High-Molecular-Weight Glutenin Subunit Profiles Desirable for Making Tortillas in Eastern US Soft Winter Wheat

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry Pub Date : 2025-02-26 DOI:10.1002/cche.10876

Fengyun Ma, Byung-Kee Baik

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引用次数: 0

Abstract

Background and Objectives

High-molecular-weight glutenin subunits (HMW-GSs) have a major influence on gluten strength and the quality of dough-based products requiring gluten development. Eastern US soft winter (ESW) wheat with a high protein content and strong gluten strength is suitable for making tortillas; however, the role of HMW-GSs in tortilla preparation still needs to be clarified. The influence of HMW-GSs on tortilla quality was evaluated using 38 ESW wheat varieties possessing 13 predominant HMW-GS profiles.

Findings

Protein strength, as indicated by Glu-1 score, shows a negative relationship with tortilla diameter and a positive relationship with opacity and rollability scores. Subunits 7^OE + 8 were associated with a small diameter and a high tortilla rollability score. ESW wheat varieties carrying subunits 5 + 10 produced tortillas with a smaller diameter and higher opacity score than those carrying subunits 2 + 12, 2 + 10 or 2 + 12₁.

Conclusions

ESW wheat carrying HMW-GS profile (2*, 7^OE + 8, 5 + 10) or (1, 13 + 16, 5 + 10) produced tortillas of comparable quality to those prepared from commercial tortilla flours.

Significance and Novelty

This research provides ESW wheat breeders and tortilla manufacturers with an effective and efficient tool for identifying ESW wheat varieties possessing the appropriate protein characteristics for making tortillas using HMW-GS profiles and their genetic markers.

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美国东部软质冬小麦制作玉米饼所需的高分子量谷蛋白亚基谱

背景与目的高分子量谷蛋白亚基（HMW-GSs）对面筋强度和面筋产品质量有重要影响。美国东部软冬小麦（ESW）蛋白质含量高，面筋强度强，适合制作玉米饼；然而，HMW-GSs在玉米饼制备中的作用仍需进一步研究。以38个ESW小麦品种，13个HMW-GS优势品种为研究材料，评价了HMW-GS对玉米饼品质的影响。结果蛋白质强度与玉米饼直径呈负相关，与不透明度和可卷曲性呈正相关。亚基7OE + 8与小直径和高玉米饼可卷性评分相关。携带5 + 10亚基的ESW小麦品种比携带2 + 12、2 + 10和2 + 121亚基的品种生产的玉米饼直径更小，不透明度评分更高。结论携带HMW-GS谱（2*,7OE + 8,5 + 10）或（1,13 + 16,5 + 10）的ESW小麦制成的玉米粉质量与市售玉米粉相当。本研究为ESW小麦育种家和玉米圆饼生产商利用HMW-GS谱及其遗传标记鉴定具有适合制作玉米圆饼的蛋白质特征的ESW小麦品种提供了一种有效和高效的工具。

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来源期刊

Cereal Chemistry 工程技术-食品科技

CiteScore

5.10

自引率

8.30%

发文量

110

审稿时长

3 months

期刊介绍： Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.