Research Article
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Examining Bread/Biscuit Quality Features in Wheat (Triticum aestivum L.) Genotypes by Raman Spectroscopy

Year 2021, Volume 5, Issue 2, 70 - 81, 01.12.2021
https://doi.org/10.47947/ijnls.1001160

Abstract

In this study, the quality characteristics of wheat varieties with bread/biscuit character were determined by Conditional Formatting, Path Analysis and Raman Spectroscopy. In this study, Gerek, Carisma, Bayraktar, Artico and Adv. Line genotypes were used. In the study, protein content, test weight, thousand seed weight, seed diameter, zeleny sedimentation, SRC lactic acid and SRC saccharose, hardness index, damaged starch, Gliadin relative mobility index, Gluten quality band score Raman protein, Raman lipid and Raman starch, GlutoPeak (including PMT, BEM, AM, PM, Aggregation energy and GPI) analyzes were examined. As a result, in our study, it was revealed that it is possible to reveal the biscuit quality of genotypes by using classical quality methods. Especially by using gliadin band fractions and gluten band scores, the gluten quality of the genotypes can be revealed and those with bread or biscuit character can be easily distinguished. By using classical methods together with Raman Spectroscopy, separation in bread/biscuit quality levels in wheat genotypes could be done quickly and reliably, and the Raman Spectrophotometer method can be successfully applied in this field. They could be used successfully to determine the quality levels of protein ratio, sedimentation, gliadin band fraction, gluten properties, GPI, PMT, Aggregation Energy, SRC Lactic acid, Raman protein genotypes. Again, it was determined that the Gerek and Carisma genotypes had good biscuit characteristics and that these cultivars could be used successfully in the biscuit sector.

