Araştırma Makalesi
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Yıl 2022, Cilt 3, Sayı 1, 26 - 35, 23.06.2022
https://doi.org/10.55147/efse.1129925

Öz

Kaynakça

  • AACC. 2010. Approved Methods of Analysis, 11th edn., St. Paul, MN: AACC International
  • Amiour N., Jahier J., Tanguy A. M., Chiron, H., and Branlard, G. 2002. Effect of 1R(1A), 1R(1B) and 1R(1D) substitution on technological value of bread wheat. Journal of Cereal Science 35 : 149-160
  • Anon. 2017. United States Department of Agriculture, Agriculture Research Service. Soft Wheat Quality Laboratory, Wooster, OH, 63rd Annual Research Review, 2017 Annual Report https://www.ars.usda.gov/ARSUserFiles/50821000/36070500/Annual%20Report%2020 17_Final.pdf
  • Bushuk, W. 1998. Wheat breeding for end-product use. Euphytica 100 : 137-145
  • Demir Z., Atlı, A., and Baran, I. 1998. Glutenin subunit composition of some old and new wheat varieties in winter wheat growing regions of Turkey. In: Reports, 9th International Wheat Genetics Symposium pp. 45-50, University Extension Press, 2-7 August, Saskatoon, Canada
  • Finney, P. L., and Bains, G. S. 2002. Protein functionality differences in eastern U.S. soft wheat cultivars and ınterrelation with end–use quality tests. United States Department of Agriculture, Agricultural Research Service, Soft Wheat Quality Laboratory, Ohio Agricultural Research and Development Center, Ohio State University, Wooster, OH, U.S.A
  • Gianibelli, M. C., Larroque, O. R., MacRitchie, F., and Wrigley, C. W. 2001. Biochemical, genetic, and molecular characterization of wheat glutenin and its component subunits. Cereal Chemistry 78 (6): 635–646. DOI: 10.1094/CCHEM.2001.78.6.635
  • Graybosch, R. A. 2001. Uneasy unions: quality effects of rye chromatin transfers to wheat. Journal of Cereal Science 33:3-16
  • Guzman, C., Posadas-Romano, G., Hernandez-Espinosa, A., Morales-Dorantes, A., and Pena, 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., Pena, R. J., Singh, R., Autrique, W., Dreisigacker, S., Crossa, J., and Battenfield, S. 2016a. Wheat quality improvement at CIMMYT and the use of genomic selection on it. Applied and Translational Genomics 11:3–8. https://doi.org/10.1016/j.atg.2016.10.004
  • Guzman, C., Mondal, S., Govindan, V., Autrique, J. E., Romano, G. P., Cervantes, F., Crossa, J., Vargas, M., Singh, R. P., and Pena, R. J. 2016b. Use of rapid tests to predict quality traits of CIMMYT bread wheat genotypes grown under different environments. LWT - Food Science and Technology 69 : 327-333
  • Hou, G., Yamamoto, H., and Ng, P. K. W. 1996. Relationship of quantity of glutenin subunits of selected U.S. soft wheat flours to rheological and baking properties. Cereal Chemistry 73: 358-363
  • ICC. 2011. Standard Methods of Analysis. Vienna, Austria: ICC International
  • Karaduman, Y. 2020. Assessing gluten strength with a new small-scale LASRC method useful for soft wheat breeding programs. Cereal Chemistry 97(2): 196-204. DOI:10.1002/cche.10235
  • Karaduman, Y., Sayaslan, A., and Akın, A. 2020. GlutoPeak parameters of whole wheat flours for gluten quality evaluation in soft wheat breeding programs. Jounal of Cereal Science 95 (2020) : 103031, 1-11, https://doi.org/10.1016/j.jcs.2020.103031
  • Kasarda, D. D. 1999. Glutenin polymers: The in vitro to in vivo transition. Cereal Foods World 44:566-571
  • Kim, W., Johnson, J. W., Baenziger, P. S., Lukaszewski, A. J., and Gaines, C. S. 2005. Quality effect of wheat–rye (1R) translocation in ‘Pavon76’. Agronomy and Horticulture, Faculty Publications, 116 https://digitalcommons.unl.edu/agronomyfacpub/116. Plant Breeding 124: 334-337.
  • Kiszonas, A. M. and Morris, C. 2018. Wheat breeding for quality: A historical review. Cereal Chemistry 95(1): 17–34. https://doi.org/10.1094/CCHEM-05-17-0103-FI.
  • Koyuncu, M. 2009. Screening of Local Durum Wheat Varieties in Terms of Important Parameters Affecting the Quality of Pasta. The University of Gaziosmanpaşa, Department of Food Engineering, Tokat.
