The Experts below are selected from a list of 1272 Experts worldwide ranked by ideXlab platform
Yueming Yan - One of the best experts on this subject based on the ideXlab platform.
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effects of water deficit and high n fertilization on wheat storage protein synthesis gluten secondary structure and Breadmaking Quality
Crop Journal, 2021Co-Authors: Junxian Liu, Junwei Zhang, Gengrui Zhu, Dong Zhu, Yueming YanAbstract:Abstract The content and composition of wheat storage proteins are the major determinants of dough rheological properties and Breadmaking Quality and are influenced by cultivation conditions. This study aimed to investigate the effects of water deficit and high N-fertilizer application on wheat storage protein synthesis, gluten secondary structure, and Breadmaking Quality. Reverse-phase ultrahigh-performance liquid chromatography analysis showed that storage protein and gluten macropolymer accumulation was promoted under both independent applications and a combination of water-deficit and high N-fertilizer treatments. Fourier-transform infrared spectroscopy showed that water deficit and high N-fertilizer treatments generally improved protein secondary structure formation and lipid accumulation, and reduced flour moisture. In particular, high N-fertilizer application increased β-sheet content by 10.4% and the combination of water-deficit and high N-fertilizer treatments increased random coil content by 7.6%. These changes in gluten content and secondary structure led to improved dough rheological properties and Breadmaking Quality, including superior loaf internal structure, volume, and score. Our results demonstrate that moderately high N-fertilizer application under drought conditions can improve gluten accumulation, gluten secondary structure formation, and baking Quality.
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high molecular weight glutenin 1bx17 and 1by18 subunits encoded by glu b1i enhance rheological properties and Breadmaking Quality of wheat dough
Journal of Food Quality, 2019Co-Authors: Haoyu Guo, Yueming YanAbstract:The elasticity of wheat dough is mainly determined by high-molecular-weight glutenin subunits (HMW-GSs) encoded by Glu-1 loci. In this study, we performed the first comprehensive study on the effects of Glu-B1i-encoded 1Bx17 and 1By18 subunits on dough rheological properties and Breadmaking Quality by using a pair of Glu-B1 near-isogenic lines (NILs) ZM-NIL1 and ZM-NIL2. Comparative analysis of basic Quality parameters, rapid visco analyzer (RVA) and farinograph parameters, and C-cell and loaf parameters showed that ZM-NIL2 containing Glu-B1i-encoded 1Bx17 and 1By18 subunits had better dough rheological properties and Breadmaking Quality than ZM-NIL1 carrying Glu-B1c-encoded 1Bx7 and 1By9 subunits, including significantly increased protein and gluten content, development time and stability, and loaf volume and score. Particularly, 1Bx17 and 1By18 subunits could significantly enhance bread texture, including significant increase in slice brightness, slice area, circumference, cell contrast, cell extension, and cell quantity. These results demonstrate that 1Bx17 and 1By18 subunits have a significant contribution to dough rheological properties and Breadmaking Quality.
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effects of water deficit on Breadmaking Quality and storage protein compositions in bread wheat triticum aestivum l
Journal of the Science of Food and Agriculture, 2018Co-Authors: Jiaxing Zhou, Dongmiao Liu, Xiong Deng, Shoumin Zhen, Zhimin Wang, Yueming YanAbstract:Water deficiency affects grain proteome dynamics and storage protein compositions, resulting in changes in gluten viscoelasticity. In this study, the effects of field water deficit on wheat Breadmaking Quality and grain storage proteins were investigated.; Results: Water deficiency produced a shorter grain-filling period, a decrease in grain number, grain weight and grain yield, a reduced starch granule size and increased protein content and glutenin macropolymer contents, resulting in superior dough properties and Breadmaking Quality. Reverse phase ultra-performance liquid chromatography analysis showed that the total gliadin and glutenin content and the accumulation of individual components were significantly increased by water deficiency. Two-dimensional gel electrophoresis detected 144 individual storage protein spots with significant accumulation changes in developing grains under water deficit. Comparative proteomic analysis revealed that water deficiency resulted in significant upregulation of 12 gliadins, 12 high-molecular-weight glutenin subunits and 46 low-molecular-weight glutenin subunits. Quantitative real-time polymerase chain reaction analysis revealed that the expression of storage protein biosynthesis-related transcription factors Dof and Spa was upregulated by water deficiency.; Conclusion: The present results illustrated that water deficiency leads to increased accumulation of storage protein components and upregulated expression of Dof and Spa, resulting in an improvement in glutenin strength and Breadmaking Quality. © 2018 Society of Chemical Industry.; © 2018 Society of Chemical Industry.
