Characterization of gluten proteins in different parts of wheat grain and their effects on the textural quality of steamed bread

2021 ◽  
pp. 103368
Author(s):  
Jia Guo ◽  
Fengcheng Wang ◽  
Zhongwei Zhang ◽  
Dajiang Wu ◽  
Jinsong Bao
Keyword(s):  
Wheat Grain ◽  
Gluten Proteins ◽  
Textural Quality ◽  
Steamed Bread ◽  
Different Parts

QTL mapping for the textural property traits of northern-style Chinese steamed bread by using recombinant inbred lines of wheat

2019 ◽  
Vol 70 (6) ◽  
pp. 509
Author(s):  
Xiaocun Zhang ◽  
Yanwu Fu ◽  
Yiru Xu ◽  
Ying Guo ◽  
Huinan Wang
Keyword(s):  
Recombinant Inbred ◽  
Recombinant Inbred Lines ◽  
Textural Properties ◽  
Triticum Aestivum L ◽  
Inbred Lines ◽  
Textural Property ◽  
Chinese Steamed Bread ◽  
Textural Quality ◽  
Steamed Bread

Textural property is one of the most important factors influencing the quality of northern-style Chinese steamed bread (CSB). We detected quantitative trait loci (QTLs) for the textural properties of CSB by using 184 recombinant inbred lines derived from a cross between two Chinese winter wheat (Triticum aestivum L.) varieties, Linmai6 and Tainong18. Eighteen putative QTLs were detected on 14 chromosomes: 1B, 1D, 2A, 2B, 2D, 3A, 3B, 4A, 4B, 5B, 6A, 6B, 7B, and 7D. Six textural quality traits, one QTL for hardness (QHa-4A), three QTLs for springiness (QSp-3B, QSp-4B, and QSp-5B), seven QTLs for cohesiveness (QCo-6A, QCo-7B.1, QCo-7B.2, QCo-3A, QCo-1D, QCo-2B.1, and QCo-2B.2), four QTLs for resilience (QRe-2D, QRe-2A, QRe-7D, and QRe-1B), two QTLs for gumminess (QGu-6B, and QGu-3B), and one QTL for chewiness (QCh-7D) were detected. The contributions of the QTLs ranged from 6.19% to 15.74%. The present study enhances understanding of the genetic basis for the textural properties of northern-style CSB and provides the basis for gene mapping of these traits.

scholarly journals BRIQUETTES QUALITY PRODUCED WITH THE MACAUBA EPICARP (Acrocomia aculeata) AND Pinus sp. WOOD

2019 ◽  
Vol 43 (5) ◽  
Author(s):  
Sarah Esther de Lima Costa ◽  
Rosimeire Cavalcante dos Santos ◽  
Renato Vinícius Oliveira Castro ◽  
Ana Flávia Neves Mendes Castro ◽  
Mateus Alves de Magalhães ◽  
...  
Keyword(s):  
Energy Density ◽  
Seed Oil ◽  
Economic Value ◽  
Calorific Value ◽  
High Productivity ◽  
Acrocomia Aculeata ◽  
Increased Strength ◽  
Different Parts

ABSTRACT The macaúba palm (Acrocomia aculeata) is a palm-seed-oil producing tree of great economic value for its high productivity, and the broad range of possible uses for the different parts of the plant. This palm is one of the most promising species for the production of biodiesel, however, its use generates large amounts of waste. The aim of this work is to produce and evaluate the quality of briquettes made from the epicarp of the macaúba palm, in association with the waste of the Pinus sp. For the characterization of the residues, the following analyses were carried out: bulk density, immediate chemical composition, and higher calorific value. Different treatments were adopted in the production of the briquettes, namely: T1 (100% macaúba palm), T2 (75% macaúba palm + 25% pine), T3 (50% macaúba palm + 50% pine), T4 (25% macaúba palm + 75% pine) and T5 (100% pine). The briquettes were produced at a pressure of 1000 PSI, and at a temperature of 120-130 ºC, press and cooling times of 5 minutes, and an average humidity of 9.88% for the macaúba palm and 8.00% for the Pinus. In order to qualify the briquettes’ dimensions, the following were evaluated: apparent density, rupture load, lower calorific value, useful calorific value and energy density. In general, mixing at least 50% macaúba epicarp is recommended to produce briquettes, as this material provides increased strength and energy density to the product.