  • Kweon, M., Slade, L., and Levine, H. 2011. Solvent retention capacity (SRC) testing of wheat flour: Principles and value in predicting flour functionality in different wheat-based food processes, as well as in wheat breeding -- a review. Cereal Chemistry, 88(6): 537-552. https:// doi.org/10.1094/CCHEM-07-11-0092.
  • Kweon, M., Slade, L., Levine, H., and Gannon, D. 2014. Cookie- versus cracker-baking — What's the difference? -- Flour functionality requirements explored by SRC and alveography. Critical Reviews in Food Science and Nutrition 54(1): 115-138.
  • Ma, W., Yu, Z., She, M., Zhao, Y., and Islam, S. 2019. Wheat gluten protein and its impacts on wheat processing quality. Frontiers of Agricultural Science and Engineering, 6(3): 279–287. https://doi.org/10.15302/J-FASE-2019267.
  • Morgounov, A. I., Zelenskiy, Y., Roseeva, L., Tömösközi, S., Bekes, F., Abugalieva, A., Cakmak, I., Vargas, M., and Crossa, J. 2013. Historical changes in grain yield and quality of spring wheat varieties cultivated in Siberia from 1900 to 2010. Canadian Journal of Plant Science 93: 425-433. http://dx.doi.org/10.4141/CJPS2012-091.
  • Nazrul, I., Tsujimoto, H., and Hirano, H. 2003. Proteome analysis of diploid, tetraploid and hexaploid wheat: Towards understanding genome interaction in protein expression. Proteomics, 3(4): 549-557.
  • Ng, P. K. W. and Bushuk, W. 1987. Glutenin of Marquis wheat as reference for estimating molecular weights of glutenin subunits by SDS-PAGE. Cereal Chemistry 64(4): 324-334.
  • Payne, P. I., Nightingale, M. A., Krattiger, A. F., and Holt, L. M. 1987. The relationship between HMW glutenin subunit composition and the bread-making quality of British-grown wheat varieties. Journal of the Science of Food and Agriculture 40:51–65. https://doi.org/10.1002/jsfa.2740400108.
  • Pena, R. J., Amaya, A., Rajaram, S., and Mujeeb-Kazi, A. 1990. Variation in quality characteristics associated with some spring 1B/1R translocation wheats. Journal of Cereal Science 12: 105-112.
  • Rasheed, A., Xia, X., Mahmood, T., Quraishi, U. M., Aziz, A., Bux, H., Mahmood, Z., Mirza, J. I., Mujeeb-Kazi, A., and He, Z. 2015. Comparison of economically important loci in landraces and improved wheat cultivars from Pakistan. Crop Science 56:1-15.
  • Singh, N. K., Shepherd, K. W., and Cornish, G. B. 1991. A simplified SDS-PAGE procedure for separating LMW subunits of glutenin. Journal of Cereal Science 14: 203-208.
  • Slade, L. and Levine, H. 1994. Structure-function relationships of cookie and cracker ingredients. In: The Science of Cookie and Cracker Production (ed. H. Faridi) pp.23-141, Chapman and Hall, New York.
  • Souza, E. and Kweon, M. 2010. Annual Report. USDA Soft Wheat Quality Laboratory Website. United States Department of Agriculture, Agricultural Research Service, Soft Wheat Quality Laboratory, Wooster, OH.
  • Tranquilli, G., Cuniberti, M., Gianibelli, M. C., Bullrich, L., Larroque, O. R., MacRitchie, F., and Dubcovsky, J. 2002. Effect of triticum monococcum glutenin loci on cookie making quality and on predictive tests for bread making quality. Journal of Cereal Science 36: 9-18.
  • Uthayakumaran, S. and Wrigley, C. 2017. Wheat:Grain-Quality Characteristics and Management of Quality Requirements In:Cereal Grains (2nd edn.) pp.91-134. Woodhead Publishing Series in Food Science, Technology and Nutrition. https://doi.org/10.1016/B978-0-08-100719-8.00005-X.
  • Yamamoto, M. and Mukai, Y. 2005. High-resolution physical mapping of the secalin-1 locus of rye on extended DNA fibers. Cytogenetic and Genome Research 109: 79-82.
  • Weegels, P. L., Hamer, R. J., and Schofield, J. D. 1996. Functional properties of wheat glutenin. Journal of Cereal Science 23(1): 1–17.
  • Zhao, L., Li, L., Song, L., Liu, Z., Li, X., and Li, X. 2020. HMW-GS at Glu-B1 locus affects gluten quality possibly regulated by the expression of nitrogen metabolism enzymes and glutenin-related genes in wheat. Journal of Agricultural and Food Chemistry 68: 526-543