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effects of glu 1 and glu 3 allelic variations on wheat glutenin macropolymer gmp content as revealed by size exclusion high performance liquid chromatography se hplc
Genetika-belgrade, 2017Co-Authors: Caixia Han, Slaven Prodanovic, Yueming YanAbstract:Gluten macropolymers (GMPs), formed by seed storage proteins glutenins and gliadins through intermolecular disulfide bond, confer dough viscoelasticity and wheat processing Quality . Glutenins consist of high and low molecular weight glutenin subunits (HMW-GS, LMW-GS) encoded by Glu-1 and Glu-3 loci, respectively. The allelic variations at both loci have important effects on GMP content and Breadmaking Quality. In this study, GMP extraction and size-exclusion high performance liquid chromatography (SE-HPLC) separation were optimized, and then applied to investigate the effects of Glu-1 and Glu-3 allelic variations on GMP content using different wheat genotypes, chromosome substitution lines and near-isogenic lines (NILs). The results showed that the optimized GMP extraction and SE-HPLC protocol could obtain a reproducible separation and reliable quantitation of GMP content with small samples. The allelic variations at Glu-1 and Glu-3 were closely related to GMP content. Particularly, Glu-D1d encoded 1Dx5+1Dy10 subunits, Glu-A3a and Glu-B3h encoded an abundant LMW-B subunit respectively had positive effects on GMP content and Breadmaking Quality. The introgress of HMW-GS and LMW-GS into bread wheat from related genomes could significantly increase GMP content, indicating that wheat related species has potential gene resources for Breadmaking Quality improvement. Our results demonstrated that SE -HPLC could serve as an effective tool for rapid separation and quantitation of GMPs and had potential application for gluten Quality screening in the early generations during wheat Quality improvement program.
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deletion of the low molecular weight glutenin subunit allele glu a3a of wheat triticum aestivum l significantly reduces dough strength and Breadmaking Quality
BMC Plant Biology, 2014Co-Authors: Shoumin Zhen, Caixia Han, Ming Zhang, Xixi Shen, Yueming YanAbstract:Low-molecular-weight glutenin subunits (LMW-GS), encoded by Glu-3 complex loci in hexaploid wheat, play important roles in the processing Quality of wheat flour. To date, the molecular characteristics and effects on dough Quality of individual Glu-3 alleles and their encoding proteins have been poorly studied. We used a Glu-A3 deletion line of the Chinese Spring (CS-n) wheat variety to conduct the first comprehensive study on the molecular characteristics and functional properties of the LMW-GS allele Glu-A3a. The Glu-A3a allele at the Glu-A3 locus in CS and its deletion in CS-n were identified and characterized by proteome and molecular marker methods. The deletion of Glu-A3a had no significant influence on plant morphological and yield traits, but significantly reduced the dough strength and Breadmaking Quality compared to CS. The complete sequence of the Glu-A3a allele was cloned and characterized, which was found to encode a B-subunit with longer repetitive domains and an increased number of α-helices. The Glu-A3a-encoded B-subunit showed a higher expression level and accumulation rate during grain development. These characteristics of the Glu-A3a allele could contribute to achieving superior gluten Quality and demonstrate its potential application to wheat Quality improvement. Furthermore, an allele-specific polymerase chain reaction (AS-PCR) marker for the Glu-A3a allele was developed and validated using different bread wheat cultivars, including near-isogenic lines (NILs) and recombinant inbred lines (RILs), which could be used as an effective molecular marker for gluten Quality improvement through marker-assisted selection. This work demonstrated that the LMW-GS allele Glu-A3a encodes a specific LMW-i type B-subunit that significantly affects wheat dough strength and Breadmaking Quality. The Glu-A3a-encoded B-subunit has a long repetitive domain and more α-helix structures as well as a higher expression level and accumulation rate during grain development, which could facilitate the formation of wheat with a stronger dough structure and superior Breadmaking Quality.
