Effects of gluten protein fractions on dough property and products quality in common wheat
Tang Jian-Wei
Effects of gluten protein fractions on dough property and products quality in common wheat - Beijing (China) : Academy of Agricultural Sciences, 2008. - Computer File|Printed
Peer review Peer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0578-1752
【Objective】The quantity of gluten protein fractions significantly influences wheat end-products quality, therefore, understanding of the effects of gluten protein fractions on products quality will be very useful for quality improvement. 【Method】 Totally, 43 wheat genotypes including newly released high quality cultivars and advanced lines in North China winter wheat region and leading cultivars in Shandong province, were grown in Jinan in 2005-2006. Their protein fractions were quantified by reversed-phase high-performance liquid chromatography (RP-HPLC) and size-exclusion high-performance liquid chromatography (SE-HPLC) methods to determine the relationship between protein fractions and dough properties and end-products.【Result】The quantity of total glutenin, HMW-GS and LMW-GS were significantly and positively correlated with mixograph peak value, farinograph stability, extensograph extension area and maximum resistance, with r=0.61-0.83 (P＜0.001), and they were significantly and positively associated with all bread quality parameters, with r=0.34-0.85 (P＜0.05 or P＜0.001). But the ratio of Gli/Glu was significantly and negatively correlated with these parameters, with r=-0.37--0.85 (P＜0.05 or P＜0.001). The percent of SDS-unextractable glutenin polymeric protein (%UPP) showed natural logarithm correlation with dough stability and maximum resistance, R2 =0.84 and 0.86, respectively, %UPP was significantly and positively associated with bread total score, with r=0.76 (P＜0.001). The quantity of total glutenin, HMW-GS, LMW-GS and %UPP were significantly and negatively correlated with noodle color, firmness, total score and steamed bread smoothness, with r=-0.36--0.63 (P＜0.05 or P＜0.001), but the ratio of Gli/Glu was significantly and positively associated with these parameters, with r=0.37-0.57 (P＜0.05). The quantity of total gliadin was significantly and positively related with steamed bread stress relaxation, with r=0.54(P＜0.001), but was significantly and negatively correlated with steamed bread total score, with r=-0.49(P＜0.001).【Conclusion】Gluten protein fractions content had strong influence on dough properties and bread quality, but had slight effect on noodle quality and steamed bread, and were negatively correlated. When the quantity of total glutenin and %UPP were more than 32.5 AU and 48.9%, respectively, genotypes showed very good dough property with stability of ten minutes and bread quality.
Text in Chinese
0578-1752
https://doi.org/10.3864/j.issn.0578-1752.2008.10.005
Triticum aestivum
Gluten
Bread
Noodles
Quality
Effects of gluten protein fractions on dough property and products quality in common wheat - Beijing (China) : Academy of Agricultural Sciences, 2008. - Computer File|Printed
Peer review Peer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0578-1752
【Objective】The quantity of gluten protein fractions significantly influences wheat end-products quality, therefore, understanding of the effects of gluten protein fractions on products quality will be very useful for quality improvement. 【Method】 Totally, 43 wheat genotypes including newly released high quality cultivars and advanced lines in North China winter wheat region and leading cultivars in Shandong province, were grown in Jinan in 2005-2006. Their protein fractions were quantified by reversed-phase high-performance liquid chromatography (RP-HPLC) and size-exclusion high-performance liquid chromatography (SE-HPLC) methods to determine the relationship between protein fractions and dough properties and end-products.【Result】The quantity of total glutenin, HMW-GS and LMW-GS were significantly and positively correlated with mixograph peak value, farinograph stability, extensograph extension area and maximum resistance, with r=0.61-0.83 (P＜0.001), and they were significantly and positively associated with all bread quality parameters, with r=0.34-0.85 (P＜0.05 or P＜0.001). But the ratio of Gli/Glu was significantly and negatively correlated with these parameters, with r=-0.37--0.85 (P＜0.05 or P＜0.001). The percent of SDS-unextractable glutenin polymeric protein (%UPP) showed natural logarithm correlation with dough stability and maximum resistance, R2 =0.84 and 0.86, respectively, %UPP was significantly and positively associated with bread total score, with r=0.76 (P＜0.001). The quantity of total glutenin, HMW-GS, LMW-GS and %UPP were significantly and negatively correlated with noodle color, firmness, total score and steamed bread smoothness, with r=-0.36--0.63 (P＜0.05 or P＜0.001), but the ratio of Gli/Glu was significantly and positively associated with these parameters, with r=0.37-0.57 (P＜0.05). The quantity of total gliadin was significantly and positively related with steamed bread stress relaxation, with r=0.54(P＜0.001), but was significantly and negatively correlated with steamed bread total score, with r=-0.49(P＜0.001).【Conclusion】Gluten protein fractions content had strong influence on dough properties and bread quality, but had slight effect on noodle quality and steamed bread, and were negatively correlated. When the quantity of total glutenin and %UPP were more than 32.5 AU and 48.9%, respectively, genotypes showed very good dough property with stability of ten minutes and bread quality.
Text in Chinese
0578-1752
https://doi.org/10.3864/j.issn.0578-1752.2008.10.005
Triticum aestivum
Gluten
Bread
Noodles
Quality