Gliadin and glutenin genomes and their effects on the technological aspect of wheat-based products
Wheat is the most important crops worldwide, providing about one-fifth of the daily protein and calories for human consumption. The quality of cereal-based products is principally governed by the genetic basis of gluten (glutenin and gliadin proteins), which exists in a wide range of variable allele...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-01-01
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| Series: | Current Research in Food Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927123001909 |
| _version_ | 1797394793244917760 |
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| author | Kiana Pourmohammadi Elahe Abedi Seyed Mohammad Bagher Hashemi |
| author_facet | Kiana Pourmohammadi Elahe Abedi Seyed Mohammad Bagher Hashemi |
| author_sort | Kiana Pourmohammadi |
| collection | DOAJ |
| description | Wheat is the most important crops worldwide, providing about one-fifth of the daily protein and calories for human consumption. The quality of cereal-based products is principally governed by the genetic basis of gluten (glutenin and gliadin proteins), which exists in a wide range of variable alleles and is controlled by clusters of genes. There are certain limitations associated with gluten characteristics, which can be genetically manipulated. The present review aimed to investigate the correlation between the genetic characteristics of gluten protein components and wheat-based product's quality. According to various references, Glu-B1d (6 + 8), Glu-B1h (14 + 15) and Glu-B1b (7 + 8) are related to higher gluten strength and pasta quality, while, subunits Dx2 + Dy12 and Dx5 + Dy10, are usually present at the Glu-D1 locus in bread wheat, resulted in lower cooked firmness in pasta. Moreover, introducing Gli-D1/Glu-D3 and Glu-D1 loci into durum wheat genomes, causing to provide the maximum values of gluten index in pasta products. 1Dx5 + 1Dy10 alleles determine the level of increase in dough's consistency, elasticity, viscosity, and extensibility quality of baking and appropriate bread loaf volume, while 1Dx2 + 1Dy12 as the alleles associated with poor baking quality, being more suitable for soft wheat/pastry end uses. Bx7, Bx7OE, 1Bx17 + 1By18, 1Bx13 + 1By16, Bx7 + By9 and 1Bx7 + 1By8 at Glu-B1alleles and 1Ax2* found on Glu-A1, augmented dough strength and has positive effects on consistency, extensibility, viscosity, and elasticity of bread dough. Breeding programs by genome editing have made gluten a promoting component for improving cereal-based products. |
| first_indexed | 2024-03-09T00:24:52Z |
| format | Article |
| id | doaj.art-01579e12a4cf4d8b8799fa99b61f2ea5 |
| institution | Directory Open Access Journal |
| issn | 2665-9271 |
| language | English |
| last_indexed | 2024-03-09T00:24:52Z |
| publishDate | 2023-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj.art-01579e12a4cf4d8b8799fa99b61f2ea52023-12-12T04:36:10ZengElsevierCurrent Research in Food Science2665-92712023-01-017100622Gliadin and glutenin genomes and their effects on the technological aspect of wheat-based productsKiana Pourmohammadi0Elahe Abedi1Seyed Mohammad Bagher Hashemi2Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, IranCorresponding author.; Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, IranCorresponding author.; Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, IranWheat is the most important crops worldwide, providing about one-fifth of the daily protein and calories for human consumption. The quality of cereal-based products is principally governed by the genetic basis of gluten (glutenin and gliadin proteins), which exists in a wide range of variable alleles and is controlled by clusters of genes. There are certain limitations associated with gluten characteristics, which can be genetically manipulated. The present review aimed to investigate the correlation between the genetic characteristics of gluten protein components and wheat-based product's quality. According to various references, Glu-B1d (6 + 8), Glu-B1h (14 + 15) and Glu-B1b (7 + 8) are related to higher gluten strength and pasta quality, while, subunits Dx2 + Dy12 and Dx5 + Dy10, are usually present at the Glu-D1 locus in bread wheat, resulted in lower cooked firmness in pasta. Moreover, introducing Gli-D1/Glu-D3 and Glu-D1 loci into durum wheat genomes, causing to provide the maximum values of gluten index in pasta products. 1Dx5 + 1Dy10 alleles determine the level of increase in dough's consistency, elasticity, viscosity, and extensibility quality of baking and appropriate bread loaf volume, while 1Dx2 + 1Dy12 as the alleles associated with poor baking quality, being more suitable for soft wheat/pastry end uses. Bx7, Bx7OE, 1Bx17 + 1By18, 1Bx13 + 1By16, Bx7 + By9 and 1Bx7 + 1By8 at Glu-B1alleles and 1Ax2* found on Glu-A1, augmented dough strength and has positive effects on consistency, extensibility, viscosity, and elasticity of bread dough. Breeding programs by genome editing have made gluten a promoting component for improving cereal-based products.http://www.sciencedirect.com/science/article/pii/S2665927123001909Genetic characteristicsGenome editingBread making qualityGlutenin genomesGliadin genomes |
| spellingShingle | Kiana Pourmohammadi Elahe Abedi Seyed Mohammad Bagher Hashemi Gliadin and glutenin genomes and their effects on the technological aspect of wheat-based products Current Research in Food Science Genetic characteristics Genome editing Bread making quality Glutenin genomes Gliadin genomes |
| title | Gliadin and glutenin genomes and their effects on the technological aspect of wheat-based products |
| title_full | Gliadin and glutenin genomes and their effects on the technological aspect of wheat-based products |
| title_fullStr | Gliadin and glutenin genomes and their effects on the technological aspect of wheat-based products |
| title_full_unstemmed | Gliadin and glutenin genomes and their effects on the technological aspect of wheat-based products |
| title_short | Gliadin and glutenin genomes and their effects on the technological aspect of wheat-based products |
| title_sort | gliadin and glutenin genomes and their effects on the technological aspect of wheat based products |
| topic | Genetic characteristics Genome editing Bread making quality Glutenin genomes Gliadin genomes |
| url | http://www.sciencedirect.com/science/article/pii/S2665927123001909 |
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