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In this study, dynamic behaviors of proteins and water during fresh noodles processing associated with the quality of fresh noodles were systematically investigated by using wheat near-isogenic lines carrying high-molecular-weight glutenin subunits (HMW-GS) 2 + 12, 3 + 12 or 5 + 10 at the Glu-D1 locus. The results showed that subunits 5 + 10 tend to form a complex gluten network and had a poorly hydrated ability, that prevent the intrusion of external water during cooking; subunits 3 + 12 formed a moderate strength gluten network that generated a medium ability to resist the hydrated and mechanical treatment, which explained the highest water absorption and less cooking loss of cooked noodles; while subunits 2 + 12 formed fragile protein aggregates that had a poor ability to resist mechanical. The findings demonstrated that subunits 3 + 12 provided a suitable gluten network which was crucial for intrusion and hydration of external water thus formed a uniform gluten network and excellent fresh noodle quality., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

The aim of this study was to clarify the effects of the high-molecular-weight glutenin subunits (HMW-GSs) 1Dx3+1Dy12 (3+12) and 1Dx4+1Dy12 (4+12) at the Glu-D1 locus on gluten and Chinese steamed bread (CSB) quality. The grain protein content and composition, gluten content and gluten index, farinograph properties, and CSB quality were investigated using four wheat near-isogenic lines (NILs) carrying HMW-GSs 1Dx2+1Dy12 (2+12), 3+12, 4+12 and 1Dx5+1Dy10 (5+10), respectively. The unextractable polymeric protein (UPP) and glutenin macropolymer (GMP) content, gluten index, dough development time, stability time, and farinograph quality number of four NILs all ranked as 5+10 > 3+12 > 2+12/4+12, such as the gluten index ranked as 5+10(44.88%) > 3+12(40.07%) > 2+12(37.46%)/4+12(35.85%); however, their contributions to the quality of CSB were ranked as 3+12 > 5+10 > 2+12/4+12, such as the specific volume ranked as 3+12(2.64 mL/g) > 5+10(2.49 mL/g) > 2+12(2.36 mL/g)/4+12(2.35 mL/g), which indicated that a suitable gluten strength (3+12) was crucial to making high-quality CSB. In addition, subunits 4+12 had a similar quality performance to low-quality subunits 2+12. All these findings suggested that, except for the acknowledged high-quality subunits 5+10, the introduction of 3+12 at the Glu-D1 locus is an efficient way for quality improvement of gluten as well as CSB., (© 2024 Institute of Food Technologists.)

Background: The composition of glutenin protein significantly affects protein-starch interactions and starch digestion characteristics in wheat dough matrices. To elucidate the effects of high molecular weight glutenin subunits at the Glu-B1 locus on dough processing quality, the detailed structural changes of protein, starch, and their complexes were compared in Mixolab dough samples of two near isogenic lines 7 + 8 and 7 + 9., Results: The results showed that the degree of protein aggregation increased continuously during dough processing, as did the destruction and rearrangement of the gluten network. Compared to 7 + 8, the stronger and more stable protein network formed in 7 + 9 dough induced intensive interactions between protein and starch, primarily through hydrogen bonds and isomeric glycosidic bonds. In 7 + 9 dough, the more compact and extensive protein-starch network significantly inhibited starch gelatinization during dough pasting, while during the dough cooling stage [from C4 (82.8 °C) to C5 (52.8 °C)], more protein-starch complexes composed of monomeric proteins and short-chain starch were generated, which remarkably inhibited starch retrogradation. All protein-starch interactions in the 7 + 9 dough improved the starch digestion resistance, as reflected by the high content of resistant starch., Conclusion: The more extensive and intensive protein-starch interactions in the 7 + 9 dough inhibited the gelatinization and enzymatic hydrolysis of starch, thereby producing more slowly digestible starch and resistant starch. These findings demonstrate the feasibility of optimizing the texture and digestibility of wheat-based food products by regulating the behavior and interactions of proteins and starch during dough processing. © 2022 Society of Chemical Industry., (© 2022 Society of Chemical Industry.)

To clarify the detailed behaviors of protein, starch and interactions during complex dough processing, structural changes in dough protein and starch during continuous Mixolab processing were investigated using wheat near-isogenic lines carrying high-molecular-weight glutenin subunits 1Dx5 + 1Dy10 (5 + 10) or 1Dx2 + 1Dy12 (2 + 12) at the Glu-D1 locus. A more stable gluten network including disulfide bonds and hydrophobic interactions, was formed in the 5 + 10 dough before dough weakening at 53.5 °C, than in the 2 + 12 dough. Thereafter, thermo-mechanical treatment induced the depolymerization of gluten until starch gelatinization peak at 74.6 °C; however, from the peak to trough viscosity at 82.8 °C, additional monomeric proteins were incorporated into the repolymerized proteins characterized by increased disulfide bonds, hydrogen bonds, and β-sheets. Generally, the protein aggregates of 5 + 10 showed a higher degree of polymerization and better stability than those of 2 + 12 during dough processing, which significantly slowed starch gelatinization and recyclization. Moreover, stronger interactions between monomeric proteins and amylose/short-branch starch via glycosidic and hydrogen bonds were found in 5 + 10 dough during starch pasting and retrogradation. The findings demonstrate the feasibility of optimizing the texture and digestibility of wheat-based food products by regulating the behaviors and interactions of proteins and starch during dough processing., (Copyright © 2022 Elsevier Ltd. All rights reserved.)

