Protein profiles of wheat and their impact on technological properties of flour

Pšenica je jedna od najvažnijih biljnih kultura koja se koristi u ishrani ljudi kao glavni izvor energije, proteina i dijetalnih vlakana. Uprkos relativno niskom sadržaju proteina (obično 8-15%) hranljivu vrednost proteina pšenice ne bi trebalo pocenjivati. Značaj pšenice uglavnom se pripisuje njenoj sposobnosti da može biti samlevena u brašno i griz koji čine osnovne sastojke hleba, drugih pekarskih proizvoda i testenina. Kvalitet brašna, reološke i funkcionalne karakteristike testa i pekarskih proizvoda umnogome zavise od proteina pšenice. Proteini pšeničnog zrna pokazuju visoku kompleksnost i različit međusobni stepen interakcije zbog čega je njihova karakterizacija teška. Pšenica je jedinstvena među biljnim vrstama jer pšenično brašno sadrži proteinski kompleks „gluten“ koji ima svojstvo da formira testo sa reološkim svojstvima potrebnim za proizvodnju hleba i drugih pekarskih proizvoda. Formiranje viskoelastičnog testa koje ima sposobnost zadržavanja gasa tokom procesa fermentacije u potpunosti zavisi od proteina glutena. Kako je testo veoma složen sistem čije karakteristike zavise od mnogobrojnih komponenata i faktora, reološka ispitivanja testa mogu ukazati na ponašanje testa prilikom zamesa i naknadnih manipulacija u pekari. U cilju karakterizacije strukture i sastava proteina, kao i ispitivanja njihovog uticaja na tehnološka svojstva pšeničnog brašna, u ovom istraživanju korišćeno je pet hlebnih (ZP 87/1, ZP 7/1, ZP 3/1, Cimmyt 266, ZP Zemunska rosa) i pet durum (ZP 120, Cimmyt 7879, Cimmyt 7817, ZP 34/1 rana, ZP DSP/01) genotipova pšenice gajenih tokom dve godine. Elektroforetska karakterizacija albuminsko-globulinske, glijadinske i gluteninske frakcije proteina genotipova hlebne i durum pšenice u dve ispitivane godine pokazala je visoke različitosti, koje se mogu pripisati uticaju spoljnih faktora, genotipa i međusobnim delovanjem genotipa i sredine. Na sadržaj i kompoziciju glijadina i glutenina u genotipovima hlebne pšenice uticaj faktora genotipa je bio dominantan, za razliku od durum pšenica gde je faktor sredine imao veliki uticaj. Mali uticaj sredine na subjedinice glijadina i glutenina je izuzetno povoljan, jer se samim odabirom genotipa sa dobrim kvalitativnim i kvantitativnim odnosom ovih grupa proteina može uticati povoljno na tehnološka svojstva brašna...Wheat is one of the most important cereal crops worldwide and it is a major source of energy, protein, and dietary fibre in human nutrition. Despite its relatively low protein content (usually 8-15%) the nutritional importance of wheat proteins should not be underestimated. The importance of wheat is mainly attributed to the fact that its seed can be ground into flour and semolina, which form the basic ingredients of bread, other bakery products and pasta. Wheat flour quality, rheological and technological properties of dough and bakery products are largely determined by the proteins. Wheat proteins show high complexity and different interactions with each other, thus making them difficult to characterise. Wheat is unique among the edible grains because wheat flour has the protein complex called „gluten“ that can be formed into a dough with the rheological properties required for the production of bread and other bakery products. The formation of the viscoelastic dough that is capable of retaining gases during the fermentation process depends entirely on the gluten proteins. As the wheat dough is a very complex system whose characteristics depend on many components and factors, dough rheological tests can indicate the behaviour of dough during dough mixing and the manipulation in the bakery. In order to characterize a structure and a composition of wheat proteins, as well as their influence on the technological properties of flour, five bread (ZP 87/1, 7/1 ZP, ZP 3/1, Cimmyt 266, ZP Zemunska rosa) and five durum (ZP 120, Cimmyt 7879, Cimmyt 7817, ZP 34/1 rana, ZP DSP/01) wheat genotypes cultivated in 2010 and 2011 growing seasons, were used. Electrophoretic patterns of albumin-globulin, gliadin and glutenin protein of bread and durum wheat genotypes showed significant differences, which can be attributed to the influence of environmental factors, genotype and the genotype x environment interaction. The content and the composition of gliadin and glutenin fractions of bread wheat genotypes were influenced by a genotype as a dominant factor, while durum wheat genotypes were highly environment dependent. A low influence of environmental factors on gliadin and glutenin subunits is favourable, because selection of genotypes with a good qualitative and quantitative composition of these protein groups could have a good effect on the technological properties of flour

