The synthesis of high molecular weight (HMW) glutenin, low molecular weight glutenin and gliadin proteins are controlled by nine major loci present in wheat chromosomes. The loci Glu A1, Glu B1, Glu D1 and Gli A1, Gli B1, Gli D1 and Gli 2 and their allelic variants play important roles in determining the functional properties of wheat flour. This study focused on understanding the functionality of these protein subunits with respect to tortilla quality for use in developing varieties with ideal tortilla baking quality. Near-isogenic wheat lines in which one or more of these loci were absent or deleted were used in the study. These lines were analyzed using SSR primers to verify the chromosome deletions. A standard SDS PAGE gel and a Lab on Chip Capillary Electrophoresis method were used to confirm the protein composition of the deletion lines. Tortillas were prepared from each deletion line and the parent lines used to derive the deletion lines, and tortilla quality evaluations were analyzed. The analysis has revealed that elimination of certain HMW glutenins results in gain of function both for tortilla diameters and overall tortilla quality. The deletion line possessing 17+18 at Glu B1 and deletions in Glu A1 and Glu D1 had a gain of function in tortilla diameter, yet tortilla stability was compromised. The deletion line possessing Glu A1, Glu D1 (1,5+10) and a deletion in Glu B1 improved both the diameters and stability of the tortillas. Presence of subunits 5+10 is important for maintaining tortilla stability. Deletions in gliadin monomeric proteins also affected the tortilla diameters and stability.

The synthesis of high molecular weight (HMW) glutenin, low molecular weight glutenin and gliadin proteins are controlled by nine major loci present in wheat chromosomes. The loci Glu A1, Glu B1, Glu D1 and Gli A1, Gli B1, Gli D1 and Gli 2 and their allelic variants play important roles in determining the functional properties of wheat flour. This study focused on understanding the functionality of these protein subunits with respect to tortilla quality for use in developing varieties with ideal tortilla baking quality. Near-isogenic wheat lines in which one or more of these loci were absent or deleted were used in the study. These lines were analyzed using SSR primers to verify the chromosome deletions. A standard SDS PAGE gel and a Lab on Chip Capillary Electrophoresis method were used to confirm the protein composition of the deletion lines. Tortillas were prepared from each deletion line and the parent lines used to derive the deletion lines, and tortilla quality evaluations were analyzed. The analysis has revealed that elimination of certain HMW glutenins results in gain of function both for tortilla diameters and overall tortilla quality. The deletion line possessing 17+18 at Glu B1 and deletions in Glu A1 and Glu D1 had a gain of function in tortilla diameter, yet tortilla stability was compromised. The deletion line possessing Glu A1, Glu D1 (1,5+10) and a deletion in Glu B1 improved both the diameters and stability of the tortillas. Presence of subunits 5+10 is important for maintaining tortilla stability. Deletions in gliadin monomeric proteins also affected the tortilla diameters and stability.

Thesis (Ph. D.)--University of Minnesota, 1926. / Biography. "Papers based on this thesis appeared in Cereal chemistry, v. 4, p. 230-247; 261-270." "Literature cited": p. 27-29.

No description available.

In wheat (Triticum aestivum L), high molecular weight glutenin subunits (HMW -GS) are synthesized by the loci Glu-A1, Glu-B1, and Glu-D1 on the long arm of group 1 chromosome, and their variants play a significant role in the functional properties of flour; hence dough properties and tortilla quality. This study was conducted to understand the effects of HMW-GS on dough properties and tortilla quality using 40 different wheat lines from two different locations; Texas Agrilife Experiment Station at McGregor, and at Castroville, Texas, in 2010. Wheat lines in which one or more of these loci were absent (deletion lines) and non-deletion lines were used. Flours were evaluated for insoluble polymeric protein (IPP) content and mixograph properties. Dough properties; compression force, stress relaxation test, and dough extensibility, were determined using a texture analyzer. Tortillas were produced by hot-pressed method and evaluated for physical properties and textural change during 16 days of storage. Flour from deletion lines had lower average IPP content (38.4%) than non-deletion lines (41.9%). Dough from deletion lines were more extensible (44.8 mm) and required lower equilibrium force from stress relaxation test (4.91 N) compared to non-deletion lines (34.2 mm, and 6.56 N, respectively). Deletion lines produced larger diameter tortillas (177 mm) than non-deletion lines (165 mm) and had lighter color (L* = 82.3) than tortillas from non-deletion lines (L* = 81.0). Most of the deletion lines interestingly produced tortillas with acceptable flexibility scores on day 16 of storage (>= 3.0). Flour IPP content (r = -0.57) and equilibrium force (r = -0.80) were negatively correlated with tortilla diameter, but positively correlated with 16 day flexibility scores (r = 0.72, and r = 0.68, respectively). In general, deletion at Glu-A1 or Glu-D1 or presence of 2+12 instead of 5+10 allelic pair at Glu-D1 locus produced large diameter tortillas, but with poor day 16 flexibility. However, combination of 7+9 at Glu-B1 locus with deletions at Glu-A1 or Glu-D1 or 2+12 at Glu-D1 consistently produced tortillas that had large diameter and retained good flexibility scores during 16 days of storage. The results indicate the presence of 7+9 at Glu-B1 may play a crucial role in selection of wheat varieties for tortilla making.

