Please wait a minute...
Frontiers of Agriculture in China

ISSN 1673-7334

ISSN 1673-744X(Online)

CN 11-5729/S

Front Agric Chin    2009, Vol. 3 Issue (3) : 274-278     DOI: 10.1007/s11703-009-0046-6
Accumulation of lipoproteins in Chinese winter wheat cultivars and their impact on dough mixing characteristics
Zhiying DENG, Jichun TIAN(), Yongxiang ZHANG, Cailing SUN, Jiansheng CHEN
State Key Laboratory of Crop Biology/ Group of Quality Wheat Breeding, College of Agronomy, Shandong Agricultural University, Tai’an 271018, China
Download: PDF(89 KB)   HTML
Export: BibTeX | EndNote | Reference Manager | ProCite | RefWorks

The changes in the accumulation of lipoproteins, the relationship between lipoproteins and the dough mixing characteristics of Chinese winter wheat (Triticum aestivum L.) were investigated for six cultivars that differ in quality characteristics and was classified into three groups according to their gluten index. All cultivars were grown under the same experimental field conditions, with three replicates. The lipoproteins were found to accumulate during the early stages of grain development. The rate of lipoproteins’ accumulation appeared to follow a similar pattern of marked increase during the time from 5 DAA (days after anthesis) to 15 DAA, with a peak at 15 DAA, then quickly decreased for the same group of cultivars. Different patterns appeared from 20 DAA until maturity, but those cultivars with medium quality gluten showed a significant decrease during this period. Significant differences were found in lipoproteins for the six cultivars during grain development on the same days after anthesis. Correlation analysis indicated that lipoproteins from 25 DAA to 30 DAA were positively correlated with dough mixing parameters. However, the correlation coefficients were not statistically significant.

