Molecular Weight Distribution of Polymeric Proteins in Wheat Grains: The Rheologically Active Polymers
We characterized the molecular weight distribution of polymeric proteins (PP) of bread wheat grains using asymmetric flow field flow fractionation (A4F). The experiment, involving six environmental conditions and 130 cultivars, offered the opportunity to approach the phenotypic values of the polymer...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/11/1675 |
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| author | Thierry Aussenac Larbi Rhazi Gérard Branlard |
| author_facet | Thierry Aussenac Larbi Rhazi Gérard Branlard |
| author_sort | Thierry Aussenac |
| collection | DOAJ |
| description | We characterized the molecular weight distribution of polymeric proteins (PP) of bread wheat grains using asymmetric flow field flow fractionation (A4F). The experiment, involving six environmental conditions and 130 cultivars, offered the opportunity to approach the phenotypic values of the polymer characteristics and their contribution of the rheological properties of flours and/or doughs. The contents of high-molecular-weight polymers (M<sub>W</sub> > 2 × 10<sup>6</sup> g·mol<sup>−1</sup>) that can be considered as “rheologically active polymers” (RAPP) for their major contribution to dough baking strength and mixing tolerance were mainly controlled by environmental factors. Under the influence of the growing conditions, at the cellular level, the redox status of non-protein free thiol, such as glutathione, is modified and leads to the formation of polymeric protein-bound glutathione conjugates (PPSSG). The accumulation of these conjugates reduces the formation of the RAPP by limiting the intermolecular interactions between PP in the grain during desiccation. This phenomenon is, therefore, potentially responsible for decreases in the technological properties of the wheat genotypes concerned. These first results invite us to continue our investigations to fully confirm this phenomenon, with emphasis on the behavior of wheat genotypes under various growing conditions. |
| first_indexed | 2024-03-10T14:49:25Z |
| format | Article |
| id | doaj.art-0a37e63795794b3885a865bdf5796326 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T14:49:25Z |
| publishDate | 2020-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-0a37e63795794b3885a865bdf57963262023-11-20T21:05:54ZengMDPI AGFoods2304-81582020-11-01911167510.3390/foods9111675Molecular Weight Distribution of Polymeric Proteins in Wheat Grains: The Rheologically Active PolymersThierry Aussenac0Larbi Rhazi1Gérard Branlard2Institut Polytechnique UniLaSalle, Université d’Artois, URL 7519, 19 rue Pierre Waguet, BP 30313, 60026 Beauvais, FranceInstitut Polytechnique UniLaSalle, Université d’Artois, URL 7519, 19 rue Pierre Waguet, BP 30313, 60026 Beauvais, FranceINRAE, UCA UMR1095 GDEC, 5 Chemin de Beaulieu, 63100 Clermont-Ferrand, FranceWe characterized the molecular weight distribution of polymeric proteins (PP) of bread wheat grains using asymmetric flow field flow fractionation (A4F). The experiment, involving six environmental conditions and 130 cultivars, offered the opportunity to approach the phenotypic values of the polymer characteristics and their contribution of the rheological properties of flours and/or doughs. The contents of high-molecular-weight polymers (M<sub>W</sub> > 2 × 10<sup>6</sup> g·mol<sup>−1</sup>) that can be considered as “rheologically active polymers” (RAPP) for their major contribution to dough baking strength and mixing tolerance were mainly controlled by environmental factors. Under the influence of the growing conditions, at the cellular level, the redox status of non-protein free thiol, such as glutathione, is modified and leads to the formation of polymeric protein-bound glutathione conjugates (PPSSG). The accumulation of these conjugates reduces the formation of the RAPP by limiting the intermolecular interactions between PP in the grain during desiccation. This phenomenon is, therefore, potentially responsible for decreases in the technological properties of the wheat genotypes concerned. These first results invite us to continue our investigations to fully confirm this phenomenon, with emphasis on the behavior of wheat genotypes under various growing conditions.https://www.mdpi.com/2304-8158/9/11/1675wheatbread making qualityMWD of polymeric proteinsenvironmental effects on HMW polymers |
| spellingShingle | Thierry Aussenac Larbi Rhazi Gérard Branlard Molecular Weight Distribution of Polymeric Proteins in Wheat Grains: The Rheologically Active Polymers Foods wheat bread making quality MWD of polymeric proteins environmental effects on HMW polymers |
| title | Molecular Weight Distribution of Polymeric Proteins in Wheat Grains: The Rheologically Active Polymers |
| title_full | Molecular Weight Distribution of Polymeric Proteins in Wheat Grains: The Rheologically Active Polymers |
| title_fullStr | Molecular Weight Distribution of Polymeric Proteins in Wheat Grains: The Rheologically Active Polymers |
| title_full_unstemmed | Molecular Weight Distribution of Polymeric Proteins in Wheat Grains: The Rheologically Active Polymers |
| title_short | Molecular Weight Distribution of Polymeric Proteins in Wheat Grains: The Rheologically Active Polymers |
| title_sort | molecular weight distribution of polymeric proteins in wheat grains the rheologically active polymers |
| topic | wheat bread making quality MWD of polymeric proteins environmental effects on HMW polymers |
| url | https://www.mdpi.com/2304-8158/9/11/1675 |
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