京都大学 / 0048 / 新制・課程博士 / 博士(農学) / 甲第20430号 / 農博第2215号 / 新制||農||1048(附属図書館) / 学位論文||H29||N5051(農学部図書室) / 京都大学大学院農学研究科食品生物科学専攻 / (主査)教授 谷 史人, 教授 安達 修二, 教授 松村 康生 / 学位規則第4条第1項該当 / Doctor of Agricultural Science / Kyoto University / DFAM

Master of Science / Food Science Institute, Agriculture / Katherine A. Tilley / Michael Tilley / The wheat tortilla is a chemically leavened circular light colored flat bread. Desirable characteristics for good quality tortilla include large diameter, softness, flexibility and long shelf stability. Important components influencing quality are wheat flour properties, which have not been optimized for tortilla industrial production thus far. The studies presented here investigated the effects of high molecular weight glutenin subunits (HMW-GS) on tortilla quality. Two approaches were employed: biotypes derived from Centurk and OK102 cultivars expressing defined HMW-GS compositions and transgenic wheat lines over-expressing HMW-GS 10. Analysis of protein expression and protein extractability were conducted to characterize wheat flours and suitable assays carried out to determine the respective dough properties. Tortillas were prepared by the hot-press method and quality parameters were measured at days 0, 2, 4, 7 and 14. Tortillas derived from Centurk biotypes possessing HMW-GS 2*, 7+9, 2+12, 2*, 7+8, 5+10 and 2*, 7+9, 5+10 exhibited superior texture profiles over time, but smaller diameters than the biotype 2*, 7+8, 2+12. Tortillas containing HMW-GS 7+9 and 2+12 revealed a texture profile similar to tortillas containing 5+10. Tortillas from the OK biotype 2*, 7+9, 3+12 exhibited larger diameter and texture profiles equivalent to tortillas containing 5+10. Therefore, this biotype showed the best quality within this cultivar. Tortillas derived from transgenic flours over-expressing HMW-GS 10 exhibited an undesirable rough appearance with decreased diameter, greater thickness, lower rollability scores, lower stretchability and greater rupture force over time. Over-expression of HMW-GS 10 in a wheat line containing 1RS-translocation did not promote the same deleterious effects in tortilla quality as it did in transgenic lines without 1RS translocation.

<p>U radu je ispitivan uticaj karakteristika glutenina i<br />glijadina uzoraka p&scaron;enice domaćeg sortimenta kako<br />bi se na osnovu tumačenja njihove strukture<br />omogućilo dono&scaron;enje egzaktnih zaključaka o<br />uzročno-posledičnom odnosu vezanom za stanje<br />gluteninsko-glijadinskog kompleksa zrna različitih<br />sorti p&scaron;enice i njihovog ispoljenog tehnolo&scaron;kog<br />kvaliteta posmatrano i u zavisnosti od uticaja<br />spoljne sredine. Za ispitivanje su kori&scaron;ćene A-PAGE<br />i SDS-PAGE elektroforetske tehnike ispitivanja<br />proteinskih frakcija, uz pomoć profesionalnog<br />softverskog paketa za obradu elektroforegrama.<br />Takođe, kori&scaron;ćene su i standardne metode za<br />ispitivanje tehnolo&scaron;kog kvaliteta p&scaron;enice i njihove<br />modifikacije. Na osnovu dobijenih rezultata<br />utvrđeno je da je tehnolo&scaron;ki kvalitet p&scaron;enice<br />neophodno povezivati i sa gluteninskim i sa<br />glijadinskim frakcijama proteina i da su osobine<br />otpornosti prema proteolitičkim procesima i<br />temperaturnom stresu sortno specifične. Takođe je<br />utvrđeno da su elektroforetske tehnike primenljive<br />u tumačenju tehnolo&scaron;kog kvaliteta p&scaron;enice, a da su<br />modifikacije standardnih metoda pokazale prednost<br />u objektivnijem i bržem predviđanju tehnolo&scaron;kog<br />kvaliteta domaćeg sortimenta hlebnih p&scaron;enica u<br />odnosu na standardne metode ispitivanja<br />tehnolo&scaron;kog kvaliteta p&scaron;enice.</p> / <p>The influence of glutenin and gliadin characteristics of<br />samples of domestic wheat varieties was investigated<br />with the aim to obtain on the basis of their structure,<br />conclusions about the interactions of condition of<br />glutenin and gliadin complex of the kernel of different<br />wheat varieties and their expressed technological<br />quality in the dependence of agro ecological growing<br />conditions. A-PAGE and SDS-PAGE electrophoretic<br />techniques were used for the investigation, with<br />consequent use of professional software for<br />electrophoregrams analysis. Standard and modified<br />methods were used for determination of wheat<br />technological quality. On the basis of obtained results<br />it was concluded that the technological quality of<br />wheat should be analyzed based structure of both<br />glutenin and gliadin fractions of wheat proteins, and<br />that the resistance to both, temperature stress and<br />proteolitic degradation is variety specific.<br />Electrophoretic techniques are applicable in analysis<br />of wheat technological quality. Modification of<br />standard methods expressed advantages in more<br />objective and more rapid determination and<br />foreseeing of technological quality of domestic wheat<br />varieties in comparison to standard methods.</p>