The effects of high molecular weight glutenin subunits in wheat flours on soft- and hard-dough biscuit products quality

Yıl 2022, Cilt 3, Sayı 1, 26 - 35, 23.06.2022
https://doi.org/10.55147/efse.1129925

Öz

High molecular weight glutenin subunits (HMW-GS) are the main wheat gluten proteins in flour that determine the viscoelastic properties of various types of dough. In this study, the effects of HMW-GS on various quality characteristics of certain soft wheat biscuit products were investigated. Results of the study showed that subunit 5x + 10y in the Glu-D1 locus increased the gluten strength of a flour and, consequently, negatively affected the physical and sensory properties of the resulting soft-dough biscuit products made with that flour. While product results suggested that the wheat genotypes carrying the allele 1 in Glu-A1 should be selected with care, in terms of biscuit sensory properties, the combination of the null allele in Glu-A1 and subunits 7 in Glu-B1 and 2x + 12y in Glu-D1 can lead to increased success of wheat breeding programs aimed at flours preferred for soft-dough biscuit products. For hard-dough biscuit products, subunit 2* can be used as a marker, in order to eliminate those soft wheat lines having too-high gluten strength. The combinations of HMW-GS 1, 7x + 9y, and 5x + 10y, along with the 1B/1R wheat-rye translocation, were considered to result in flours for production of hard-dough group biscuits. This study suggested that the most suitable HMW-GS combinations of wheat genotypes for soft- and hard-dough biscuit products. Those combinations considering wheat-rye translocation could be used for selection, or elimination, purposes in breeding programs targeting soft wheat varieties for specific baked products.