scholarly journals PROLAMINS OF WHEAT GRAIN – FROM BIOCHEMISTRY TO GENETICS AND BREEDING

2019 ◽  
pp. 54-60
Author(s):  
M. M. Kopus ◽  
E. V. Ionova ◽  
D. M. Marchenko
Keyword(s):  
Frost Resistance ◽  
Genetic Factors ◽  
Protein Composition ◽  
Wheat Grain ◽  
Reliable Criterion ◽  
Laboratory Methods ◽  
Gluten Proteins ◽  
Over 40 Years ◽  
Component Protein

The paper describes the stages of studying the biochemical heterogeneity of gluten proteins of wheat grain as an important factor in the baking quality of flour. It has been shown that the biochemical heterogeneity of gluten proteins is caused by genetic factors. Modern electrophoretic methods on gel carriers make it possible to study the component protein composition of varieties, biotypes, lines, split hybrids and to identify the Mendelian units of the spectrum (genes, alleles). The application of the idea of the genetic nomenclature of the hereditary unit of gliadins (a block of components) is over 40 years old, and it was proposed by domestic scientists (Kopus, Poperelya, Sozinov). This made it possible to compile catalogs of blocks of components (alleles), to study their correlation with quality, frost resistance and other traits, to develop a scale for combining gliadin blocks in the spectrum of varieties for the breeding assessment of samples from agro-nurseries. It has been established that electrophoregrams of prolamins serve as a reliable criterion to identify seed genotypes of commercial varieties by laboratory methods.

Physicochemical and bacteriological characterization of hospital effluents and their impact on the environment

2019 ◽  
Author(s):  
Chem Int
Keyword(s):  
Human Health ◽  
Fecal Coliforms ◽  
Chemical Pollution ◽  
Hospital Effluents ◽  
Biological Contaminants ◽  
Almost All ◽  
Direct Discharge ◽  
Significant Chemical

Liquid effluents discharged by hospitals may contain chemical and biological contaminants whose main source is the different substances used for the treatment of patients. This type of rejection can present a sanitary potentially dangerous risk for human health and can provoke a strong degradation of diverse environmental compartments mainly water and soils. The present study focuses on the quality of the liquid effluents of Hassani Abdelkader’s hospital of Sidi Bel-Abbes (West of Algeria). The results reveal a significant chemical pollution (COD: 879 mgO2/L, BOD5: 850 mgO2/L, NH4+ : 47.9 mg/l, NO2- : 4.2 mg/l, NO3- : 56.8 mg/l with respect to WHO standard of 90 mgO2/L, 30 mgO2/L, 0.5 mg/l, 1 mg/l and 1 mg/l respectively). However, these effluents are biodegradable since the ratio COD/BOD5 do not exceeded the value of 2 in almost all samples. The presence of pathogen germs is put into evidence such as pseudomonas, the clostridium, the staphylococcus, the fecal coliforms and fecal streptococcus. These results show that the direct discharge of these effluents constitutes a major threat to human health and the environment.

scholarly journals Proteomic Advances in Milk and Dairy Products

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 3832
Author(s):  
Rubén Agregán ◽  
Noemí Echegaray ◽  
María López-Pedrouso ◽  
Radwan Kharabsheh ◽  
Daniel Franco ◽  
...  
Keyword(s):  
Dairy Products ◽  
Two Dimensional Gel Electrophoresis ◽  
Vast Number ◽  
Post Translational Modifications ◽  
Fundamental Parameters ◽  
Complex Fluid ◽  
Proteins And Peptides ◽  
Milk And Dairy Products

Proteomics is a new area of study that in recent decades has provided great advances in the field of medicine. However, its enormous potential for the study of proteomes makes it also applicable to other areas of science. Milk is a highly heterogeneous and complex fluid, where there are numerous genetic variants and isoforms with post-translational modifications (PTMs). Due to the vast number of proteins and peptides existing in its matrix, proteomics is presented as a powerful tool for the characterization of milk samples and their products. The technology developed to date for the separation and characterization of the milk proteome, such as two-dimensional gel electrophoresis (2DE) technology and especially mass spectrometry (MS) have allowed an exhaustive characterization of the proteins and peptides present in milk and dairy products with enormous applications in the industry for the control of fundamental parameters, such as microbiological safety, the guarantee of authenticity, or the control of the transformations carried out, aimed to increase the quality of the final product.

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