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Abedi E, Pourmohammadi K. Physical modifications of wheat gluten protein: An extensive review. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13619] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Elahe Abedi
- Department of Food Science and Technology, College of Agriculture Fasa University Fasa Iran
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2
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Haile JK, N'Diaye A, Walkowiak S, Nilsen KT, Clarke JM, Kutcher HR, Steiner B, Buerstmayr H, Pozniak CJ. Fusarium Head Blight in Durum Wheat: Recent Status, Breeding Directions, and Future Research Prospects. PHYTOPATHOLOGY 2019; 109:1664-1675. [PMID: 31369363 DOI: 10.1094/phyto-03-19-0095-rvw] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Fusarium head blight (FHB) is a major fungal disease affecting wheat production worldwide. Since the early 1990s, FHB, caused primarily by Fusarium graminearum, has become one of the most significant diseases faced by wheat producers in Canada and the United States. The increasing FHB problem is likely due to the increased adoption of conservation tillage practices, expansion of maize production, use of susceptible wheat varieties in rotation, and climate variability. Durum wheat (Triticum turgidum sp. durum) is notorious for its extreme susceptibility to FHB and breeding for resistance is complicated because sources of FHB resistance are rare in the primary gene pool of tetraploid wheat. Losses due to this disease include yield, test weight, seed quality, food and feed quality, and when severe, market access. More importantly, it is the contamination with mycotoxins, such as deoxynivalenol, in Fusarium-infected durum kernels that causes the most serious economic as well as food and feed safety concerns. Several studies and thorough reviews have been published on germplasm development and breeding for FHB resistance and the genetics and genomics of FHB resistance in bread or common wheat (T. aestivum); however, similar reviews have not been conducted in durum wheat. Thus, the aim of this review is to summarize and discuss the recent research efforts to mitigate FHB in durum wheat, including quantitative trait locus mapping, genome-wide association studies, genomic prediction, mutagenesis and characterization of genes and pathways involved in FHB resistance. It also highlights future directions, FHB-resistant germplasm, and the potential role of morphological traits to enhance FHB resistance in durum wheat.
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Affiliation(s)
- Jemanesh K Haile
- Department of Plant Sciences, Crop Development Centre, University of Saskatchewan, 51 Campus Drive, S7N 5A8, SK, Saskatoon, Canada
| | - Amidou N'Diaye
- Department of Plant Sciences, Crop Development Centre, University of Saskatchewan, 51 Campus Drive, S7N 5A8, SK, Saskatoon, Canada
| | - Sean Walkowiak
- Department of Plant Sciences, Crop Development Centre, University of Saskatchewan, 51 Campus Drive, S7N 5A8, SK, Saskatoon, Canada
| | - Kirby T Nilsen
- Department of Plant Sciences, Crop Development Centre, University of Saskatchewan, 51 Campus Drive, S7N 5A8, SK, Saskatoon, Canada
| | - John M Clarke
- Department of Plant Sciences, Crop Development Centre, University of Saskatchewan, 51 Campus Drive, S7N 5A8, SK, Saskatoon, Canada
| | - Hadley R Kutcher
- Department of Plant Sciences, Crop Development Centre, University of Saskatchewan, 51 Campus Drive, S7N 5A8, SK, Saskatoon, Canada
| | - Barbara Steiner
- Department of Agrobiotechnology, Institute of Biotechnology in Plant Production, BOKU-University of Natural Resources and Life Sciences Vienna, Konrad Lorenz Str. 20, 3430 Tulln, Austria
| | - Hermann Buerstmayr
- Department of Agrobiotechnology, Institute of Biotechnology in Plant Production, BOKU-University of Natural Resources and Life Sciences Vienna, Konrad Lorenz Str. 20, 3430 Tulln, Austria
| | - Curtis J Pozniak
- Department of Plant Sciences, Crop Development Centre, University of Saskatchewan, 51 Campus Drive, S7N 5A8, SK, Saskatoon, Canada
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Lee NY, Kang CS, Kim HS. Effects of γ-irradiation on the quality changes of fresh noodles prepared from wheat cultivated with N-fertilization treatments. Food Sci Biotechnol 2017; 26:135-142. [PMID: 30263520 PMCID: PMC6049498 DOI: 10.1007/s10068-017-0018-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2016] [Revised: 11/11/2016] [Accepted: 11/11/2016] [Indexed: 10/20/2022] Open
Abstract
Quality changes of fresh noodles prepared from wheat cultivated with N-fertilization treatments, followed by γ-irradiation were investigated. The protein content of the KPS60 was the highest of all treated samples, and protein contents of wheat cultivated with N-fertilizer was increased. γ-Irradiation did not affect the protein contents of the samples. However, the water holding capacity and resistant starch contents was increased by irradiation. The dry gluten and wet gluten contents of samples were further increased by γ-irradiation. The pasting properties were influenced by γ-irradiation but not N-fertilization. The hardness of noodles made with irradiated wheat flour was decreased, but the degree of decrease was small compared with that of viscosity. The gumminess and chewiness of noodles made with irradiated flour having higher protein content and WG showed also higher score. Thus, treatment of wheat flour with N-fertilization and γ-irradiation may improve the quality of Korean-style noodles during storage.