References

  • Akçura, M. (2011). The relationships of some traits in Turkish winter bread wheat landraces. Turkish Journal of Agriculture and Forestry, 35(2), 115-125.
  • Anonymous (1981). ICC Standarts. Vienna: International Association for Cereal Chemistry.
  • Anonymous (2000). AACC Approved Methods (10th ed.). American Association of Cereal Chemists International (AACC), St. Paul, MN.
  • Anonymous (2008a). AACC International Approved Methods of the AACCI, 11th Edn. The Association, St. Paul, MN.
  • Anonymous (2021). https://www.sgul.ac.uk/ about/ our-professional-services/ information- services/library/ documents/training- manuals/Excel-Fundamentals-Manual.pdf
  • Anonymous (2008b). International Association for Cereal Science and Technology (ICC), Vienna Standarts No: 116/1.
  • Atlı, A., Koçak, N., & Aktan, M. (1999). Our country's environment quality durum wheat in terms of suitability evaluation. Cereals in Central Anatolia Problems of Agriculture and Solutions Symposium, 345-351, 8-11 June, Konya, Turkey.
  • Bollecker, S., & Popineau, Y. (1991). Functional Properties of Deamidated Gliadins. In: Gluten Proteins 1990, Eds. W. Bushuk & R. Tkachuk, St. Paul, Minnesota, U.S.A.: American Association of Cereal Chemists Inc., p.29-41.
  • Campbell, L. D., Boila, R. J., & Stothers, S. C. (1995). Variation in the chemical composition and test weight of barley and wheat grain grown at selected locations throughout Manitoba. Canadian Journal of Animal Science, 75(2), 239-246.
  • Dang, J. M. C., & Bason, M. L. (2006). Assessing solvent retention capacities of flours using the Rapid Visco Analyser. Tech. J. Newport Scientific 7, July.
  • Doğan, İ. S., & Uğur, T. (2004). A Research on Biscuit Quality of Some Wheat Grown in Van and Its Surroundings. Journal of Agricultural Sciences, 15(2): 139-148.
  • Fu, B. X., Wang, K., & Dupuis, B. (2017). Predicting water absorption of wheat flour using high shear-based GlutoPeak test. Journal of Cereal Science, 76, 116-121.
  • Gaines, C. S. (1986). Texture (hardness and softness) variation among individual soft and hard wheat kernels. Cereal Chemistry, 63(6), 479-484.
  • Gao, M., Zhang, G., Ni, F., Luo, Q., Wei, Y., & Zhang, J. (2006). The relationship between micro-SRC value and wheat quality. Journal of Northwest Sci-Tech University of Agriculture and Forestry, 34(12), 87-91.
  • Güngör, H. (2019). Allelic variations and agronomic comparisons of durum wheat cultivars under East-Mediterranean conditions. International Journal of Agriculture and Biology, 21, 891-898.
  • Guttieri, M. J., Souza, E. J., & Sneller, C. (2008). Nonstarch polysaccharides in wheat flour wire-cut cookie making. Journal of Agricultural And Food Chemistry, 56(22), 10927-10932.
  • Guzmán, C., Posadas-Romano, G., Hernández-Espinosa, N., Morales-Dorantes, A., & Peña, R. J. (2015). A new standard water absorption criteria based on solvent retention capacity (SRC) to determine dough mixing properties, viscoelasticity, and bread-making quality. Journal of Cereal Science, 66, 59-65.
  • Guzman, C., Peña, R. J., Singh, R., Autrique, E., Dreisigacker, S., Crossa, J., ... & Battenfield, S. (2016). Wheat quality improvement at CIMMYT and the use of genomic selection on it. Applied & Translational Genomics, 11, 3-8.
  • Karaduman, Y., & Savaslı, E. (2018). Some practices using glutopeak tester: A High shear gluten quality evaluation method. In 13th Gluten Workshop. Poster Presentation, March, Book of Abstracts (Vol. 115).
  • Karaduman, Y., & Ercan, R. (2013). Fast And Easily Applicable Quality Parameters For Soft Wheat Breeding. International Plant Breeding Congress. Book of Abstracts, p.346,10-14, November, Antalya.
  • Karlin, S., Cameron, E.C., & Chakraborty, R. (1983). Biplot analysis in genetic epidemyology: a critique. American Journal of Human Genetics, 35, 695-732.
  • Mao, Y., & Flores, R. A. (2001). Mechanical starch damage effects on wheat flour tortilla texture. Cereal Chemistry, 78(3), 286-293.
  • Martin, S. W., & Meek, A.H. (1986). A Biplot model of factors influencing morbidity and mortality in ontorio feedlot Calves. Canadian Journal of Veterinary Research, 50, 15-22.
  • Melnyk, J. P., Dreisoerner, J., Bonomi, F., Marcone, M. F., & Seetharaman, K. (2011). Effect of the Hofmeister series on gluten aggregation measured using a high shear-based technique. Food Research International, 44(4), 893-896.
  • Mian, A. R., & Nafziger, E. D. (1992). Seed size effects on emergence, head number, and grain yield of winter wheat. Journal of production Agriculture, 5(2), 265-268.
  • Nawrocka, A., Szymańska‐Chargot, M., Miś, A., Ptaszyńska, A. A., Kowalski, R., Waśko, P., & Gruszecki, W. I. (2015). Influence of dietary fibre on gluten proteins structure–a study on model flour with application of FT‐Raman spectroscopy. Journal of Raman Spectroscopy, 46(3), 309-316.
  • Olgun, M., Yorgancilar, Ö., Uzun, P., Başçiftçi, Z. B., Ayter, N. G., Koyuncu, O., & Ardiç, M. (2015). Determining differences between physiologic and, quality characters, gliadin and glutenin electrophoretic bands in bread wheat. Custos E Agronegocio On Line, 11(2), 155-170.
  • Örnebro, J., Nylander, T., & Eliasson, A. C. (2000). Critical review-Interfacial behaviour of wheat proteins. Journal of Cereal Science, 31(2), 195-221.
  • Pena, R. J. (2012). Wheat-end Use Quality Seed Compositional Factors and Seed Quality Improvement. Wheat Quality Workshop 21-26, May, Ankara.
  • Piot, O., Autran, J. C., & Manfait, M. (2002). Assessment of cereal quality by micro-Raman analysis of the grain molecular composition. Applied Spectroscopy, 56(9), 1132-1138.
  • Haridas Rao, P., Leelavathi, K., & Shurpalekar, S. R. (1989). Effect of damaged starch on the chapati-making quality of whole wheat flour. Cereal Chemistry, 66(4), 329-333.
  • Rygula, A., Majzner, K., Marzec, K. M., Kaczor, A., Pilarczyk, M., & Baranska, M. (2013). Raman spectroscopy of proteins: a review. Journal of Raman Spectroscopy, 44(8), 1061-1076.
  • Schober, T. J., Clarke, C. I., & Kuhn, M. (2002). Characterization of functional properties of gluten proteins in spelt cultivars using rheological and quality factor measurements. Cereal Chemistry, 79(3), 408-417.
  • Shashilov, V. A., & Lednev, I. K. (2009). Two‐dimensional correlation Raman spectroscopy for characterizing protein structure and dynamics. Journal of Raman Spectroscopy: An International Journal for Original Work in all Aspects of Raman Spectroscopy, Including Higher Order Processes, and also Brillouin and Rayleigh Scattering, 40(12), 1749-1758.
  • Singh, R. V., Tewari, N., Singh, C. V., & Singh, Y. P. (1988). Biplot coefficient analysis of mineral in blood serum affecting first lactation milk yield in crossbred cows. Indian Journal of Animal Sciences, 58, 994-996.
  • Sinha, N. K., Yamamoto, H., & Ng, P. K. (1997). Effects of flour chlorination on soft wheat gliadins analyzed by reversed-phase high-performance liquid chromatography, differential scanning calorimetry and fluorescence spectroscopy. Food Chemistry, 59(3), 387-393.
  • Tuma, R. (2005). Raman spectroscopy of proteins: from peptides to large assemblies. Journal of Raman Spectroscopy: An International Journal for Original Work in all Aspects of Raman Spectroscopy, Including Higher Order Processes, and also Brillouin and Rayleigh Scattering, 36(4), 307-319.
  • Vasiljevic, S., & Banasik, O. J. (1980). Quality Testing Methods for Durum Wheat and Its Products. Department of Cereal Chemistry and Technology, Fargo, North Dakota: North Dakota State University, p.134.
  • Wanjugi, H. W., Martin, J. M., & Giroux, M. J. (2007). Influence of puroindolines A and B individually and in combination on wheat milling and bread traits. Cereal Chemistry, 84(6), 540-547.
  • Wiertz, J. (2018). GlutoPeak methods-RFC. In: Wiertz, J. (Ed.), Brabender® GmbH & Co. KG -Sales Seminar 2018 GlutoPeak Methods-a Quick Overview, pp.7-13 Germany.
  • Williams P., El-Haramein, J. F., Nakkoul, H., & Rihawi, S. (1988). Crop Quality Evaluation Methods and Guidelines. Syria: International Center For Agricultural Research in The Dry Areas (ICARDA).
  • Yamazaki, W. T., & Donelson, J. R. (1983). Kernel hardness of some US wheats. Cereal Chemistry, 60(5), 344-350. Yan, W., & Kang, M. S. (2002). GGE Biplot Analysis: CRC Press; A Graphical Tool for Breeders, Geneticists, and Agronomists.

