Diversity of Quality Traits in Chinese Wheat Varieties: Protein Characteristics and Gluten Rheological Properties

IF 2.4 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry Pub Date : 2026-09-11 Epub Date: 2026-08-16 DOI:10.1002/cche.70102

Xunda Wang, Yuxia Yang, Pengna Li, Jingwen Qin, Yue Li, Renyong Zhao, Qinghua Yue

{"title":"Diversity of Quality Traits in Chinese Wheat Varieties: Protein Characteristics and Gluten Rheological Properties","authors":"Xunda Wang, Yuxia Yang, Pengna Li, Jingwen Qin, Yue Li, Renyong Zhao, Qinghua Yue","doi":"10.1002/cche.70102","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <h3> Objective</h3>\n \n <p>To characterize the rheological properties of gluten from different wheat varieties and identify the key variables associated with gluten quality. In addition, this study compared the Chinese cultivar dataset with recent SCI-indexed studies on wheat gluten structure, rheology, and product quality.</p>\n </section>\n \n <section>\n \n <h3> Materials and Methods</h3>\n \n <p>Sixteen wheat varieties cultivated in China were analyzed. Gluten protein characteristics and rheological behavior were evaluated by dynamic rheology, uniaxial extension, molecular weight distribution, and protein secondary structure analysis. Sedimentation value (SV), swelling index of gluten (SIG), and gluten index (GI) were also determined. Principal component analysis (PCA) was used to identify the major indicators differentiating gluten quality.</p>\n </section>\n \n <section>\n \n <h3> Results</h3>\n \n <p>Significant varietal differences (<i>p</i> ≤ 0.05) were observed in gluten rheological properties. Strong-gluten varieties showed higher modulus, strength, and resistance to deformation than weak-gluten varieties, and these traits were closely associated with SV, SIG, and GI. Strong-gluten cultivars, such as ZM36 and HH12013, were characterized by marked differences in polymeric protein content. In contrast, weak-gluten cultivars, including ZM103 and AK58, exhibited a higher proportion of β-sheets than β-turns. PCA identified J-r, J-max, GI, G, η<sub>0</sub>, G′-a, and G″-a as the main variables distinguishing gluten quality.</p>\n </section>\n \n <section>\n \n <h3> Conclusion</h3>\n \n <p>Gluten rheological properties vary substantially among wheat varieties and are closely related to protein composition, secondary structure, and conventional quality indices. Rheological parameters, particularly those describing creep, elasticity, and viscosity, provide effective indicators for discriminating gluten quality. Compared with recent studies focused mainly on dough behavior, gluten transformation during processing, or specific product quality, the present work provides a cultivar-level gluten dataset integrating molecular composition, secondary structure, dynamic rheology, creep-recovery behavior, and uniaxial extension.</p>\n </section>\n </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 5","pages":"839-851"},"PeriodicalIF":2.4000,"publicationDate":"2026-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Cereal Chemistry","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/cche.70102","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2026/8/16 0:00:00","PubModel":"Epub","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

Objective

To characterize the rheological properties of gluten from different wheat varieties and identify the key variables associated with gluten quality. In addition, this study compared the Chinese cultivar dataset with recent SCI-indexed studies on wheat gluten structure, rheology, and product quality.

Materials and Methods

Sixteen wheat varieties cultivated in China were analyzed. Gluten protein characteristics and rheological behavior were evaluated by dynamic rheology, uniaxial extension, molecular weight distribution, and protein secondary structure analysis. Sedimentation value (SV), swelling index of gluten (SIG), and gluten index (GI) were also determined. Principal component analysis (PCA) was used to identify the major indicators differentiating gluten quality.

Results

Significant varietal differences (p ≤ 0.05) were observed in gluten rheological properties. Strong-gluten varieties showed higher modulus, strength, and resistance to deformation than weak-gluten varieties, and these traits were closely associated with SV, SIG, and GI. Strong-gluten cultivars, such as ZM36 and HH12013, were characterized by marked differences in polymeric protein content. In contrast, weak-gluten cultivars, including ZM103 and AK58, exhibited a higher proportion of β-sheets than β-turns. PCA identified J-r, J-max, GI, G, η₀, G′-a, and G″-a as the main variables distinguishing gluten quality.

Conclusion

Gluten rheological properties vary substantially among wheat varieties and are closely related to protein composition, secondary structure, and conventional quality indices. Rheological parameters, particularly those describing creep, elasticity, and viscosity, provide effective indicators for discriminating gluten quality. Compared with recent studies focused mainly on dough behavior, gluten transformation during processing, or specific product quality, the present work provides a cultivar-level gluten dataset integrating molecular composition, secondary structure, dynamic rheology, creep-recovery behavior, and uniaxial extension.

查看原文本刊更多论文

中国小麦品种品质性状的多样性：蛋白质特性和面筋流变特性

目的研究不同小麦品种面筋的流变学特性，确定影响面筋品质的关键因素。此外，本研究还将中国品种数据集与最近的小麦面筋结构、流变学和产品质量的sci索引研究进行了比较。材料与方法对中国栽培的16个小麦品种进行分析。通过动态流变学、单轴拉伸、分子量分布和蛋白二级结构分析评价面筋蛋白的特性和流变行为。测定面筋沉降值（SV）、面筋膨胀指数（SIG）和面筋指数（GI）。采用主成分分析法（PCA）对面筋质量的主要指标进行识别。结果品种间谷蛋白流变学特性差异显著（p≤0.05）。强筋品种比弱筋品种表现出更高的模量、强度和抗变形能力，这些性状与SV、SIG和GI密切相关。强筋品种ZM36和h12013的聚合蛋白含量差异显著。相比之下，弱筋品种ZM103和AK58的β-片比β-转的比例更高。PCA鉴定出J-r、J-max、GI、G、η0、G′-a和G″-a是区分面筋质量的主要变量。结论不同小麦品种面筋流变学特性差异较大，与蛋白质组成、二级结构和常规品质指标密切相关。流变参数，特别是描述蠕变、弹性和粘度的参数，是判别面筋质量的有效指标。与以往的研究主要集中在面团行为、面筋在加工过程中的转化或特定产品质量上相比，本研究提供了一个涵盖面筋分子组成、二级结构、动态流变学、蠕变恢复行为和单轴延伸的品种级面筋数据集。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

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.