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Affiliation(s)
- Na-Young Lee
- Department of Food Science and Biotechnology, Kunsan National University, Gunsan, Jeonbuk, 54150 Korea
| | - Chon-Sik Kang
- National Institute of Crop Science (NICS), RDA, Jeonju, Jeonbuk, 54875 Korea
| | - Hak-Sin Kim
- National Institute of Crop Science (NICS), RDA, Jeonju, Jeonbuk, 54875 Korea
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Sirisoontaralak P, Suthirak P, Papaka K, Vongsawasdi P. Development of shelf stable chiffon cake using gamma irradiation. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.08.034] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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Zink J, Wyrobnik T, Prinz T, Schmid M. Physical, Chemical and Biochemical Modifications of Protein-Based Films and Coatings: An Extensive Review. Int J Mol Sci 2016; 17:E1376. [PMID: 27563881 PMCID: PMC5037656 DOI: 10.3390/ijms17091376] [Citation(s) in RCA: 119] [Impact Index Per Article: 14.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2016] [Revised: 07/17/2016] [Accepted: 08/15/2016] [Indexed: 12/03/2022] Open
Abstract
Protein-based films and coatings are an interesting alternative to traditional petroleum-based materials. However, their mechanical and barrier properties need to be enhanced in order to match those of the latter. Physical, chemical, and biochemical methods can be used for this purpose. The aim of this article is to provide an overview of the effects of various treatments on whey, soy, and wheat gluten protein-based films and coatings. These three protein sources have been chosen since they are among the most abundantly used and are well described in the literature. Similar behavior might be expected for other protein sources. Most of the modifications are still not fully understood at a fundamental level, but all the methods discussed change the properties of the proteins and resulting products. Mastering these modifications is an important step towards the industrial implementation of protein-based films.
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Affiliation(s)
- Joël Zink
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, Freising 85354, Germany.
| | - Tom Wyrobnik
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, Freising 85354, Germany.
| | - Tobias Prinz
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, Freising 85354, Germany.
| | - Markus Schmid
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, Freising 85354, Germany.
- Chair of Food Packaging Technology, Technische Universität München, Weihenstephaner Steig 22, Freising 85354, Germany.