Year 2021, Volume 5, Issue 2, 70 - 81, 01.12.2021
https://doi.org/10.47947/ijnls.1001160

Abstract

References

  • Akçura, M. (2011). The relationships of some traits in Turkish winter bread wheat landraces. Turkish Journal of Agriculture and Forestry, 35(2), 115-125.
  • Anonymous (1981). ICC Standarts. Vienna: International Association for Cereal Chemistry.
  • Anonymous (2000). AACC Approved Methods (10th ed.). American Association of Cereal Chemists International (AACC), St. Paul, MN.
  • Anonymous (2008a). AACC International Approved Methods of the AACCI, 11th Edn. The Association, St. Paul, MN.
  • Anonymous (2021). https://www.sgul.ac.uk/ about/ our-professional-services/ information- services/library/ documents/training- manuals/Excel-Fundamentals-Manual.pdf
  • Anonymous (2008b). International Association for Cereal Science and Technology (ICC), Vienna Standarts No: 116/1.
  • Atlı, A., Koçak, N., & Aktan, M. (1999). Our country's environment quality durum wheat in terms of suitability evaluation. Cereals in Central Anatolia Problems of Agriculture and Solutions Symposium, 345-351, 8-11 June, Konya, Turkey.
  • Bollecker, S., & Popineau, Y. (1991). Functional Properties of Deamidated Gliadins. In: Gluten Proteins 1990, Eds. W. Bushuk & R. Tkachuk, St. Paul, Minnesota, U.S.A.: American Association of Cereal Chemists Inc., p.29-41.
  • Campbell, L. D., Boila, R. J., & Stothers, S. C. (1995). Variation in the chemical composition and test weight of barley and wheat grain grown at selected locations throughout Manitoba. Canadian Journal of Animal Science, 75(2), 239-246.
  • Dang, J. M. C., & Bason, M. L. (2006). Assessing solvent retention capacities of flours using the Rapid Visco Analyser. Tech. J. Newport Scientific 7, July.
  • Doğan, İ. S., & Uğur, T. (2004). A Research on Biscuit Quality of Some Wheat Grown in Van and Its Surroundings. Journal of Agricultural Sciences, 15(2): 139-148.
  • Fu, B. X., Wang, K., & Dupuis, B. (2017). Predicting water absorption of wheat flour using high shear-based GlutoPeak test. Journal of Cereal Science, 76, 116-121.
  • Gaines, C. S. (1986). Texture (hardness and softness) variation among individual soft and hard wheat kernels. Cereal Chemistry, 63(6), 479-484.
  • Gao, M., Zhang, G., Ni, F., Luo, Q., Wei, Y., & Zhang, J. (2006). The relationship between micro-SRC value and wheat quality. Journal of Northwest Sci-Tech University of Agriculture and Forestry, 34(12), 87-91.
  • Güngör, H. (2019). Allelic variations and agronomic comparisons of durum wheat cultivars under East-Mediterranean conditions. International Journal of Agriculture and Biology, 21, 891-898.
  • Guttieri, M. J., Souza, E. J., & Sneller, C. (2008). Nonstarch polysaccharides in wheat flour wire-cut cookie making. Journal of Agricultural And Food Chemistry, 56(22), 10927-10932.
  • Guzmán, C., Posadas-Romano, G., Hernández-Espinosa, N., Morales-Dorantes, A., & Peña, R. J. (2015). A new standard water absorption criteria based on solvent retention capacity (SRC) to determine dough mixing properties, viscoelasticity, and bread-making quality. Journal of Cereal Science, 66, 59-65.
  • Guzman, C., Peña, R. J., Singh, R., Autrique, E., Dreisigacker, S., Crossa, J., ... & Battenfield, S. (2016). Wheat quality improvement at CIMMYT and the use of genomic selection on it. Applied & Translational Genomics, 11, 3-8.
  • Karaduman, Y., & Savaslı, E. (2018). Some practices using glutopeak tester: A High shear gluten quality evaluation method. In 13th Gluten Workshop. Poster Presentation, March, Book of Abstracts (Vol. 115).
  • Karaduman, Y., & Ercan, R. (2013). Fast And Easily Applicable Quality Parameters For Soft Wheat Breeding. International Plant Breeding Congress. Book of Abstracts, p.346,10-14, November, Antalya.
  • Karlin, S., Cameron, E.C., & Chakraborty, R. (1983). Biplot analysis in genetic epidemyology: a critique. American Journal of Human Genetics, 35, 695-732.
  • Mao, Y., & Flores, R. A. (2001). Mechanical starch damage effects on wheat flour tortilla texture. Cereal Chemistry, 78(3), 286-293.
  • Martin, S. W., & Meek, A.H. (1986). A Biplot model of factors influencing morbidity and mortality in ontorio feedlot Calves. Canadian Journal of Veterinary Research, 50, 15-22.
