Physical Characteristics of Genetically Altered Wheat Related to Technological Protein Separation

ABSTRACT Wheat protein is a technologically challenging substrate for food and nonfood applications because of its compositional diversity and susceptibility to denaturation. Genetic modification could be used to create cultivars capable of producing more uniform or focused and novel protein compositions targeted to nonfood uses. These lines could serve as expression systems for specific high-molecular-weight (HMW) protein polymers and would be new crops leading to more diverse agricultural opportunities. However, fundamental changes to the molecular architecture in such wheat seeds could also result in separation and processing issues, such that conventional methods of protein enrichment may need modification or even reinvention. Enriched gluten protein fractions were prepared from Bobwhite lines modified to overproduce HMW glutenin subunits Dx5 and/or Dy10. These lines serve as experimental models to test various approaches that may be taken for protein polymer enrichment. However, conventional wheat gl...

[1]  G. Lookhart,et al.  Properties and non-food potential of gluten , 1996 .

[2]  P. Shewry,et al.  Milling and baking properties of field grown wheat expressing HMW subunit transgenes , 2003 .

[3]  P. Shewry,et al.  The high molecular weight subunits of wheat glutenin and their role in determining wheat processing properties. , 2003, Advances in food and nutrition research.

[4]  P. Koehler,et al.  Fractionation of cereal flour by sedimentation in non-aqueous systems. I. Development of the method and chemical characterisation of the fractions , 2008 .

[5]  O. H. Lowry,et al.  Protein measurement with the Folin phenol reagent. , 1951, The Journal of biological chemistry.

[6]  J. Dubcovsky,et al.  Changes in High Molecular Weight Glutenin Subunit Composition Can Be Genetically Engineered without Affecting Wheat Agronomic Performance , 2006 .

[7]  Colin Webb,et al.  Development of novel wheat biorefining: Effect of gluten extraction from wheat on bioethanol production , 2009 .

[8]  C. Mcdonald.  Collaborative study on wet gluten and gluten index determinations for wheat flour or meal (AACC method 39-12)1 , 1994 .

[9]  T. Cao,et al.  Substitution of Concentrated Ethanol for Water in the Laboratory Washing Fractionation of Protein and Starch from Hydrated Wheat Flour , 1998 .

[10]  C. Rosell,et al.  Wheat Flour Proteins as Affected by Transglutaminase and Glucose Oxidase , 2003 .

[11]  W. Orts,et al.  Finding the "bio" in biobased products: electrophoretic identification of wheat proteins in processed products. , 2010, Journal of agricultural and food chemistry.

[12]  H. Köksel,et al.  Effects of Transglutaminase Enzyme on Fundamental Rheological Properties of Sound and Bug-Damaged Wheat Flour Doughs , 2001 .

[13]  O. Anderson,et al.  Expression of a novel high-molecular-weight glutenin subunit gene in transgenic wheat , 1996, Nature Biotechnology.

[14]  A. León,et al.  Effect of glucose oxidase, transglutaminase, and pentosanase on wheat proteins: Relationship with dough properties and bread-making quality , 2010 .

[15]  W. Orts,et al.  Ethanol in biorefining and dehydration of agricultural materials: energy, capital cost, and product quality implications , 2011 .

[16]  H. P. Lundgren.  Synthetic Protein Fibers from Protein-Detergent Complexes , 1945 .

[17]  F. Dupont,et al.  Differential accumulation of sulfur-rich and sulfur-poor wheat flour proteins is affected by temperature and mineral nutrition during grain development , 2006 .

[18]  R. E. Ferrel,et al.  Action of sulfating agents on proteins and model substances; concentrated sulfuric acid. , 1946, Journal of the American Chemical Society.

[19]  P. Koehler,et al.  Fractionation of cereal flour by sedimentation in non-aqueous systems. II. Rheological characterisation and baking performance of the protein fraction , 2008 .

[20]  B. Godon,et al.  A small scale device for wheat gluten separation , 1983 .

[21]  P. Shewry,et al.  Comparative field performance over 3 years and two sites of transgenic wheat lines expressing HMW subunit transgenes , 2006, Theoretical and Applied Genetics.

[22]  P. Shewry,et al.  Field evaluation and agronomic performance of transgenic wheat , 2002, Theoretical and Applied Genetics.

[23]  F. Dupont,et al.  BiP, HSP70, NDK and PDI in wheat endosperm. I. Accumulation of mRNA and protein during grain development , 1998 .

[24]  W. Hurkman,et al.  Improved methods for separation of wheat endosperm proteins and analysis by two-dimensional gel electrophoresis , 2004 .

[25]  P. Shewry,et al.  Transformation of wheat with high molecular weight subunit genes results in improved functional properties , 1997, Nature Biotechnology.

[26]  M. Ladisch,et al.  Electrochromatographic separation of proteins. , 1995, Journal of chromatography. A.

[27]  J. Delcour,et al.  Molecular basis of processing wheat gluten toward biobased materials. , 2010, Biomacromolecules.

[28]  V. Srivastava,et al.  Integration and expression of the high-molecular-weight glutenin subunit 1Ax1 gene into wheat , 1996, Nature Biotechnology.

[29]  C. Morris,et al.  Comparison of methods for gluten strength assessment , 2006 .

[30]  Harjinder Singh,et al.  Application of Polymer Science to Properties of Gluten , 2001 .

[31]  W. Hurkman,et al.  Extraction of wheat endosperm proteins for proteome analysis. , 2007, Journal of chromatography. B, Analytical technologies in the biomedical and life sciences.

[32]  Wim S. Veraverbeke,et al.  Wheat Protein Composition and Properties of Wheat Glutenin in Relation to Breadmaking Functionality , 2002, Critical reviews in food science and nutrition.

[33]  J. Gerrard,et al.  Effects of Microbial Transglutaminase on the Wheat Proteins of Bread and Croissant Dough , 2001 .

[34]  G. Glenn,et al.  Water absorbance and thermal properties of sulfated wheat gluten films , 2010 .

[35]  H. P. Lundgren.  THE FORMATION OF FIBERS FROM NON-FIBROUS NATIVE PROTEINS , 1941 .

[36]  O. Anderson,et al.  Transgenic wheats with elevated levels of Dx5 and/or Dy10 high-molecular-weight glutenin subunits yield doughs with increased mixing strength and tolerance , 2007 .

[37]  O. K. Chung,et al.  Protein accumulation and composition in wheat grains: Effects of mineral nutrients and high temperature , 2006 .

[38]  C. R. Jones,et al.  The separation of flour into fractions of different protein contents by means of air classification , 1959 .

[39]  H. S. Olcott,et al.  Gel-Forming Derivative of Wheat Gluten , 1944 .

[40]  Nigel G Halford,et al.  Silencing of HMW glutenins in transgenic wheat expressing extra HMW subunits , 2000, Theoretical and Applied Genetics.

[41]  G. Glenn,et al.  Wheat Flour Exposed to Ethanol Yields Dough with Unexpected Properties , 2011 .

[42]  H. P. Lundgren,et al.  Artificial Fibers from Corpuscular and Fibrous Proteins , 1944 .

[43]  R. E. Ferrel,et al.  Action of sulfating agents on proteins and model substances; pyridine-chlorosulfonic acid. , 1946, Journal of the American Chemical Society.

[44]  The use of a rotational fitting technique in the interpretation of sensory scores for different characteristics , 1976 .

[45]  Y. Pomeranz,et al.  Protein concentrates and prime starch from wheat flours , 1993 .