Maria Rosa Simon - One of the best experts on this subject based on the ideXlab platform.
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grain yield milling and Breadmaking Quality responses to foliar diseases in old and modern argentinean wheat cultivars
Journal of Cereal Science, 2021Co-Authors: Roman A Serrago, Ginna P Rozoortega, Patricio Javier Lo Valvo, Maria Constanza Fleitas, Maria Rosa SimonAbstract:Abstract Foliar diseases limit yield and modify the Quality of the bread wheat. Due to genetic improvement reduced source:sink ratio, it is possible to speculate that the diseases infections penalize yield more in modern than in old cultivars, affecting differentially Quality commercial and milling properties. The objective of this work was to analyze the changes in yield and Quality of bread wheat due to the presence of foliar diseases in old and modern bread wheat cultivars artificially inoculated with Puccinia triticina, compared to a control plots protected with fungicide. Foliar diseases penalized yield due to reductions in the number of grains in all cultivars. Protein in grain-flour, wet-dry gluten and sedimentation were reduced when Pyrenophora tritici-repentis was the main pathogen, while Puccinia triticina only reduced the protein content in grain. Modern cultivars shower greater decreased proteins in grain-flour and gluten than old cultivars, probably associated with higher yield and lower source:sink ratio respect to the old cultivars. The changes in dough rheology and Breadmaking Quality, as a consequence of foliar diseases, were not as marked or as consistent as observed on milling Quality, and the magnitude and direction of those effects were not as clear as those observed in milling Quality.
Jorge Dubcovsky - One of the best experts on this subject based on the ideXlab platform.
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effect of allelic variation at the glu 3 gli 1 loci on Breadmaking Quality parameters in hexaploid wheat triticum aestivum l
Journal of Cereal Science, 2015Co-Authors: Marcos Bonafede, G Tranquilli, L Pfluger, Roberto J Pena, Jorge DubcovskyAbstract:Low molecular weight glutenin subunits (LMW-GS) encoded by the Glu-3 loci are known to contribute to wheat Breadmaking Quality. However, the specific effect of individual Glu-3 alleles is not well understood due to their complex protein banding patterns in SDS-PAGE and tight linkage with gliadins at the Gli-1 locus. Using DNA markers and a backcross program we developed a set of nine near isogenic lines (NILs) including different Glu-A3/GliA-1 or Glu-B3/Gli-B1 alleles in the genetic background of the Argentine variety ProINTA Imperial. The nine NILs and the control were evaluated in three different field trials in Argentina. Significant genotype-by-environment interactions were detected for most Quality parameters indicating that the effects of the Glu-3/Gli-1 alleles are modulated by environmental differences. None of the NILs showed differences in total flour protein content, but relative changes in the abundance of particular classes of proteins cannot be ruled out. On average, the Glu-A3f, Glu-B3b, Glu-B3g and Glu-B3iMan alleles were associated with the highest values in gluten strength-related parameters, while Glu-A3e, Glu-B3a and Glu-B3iChu were consistently associated with weak gluten and low Quality values. The value of different Glu3/Gli-1 allele combinations to improve Breadmaking Quality is discussed.
Yuechao Wang - One of the best experts on this subject based on the ideXlab platform.
