Influence of different nitrogen application on flour properties, gluten properties by HPLC and end-use quality of Korean wheat

doi:10.1016/S2095-3119(18)61920-3

Journal of Integrative Agriculture ›› 2018, Vol. 17 ›› Issue (05): 982-993.DOI: 10.1016/S2095-3119(18)61920-3

收稿日期:2017-11-21 出版日期:2018-05-20 发布日期:2018-05-04

Influence of different nitrogen application on flour properties, gluten properties by HPLC and end-use quality of Korean wheat

Seong-Woo Cho¹, Chon-Sik Kang², Taek-Gyu Kang¹, Kwang-Min Cho^3*, Chul Soo Park^1*

¹ Department of Crop Science and Biotechnology, Chonbuk National University, Jeonju 54896, Republic of Korea
² National Institute of Crop Science, Rural Development Administration, Wanju 55365, Republic of Korea
³ Research Center of Bioactive Materials, Chonbuk National University, Jeonju 54896, Republic of Korea

Received:2017-11-21 Online:2018-05-20 Published:2018-05-04
Contact: Correspondence Chul Soo Park, Tel: +82-63-2702533, Fax: +82-63-2702640, E-mail: pcs89@jbnu.ac.kr; Kwang-Min Cho, Tel: +82-63-2704879, Fax: +82-63-2195453, E-mail: kmcho@jbnu.ac.kr
About author: * These authors contributed equally to this work.
Supported by:
This work was carried out with the support of Cooperative Research Program for Agriculture Science & Technology Development, Rural Development Administration, Republic of Korea (PJ011009).

摘要/Abstract

Abstract: This study was performed to identify how the different levels of nitrogen application affected the variances of gluten properties and end-use qualities and the differences of variances among Korean wheat cultivars. Protein and dry gluten content, SDS sedimentation volume and water absorption of Mixolab increased as nitrogen application increased. This ratio of the increase was higher in Korean wheat cultivars for bread than in Korean wheat cultivars for noodles and cookies. The proportion of (α+β)-gliadin measured by reversed-phase high-performance liquid chromatography (RP-HPLC) increased, but the proportion of ω- and γ-gliadin decreased as the protein content increased. The Korean wheat cultivars for bread showed a high proportion of (α+β)-gliadin increase, the Korean cultivars for noodles had a high proportion of γ-gliadin decrease and the Korean wheat cultivars for cookies had a high proportion of ω-gliadin decrease. However, there was no variation of the component in the proportion of glutenin component measured by RP-HPLC, even though the protein content was increased, but all of the protein fractions measured by size exclusion (SE)-HPLC were increased. The soluble monomeric protein showed a high proportion of Korean wheat cultivars for bread by the increase of protein content. Bread loaf volume increased by the increase of protein content but there were no variances in the ratio of increase among Korean wheat cultivars. The cookie diameter decreased with the increase of protein content, and this ratio of decrease was the highest in Korean wheat cultivars for cookies. The hardness of cooked noodles also increased by the increase of protein content but there were no variations in springiness and cohesiveness. The decrease proportion of ω-gliadin affected the increase of bread loaf volume, the hardness of cooked noodles, and the decrease of cookie diameter.

Key words: wheat , gluten , end-use quality , cultivar , nitrogen application

. [J]. Journal of Integrative Agriculture, 2018, 17(05): 982-993.

Seong-Woo Cho, Chon-Sik Kang, Taek-Gyu Kang, Kwang-Min Cho, Chul Soo Park. Influence of different nitrogen application on flour properties, gluten properties by HPLC and end-use quality of Korean wheat[J]. Journal of Integrative Agriculture, 2018, 17(05): 982-993.

参考文献

AACCI (American Association of Cereal Chemists International). 2010. Approved Methods of Analysis. 11th ed. Methods 08-01.01, 10-10.03, 10-52.01, 26-31.01, 38-12.02, 46-30.01, 54-40.02, 54-60.01, 55-40.01, 56-70.01, Available online only. American Association of Cereal Chemists International, St. Paul, MN, USA.

