scholarly journals High-Molecular-Weight Glutenin 1Bx17 and 1By18 Subunits Encoded by Glu-B1i Enhance Rheological Properties and Breadmaking Quality of Wheat Dough

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Haoyu Guo ◽  
Jisu Wu ◽  
Yuxia Lu ◽  
Yueming Yan
Keyword(s):  
Molecular Weight ◽  
Rheological Properties ◽  
High Molecular Weight ◽  
Quality Parameters ◽  
Loaf Volume ◽  
Breadmaking Quality ◽  
Wheat Dough ◽  
Content Development ◽  
Basic Quality ◽  
Dough Rheological Properties

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.

scholarly journals Composition of low-molecular-weight glutenin subunits in common wheat (Triticum aestivum L.) and their effects on the rheological properties of dough

2021 ◽  
Vol 16 (1) ◽  
pp. 641-652
Author(s):  
Sławomir Franaszek ◽  
Bolesław Salmanowicz
Keyword(s):  
Molecular Weight ◽  
Rheological Properties ◽  
Common Wheat ◽  
High Performance ◽  
Triticum Aestivum L ◽  
Quality Parameters ◽  
Low Molecular Weight ◽  
Wheat Varieties ◽  
Breeding Lines ◽  
Capillary Zone

Abstract The main purpose of this research was the identification and characterization of low-molecular-weight glutenin subunit (LMW-GS) composition in common wheat and the determination of the effect of these proteins on the rheological properties of dough. The use of capillary zone electrophoresis and reverse-phase high-performance liquid chromatography has made it possible to identify four alleles in the Glu-A3 and Glu-D3 loci and seven alleles in the Glu-B3 locus, encoding LMW-GSs in 70 varieties and breeding lines of wheat tested. To determine the technological quality of dough, analyses were performed at the microscale using a TA.XT Plus Texture Analyzer. Wheat varieties containing the Glu-3 loci scheme (Glu-A3b, Glu-A3f at the Glu-A3 locus; Glu-B3a, Glu-B3b, Glu-B3d, Glu-B3h at the Glu-B3 locus; Glu-D3a, Glu-D3c at the Glu-D3 locus) determined the most beneficial quality parameters.

scholarly journals Synergistic toughening of polypropylene with ultra-high molecular weight polyethylene and elastomer-olefin block copolymers

RSC Advances ◽  
2019 ◽  
Vol 9 (41) ◽  
pp. 23994-24002 ◽  
Author(s):  
Lucheng Qi ◽  
Lei Wu ◽  
Ren He ◽  
Hui Cheng ◽  
Boping Liu ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Block Copolymers ◽  
Rheological Properties ◽  
High Molecular Weight ◽  
Twin Screw Extruder ◽  
Screw Extruder ◽  
Twin Screw ◽  
Ultra High Molecular Weight

Blends of polypropylene (PP) and ultra-high molecular weight polyethylene (UHMWPE) with elastomer-olefin block copolymers (OBC) were prepared using an ultrasonic twin-screw extruder, and their mechanical and rheological properties were investigated.

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