Journal
FOOD RESEARCH INTERNATIONAL
Volume 130, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2019.108914
Keywords
Bx7 glutenin subunit expression levels; Wheat gluten; Secondary structures of gluten; Quantitative analysis of gluten structure during dough mixing; Wheat dough rheology
Categories
Funding
- National Natural Science Foundation of China [31501300]
- China Postdoctoral Science Foundation [2016M600817]
- Key Research and Development Program of Shaanxi Province [2018NY-030, 2018NY-056]
- Postdoctoral Science Foundation of Shaanxi Province [K3380218065]
- 'Science Fund for the Cultivation of the Excellent Youth Scholars', NWAFU [Z109021710]
- Key Project of Collaborative Innovation at Yangling Agricultural Demonstration Zone [2018CXY-16]
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Bread wheat (Triticum aestivum L.) is one of the crucial cereals consumed by human beings and wheat gluten, the natural macromolecules, mainly determines the processing quality of wheat dough. The high-molecular-weight glutenin subunits (HMW-GSs) of gluten proteins are recognized as one of the main components regulating the rheological properties of dough. The overexpressed Bx7 subunit (Bx7(OE)) has been reported to improve wheat quality and rheological properties of dough, however its effect on secondary and micro- structures of gluten is still unclear. In this study, we evaluated the composition of main storage proteins in wheat grains of two near-isogenic lines and studied the effect of Bx7 subunit expression level on the secondary structures of gluten and micro-structure of gluten during dough mixing process. Results showed the protein content, HMW-GSs proportion in total glutenins and free sulfhydryl content increased in the flour of HMW-Bx7(OE) wheat line, and the accumulation of unextractable polymeric protein during grain filling stage accelerated. It was found that the content of beta-sheets in secondary structures of gluten increased and a more compact micro-structure of gluten network formed in the dough. Protein network analysis characterized and quantified the alterations in the gluten micro-structure. In the process of dough mixing, protein area, total protein length, number of junctions and branching rate reach the peak at dough development time, which was consistent with Chopin mixing profile. Interestingly, during dough mixing, the above-mentioned parameters of HMW-Bx7(OE) showed less changes than those of HMW-Bx7 wheat line, indicating Bx7(OE) improved the dough stability during mixing. To conclude, Bx7(OE) alters the secondary and micro- structures of gluten and thus improves the mixing and rheological properties of wheat dough.
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