Baik B K, Czuchajowska Z, Pomeranz Y. 1994. Role and contribution of starch and protein contents and quality to texture profile analysis of oriental noodles. Cereal Chemistry, 71, 315–320.

Caffe-Treml M, Glover K D, Krishnan P G, Hareland G A. 2010. Variability and relationships among Mixolab, Mixograph, and baking parameters based on multienvironment spring wheat trials. Cereal Chemistry, 87, 574–580.

Daniel C, Triboi E. 2000. Effects of temperature and nitrogen nutrition on the grain composition of winter wheat: effects on gliadin content and composition. Journal of Cereal Science, 32, 45–56.

Dap?evi? T, Hadnadev M, Poji? M. 2009. Evaluation of the possibility to replace conventional rheological wheat flour quality control instruments with the new measurement tool-Mixolab. Agriculturae Conspectus Scientificus, 74, 169–174.

Dubat A. 2010. A new AACC International approved method to measure rheological properties of a dough sample. Cereal Foods World, 55, 150–153.

Gibson T S, Al Qalla H, McCleary B V. 1992. An improved enzymic method for the measurement of starch damage in wheat flour. Journal of Cereal Science, 15, 15–27.

Graybosch R A, Peterson C J, Shelton D R, Baenziger P S. 1996. Genotypic and environmental modification of wheat flour protein composition in relation to end-use quality. Crop Science, 36, 296–300.

Gupta R B, Khan K, Macritchie F. 1993. Biochemical basis of flour properties in bread wheat. I. Effects of variation in the quantity and size distribution of polymeric protein. Journal of Cereal Science, 18, 23–41.

Hu X Z, Wei Y M, Wang C, Kovacs M I P. 2007. Quantitative assessment of protein fractions of Chinese wheat flours and their contribution to white salted noodle quality. Food Research International, 40, 1–6.

Huebner F R, Bietz J A, Nelsen T, Bains G S, Finney P L. 1999. Soft wheat quality as related to protein composition. Cereal Chemistry, 76, 650–655.

Johansson E, Prieto-Linde M L, J?nsson J ?. 2001. Effects of wheat cultivar and nitrogen application on storage protein composition and breadmaking quality. Cereal Chemistry, 78, 19–25.

Johansson E, Prieto-Linde M L, Svensson G. 2004. Influence of nitrogen application rate and timing on grain protein composition and gluten strength in Swedish wheat cultivars. Journal of Plant Nutrition and Soil Science, 167, 345–350.

Kindred D R, Verhoeven T M O, Weightman R M, Swanston J S, Agu R C, Brosnan J M, Sylvester-Bradley R. 2008. Effects of variety and fertiliser nitrogen on alcohol yield, grain yield, starch and protein content, and protein composition of winter wheat. Journal of Cereal Science, 48, 46–57.

Koksel H, Kahraman K, Sanal T, Ozay D S, Dubat A. 2009. Potential utilization of mixolab for quality evaluation of bread wheat genotypes. Cereal Chemistry, 86, 522–526.

Labuschagne M T, Meintjes G, Groenewald F P C. 2006. The influence of different nitrogen treatments on the size distribution of protein fractions in hard and soft wheat. Journal of Cereal Science, 43, 315–321.

Malik AH, Kuktaite R, Johansson E. 2013. Combined effect of genetic and environmental factors on the accumulation of proteins in the wheat grain and their relationship to bread-making quality. Journal of Cereal Science, 57, 170–174.

Martin J M, Frohberg R C, Morris C F, Talbert L E, Giroux M J. 2001. Milling and bread baking traits associated with puroindoline sequence type in hard red spring wheat. Crop Science, 41, 228–234.

Ohm J B, Hareland G A, Simsek S, Seabourn B, Maghirang E, Dowell F. 2010. Molecular weight distribution of proteins in hard red spring wheat: Relationship to quality parameters and intrasample uniformity. Cereal Chemistry, 87, 553–560.