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effects of plant density on grain yield protein size distribution and Breadmaking Quality of winter wheat grown under two nitrogen fertilisation rates
European Journal of Agronomy, 2016Co-Authors: Yu Zhang, Xinglong Dai, Dianyong Jia, Yuechao WangAbstract:Abstract Nitrogen (N) and plant density are two crucial factors that affect winter wheat (Triticum aestivum L.) yield and Quality, but little is known regarding the effects of interactions between these two factors on the amount and size distribution of protein fractions and Quality traits. We grew the bread wheat cultivar Jinan17 in two successive seasons (2012–2013 and 2013–2014) at three densities of 120 plants m−2 (low), 180 plants m−2 [the usual rate for a multiple-spike cultivar with high tillering ability in the North China Plain (NCP)], and 240 plants m−2 (high) and two levels of N fertilisation of 0 (low N availability treatment without N fertilisation) and 240 kg ha−1 (the usual N rate for winter wheat production in the NCP) to evaluate the effect of N level × plant density interaction on grain yield, grain protein concentration, the amount and composition of protein fractions, dough development time, dough stability time, and loaf volume. The effect of plant density on Jinan 17 grain yield and Quality differed between the two N levels. As plant density increased, all the parameters listed above decreased under 0 kg ha−1 N fertilisation, but increased under 240 kg ha−1 N fertilisation. Stepwise regression analysis showed that the dough rheological properties and Breadmaking Quality of Jinan 17 were affected by plant density under both N levels, primarily through changes in the polymerisation degree of glutenins in the flour.
Roman A Serrago - One of the best experts on this subject based on the ideXlab platform.
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how milling and Breadmaking Quality are modified by warmer nights in wheat
Journal of Cereal Science, 2021Co-Authors: Victor D Gimenez, Roman A Serrago, Guillermo Garcia, Daniel J MirallesAbstract:Abstract Warmer nights, caused by climate change, are one of the factors with greatest impact on wheat performance. Limited studies have evaluated the effects of higher night temperature on wheat Quality. In the present study, the effects of warmer nights on milling and Breadmaking Quality of wheat are analysed. Field experiments were carried out in 2013, 2016 and 2017 under three-night temperature conditions: control unheated, night temperature increase during the critical period (i.e., from third visible node to 10 days after anthesis), and during the grain filling period (i.e., from 10 days after anthesis to physiological maturity). Warmer nights during the critical period shortened the time to anthesis (ca. 5 days), while during grain filling the duration was shortened ca. 2 days. Warmer nights during the critical period and during grain filling reduced grain yield ca. 23% and ca. 20%, respectively. However, warmer nights increased wheat Quality attributes as gluten content. Crops under higher night temperatures during the critical period presented the highest values of grain protein concentration, gluten content and dough baking strength (AlvW). Variations in AlvW were related to changes in the dough extensibility. The main effect of warmer nights on Breadmaking Quality was indirect because of yield penalization, especially during the critical period.
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grain yield milling and Breadmaking Quality responses to foliar diseases in old and modern argentinean wheat cultivars
Journal of Cereal Science, 2021Co-Authors: Roman A Serrago, Ginna P Rozoortega, Patricio Javier Lo Valvo, Maria Constanza Fleitas, Maria Rosa SimonAbstract:Abstract Foliar diseases limit yield and modify the Quality of the bread wheat. Due to genetic improvement reduced source:sink ratio, it is possible to speculate that the diseases infections penalize yield more in modern than in old cultivars, affecting differentially Quality commercial and milling properties. The objective of this work was to analyze the changes in yield and Quality of bread wheat due to the presence of foliar diseases in old and modern bread wheat cultivars artificially inoculated with Puccinia triticina, compared to a control plots protected with fungicide. Foliar diseases penalized yield due to reductions in the number of grains in all cultivars. Protein in grain-flour, wet-dry gluten and sedimentation were reduced when Pyrenophora tritici-repentis was the main pathogen, while Puccinia triticina only reduced the protein content in grain. Modern cultivars shower greater decreased proteins in grain-flour and gluten than old cultivars, probably associated with higher yield and lower source:sink ratio respect to the old cultivars. The changes in dough rheology and Breadmaking Quality, as a consequence of foliar diseases, were not as marked or as consistent as observed on milling Quality, and the magnitude and direction of those effects were not as clear as those observed in milling Quality.