The aim of thesis was monitoring of changes in the content of gluten proteins in the biotechnological process of beer production. During the production process of wheat and barley beer, the samples were collected and analysed using the electrophoresis and immunoassay method. The results of the analyses were compared with commercial Czech beers. The theoretical part contains description and composition of gluten proteins, malt and beer technology, the changes that occur in this process, and methods of gluten proteins analysis. The experimental part contains procedures for laboratory production of barley and wheat beer and analyses of gluten proteins. To identify the individual gluteal protein fraction acid and SDS electrophoresis methods were used. For quantification, enzyme immunoassay was used and evaluated spectrophotometrically. The identification of the gluten‘s fractions by electrophoretic methods has been shown to be less specific for samples with lower content of gluten proteins and for barley specimens. A decrease in the concentration of gliadins and glutenins in the beer production process was demonstrated. A significant change was found during wort production with 98% decrease of gluten content compared to the feedstock and during the fermentation, when the gluten concentration dropped below 10 mg/kg. This value is acceptable from the legislation for products labelled „gluten-free“.

The increasing environmental concern has reawakened an interest in materials based on renewable resources as replacement for petroleum-based materials. The main objective of this thesis was to explore plant proteins, more specifically wheat gluten, as a binder in wood adhesives intended for typical solid wood applications such as furniture and flooring. Alkaline and acidic dispersions of wheat gluten were used as wood adhesives to bond together beech wood substrates. Soy protein isolate was used as a reference. The tensile shear strengths of the substrates were measured for comparison of bond strength and resistance to cold water. AFM in colloidal probe mode was used to investigate nanoscale adhesion between cellulose and protein films. Wheat gluten was divided into the two protein classes; glutenins and gliadins, and their adhesive performance was compared with that of wheat gluten. Heat treatment and mild hydrolysis were investigated as means for improving bonding performance of wheat gluten. The treated wheat gluten samples were analysed by SE-HPLC and 13C-NMR to correlate molecular size distribution and structural changes with bonding performance. Soy protein isolate is superior to wheat gluten, especially in regards to water resistance. However, the bond strength of wheat gluten is improved when starved bond lines are avoided. The AFM analysis reveals higher interfacial adhesion between soy protein isolate and cellulose than between wheat gluten and cellulose. These results partly explain some of the differences in bonding performance between the plant proteins. Soy protein isolate contains more polar amino acid residues than wheat gluten and possibly interacts more strongly with cellulose. Furthermore, the bond performances of wheat gluten and glutenin are similar, while that of gliadin is inferior to the others, especially regarding water resistance. The extent of penetration of the dispersions into the wood material has a large impact on the results. The bonding performance of gliadin is similar to the others when over-penetration of the dispersion into the wood material is avoided. Moreover, the bond strength of the wheat gluten samples heated at 90°C was in general improved compared to that of wheat gluten. A small improvement was also obtained for some of the hydrolyzed wheat gluten samples (degree of hydrolysis: 0-0.6 %). The improvements in bonding performance for the heat treated samples are due to polymerization, while the improvements for the hydrolyzed samples are due to denaturation. The 13C-NMR analysis of the treated samples confirms some degree of denaturation. / QC 20120514