AP2/ERF (APETALA2/ethylene responsive factor) is a family of plant-specific transcription factors whose members are widely involved in many biological processes, such as growth, development, and biotic and abiotic stress responses. Here, 20 AP2/ERF genes were identified based on wheat RNA-seq data before and after drought stress, and classified as AP2, ERF, DREB, and RAV. The analysis of gene structure revealed that about 85% of AP2/ERF family members had lost introns, which are presumed to have been lost during the formation and evolution of the wheat genome. The expression of 20 AP2/ERF family genes could be verified by qRT-PCR, which further supported the validity of the RNA-seq data. Subsequently, subcellular localization and transcriptional activity experiments showed that the ERF proteins were mainly located in the nucleus and were self-activating, which further supports their functions as transcription factors. Furthermore, we isolated a novel ERF gene induced by drought, salt, and cold stresses and named it TaERF-6-3A . TaERF-6-3A overexpression increased sensitivity to drought and salt stresses in Arabidopsis , which was supported by physiological and biochemical indices. Moreover, the expression of stress- and antioxidant-related genes was downregulated in TaERF-6-3A -overexpressing plants. Overall, these results contribute to the further understanding of the TaERF-6-3A gene function in wheat.

Voltage-dependent anion channels (VDACs) are major transport proteins localized in the outer membrane of mitochondria and play critical roles in regulating plant growth and responding to stress. In this study, a total of 26 VDAC genes in common wheat (Triticum aestivum L.) were identified. TaVDACs that contained β-barrel structures were classified into three groups with phylogenetic and sequence alignment. Additionally, the gene structure and protein conserved motif composition varied among diverse subfamilies but were relatively conserved within the same subfamily. The basic elements that were stress- and hormone-related, including TATA-box, CAAT-box, MBS, LTR, TC-rich repeats, ABRE, P-box and TATC-box, were predicted within the promoter region of TaVDAC genes. TaVDAC expression patterns differed among tissues, organs and abiotic stress conditions. Overexpression (OE) of TaVDAC1-B conferred high tolerance to salinity and less resistance to drought stress in Arabidopsis thaliana. TaVDAC1-B interacted with Nucleoredoxin-D1 (TaNRX-D1) protein. Furthermore, compared with WT lines, salinity stress further upregulated the level of AtNRX1 (homologous gene of TaNRX-D1 in Arabidopsis) expression and the activity of superoxide dismutase in TaVDAC1-B OE lines, which led to a decrease in superoxide radical accumulation; drought stress further downregulated AtNRX1 expression and superoxide dismutase activity in TaVDAC1-B OE lines, resulting in the accumulation of superoxide radicals. Our study not only presents comprehensive information for understanding the VDAC gene family in wheat but also proposes a potential mechanism in response to drought and salinity stress., (Copyright © 2021 Elsevier B.V. All rights reserved.)

Flowering time is one of the most important agronomic traits in wheat production. A proper flowering time might contribute to the reduction or avoidance of biotic and abiotic stresses, adjust plant architecture, and affect the yield and quality of grain. In this study, TaTOE1-B1 in wheat produced three transcripts ( TaTOE1-B1-1 , TaTOE1-B1-2 , and TaTOE1-B1-3 ) by alternative splicing. Compared to the longest transcript, TaTOE1-B1-1 , TaTOE1-B1-3 has a deletion in the sixth exon (1219-1264 bp). Under long-day conditions, the heterologous overexpression of the TaTOE1-B1-3 gene delayed flowering, prolonged the vegetative growth time, and enlarged the vegetative body of Arabidopsis , but that of TaTOE1-B1-1 did not. As typical AP2 family members, TaTOE1-B1-1 and TaTOE1-B1-3 are mainly located in the nucleus and have transcriptional activation activities; the transcriptional activation region of TaTOE1-B1-3 is located in the C-terminal. In TaTOE1-B1-3 overexpression lines, the expression of flowering-related AtFT and AtSOC1 genes is significantly downregulated. In addition, this study confirms the protein-protein interaction between TaTOE1-B1-3 and TaPIFI, which may play an important role in flowering inhibition. These results provide a theoretical basis for the precise regulation of wheat flowering time.

