to be initiated by desiccation. A similar polymerisation event was also observed when premature grains were dried artificially. The composition of gluten proteins, the ratios of glutenin to gliadin and high molecular weight-glutenin subunits to low molecular weight-glutenin subunits, in premature grain after artificial desiccation showed close association with the size of glutenin polymers in artificially dried grain. Functional properties of gluten in these samples were also associated with polymer size after artificial desiccation. |
| Keywords: | Gluten proteins Polymerisation Breadmaking quality Artificial drying ADG"} {"#name":"keyword" "$":{"id":"kwrd0035"} "$$":[{"#name":"text" "_":"artificially dried grain DAA"} {"#name":"keyword" "$":{"id":"kwrd0045"} "$$":[{"#name":"text" "_":"days after anthesis FDG"} {"#name":"keyword" "$":{"id":"kwrd0055"} "$$":[{"#name":"text" "_":"freeze-dried grain GMP"} {"#name":"keyword" "$":{"id":"kwrd0065"} "$$":[{"#name":"text" "_":"glutenin macropolymer HMW-GS"} {"#name":"keyword" "$":{"id":"kwrd0075"} "$$":[{"#name":"text" "_":"high molecular weight-glutenin subunits LMW-GS"} {"#name":"keyword" "$":{"id":"kwrd0085"} "$$":[{"#name":"text" "_":"low molecular weight-glutenin subunits maximum resistance to extension RP-HPLC"} {"#name":"keyword" "$":{"id":"kwrd0105"} "$$":[{"#name":"text" "_":"reversed-phase high-performance liquid chromatography SDS"} {"#name":"keyword" "$":{"id":"kwrd0115"} "$$":[{"#name":"text" "_":"sodium dodecyl sulphate SE-FPLC"} {"#name":"keyword" "$":{"id":"kwrd0125"} "$$":[{"#name":"text" "_":"size-exclusion fast performance liquid chromatography TFA"} {"#name":"keyword" "$":{"id":"kwrd0135"} "$$":[{"#name":"text" "_":"trifluoroacetic acid UPP"} {"#name":"keyword" "$":{"id":"kwrd0145"} "$$":[{"#name":"text" "_":"SDS-unextractable polymeric proteins %UPP"} {"#name":"keyword" "$":{"id":"kwrd0155"} "$$":[{"#name":"text" "_":"the proportion of SDS-unextractable polymeric protein in total polymeric proteins YR"} {"#name":"keyword" "$":{"id":"kwrd0165"} "$$":[{"#name":"text" "_":"yellow ripeness |
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