Effect of Variety and Environmental Factors on Gluten Proteins: An Analytical, Spectroscopic, and Rheological Study
Four cultivars of winter wheat with contrasting qualities for breadmaking were selected to study the effects of environmental factors on grain protein composition and properties. They were grown in the field and under two controlled regimens designed to mimic typical “hot/dry” and “cold/wet” conditi...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2008-02, Vol.56 (4), p.1172-1179 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Georget, Dominique M. R Underwood-Toscano, Claudia Powers, Stephen J Shewry, Peter R Belton, Peter S |
| description | Four cultivars of winter wheat with contrasting qualities for breadmaking were selected to study the effects of environmental factors on grain protein composition and properties. They were grown in the field and under two controlled regimens designed to mimic typical “hot/dry” and “cold/wet” conditions experienced during grain development in the United Kingdom. The composition of the gluten proteins determined by SDS-PAGE and their size distribution determined by SE-HPLC were consistent with the presence of higher proportions of high M r polymers in the two varieties with good breadmaking performance (Spark and Soissons) with limited environmental effects on these parameters. Gluten protein fractions from three of the cultivars were analyzed by Fourier transform infrared (FTIR) spectroscopy and this, combined with creep measurements using a texture analyzer, showed that a conversion from β-turns to β-sheets occurred during extension, irrespective of the growth conditions. However, the breadmaking varieties Soissons and Spark showed greater differences related to environmental conditions than the variety Rialto, which has poorer processing quality. |
| doi_str_mv | 10.1021/jf072443t |
| format | Article |
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R ; Underwood-Toscano, Claudia ; Powers, Stephen J ; Shewry, Peter R ; Belton, Peter S</creator><creatorcontrib>Georget, Dominique M. R ; Underwood-Toscano, Claudia ; Powers, Stephen J ; Shewry, Peter R ; Belton, Peter S</creatorcontrib><description>Four cultivars of winter wheat with contrasting qualities for breadmaking were selected to study the effects of environmental factors on grain protein composition and properties. They were grown in the field and under two controlled regimens designed to mimic typical “hot/dry” and “cold/wet” conditions experienced during grain development in the United Kingdom. The composition of the gluten proteins determined by SDS-PAGE and their size distribution determined by SE-HPLC were consistent with the presence of higher proportions of high M r polymers in the two varieties with good breadmaking performance (Spark and Soissons) with limited environmental effects on these parameters. Gluten protein fractions from three of the cultivars were analyzed by Fourier transform infrared (FTIR) spectroscopy and this, combined with creep measurements using a texture analyzer, showed that a conversion from β-turns to β-sheets occurred during extension, irrespective of the growth conditions. However, the breadmaking varieties Soissons and Spark showed greater differences related to environmental conditions than the variety Rialto, which has poorer processing quality.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf072443t</identifier><identifier>PMID: 18232636</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>Analytical Methods ; Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts ; Biological and medical sciences ; Bread ; breadmaking quality ; Cereal and baking product industries ; cultivar ; cultivars ; Electrophoresis, Polyacrylamide Gel ; Environment ; environmental factors ; Food industries ; FTIR ; functional properties ; Fundamental and applied biological sciences. Psychology ; Glutens - analysis ; Glutens - chemistry ; Particle Size ; Plant Proteins - analysis ; Plant Proteins - chemistry ; polymers ; protein composition ; protein conformation ; rheological properties ; Rheology ; Species Specificity ; Spectroscopy, Fourier Transform Infrared - methods ; Triticum - genetics ; Triticum aestivum ; Wheat gluten ; winter wheat</subject><ispartof>Journal of agricultural and food chemistry, 2008-02, Vol.56 (4), p.1172-1179</ispartof><rights>Copyright © 2008 American Chemical Society</rights><rights>2008 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a405t-f2485aa417eab2e629bdfb9d39896b948d45f0bd5c7e4c174d5ce9079f552f333</citedby><cites>FETCH-LOGICAL-a405t-f2485aa417eab2e629bdfb9d39896b948d45f0bd5c7e4c174d5ce9079f552f333</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf072443t$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf072443t$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,776,780,2752,27055,27903,27904,56716,56766</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=20143268$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/18232636$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Georget, Dominique M. R</creatorcontrib><creatorcontrib>Underwood-Toscano, Claudia</creatorcontrib><creatorcontrib>Powers, Stephen J</creatorcontrib><creatorcontrib>Shewry, Peter R</creatorcontrib><creatorcontrib>Belton, Peter S</creatorcontrib><title>Effect of Variety and Environmental Factors on Gluten Proteins: An Analytical, Spectroscopic, and Rheological Study</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>Four cultivars of winter wheat with contrasting qualities for breadmaking were selected to study the effects of