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Butscher D, Zimmermann D, Schuppler M, Rudolf von Rohr P. Plasma inactivation of bacterial endospores on wheat grains and polymeric model substrates in a dielectric barrier discharge. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.09.003] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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7
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Hammann F, Schmid M. Determination and Quantification of Molecular Interactions in Protein Films: A Review. MATERIALS (BASEL, SWITZERLAND) 2014; 7:7975-7996. [PMID: 28788285 PMCID: PMC5456426 DOI: 10.3390/ma7127975] [Citation(s) in RCA: 91] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/15/2014] [Revised: 11/06/2014] [Accepted: 11/27/2014] [Indexed: 11/21/2022]
Abstract
Protein based films are nowadays also prepared with the aim of replacing expensive, crude oil-based polymers as environmentally friendly and renewable alternatives. The protein structure determines the ability of protein chains to form intra- and intermolecular bonds, whereas the degree of cross-linking depends on the amino acid composition and molecular weight of the protein, besides the conditions used in film preparation and processing. The functionality varies significantly depending on the type of protein and affects the resulting film quality and properties. This paper reviews the methods used in examination of molecular interactions in protein films and discusses how these intermolecular interactions can be quantified. The qualitative determination methods can be distinguished by structural analysis of solutions (electrophoretic analysis, size exclusion chromatography) and analysis of solid films (spectroscopy techniques, X-ray scattering methods). To quantify molecular interactions involved, two methods were found to be the most suitable: protein film swelling and solubility. The importance of non-covalent and covalent interactions in protein films can be investigated using different solvents. The research was focused on whey protein, whereas soy protein and wheat gluten were included as further examples of proteins.
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Affiliation(s)
- Felicia Hammann
- Fraunhofer-Institute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, Freising 85354, Germany.
| | - Markus Schmid
- Fraunhofer-Institute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, Freising 85354, Germany.
- Chair of Food Packaging Technology, Technische Universität München, Weihenstephaner Steig 22, Freising 85354, Germany.
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Moriyama T, Yano E, Kitta K, Kawamoto SI, Kawamura Y, Todoriki S. Effect of gamma irradiation on soybean allergen levels. Biosci Biotechnol Biochem 2013; 77:2371-7. [PMID: 24317048 DOI: 10.1271/bbb.130487] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
The levels of food allergens in gamma-irradiated soybean (0, 2.5, 5, 7.5, 10, 20, and 30 kGy) were investigated by immunoblotting and ELISA, using allergen-specific antibodies and patient serum. After 3 months of storage, Coomassie brilliant blue (CBB) staining indicated similar total protein profiles among the treatments, but that some proteins were degraded by irradiation at high doses. Immunoblotting with specific antibodies for major soybean allergens (β-conglycinin, Gly m Bd 30 K, soybean trypsin inhibitor, and Gly m 4) resulted in apparent band profiles and intensities that were not significantly changed by irradiation. Competitive inhibition ELISA analyses suggested that there were no significant changes in the allergen contents, except for a decrease in the soybean trypsin inhibitor. The patient IgE binding allergenic protein patterns were not changed by irradiation up to 30 kGy. ELISA using patient serum also revealed that the IgE reactivity to the irradiated soybean extract did not increase from the level of the control, but that the reactivity to some patient serum IgE was significantly decreased by irradiation.
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Affiliation(s)
- Tatsuya Moriyama
- Department of Applied Biological Chemistry, Graduate School of Agriculture, Kinki University
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Kuan YH, Bhat R, Patras A, Karim AA. Radiation processing of food proteins – A review on the recent developments. Trends Food Sci Technol 2013. [DOI: 10.1016/j.tifs.2012.12.002] [Citation(s) in RCA: 75] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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10
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Identification of gamma ray and electron-beam irradiated wheat after different processing treatments. J Cereal Sci 2012. [DOI: 10.1016/j.jcs.2012.02.013] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Rose DJ, Bianchini A, Martinez B, Flores RA. Methods for Reducing Microbial Contamination of Wheat Flour and Effects on Functionality. CEREAL FOOD WORLD 2012. [DOI: 10.1094/cfw-57-3-0104] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- D. J. Rose
- Department of Food Science & Technology, University of Nebraska, Lincoln, NE, U.S.A
| | - A. Bianchini
- Department of Food Science & Technology, The Food Processing Center, University of Nebraska, Lincoln, NE, U.S.A
| | - B. Martinez
- Department of Food Science & Technology, The Food Processing Center, University of Nebraska, Lincoln, NE, U.S.A
| | - R. A. Flores
- Department of Food Science & Technology, The Food Processing Center, University of Nebraska, Lincoln, NE, U.S.A
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Effects of electron beam irradiation on chemical composition, antinutritional factors, ruminal degradation and in vitro protein digestibility of canola meal. Radiat Phys Chem Oxf Engl 1993 2010. [DOI: 10.1016/j.radphyschem.2010.07.007] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Celik S, Yalçin E, Başman A, Köksel H. Effects of irradiation on protein electrophoretic properties, water absorption and cooking quality of lentils. Int J Food Sci Nutr 2005; 55:641-8. [PMID: 16019309 DOI: 10.1080/10428190500085701] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Effects of gamma irradiation at doses of 1 kGy, 5 kGy, and 10 kGy on water absorption properties, cooking quality and electrophoretic patterns of insoluble proteins of red and green lentil samples were investigated. The densitometric analysis indicated that the effects of irradiation on sodium dodecyl sulfate-polycrylamide gel electrophoresis patterns of red and green lentil proteins were not significant. Generally, a 1 kGy irradiation dose did not significantly affect the water absorption properties of the lentil samples while significant increases were observed at the 5 kGy level. The dry and wet cooking times were found to be significantly decreased, as the irradiation level increased in all red and green lentil samples.
