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Gluten protein structures: Variation in wheat grain and at various applications

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International Gluten Workshop, 11th; Beijing (China); 12-15 Aug 2012

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Gluten protein structures: Variation in wheat grain and at various applications

  1. 1. Gluten protein structures;Variation in wheat grain and at various applications Eva Johansson Agrosystems, SLU Ali Malik Abrar Hussain Faisa Rasheed Bill Newson Tomas Plivelic Mikael Hedenqvist Mikael Gällstedt Ramune Kuktaite
  2. 2. Reasons for proteins being important • Proteins • Polymers •Protein concentration •Protein types • Largest in nature •Amount of protein types •Aggregation behaviour Shewry et al. 2002
  3. 3. Baking quality – Protein structure Protein composition - Genotype 1,2 140 1 120 LUPP 100 0,8 TUPP 80 Glugli 0,6 60 Prot 0,4 Glut 40 0,2 20 0 0 Triso 37346 37391 37342 37281 Dragon Vinjett Johansson et al. 1995 Johansson et al. 2001
  4. 4. Baking quality – Protein structure Protein composition - Genotype Veraverbeke and Delcour 2002
  5. 5. Protein polymers Influences of cultivar, year and N rate 0,7 120Relative protein amount 0,6 100 0,5 80 LUPP 0,4 Serie1 60 0,3 Prot 40 Glut 0,2 0,1 20 0 0 1991 1996 1995 1994 1,6 50 Year 45 1,4 40 1,2 35 1 LUPP 30 TUPP 0,8 25 prot*3 0,6 20 glut 15 0,4 10 0,2 5 0 0 70+70 140 Johansson et al. 2001, 2004
  6. 6. Weather influences quality Johansson et al. 2002
  7. 7. Polymeric protein and qualityWhy different depending on cultivar and weather?Protein polymer size, shape and amount of disulfide bonds - What is the reason? •Amount protein/protein types? •Amount and type of bindings? •Involvements of enzymes? •Grain development period – which role does it play?
  8. 8. Built-up of polymeric proteins 80 75 % LUPP 70 N låg N hög 65 0 10 20 30 40 50 60 Dagar efter blomning Time to anthesis  Nitrogen availability Time of grain development  Temperature Johansson et al. JSFA. 2005
  9. 9. Malik et al. JSFA. 2011
  10. 10. Malik et al. JSFA. 2011
  11. 11. Malik et al. J Cereal Sci. 2013
  12. 12. Malik et al. J Cereal Sci. 2013
  13. 13. Polymeric protein in the wheat grain Why different depending on cultivar and weather?-What is the reason?•Genotype – protein composition – number of SS-bonds•Genotype-environment – length of time to anthesis – proteinconcentration – gli/glu relationships•Genotype-environment – length of/N availability at grainfilling period – protein concentration – gli/glu relationships•Environment – temperature – enzymes - PDI
  14. 14. Protein polymers in dough Kuktaite et al. J Cereal Sci. 2004
  15. 15. Reasons for polymer formation in dough Rombouts et al. J Cereal Sci. 2010
  16. 16. Hussain et al. J Cereal Sci. 2013
  17. 17. Plastic materials and foams
  18. 18. Additives and tensile strengthTable. Influences of different additives on tensile strength in wheat gluten bio-plastics films.________________________________________________________Additive Relative tensile strength parameters __________________________________________ Fracture stress Fracture strain Young’s modulus (MPa) (%) (MPa)________________________________________________________Pure gluten 100 100 100Salicylic acid 100 81 100NaOH 185 151 340Hemp fibre 108 14 473Diamine 130 82 136Nano 164 73 134Ammonium 300 28________________________________________________________
  19. 19. Much stronger Better structure More even Best trial protein composition 7.5AH 6 10AH 5AH 4Stress in MPa 2 WGG 0 0 20 40 60 80 100 120 Strai n i n % Mängd extraherade proteiner i olika prover vid 0 dagar 100000000 80000000 60000000 40000000 20000000 Proteins almost 0 unextractable tote totu tot2u Ullsten et al. Polym Renew Resourc. 2010
  20. 20. Kuktaite et al. Biomacromol. 2011
  21. 21. Kuktaite et al. Biomacromol. 2011
  22. 22. Kuktaite et al. Biomacromol. 2011

International Gluten Workshop, 11th; Beijing (China); 12-15 Aug 2012

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