  • Melnyk, J. P., Dreisoerner, J., Bonomi, F., Marcone, M. F., & Seetharaman, K. (2011). Effect of the Hofmeister series on gluten aggregation measured using a high shear-based technique. Food Research International, 44(4), 893-896.
  • Mian, A. R., & Nafziger, E. D. (1992). Seed size effects on emergence, head number, and grain yield of winter wheat. Journal of production Agriculture, 5(2), 265-268.
  • Nawrocka, A., Szymańska‐Chargot, M., Miś, A., Ptaszyńska, A. A., Kowalski, R., Waśko, P., & Gruszecki, W. I. (2015). Influence of dietary fibre on gluten proteins structure–a study on model flour with application of FT‐Raman spectroscopy. Journal of Raman Spectroscopy, 46(3), 309-316.
  • Olgun, M., Yorgancilar, Ö., Uzun, P., Başçiftçi, Z. B., Ayter, N. G., Koyuncu, O., & Ardiç, M. (2015). Determining differences between physiologic and, quality characters, gliadin and glutenin electrophoretic bands in bread wheat. Custos E Agronegocio On Line, 11(2), 155-170.
  • Örnebro, J., Nylander, T., & Eliasson, A. C. (2000). Critical review-Interfacial behaviour of wheat proteins. Journal of Cereal Science, 31(2), 195-221.
  • Pena, R. J. (2012). Wheat-end Use Quality Seed Compositional Factors and Seed Quality Improvement. Wheat Quality Workshop 21-26, May, Ankara.
  • Piot, O., Autran, J. C., & Manfait, M. (2002). Assessment of cereal quality by micro-Raman analysis of the grain molecular composition. Applied Spectroscopy, 56(9), 1132-1138.
  • Haridas Rao, P., Leelavathi, K., & Shurpalekar, S. R. (1989). Effect of damaged starch on the chapati-making quality of whole wheat flour. Cereal Chemistry, 66(4), 329-333.
  • Rygula, A., Majzner, K., Marzec, K. M., Kaczor, A., Pilarczyk, M., & Baranska, M. (2013). Raman spectroscopy of proteins: a review. Journal of Raman Spectroscopy, 44(8), 1061-1076.
  • Schober, T. J., Clarke, C. I., & Kuhn, M. (2002). Characterization of functional properties of gluten proteins in spelt cultivars using rheological and quality factor measurements. Cereal Chemistry, 79(3), 408-417.
  • Shashilov, V. A., & Lednev, I. K. (2009). Two‐dimensional correlation Raman spectroscopy for characterizing protein structure and dynamics. Journal of Raman Spectroscopy: An International Journal for Original Work in all Aspects of Raman Spectroscopy, Including Higher Order Processes, and also Brillouin and Rayleigh Scattering, 40(12), 1749-1758.
  • Singh, R. V., Tewari, N., Singh, C. V., & Singh, Y. P. (1988). Biplot coefficient analysis of mineral in blood serum affecting first lactation milk yield in crossbred cows. Indian Journal of Animal Sciences, 58, 994-996.
  • Sinha, N. K., Yamamoto, H., & Ng, P. K. (1997). Effects of flour chlorination on soft wheat gliadins analyzed by reversed-phase high-performance liquid chromatography, differential scanning calorimetry and fluorescence spectroscopy. Food Chemistry, 59(3), 387-393.
  • Tuma, R. (2005). Raman spectroscopy of proteins: from peptides to large assemblies. Journal of Raman Spectroscopy: An International Journal for Original Work in all Aspects of Raman Spectroscopy, Including Higher Order Processes, and also Brillouin and Rayleigh Scattering, 36(4), 307-319.
  • Vasiljevic, S., & Banasik, O. J. (1980). Quality Testing Methods for Durum Wheat and Its Products. Department of Cereal Chemistry and Technology, Fargo, North Dakota: North Dakota State University, p.134.
  • Wanjugi, H. W., Martin, J. M., & Giroux, M. J. (2007). Influence of puroindolines A and B individually and in combination on wheat milling and bread traits. Cereal Chemistry, 84(6), 540-547.
  • Wiertz, J. (2018). GlutoPeak methods-RFC. In: Wiertz, J. (Ed.), Brabender® GmbH & Co. KG -Sales Seminar 2018 GlutoPeak Methods-a Quick Overview, pp.7-13 Germany.
  • Williams P., El-Haramein, J. F., Nakkoul, H., & Rihawi, S. (1988). Crop Quality Evaluation Methods and Guidelines. Syria: International Center For Agricultural Research in The Dry Areas (ICARDA).
  • Yamazaki, W. T., & Donelson, J. R. (1983). Kernel hardness of some US wheats. Cereal Chemistry, 60(5), 344-350. Yan, W., & Kang, M. S. (2002). GGE Biplot Analysis: CRC Press; A Graphical Tool for Breeders, Geneticists, and Agronomists.