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Affiliation(s)
- Süeda Celik
- Faculty of Engineering, Food Engineering Department, Hacettepe University, Ankara, Turkey.
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ÇELIK S, BASMAN A, YALÇIN E, KÖKSEL H. Effects of Irradiation on Protein Electrophoretic Properties, Water Absorption and Cooking Quality of Dry Bean and Chickpea. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2004. [DOI: 10.3136/fstr.10.410] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Zghal MC, Scanlon MG, Sapirstein HD. Effects of Flour Strength, Baking Absorption, and Processing Conditions on the Structure and Mechanical Properties of Bread Crumb. Cereal Chem 2001. [DOI: 10.1094/cchem.2001.78.1.1] [Citation(s) in RCA: 54] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - M. G. Scanlon
- Corresponding author. Department of Food Science, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada. E-mail:
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Micard V, Belamri R, Morel M, Guilbert S. Properties of chemically and physically treated wheat gluten films. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2000; 48:2948-53. [PMID: 10898649 DOI: 10.1021/jf0001785] [Citation(s) in RCA: 103] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Chemical (vapors of formaldehyde), physical (temperature, UV and gamma radiation), and aging treatments were applied to wheat gluten films. Changes in film mechanical properties, water vapor permeability, solubility, and color coordinates were investigated. An aging of 360 h led to a 75 and 314% increase in tensile strength and Young's modulus, respectively, and a 36% decrease in elongation. Severe thermal (above 110 degrees C, 15 min) and formaldehyde treatments highly improved the mechanical resistance of the films. Under these conditions, up to 376 and 654% increase in tensile strength and Young's modulus and up to 66% decrease in elongation have been observed. Water solubility was only slightly modified, whereas water vapor permeability was not affected. Color coordinates of films heated above 95 degrees C changed to a great extent. An almost total insolubilization of proteins in sodium dodecyl sulfate occurred for heat- and formaldehyde-treated films, due to the modification of protein network leading to changes in properties of the films.
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Affiliation(s)
- V Micard
- UFR Technologie des Céréales et des Agropolymères, ENSAM/INRA, 2 Place P. Viala, 34060 Montpellier Cedex 1, France.
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Sivri D, Sapirstein HD, Köksel H, Bushuk W. Effects of Wheat Bug (Eurygaster maura) Protease on Glutenin Proteins. Cereal Chem 1999. [DOI: 10.1094/cchem.1999.76.5.816] [Citation(s) in RCA: 40] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- D. Sivri
- Hacettepe University, Faculty of Engineering, Food Engineering Department, 06532 Beytepe, Ankara, Turkey
| | - H. D. Sapirstein
- Corresponding author. E-mail:
- The University of Manitoba, Department of Food Science, Winnipeg, MB, Canada, R3T2N2
| | - H. Köksel
- Hacettepe University, Faculty of Engineering, Food Engineering Department, 06532 Beytepe, Ankara, Turkey
| | - W. Bushuk
- The University of Manitoba, Department of Food Science, Winnipeg, MB, Canada, R3T2N2
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