Polymerisation of gluten proteins in developing wheat grain as affected by desiccation
| Autor: | Herbert Wieser, Ulrike Böcker, Peter Koehler, Shiori Koga, Anette Moldestad, Anne Kjersti Uhlen |
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| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
0106 biological sciences
Gluten proteins Landbruks- og fiskerifag: 900 [VDP] Protein subunit Protein aggregation Breadmaking quality 01 natural sciences Biochemistry 0404 agricultural biotechnology Glutenin Artificial drying Polymerisation chemistry.chemical_classification biology Chemistry nutritional and metabolic diseases food and beverages 04 agricultural and veterinary sciences Polymer 040401 food science Gluten digestive system diseases biology.protein Composition (visual arts) Desiccation Gliadin Agriculture and fisheries science: 900 [VDP] 010606 plant biology & botany Food Science |
| Zdroj: | Journal of Cereal Science |
| Popis: | The breadmaking quality of wheat is affected by the composition of gluten proteins and the polymerisation of subunits that are synthesised and accumulated in developing wheat grain. The biological mechanisms and time course of these events during grain development are documented, but not widely confirmed. Therefore, the aim of this study was to monitor the accumulation of gluten protein subunits and the size distribution of protein aggregates during grain development. The effect of desiccation on the polymerisation of gluten proteins and the functional properties of gluten were also studied. The results showed that the size of glutenin polymers remained consistently low until yellow ripeness (YR), while it increased during grain desiccation after YR. Hence, this polymerisation process was presumed to be initiated by desiccation. A similar polymerisation event was also observed when premature grains were dried artificially. The composition of gluten proteins, the ratios of glutenin to gliadin and high molecular weight-glutenin subunits to low molecular weight-glutenin subunits, in premature grain after artificial desiccation showed close association with the size of glutenin polymers in artificially dried grain. Functional properties of gluten in these samples were also associated with polymer size after artificial desiccation. |
| Databáze: | OpenAIRE |
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