environmental factors on grain protein composition and properties. They were grown in the field and under two controlled regimens designed to mimic typical “hot/dry” and “cold/wet” conditions experienced during grain development in the United Kingdom. The composition of the gluten proteins determined by SDS-PAGE and their size distribution determined by SE-HPLC were consistent with the presence of higher proportions of high M r polymers in the two varieties with good breadmaking performance (Spark and Soissons) with limited environmental effects on these parameters. Gluten protein fractions from three of the cultivars were analyzed by Fourier transform infrared (FTIR) spectroscopy and this, combined with creep measurements using a texture analyzer, showed that a conversion from β-turns to β-sheets occurred during extension, irrespective of the growth conditions. However, the breadmaking varieties Soissons and Spark showed greater differences related to environmental conditions than the variety Rialto, which has poorer processing quality.</description><subject>Analytical Methods</subject><subject>Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts</subject><subject>Biological and medical sciences</subject><subject>Bread</subject><subject>breadmaking quality</subject><subject>Cereal and baking product industries</subject><subject>cultivar</subject><subject>cultivars</subject><subject>Electrophoresis, Polyacrylamide Gel</subject><subject>Environment</subject><subject>environmental factors</subject><subject>Food industries</subject><subject>FTIR</subject><subject>functional properties</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Glutens - analysis</subject><subject>Glutens - chemistry</subject><subject>Particle Size</subject><subject>Plant Proteins - analysis</subject><subject>Plant Proteins - chemistry</subject><subject>polymers</subject><subject>protein composition</subject><subject>protein conformation</subject><subject>rheological properties</subject><subject>Rheology</subject><subject>Species Specificity</subject><subject>Spectroscopy, Fourier Transform Infrared - methods</subject><subject>Triticum - genetics</subject><subject>Triticum aestivum</subject><subject>Wheat gluten</subject><subject>winter wheat</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2008</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNptkV1rFDEUhoNY7LZ64R_Q3CgIHc3nZOJdWbbbQsHitN6GTCaps84m2yQj3X9v2l22N0IggfPw5Jz3APAeo68YEfxt5ZAgjNH8CswwJ6jiGDevwQyVYtXwGh-Dk5RWCKGGC_QGHOOGUFLTegbSwjlrMgwO_tJxsHkLte_hwv8dYvBr67Me4YU2OcQEg4fLccrWw5sYsh18-g7PfTl63ObB6PEMtptiiyGZsBnM2bPr528bxnD_VIdtnvrtW3Dk9Jjsu_19Cu4uFrfzy-r6x_Jqfn5daYZ4rhxhDdeaYWF1R2xNZNe7TvZUNrLuJGt6xh3qem6EZQYLVl5WIiEd58RRSk_B5513E8PDZFNW6yEZO47a2zAlJRDFWApZwC870JTOU7RObeKw1nGrMFJPCatDwoX9sJdO3dr2L-Q-0gJ82gM6lZFd1N4M6cARhFkBm8JVO25I2T4e6jr-UbWggqvbm1bV7bKlQgo1L_zHHe90UPo-FuddW2y0bLVGkuGXn7VJahWmWPaS_jPCPwH4p8I</recordid><startdate>20080227</startdate><enddate>20080227</enddate><creator>Georget, Dominique M. 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Psychology</topic><topic>Glutens - analysis</topic><topic>Glutens - chemistry</topic><topic>Particle Size</topic><topic>Plant Proteins - analysis</topic><topic>Plant Proteins - chemistry</topic><topic>polymers</topic><topic>protein composition</topic><topic>protein conformation</topic><topic>rheological properties</topic><topic>Rheology</topic><topic>Species Specificity</topic><topic>Spectroscopy, Fourier Transform Infrared - methods</topic><topic>Triticum - genetics</topic><topic>Triticum aestivum</topic><topic>Wheat gluten</topic><topic>winter wheat</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Georget, Dominique M. 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The composition of the gluten proteins determined by SDS-PAGE and their size distribution determined by SE-HPLC were consistent with the presence of higher proportions of high M r polymers in the two varieties with good breadmaking performance (Spark and Soissons) with limited environmental effects on these parameters. Gluten protein fractions from three of the cultivars were analyzed by Fourier transform infrared (FTIR) spectroscopy and this, combined with creep measurements using a texture analyzer, showed that a conversion from β-turns to β-sheets occurred during extension, irrespective of the growth conditions. However, the breadmaking varieties Soissons and Spark showed greater differences related to environmental conditions than the variety Rialto, which has poorer processing quality.</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>18232636</pmid><doi>10.1021/jf072443t</doi><tpages>8</tpages></addata></record> |
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| subjects | Analytical Methods Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts Biological and medical sciences Bread breadmaking quality Cereal and baking product industries cultivar cultivars Electrophoresis, Polyacrylamide Gel Environment environmental factors Food industries FTIR functional properties Fundamental and applied biological sciences. Psychology Glutens - analysis Glutens - chemistry Particle Size Plant Proteins - analysis Plant Proteins - chemistry polymers protein composition protein conformation rheological properties Rheology Species Specificity Spectroscopy, Fourier Transform Infrared - methods Triticum - genetics Triticum aestivum Wheat gluten winter wheat |
| title | Effect of Variety and Environmental Factors on Gluten Proteins: An Analytical, Spectroscopic, and Rheological Study |
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