Gluten protein structures: Variation in wheat grain and at various applications
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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
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International Gluten Workshop, 11th; Beijing (China); 12-15 Aug 2012
Transcript of Gluten protein structures: Variation in wheat grain and at various applications
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
Reasons for proteins being
important
• Proteins
• Polymers
• Largest in nature •Protein concentration
•Protein types
•Amount of protein types
•Aggregation behaviour
Shewry et al. 2002
Baking quality – Protein structure Protein composition - Genotype
0
0,2
0,4
0,6
0,8
1
1,2
37346
37391
Dra
gon
37342
Triso
Vin
jett
37281
0
20
40
60
80
100
120
140
LUPP
TUPP
Glugli
Prot
Glut
Johansson et al. 1995 Johansson et al. 2001
Baking quality – Protein structure Protein composition - Genotype
Veraverbeke and Delcour 2002
Protein polymers Influences of cultivar, year and N rate
0
0,1
0,2
0,3
0,4
0,5
0,6
0,7
1991 1996 1995 1994
Year
Re
lati
ve
pro
tein
am
ou
nt
0
20
40
60
80
100
120
LUPP
Serie1
Prot
Glut
0
0,2
0,4
0,6
0,8
1
1,2
1,4
1,6
70+70 140
0
5
10
15
20
25
30
35
40
45
50
LUPP
TUPP
prot*3
glut
Johansson et al. 2001, 2004
Weather influences quality
Johansson et al. 2002
Polymeric protein and quality Why 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?
Built-up of polymeric proteins
60 50 40 30 20 10 0 65
70
75
80
N låg
N hög
Dagar efter blomning
% L
UP
P
Time to anthesis
Time of grain development
Nitrogen availability
Temperature Johansson et al. JSFA. 2005
Malik et al. JSFA. 2011
Malik et al. JSFA. 2011
Malik et al. J Cereal Sci. 2013
Malik et al. J Cereal Sci. 2013
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 – protein
concentration – gli/glu relationships
•Genotype-environment – length of/N availability at grain
filling period – protein concentration – gli/glu relationships
•Environment – temperature – enzymes - PDI
Protein polymers in dough
Kuktaite et al. J Cereal Sci. 2004
Reasons for polymer formation in dough
Rombouts et al. J Cereal Sci. 2010
Hussain et al. J Cereal Sci. 2013
Plastic materials and foams
Additives and tensile strength Table. 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 100 100 100
Salicylic acid 100 81 100
NaOH 185 151 340
Hemp fibre 108 14 473
Diamine 130 82 136
Nano 164 73 134
Ammonium 300 28
________________________________________________________
Best trial
Mängd extraherade proteiner i olika prover vid 0
dagar
0
20000000
40000000
60000000
80000000
100000000
tote totu tot2u
0 20 40 60 80 100 120
0
2
4
6
Strain in %
Str
ess in M
Pa
WGG
5AH
7.5AH
10AH
Much stronger Better structure More even
protein composition
Proteins almost
unextractable Ullsten et al. Polym Renew Resourc. 2010
Kuktaite et al. Biomacromol. 2011
Kuktaite et al. Biomacromol. 2011
Kuktaite et al. Biomacromol. 2011