To understand wheat dough protein behavior under dual mixing and thermal treatment, solubility of Mixolab-dough proteins were investigated using nine extraction buffers of different dissociation capacities. Size exclusion high performance liquid chromatography (SE-HPLC) and two-dimensional gel electrophoresis (2-DGE) demonstrated that overall changes of protein fractions and dynamic responses of specific proteins during dough processing were well reflected by their solubility variations. After starch pasting, the abundance of 0.5 M NaCl extractable proteins were decreased except for six protein groups including α-amylase inhibitors and superoxide dismutase (SOD). The solubility loss of glutenin proteins at C3 (32 min; 80 ℃) was mainly ascribed to the un-extractable HMW-GSs, LMW-GSs, globulin and triticin, while the extract yield of α-, β-, γ-gliadins and avenin-like proteins (ALPs) increased after starch pasting. Differential responses of dough proteins to extraction systems provides the basis for further exploring wheat protein dynamics in processing., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

Background: During asexual reproduction the embryogenic callus can differentiate into a new plantlet, offering great potential for fostering in vitro culture efficiency in plants. The immature embryos (IMEs) of wheat (Triticum aestivum L.) are more easily able to generate embryogenic callus than mature embryos (MEs). To understand the molecular process of embryogenic callus formation in wheat, de novo transcriptome sequencing was used to generate transcriptome sequences from calli derived from IMEs and MEs after 3d, 6d, or 15d of culture (DC)., Results: In total, 155 million high quality paired-end reads were obtained from the 6 cDNA libraries. Our de novo assembly generated 142,221 unigenes, of which 59,976 (42.17%) were annotated with a significant Blastx against nr, Pfam, Swissprot, KOG, KEGG, GO and COG/KOG databases. Comparative transcriptome analysis indicated that a total of 5194 differentially expressed genes (DEGs) were identified in the comparisons of IME vs. ME at the three stages, including 3181, 2085 and 1468 DEGs at 3, 6 and 15 DC, respectively. Of them, 283 overlapped in all the three comparisons. Furthermore, 4731 DEGs were identified in the comparisons between stages in IMEs and MEs. Functional analysis revealed that 271transcription factor (TF) genes (10 overlapped in all 3 comparisons of IME vs. ME) and 346 somatic embryogenesis related genes (SSEGs; 35 overlapped in all 3 comparisons of IME vs. ME) were differentially expressed in at least one comparison of IME vs. ME. In addition, of the 283 overlapped DEGs in the 3 comparisons of IME vs. ME, excluding the SSEGs and TFs, 39 possessed a higher rate of involvement in biological processes relating to response to stimuli, in multi-organism processes, reproductive processes and reproduction. Furthermore, 7 were simultaneously differentially expressed in the 2 comparisons between the stages in IMEs, but not MEs, suggesting that they may be related to embryogenic callus formation. The expression levels of genes, which were validated by qRT-PCR, showed a high correlation with the RNA-seq value., Conclusions: This study provides new insights into the role of the transcriptome in embryogenic callus formation in wheat, and will serve as a valuable resource for further studies addressing embryogenic callus formation in plants.

Sequential protein behavior in the wheat dough matrix under continuous mixing and heating treatment has been studied using Mixolab-dough samples from two Australian wheat cultivars, Westonia and Wyalkatchem. Size exclusion high performance liquid chromatography (SE-HPLC) and two-dimensional gel electrophoresis (2-DGE) analysis indicated that 32min (80°C) was a critical time point in forming large protein complexes and loosing extractability of several protein groups like y-type high molecular weight glutenin subunits (HMW-GSs), gamma-gliadins, beta-amylases, serpins, and metabolic proteins with higher mass. Up to 32min (80°C) Westonia showed higher protein extractability compared to Wyalkatchem although it was in the opposite direction thereafter. Twenty differentially expressed proteins could be assigned to chromosomes 1D, 3A, 4A, 4B, 4D, 6A, 6B, 7A and 7B. The results expanded the range of proteins associated with changes in the gluten-complex during processing and provided targets for selecting new genetic variants associated with altered quality attributes of the flour., (Copyright © 2016 Elsevier Ltd. All rights reserved.)

By using equal compartment agar method (ECAM), and through measuring the root length, shoot height, and root-and shoot dry weights of test ryegrass, this paper evaluated the allelopathic potentials of thirty-three wheat varieties with different origins in Northeast China against ryegrass. The results showed that different wheat varieties had significantly different allelopathic effects on ryegrass growth. With RI value as allelopathic index and through cluster analysis, these varieties could be divided into three groups, among which, four varieties (Longfu 9, Longfu 13, Jin 2003, and Xiaobing 33) were demonstrated to be obviously allelopathic, and inhibited the ryegrass growth strongly.

Wheat (Triticum aestivum) is the main food crop in the world, and plays an important role in agricultural production. In order to enhance wheat yield, herbicides and germicides were intensively applied and made negative effects on the environment. Wheat possesses allelopathic potential for weed suppression and disease control through the release of secondary metabolites from its living plants or residues, which could avoid the environment pollution brought by herbicides and germicides. This paper reviewed the research advances in wheat allelopathy. Hydroxamic acids and phenolic acids are the predominant allelochemicals frequently reported which could produce plant natural defense against weed, pest and disease. The allelopathic activity of allelochemicals is determined not only by the allelochemicals, but also by the factors of inheritance, environment and biology. The retention, transportation and transformation processes of allelochemicals, and the relationship between wheat allelopathy and soil biota and its mechanism were seldom studied and still needed to be researched profoundly. Utilizing wheat allelopathy in plant protection, environment protection and crop breeding would improve the stress-resistance, yield and quality of wheat in agricultural production.