Details

Primary Language English
Subjects Biology
Journal Section Research articles
Authors

Murat OLGUN
ESKISEHIR OSMANGAZI UNIVERSITY
0000-0002-6234-455X
Türkiye


Yaşar KARADUMAN
ESKISEHIR OSMANGAZI UNIVERSITY
0000-0003-1306-3572
Türkiye


Savaş BELEN
ESKISEHIR OSMANGAZI UNIVERSITY
0000-0001-7357-8127
Türkiye


Zekiye BAŞÇİFTÇİ
ESKISEHIR OSMANGAZI UNIVERSITY
0000-0002-4034-2537
Türkiye


Nazife AYTER
ESKİŞEHİR OSMANGAZİ ÜNİVERSİTESİ
0000-0002-5121-4303
Türkiye


Okan SEZER (Primary Author)
ESKISEHIR OSMANGAZI UNIVERSITY, FACULTY OF SCIENCE AND LETTERS, DEPARTMENT OF BIOLOGY
0000-0001-7304-1346
Türkiye


Murat ARDIÇ
ESKISEHIR OSMANGAZI UNIVERSITY
0000-0001-8734-3038
Türkiye


İsmühan POTOĞLU ERKARA
ESKISEHIR OSMANGAZI UNIVERSITY
0000-0001-5780-4999
Türkiye

Publication Date December 1, 2021
Application Date September 27, 2021
Acceptance Date November 19, 2021
Published in Issue Year 2021, Volume 5, Issue 2

Cite

APA Olgun, M. , Karaduman, Y. , Belen, S. , Başçiftçi, Z. , Ayter, N. , Sezer, O. , Ardıç, M. & Potoğlu Erkara, İ. (2021). Examining Bread/Biscuit Quality Features in Wheat (Triticum aestivum L.) Genotypes by Raman Spectroscopy . International Journal of Nature and Life Sciences , 5 (2) , 70-81 . DOI: 10.47947/ijnls.1001160