Effect of variety and environmental factors on gluten proteins: An analytical, spectroscopic, and rheological study

Dominique Georget; Claudia Underwood-Toscano; Stephen J. Powers; Peter R. Shewry; Peter S. Belton

doi:10.1021/jf072443t

Effect of variety and environmental factors on gluten proteins: An analytical, spectroscopic, and rheological study

Dominique Georget, Claudia Underwood-Toscano, Stephen J. Powers, Peter R. Shewry, Peter S. Belton

Research output: Contribution to journal › Article › peer-review

23 Citations (Scopus)

Abstract

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 ß-turns to ß-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.

Original language	English
Pages (from-to)	1172-1179
Number of pages	8
Journal	Journal of Agricultural and Food Chemistry
Volume	56
Issue number	4
DOIs	https://doi.org/10.1021/jf072443t
Publication status	Published - 31 Jan 2008

Access to Document

10.1021/jf072443t

Cite this

@article{e91ec46aff454b52b8d2fdef768103d2,

title = "Effect of variety and environmental factors on gluten proteins: An analytical, spectroscopic, and rheological study",

abstract = "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 Mr 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 {\ss}-turns to {\ss}-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.",

author = "Dominique Georget and Claudia Underwood-Toscano and Powers, {Stephen J.} and Shewry, {Peter R.} and Belton, {Peter S.}",

year = "2008",

month = jan,

day = "31",

doi = "10.1021/jf072443t",

language = "English",

volume = "56",

pages = "1172--1179",

journal = "Journal of Agricultural and Food Chemistry",

issn = "0021-8561",

publisher = "American Chemical Society",

number = "4",

}

TY - JOUR

T1 - Effect of variety and environmental factors on gluten proteins: An analytical, spectroscopic, and rheological study

AU - Georget, Dominique

AU - Underwood-Toscano, Claudia

AU - Powers, Stephen J.

AU - Shewry, Peter R.

AU - Belton, Peter S.

PY - 2008/1/31

Y1 - 2008/1/31

N2 - 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 Mr 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 ß-turns to ß-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.

AB - 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 Mr 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 ß-turns to ß-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.

U2 - 10.1021/jf072443t

DO - 10.1021/jf072443t

M3 - Article

VL - 56

SP - 1172

EP - 1179

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 4

ER -