1) Gluten protein structures can vary in wheat grain depending on cultivar, environmental conditions, and various applications. The amount and types of proteins, as well as their aggregation behavior, influence baking quality.
2) Polymeric protein formation in wheat is influenced by genotype, environment, and their interaction. Factors like time to anthesis, grain development period, temperature, and nitrogen availability can impact protein concentration and glutenin-gliadin relationships.
3) Additives can strengthen wheat gluten bioplastics by increasing tensile strength parameters like fracture stress and Young's modulus. Salicylic acid, sodium hydroxide, hemp fibre, and diamine additives showed various improvements.
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Gluten protein structures: Variation in wheat grain and at various applications
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. 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. 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. Baking quality – Protein structure
Protein composition - Genotype
Veraverbeke and Delcour 2002
5. Protein polymers
Influences of cultivar, year and N rate
0,7 120
Relative 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
7. 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?
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
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 – protein
concentration – gli/glu relationships
•Genotype-environment – length of/N availability at grain
filling period – protein concentration – gli/glu relationships
•Environment – temperature – enzymes - PDI
19. Much stronger Better structure More even
Best trial protein composition
7.5AH
6
10AH
5AH
4
Stress 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