Effect of high-molecular-weight glutenin subunits silencing on dough aggregation characteristics
文献类型： 外文期刊
作者： Wang, Qi 1 ; Wang, Zhicheng 2 ; Wang, Zehao 2 ; Duan, Yaqian 3 ; Guo, Haimei 3 ; Liang, Ying 2 ; Zhang, Xia 2 ; Zhang, Yingjun 4 ; Wang, Jinshui 2 ;
作者机构： 1.Henan Univ Technol, Natl Engn Lab Wheat & Corn Further Proc, Zhengzhou 450001, Peoples R China
2.Henan Univ Technol, Sch Biol Engn, Zhengzhou 450001, Peoples R China
3.Henan Univ Technol, Sch Int Educ, Zhengzhou 450001, Peoples R China
4.Hebei Acad Agr & Forestry Sci, Inst Cereal & Oil Crops, Lab Crop Genet & Breeding Hebei, Shijiazhuang 050035, Peoples R China
关键词： High-molecular-weight glutenin subunit; Aggregation; Secondary structure of dough; Disulfide bond; Dough microstructure
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2024 年 441 卷
页码：
收录情况： SCI
摘要： The qualities of wheat dough are influenced by the high -molecular -weight glutenin subunits (HMW-GS), a critical component of wheat gluten protein. However, it is still unknown how HMW-GS silencing affects the aggregation characteristics of dough. Two groups of near-isogenic wheat were used to study the effects of HMWGS silencing on dough aggregation characteristics, dough texture characteristics, and dough microstructure. It was observed that the content of gliadin in LH-11 strain significantly increased compared to the wild -type (WT). Additionally, the amount of glutenin macropolymer and the glutenin/gliadin both decreased. The aggregation characteristics and rheological characteristics of the dough in LH-11 strain were significantly reduced, and the content of beta-sheet in the dough was significantly reduced. The HMW-GS silencing resulted in a reduction in the aggregation of the gluten network in the dough, which related to the alteration of the secondary and microstructure of the gluten.
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