Protein profiles of wheat and their impact on technological properties of flour

Pšenica je jedna od najvažnijih biljnih kultura koja se koristi u ishrani ljudi kao glavni izvor energije, proteina i dijetalnih vlakana. Uprkos relativno niskom sadržaju proteina (obično 8-15%) hranljivu vrednost proteina pšenice ne bi trebalo pocenjivati. Značaj pšenice uglavnom se pripisuje njenoj sposobnosti da može biti samlevena u brašno i griz koji čine osnovne sastojke hleba, drugih pekarskih proizvoda i testenina. Kvalitet brašna, reološke i funkcionalne karakteristike testa i pekarskih proizvoda umnogome zavise od proteina pšenice. Proteini pšeničnog zrna pokazuju visoku kompleksnost i različit međusobni stepen interakcije zbog čega je njihova karakterizacija teška. Pšenica je jedinstvena među biljnim vrstama jer pšenično brašno sadrži proteinski kompleks „gluten“ koji ima svojstvo da formira testo sa reološkim svojstvima potrebnim za proizvodnju hleba i drugih pekarskih proizvoda. Formiranje viskoelastičnog testa koje ima sposobnost zadržavanja gasa tokom procesa fermentacije u potpunosti zavisi od proteina glutena. Kako je testo veoma složen sistem čije karakteristike zavise od mnogobrojnih komponenata i faktora, reološka ispitivanja testa mogu ukazati na ponašanje testa prilikom zamesa i naknadnih manipulacija u pekari. U cilju karakterizacije strukture i sastava proteina, kao i ispitivanja njihovog uticaja na tehnološka svojstva pšeničnog brašna, u ovom istraživanju korišćeno je pet hlebnih (ZP 87/1, ZP 7/1, ZP 3/1, Cimmyt 266, ZP Zemunska rosa) i pet durum (ZP 120, Cimmyt 7879, Cimmyt 7817, ZP 34/1 rana, ZP DSP/01) genotipova pšenice gajenih tokom dve godine. Elektroforetska karakterizacija albuminsko-globulinske, glijadinske i gluteninske frakcije proteina genotipova hlebne i durum pšenice u dve ispitivane godine pokazala je visoke različitosti, koje se mogu pripisati uticaju spoljnih faktora, genotipa i međusobnim delovanjem genotipa i sredine. Na sadržaj i kompoziciju glijadina i glutenina u genotipovima hlebne pšenice uticaj faktora genotipa je bio dominantan, za razliku od durum pšenica gde je faktor sredine imao veliki uticaj. Mali uticaj sredine na subjedinice glijadina i glutenina je izuzetno povoljan, jer se samim odabirom genotipa sa dobrim kvalitativnim i kvantitativnim odnosom ovih grupa proteina može uticati povoljno na tehnološka svojstva brašna...Wheat is one of the most important cereal crops worldwide and it is a major source of energy, protein, and dietary fibre in human nutrition. Despite its relatively low protein content (usually 8-15%) the nutritional importance of wheat proteins should not be underestimated. The importance of wheat is mainly attributed to the fact that its seed can be ground into flour and semolina, which form the basic ingredients of bread, other bakery products and pasta. Wheat flour quality, rheological and technological properties of dough and bakery products are largely determined by the proteins. Wheat proteins show high complexity and different interactions with each other, thus making them difficult to characterise. Wheat is unique among the edible grains because wheat flour has the protein complex called „gluten“ that can be formed into a dough with the rheological properties required for the production of bread and other bakery products. The formation of the viscoelastic dough that is capable of retaining gases during the fermentation process depends entirely on the gluten proteins. As the wheat dough is a very complex system whose characteristics depend on many components and factors, dough rheological tests can indicate the behaviour of dough during dough mixing and the manipulation in the bakery. In order to characterize a structure and a composition of wheat proteins, as well as their influence on the technological properties of flour, five bread (ZP 87/1, 7/1 ZP, ZP 3/1, Cimmyt 266, ZP Zemunska rosa) and five durum (ZP 120, Cimmyt 7879, Cimmyt 7817, ZP 34/1 rana, ZP DSP/01) wheat genotypes cultivated in 2010 and 2011 growing seasons, were used. Electrophoretic patterns of albumin-globulin, gliadin and glutenin protein of bread and durum wheat genotypes showed significant differences, which can be attributed to the influence of environmental factors, genotype and the genotype x environment interaction. The content and the composition of gliadin and glutenin fractions of bread wheat genotypes were influenced by a genotype as a dominant factor, while durum wheat genotypes were highly environment dependent. A low influence of environmental factors on gliadin and glutenin subunits is favourable, because selection of genotypes with a good qualitative and quantitative composition of these protein groups could have a good effect on the technological properties of flour