Kaynakça

  • AACC. 2010. Approved Methods of Analysis, 11th edn., St. Paul, MN: AACC International
  • Amiour N., Jahier J., Tanguy A. M., Chiron, H., and Branlard, G. 2002. Effect of 1R(1A), 1R(1B) and 1R(1D) substitution on technological value of bread wheat. Journal of Cereal Science 35 : 149-160
  • Anon. 2017. United States Department of Agriculture, Agriculture Research Service. Soft Wheat Quality Laboratory, Wooster, OH, 63rd Annual Research Review, 2017 Annual Report https://www.ars.usda.gov/ARSUserFiles/50821000/36070500/Annual%20Report%2020 17_Final.pdf
  • Bushuk, W. 1998. Wheat breeding for end-product use. Euphytica 100 : 137-145
  • Demir Z., Atlı, A., and Baran, I. 1998. Glutenin subunit composition of some old and new wheat varieties in winter wheat growing regions of Turkey. In: Reports, 9th International Wheat Genetics Symposium pp. 45-50, University Extension Press, 2-7 August, Saskatoon, Canada
  • Finney, P. L., and Bains, G. S. 2002. Protein functionality differences in eastern U.S. soft wheat cultivars and ınterrelation with end–use quality tests. United States Department of Agriculture, Agricultural Research Service, Soft Wheat Quality Laboratory, Ohio Agricultural Research and Development Center, Ohio State University, Wooster, OH, U.S.A
  • Gianibelli, M. C., Larroque, O. R., MacRitchie, F., and Wrigley, C. W. 2001. Biochemical, genetic, and molecular characterization of wheat glutenin and its component subunits. Cereal Chemistry 78 (6): 635–646. DOI: 10.1094/CCHEM.2001.78.6.635
  • Graybosch, R. A. 2001. Uneasy unions: quality effects of rye chromatin transfers to wheat. Journal of Cereal Science 33:3-16
  • Guzman, C., Posadas-Romano, G., Hernandez-Espinosa, A., Morales-Dorantes, A., and Pena, 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., Pena, R. J., Singh, R., Autrique, W., Dreisigacker, S., Crossa, J., and Battenfield, S. 2016a. Wheat quality improvement at CIMMYT and the use of genomic selection on it. Applied and Translational Genomics 11:3–8. https://doi.org/10.1016/j.atg.2016.10.004
  • Guzman, C., Mondal, S., Govindan, V., Autrique, J. E., Romano, G. P., Cervantes, F., Crossa, J., Vargas, M., Singh, R. P., and Pena, R. J. 2016b. Use of rapid tests to predict quality traits of CIMMYT bread wheat genotypes grown under different environments. LWT - Food Science and Technology 69 : 327-333
  • Hou, G., Yamamoto, H., and Ng, P. K. W. 1996. Relationship of quantity of glutenin subunits of selected U.S. soft wheat flours to rheological and baking properties. Cereal Chemistry 73: 358-363
  • ICC. 2011. Standard Methods of Analysis. Vienna, Austria: ICC International
  • Karaduman, Y. 2020. Assessing gluten strength with a new small-scale LASRC method useful for soft wheat breeding programs. Cereal Chemistry 97(2): 196-204. DOI:10.1002/cche.10235
  • Karaduman, Y., Sayaslan, A., and Akın, A. 2020. GlutoPeak parameters of whole wheat flours for gluten quality evaluation in soft wheat breeding programs. Jounal of Cereal Science 95 (2020) : 103031, 1-11, https://doi.org/10.1016/j.jcs.2020.103031
  • Kasarda, D. D. 1999. Glutenin polymers: The in vitro to in vivo transition. Cereal Foods World 44:566-571
  • Kim, W., Johnson, J. W., Baenziger, P. S., Lukaszewski, A. J., and Gaines, C. S. 2005. Quality effect of wheat–rye (1R) translocation in ‘Pavon76’. Agronomy and Horticulture, Faculty Publications, 116 https://digitalcommons.unl.edu/agronomyfacpub/116. Plant Breeding 124: 334-337.
  • Kiszonas, A. M. and Morris, C. 2018. Wheat breeding for quality: A historical review. Cereal Chemistry 95(1): 17–34. https://doi.org/10.1094/CCHEM-05-17-0103-FI.
  • Koyuncu, M. 2009. Screening of Local Durum Wheat Varieties in Terms of Important Parameters Affecting the Quality of Pasta. The University of Gaziosmanpaşa, Department of Food Engineering, Tokat.
  • Kweon, M., Slade, L., and Levine, H. 2011. Solvent retention capacity (SRC) testing of wheat flour: Principles and value in predicting flour functionality in different wheat-based food processes, as well as in wheat breeding -- a review. Cereal Chemistry, 88(6): 537-552. https:// doi.org/10.1094/CCHEM-07-11-0092.
  • Kweon, M., Slade, L., Levine, H., and Gannon, D. 2014. Cookie- versus cracker-baking — What's the difference? -- Flour functionality requirements explored by SRC and alveography. Critical Reviews in Food Science and Nutrition 54(1): 115-138.
  • Ma, W., Yu, Z., She, M., Zhao, Y., and Islam, S. 2019. Wheat gluten protein and its impacts on wheat processing quality. Frontiers of Agricultural Science and Engineering, 6(3): 279–287. https://doi.org/10.15302/J-FASE-2019267.
  • Morgounov, A. I., Zelenskiy, Y., Roseeva, L., Tömösközi, S., Bekes, F., Abugalieva, A., Cakmak, I., Vargas, M., and Crossa, J. 2013. Historical changes in grain yield and quality of spring wheat varieties cultivated in Siberia from 1900 to 2010. Canadian Journal of Plant Science 93: 425-433. http://dx.doi.org/10.4141/CJPS2012-091.
  • Nazrul, I., Tsujimoto, H., and Hirano, H. 2003. Proteome analysis of diploid, tetraploid and hexaploid wheat: Towards understanding genome interaction in protein expression. Proteomics, 3(4): 549-557.
  • Ng, P. K. W. and Bushuk, W. 1987. Glutenin of Marquis wheat as reference for estimating molecular weights of glutenin subunits by SDS-PAGE. Cereal Chemistry 64(4): 324-334.
  • Payne, P. I., Nightingale, M. A., Krattiger, A. F., and Holt, L. M. 1987. The relationship between HMW glutenin subunit composition and the bread-making quality of British-grown wheat varieties. Journal of the Science of Food and Agriculture 40:51–65. https://doi.org/10.1002/jsfa.2740400108.
  • Pena, R. J., Amaya, A., Rajaram, S., and Mujeeb-Kazi, A. 1990. Variation in quality characteristics associated with some spring 1B/1R translocation wheats. Journal of Cereal Science 12: 105-112.
  • Rasheed, A., Xia, X., Mahmood, T., Quraishi, U. M., Aziz, A., Bux, H., Mahmood, Z., Mirza, J. I., Mujeeb-Kazi, A., and He, Z. 2015. Comparison of economically important loci in landraces and improved wheat cultivars from Pakistan. Crop Science 56:1-15.
  • Singh, N. K., Shepherd, K. W., and Cornish, G. B. 1991. A simplified SDS-PAGE procedure for separating LMW subunits of glutenin. Journal of Cereal Science 14: 203-208.
  • Slade, L. and Levine, H. 1994. Structure-function relationships of cookie and cracker ingredients. In: The Science of Cookie and Cracker Production (ed. H. Faridi) pp.23-141, Chapman and Hall, New York.
  • Souza, E. and Kweon, M. 2010. Annual Report. USDA Soft Wheat Quality Laboratory Website. United States Department of Agriculture, Agricultural Research Service, Soft Wheat Quality Laboratory, Wooster, OH.
  • Tranquilli, G., Cuniberti, M., Gianibelli, M. C., Bullrich, L., Larroque, O. R., MacRitchie, F., and Dubcovsky, J. 2002. Effect of triticum monococcum glutenin loci on cookie making quality and on predictive tests for bread making quality. Journal of Cereal Science 36: 9-18.
  • Uthayakumaran, S. and Wrigley, C. 2017. Wheat:Grain-Quality Characteristics and Management of Quality Requirements In:Cereal Grains (2nd edn.) pp.91-134. Woodhead Publishing Series in Food Science, Technology and Nutrition. https://doi.org/10.1016/B978-0-08-100719-8.00005-X.
  • Yamamoto, M. and Mukai, Y. 2005. High-resolution physical mapping of the secalin-1 locus of rye on extended DNA fibers. Cytogenetic and Genome Research 109: 79-82.
  • Weegels, P. L., Hamer, R. J., and Schofield, J. D. 1996. Functional properties of wheat glutenin. Journal of Cereal Science 23(1): 1–17.
  • Zhao, L., Li, L., Song, L., Liu, Z., Li, X., and Li, X. 2020. HMW-GS at Glu-B1 locus affects gluten quality possibly regulated by the expression of nitrogen metabolism enzymes and glutenin-related genes in wheat. Journal of Agricultural and Food Chemistry 68: 526-543