Ozturk S, Kahraman K, Tiftik B, Koksel H. 2008. Predicting the cookie quality of flours by using Mixolab®. European Food Research Technology, 227, 1549–1554.

Park C S, Baik B K. 2002. Flour characteristics related to optimum water absorption of noodle dough for making white salted noodles. Cereal Chemistry, 79, 867–873.

Park C S, Hong B H, Baik B K. 2003. Protein quality of wheat desirable for making fresh white salted noodles and its influences on processing and texture of noodles. Cereal Chemistry, 80, 297–303.

Park S H, Bean S R, Chung O K, Seib P A. 2006. Levels of protein and protein composition in hard winter wheat flours and the relationship to breadmaking. Cereal Chemistry, 83, 418–423.

Pierre S C, Peterson C J, Ross A S, Ohm J B, Verhoeven M C, Larson M, Hoefer B. 2008. Winter wheat genotypes under different levels of nitrogen and water stress: Changes in grain protein composition. Journal of Cereal Science, 47, 407–416.

Rozbicki J, Ceglińska A, Gozdowski D, Jakubczak M, Cacak-Pietrzak G, M?dry W, Golba J, Piechociński M, Sobczyński G, Studnicki M, Drzazga T. 2015. Influence of the cultivar, environment and management on the grain yield and bread-making quality in winter wheat. Journal of Cereal Science, 61, 126–132.

Song Y, Zheng Q. 2007. Dynamic rheological properties of wheat flour dough and proteins. Trends in Food Science and Technology, 18, 132–138.

Souza E, Kurk M, Sunderman D W. 1994. Association of sugar-snap cookie quality with high molecular weight glutenin alleles in soft white spring wheats. Cereal Chemistry, 71, 601–605.

Takayama T, Ishikawa N, Taya S. 2006. The effect to the protein concentration and flour quality of nitrogen fertilization at 10 days after heading in wheat. Japan Agricultural Research Quarterly, 40, 291–297.

Triboi E, Abad A, Michelena A, Lloveras J, Ollier J L, Daniel C. 2000. Environmental effects on the quality of two wheat genotypes: 1. Quantitative and qualitative variation of storage proteins. European Journal of Agronomy, 13, 47–64.

Veraverbeke W S, Delcour J A. 2002. Wheat protein composition and properties of wheat glutenin in relation to breadmaking functionality. Critical Reviews in Food Science and Nutrition, 42, 179–208.

Wang Y G, Khan K, Hareland G, Nygard G. 2007. Distribution of protein composition in bread wheat flour mill streams and relationship to breadmaking quality. Cereal Chemistry, 84, 271–275.

Wieser H, Seilmeier W. 1998. The influence of nitrogen fertilization on quantities and proportions of different protein types in wheat flour. Journal of the Science of Food and Agriculture, 76, 49–55.

Yan X, Liu W, Yu Z T, Han C X, Zeller F J, Hsam S L K, Yan Y M. 2014. Rapid separation and identification of wheat HMW glutenin subunits by UPLC and comparative analysis with HPLC. Australian Journal of Crop Science, 8, 140–147.

Zhang S B, Lu Q Y, Yang H S, Meng D D. 2011. Effects of protein content, glutenin-to-gliadin ratio, amylose content, and starch damage on textural properties of Chinese fresh white noodles. Cereal Chemistry, 88, 296–301.

Zhou J W, Han C X, Cao H, Zhen S M, Yu Z T, Li X H, Ma W J, Yan Y M. 2013. Fast identification of wheat 1BL.1RS translocation by reversed-phase ultra-performance liquid chromatography (RP-UPLC). Crop and Pasture Science, 64, 865–873.

Influence of different nitrogen application on flour properties, gluten properties by HPLC and end-use quality of Korean wheat

PDF

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 0

编辑推荐

Metrics