Flour Protein Composition and Functional Properties of Transgenic Rye Lines Expressing HMW Subunit Genes of Wheat

Global climate change in recent years has resulted in extreme heat and drought events that significantly influence crop production and endanger food security. Such abiotic stress during the growing season has a negative effect on yield as well as on the functional properties of wheat grain protein content and composition. This reduces the value of grain, as these factors significantly reduce end-use quality. In this study, four Hungarian bread wheat cultivars (Triticum aestivum ssp. aestivum) with different drought and heat tolerance were examined. Changes in the size- and hydrophobicity-based distribution of the total proteins of the samples have been monitored by SE- and RP-HPLC, respectively, together with parallel investigations of changes in the amounts of the R5 and G12 antibodies related to celiac disease immunoreactive peptides. Significant difference in yield, protein content and composition have been observed in each cultivar, altering the amounts of CD-related gliadin, as well as the protein parameters directly related to techno-functional properties (Glu/Gli ratio, UPP%). The extent of changes largely depended on the timing of the abiotic stress. The severity of the negative effect depended on the growth stage in which abiotic stress occurred.

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Ascorbate Improver Effects, Dough Mixing Properties and Bread Quality interdependence on flour protein composition

Gluten Proteins - Special Publication ◽

10.1039/9781847552099-00341 ◽

2011 ◽

pp. 341-344

Author(s):

D. Every ◽

W. B. Griffin ◽

L. D. Simmons ◽

K. H. Sutton

Keyword(s):

Protein Composition ◽

Bread Quality ◽

Mixing Properties ◽

Dough Mixing ◽

Flour Protein

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Quinoa does not contain prolamins. Comments on “Quinoa protein: Composition, structure and functional properties”, Dakhili et al. (2019)

Food Chemistry ◽

10.1016/j.foodchem.2020.126934 ◽

2020 ◽

Vol 325 ◽

pp. 126934

Author(s):

Hernán P. Burrieza ◽

Axel J. Rizzo ◽

Oscar E. Pérez

Keyword(s):

Functional Properties ◽

Protein Composition ◽

Composition Structure

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Genotypic and Environmental Modification of Wheat Flour Protein Composition in Relation to End‐Use Quality

Crop Science ◽

10.2135/cropsci1996.0011183x003600020014x ◽

1996 ◽

Vol 36 (2) ◽

pp. 296-300 ◽

Cited By ~ 54

Author(s):

Robert A. Graybosch ◽

C. James Peterson ◽

David R. Shelton ◽

P. Stephen Baenziger

Keyword(s):

Wheat Flour ◽

Protein Composition ◽

Environmental Modification ◽

Flour Protein ◽

End Use

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Evaluation of the Proximate and Functional Properties of Flours from Brown Variety of African Yam Bean (Sphenostylis stenocarpa) Seeds

Current Journal of Applied Science and Technology ◽

10.9734/cjast/2019/v38i630388 ◽

2019 ◽

pp. 1-8 ◽

Cited By ~ 1

Author(s):

Ijeoma M. Agunwah ◽

Ijeoma A. Olawuni ◽

Juliana C. Ibeabuchi ◽

Anthonia E. Uzoukwu ◽

Serah O. Alagbaoso

Keyword(s):

Functional Properties ◽

Protein Composition ◽

Food Product ◽

Functional Results ◽

Protein Isolate ◽

Protein Concentrate ◽

African Yam Bean ◽

Significant Difference ◽

Food Product Development ◽

Sphenostylis Stenocarpa

Aim: To create variety of flours through food product development by checking the proximate and functional properties of flours from brown variety of African yam bean (Sphenostylis stenocarpa) seeds. Study Design: This study was made to fit into a one way Analysis of Variance. Place and Duration of Study: The research was carried out at the Department of Food Science and Technology laboratory, Federal University of Technology, Owerri, Nigeria, between July 2017 and September 2018. Methodology: Brown coloured variety of African yam bean seeds were sorted, soaked, dehulled and milled to obtain full fat flour. The full fat flour was further processed to obtain defatted flour, protein isolate and protein concentrate. The different flours were analysed to determine their proximate and functional properties. Results: From the results of the proximate composition, it showed that the protein isolate value 89.1±0.23% was higher than the protein composition of the full fat, defatted and protein concentrates which has 21.8±0.16%, 23.1±0.06% and 61.7±0.21% composition respectively. There were no significant difference (p<0.05) between the protein concentrate, protein isolate, full fat flour and defatted flour. The functional properties revealed high bulk density of (0.50± 0.01) for the defatted flour more than the full fat flour (0.35± 0.10) while the emulsion capacity of the protein concentrate and protein isolate flour was found to be (30.7±0.19%) and (35.3± 0.16%) respectively. Conclusion: The proximate and functional results obtained indicate that the starches from African yam bean will have useful technological properties for many applications both in food industries and in the production industries such as in paper and textile industries. It can also be said that African yam bean represents a source of alternative protein supplement and its protein isolates possess certain characteristics that will aid in protein enrichment for some food products.

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Chemical composition, energy and nutritional values, digestibility and functional properties of defatted flour, protein concentrates and isolates from Carbula marginella (Hemiptera: Pentatomidae) and Cirina butyrospermi (Lepidoptera: Saturniidae)

BMC Chemistry ◽

10.1186/s13065-021-00772-z ◽

2021 ◽

Vol 15 (1) ◽

Author(s):

Aminata Séré ◽

Adjima Bougma ◽

Bazoin Sylvain Raoul Bazié ◽

Esther Traoré ◽

Charles Parkouda ◽

...

Keyword(s):

Chemical Composition ◽

Functional Properties ◽

Protein Digestibility ◽

Food Supplement ◽

Industrial Applications ◽

Protein Isolate ◽

Absorption Capacity ◽

Nutritional Values ◽

Protein Concentrates ◽

Flour Protein

AbstractEdible insects constitute a potential source of alternative proteins as a food supplement. The present study aimed to investigate the chemical composition, energy and nutritional values, the digestibility and functional properties of Carbula marginella (Thunberg) and Cirina butyrospermi (Vuillet) defatted flour, protein concentrates, and isolates. Carbula marginella has shown the highest content of protein (41.44%), lipid (51.92%), calcium (33.92 mg/100 g) and sodium (185.84 mg/100 g) while the highest contents of carbohydrate (34.54%), ash (4.77%), iron (31.27 mg/100 g), magnesium (150.09 mg/100 g), and potassium (1277 mg/100 g) have been observed for C. butyrospermi. Linoleic (30.23%), palmitic (27.54%), oleic (26.41%) and stearic (8.90%) acids were the most dominant fatty acids found in C. marginella. Cirina butyrospermi was characterized by high levels of oleic (27.01%), stearic (21.02%), linolenic (20.42%), palmitic (13.06%), and linoleic (8.01%) acids. Protein and essential amino acid contents of the protein isolates in both insect species were 1.7–2 times higher than that of their defatted flours. The protein isolate of C. marginella exhibited the highest protein digestibility (87.63%), while the highest fat absorption capacity (8.84 g/g) and foaming capacity (48.40%) have been obtained from the protein isolate of C. butyrospermi. These findings indicate that the protein concentrates and isolates of C. marginella and C. butyrospermi have great potential for industrial applications.

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