Keywords accumulation      lipoproteins      Chinese winter wheat      dough mixing properties     
Corresponding Authors: TIAN Jichun,   
Issue Date: 05 September 2009
URL:     OR
cultivarhardness indexprotein content/%gluten index/%SDS-SE/mLtypes of HMW-GS
Tab.1  Basic characteristics in cultivars
cultivar5 DAA10 DAA15 DAA20 DAA25 DAA30 DAA
Tab.2  Comparisons of lipoproteins of cultivars in the same days after anthesis (%)
coefficient5 DAA10 DAA15 DAA20 DAA25 DAA30 DAA
Tab.3  Correlation coefficients between lipoproteins and dough rheological parameters
1 AACC International (1983). Approved Methods of the American Association of Cereal Chemists, 8th ed. The Association: St. Paul, MN
2 Blochet J E, Kaboulou A, Compoint J P, Marion D (1991). Amphiphilic proteins from wheat flour: specific extraction, structure and lipid binding properties. In: Bushuk W, Tkachuk R, eds. Gluten proteins . St Paul, Minnesota: American Association of Cereal Chemists, 314-325
3 Branlard G, Dardevet M, Saccomano R, Lagoutte F, Gourdon J (2001). Genetic diversity of wheat storage proteins and bread wheat quality. Euphytica , 119: 59-67
doi: 10.1023/A:1017586220359
4 Ciaffi M, Tozzi L, Lafiandra D (1996). Relationship between flour protein composition determined by size-exclusion high-performance liquid chromatography and dough rheological parameters. Cereal Chemistry , 73: 346-351
5 Dachkevitch T, Autran J C (1989). Prediction of baking quality of bread wheats in breeding programs by size-exclusion high-performance liquid chromatography. Cereal Chemistry , 66: 448-456
6 Deng Z Y, Tian J C, Liu X P (2004). Accumulation regularity of protein components in wheat cultivars with different HMW-GS. Acta Agronomica Sinica , 30: 481-486 (in Chinese)
7 Douliez J P, Michon T, Elmorjani K, Marion D (2000). Structure, biological and technological functions of lipid transfer proteins and indolines, the major lipid binding proteins from cereal kernels. Journal of Cereal Science , 32: 1-20
doi: 10.1006/jcrs.2000.0315
8 Dubreil L, Meliande S, Chiron H, Compoint J P, Quillien L, Branlard G, Marion D (1998). Effect of puroindolines on the breadmaking properties of wheat flour. Cereal Chemistry , 75: 222-229
doi: 10.1094/CCHEM.1998.75.2.222
9 Giroux M J, Morris C F (1998). Wheat grain hardness results from highly conserved mutations in the friabilin components puroindolines a and b. Proceedings of National Academic Science , 95: 6262-6266
doi: 10.1073/pnas.95.11.6262
10 Gupta R B, Khan K, MacRitchie F (1993). Biochemical basis of flour properties in bread wheats. Ⅰ. Effects of variation in the quantity and size distribution of polymeric protein. Journal of Cereal Science , 18: 23-41
doi: 10.1006/jcrs.1993.1031
11 Gupta R B, Masci S, Lafiandra D, Bariana H S, MacRitchie F (1996). Accumulation of protein subunits and their polymers in developing grains of hexaploid wheats. Journal of Experimental Botany , 47: 1377-1385
doi: 10.1093/jxb/47.9.1377
12 Laflandra D, Masci S, Blumenthal C S, Wrigley C W (1999). The formation of glutenin polymer in practice. Cereal Foods World , 44: 572-578
13 Marion D, Nicolas Y, Branlard G, Landry J (1994). A new and improved sequential extraction procedure of wheat protein. In: Proceedings of international meeting on heat kernel proteins molecular and functional aspects . Viterbo: Univerita Degli Studi Della Tuscia, 197-199
14 Panozzo J F, Eagles H A, Wootton M (2001). Changes in protein composition during grain development in wheat. Australian Journal of Agricultural Research , 52: 485-493
doi: 10.1071/AR00101
15 Popineau Y, Cornec M, Lefebvre J, Marchylo B (1994). Influence of high Mr glutenin subunits on glutenin polymers and rheological properties of glutens and gluten subfractions of near-isogenic lines of wheat Sicco. Journal of Cereal Science , 19: 231-241
doi: 10.1006/jcrs.1994.1030
16 Shewry P R, Halford N G (2002). Cereal seed storage proteins: structures, properties and role in grain utilization. Journal of Experimental Botany , 53: 947-958
doi: 10.1093/jexbot/53.370.947
17 Shewry P R, Sayanova O, Tatham A S (1995). Structure, assembly and targeting of wheat storage proteins. Journal of Plant Physiology , 145: 620-625
18 Simeone M C, Lafiandra D (2003). Analysis of puroindoline b and GSP genes in rye. Proceedings of the tenth international wheat genetics symposium, Italy , 521-523
19 Singh N K, Shepherd K W, Langridge P, Gruen L C (1991). Purification and biochemical characterization of triticin, a legumin-like protein in wheat endosperm. Journal of Cereal Science , 13: 207-219
20 Stone P J, Nicolas M E (1996). Varietal differences in mature protein composition of wheat resulted from different rates of polymer accumulation during grain-filling. Australian Journal of Plant Physiology , 23: 727-737
21 Triboi E, Abad A, Michelena A, Lloveras J, Ollier J L, Daniel C (2000). Environmental effects on the quality of two wheat genotype. 1. Quantitative and qualitative variation of storage proteins. European Journal of Agronomy , 13: 47-64
doi: 10.1016/S1161-0301(00)00059-9
22 Triboi E, Martre P, Triboi-Blondel A M (2003). Environmentally-induced changes in protein composition in developing grains of wheat are related to changes in total protein content. Journal of Experimental Botany , 54: 1731-1742
doi: 10.1093/jxb/erg183
23 Weegels P L, Hamer R J, Schofield J D (1996). Critical review: functional properties of wheat glutenin. Journal of Cereal Science , 23: 1-18
doi: 10.1006/jcrs.1996.0001
[1] Karaj S. DHILLON, Surjit K. DHILLON, . Accumulation and distribution of selenium in some vegetable crops grown in selenate-Se treated clay loam soil[J]. Front. Agric. China, 2009, 3(4): 366-373.
[2] Huitao LI, Kangsen MAI, Qinghui AI, Chunxiao ZHANG, Lu ZHANG. Effects of dietary squid viscera meal on growth and cadmium accumulation in tissues of large yellow croaker, Pseudosciaena crocea R.[J]. Front Agric Chin, 2009, 3(1): 78-83.
Full text