Evaluation of wheat storage proteins to flour properties based on predicted sulfhydryl groups and an evaluation model

文献类型： 外文期刊

第一作者： Chao, Yue-En

作者： Chao, Yue-En;Chang, Yang;Wang, Sha-Sha

作者机构：

关键词： Wheat; storage proteins; flour properties; sulfhydryl; evaluation model.

期刊名称：PAKISTAN JOURNAL OF AGRICULTURAL SCIENCES （ 影响因子：0.7； 五年影响因子：0.8 ）

ISSN： 0552-9034

年卷期： 2024 年 61 卷 2 期

页码：

收录情况： SCI

摘要： Grain storage proteins (GSPs) play a pivotal role in determining wheat's food processing characteristics and commercial value. The composition of GSPs in wheat is exceptionally intricate, characterized by numerous alleles associated with each relevant gene locus. However, due to the absence of a straightforward and universally applicable evaluation method, the quantitative comparison of the effects of various GSPs on flour properties remains challenging. Extensive research has substantiated a close relationship between the content of free sulfhydryl groups and disulfide bonds in flour proteins and their impact on dough properties. In this investigation, we leveraged the highly significant positive correlation observed between the content of free sulfhydryl groups and a key dough strength parameter, known as stability time, to establish a simplified model for assessing the influence of GSPs on flour properties. This model is rooted in predicting free sulfhydryl groups and disulfide bonds. Subsequently, we applied this model to assess the contributions of distinct GSPs to flour properties. Our findings revealed that high molecular weight glutenin subunits (HMW-GSs) 1Dy10, DX5, and 1Dy3 garnered elevated scores. In contrast, low molecular weight glutenin subunits (LMW-GSs) Glu-B3 and Glu-D3 received a notably higher score (7.2) compared to 1Dy10 (6.3). Consequently, we postulate that the proteins Glu-B3 and Glu-D3 within the LMW-GS category are the primary contributors to dough strength, challenging previous assumptions that HMW-GSs hold primary sway. Furthermore, certain gliadins, avenin-like proteins, and gamma-secalin proteins were identified as vital storage proteins influencing dough strength. As a result, wheat breeding programs keen on manipulating dough quality should consider these proteins within the Glu-B3 and Glu-D3 with and avenin-like

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