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Bilimi ve Teknolojisi
Bölüm Research Articles
Yazarlar

Yaşar KARADUMAN> (Sorumlu Yazar)
Eskişehir Osmangazi Üniversitesi
0000-0003-1306-3572
Türkiye


Nevzat AYDIN>
Karamanoğlu Mehmetbey Üniveristesi
0000-0003-3251-6880
Türkiye


Hüseyin EMİRDAĞI>
ETİ TAM GIDA A.Ş.
0000-0002-3419-446X
Türkiye

Destekleyen Kurum Türkiye Bilimsel ve Teknolojik Araştırma Kurumu
Proje Numarası 214O050
Teşekkür This study was supported by the Scientific and Technological Research Council of Turkey (TUBITAK), National Urgent Areas Project No. 214O050. We thank Dr. Harry Levine (Food Polymer Science Consultancy) for reviewing and editing a draft manuscript of this article.
Erken Görünüm Tarihi 23 Haziran 2022
Yayımlanma Tarihi 23 Haziran 2022
Gönderilme Tarihi 13 Haziran 2022
Kabul Tarihi 29 Haziran 2022
Yayınlandığı Sayı Yıl 2022, Cilt 3, Sayı 1

Kaynak Göster

APA Karaduman, Y. , Aydın, N. & Emirdağı, H. (2022). The effects of high molecular weight glutenin subunits in wheat flours on soft- and hard-dough biscuit products quality . European Food Science and Engineering , 3 (1) , 26-35 . DOI: 10.55147/efse.1129925