Protein profiles of wheat and their impact on technological properties of flour

Pšenica je jedna od najvažnijih biljnih kultura koja se koristi u ishrani ljudi kao glavni izvor energije, proteina i dijetalnih vlakana. Uprkos relativno niskom sadržaju proteina (obično 8-15%) hranljivu vrednost proteina pšenice ne bi trebalo pocenjivati. Značaj pšenice uglavnom se pripisuje njenoj sposobnosti da može biti samlevena u brašno i griz koji čine osnovne sastojke hleba, drugih pekarskih proizvoda i testenina. Kvalitet brašna, reološke i funkcionalne karakteristike testa i pekarskih proizvoda umnogome zavise od proteina pšenice. Proteini pšeničnog zrna pokazuju visoku kompleksnost i različit međusobni stepen interakcije zbog čega je njihova karakterizacija teška. Pšenica je jedinstvena među biljnim vrstama jer pšenično brašno sadrži proteinski kompleks „gluten“ koji ima svojstvo da formira testo sa reološkim svojstvima potrebnim za proizvodnju hleba i drugih pekarskih proizvoda. Formiranje viskoelastičnog testa koje ima sposobnost zadržavanja gasa tokom procesa fermentacije u potpunosti zavisi od proteina glutena. Kako je testo veoma složen sistem čije karakteristike zavise od mnogobrojnih komponenata i faktora, reološka ispitivanja testa mogu ukazati na ponašanje testa prilikom zamesa i naknadnih manipulacija u pekari. U cilju karakterizacije strukture i sastava proteina, kao i ispitivanja njihovog uticaja na tehnološka svojstva pšeničnog brašna, u ovom istraživanju korišćeno je pet hlebnih (ZP 87/1, ZP 7/1, ZP 3/1, Cimmyt 266, ZP Zemunska rosa) i pet durum (ZP 120, Cimmyt 7879, Cimmyt 7817, ZP 34/1 rana, ZP DSP/01) genotipova pšenice gajenih tokom dve godine. Elektroforetska karakterizacija albuminsko-globulinske, glijadinske i gluteninske frakcije proteina genotipova hlebne i durum pšenice u dve ispitivane godine pokazala je visoke različitosti, koje se mogu pripisati uticaju spoljnih faktora, genotipa i međusobnim delovanjem genotipa i sredine. Na sadržaj i kompoziciju glijadina i glutenina u genotipovima hlebne pšenice uticaj faktora genotipa je bio dominantan, za razliku od durum pšenica gde je faktor sredine imao veliki uticaj. Mali uticaj sredine na subjedinice glijadina i glutenina je izuzetno povoljan, jer se samim odabirom genotipa sa dobrim kvalitativnim i kvantitativnim odnosom ovih grupa proteina može uticati povoljno na tehnološka svojstva brašna...Wheat is one of the most important cereal crops worldwide and it is a major source of energy, protein, and dietary fibre in human nutrition. Despite its relatively low protein content (usually 8-15%) the nutritional importance of wheat proteins should not be underestimated. The importance of wheat is mainly attributed to the fact that its seed can be ground into flour and semolina, which form the basic ingredients of bread, other bakery products and pasta. Wheat flour quality, rheological and technological properties of dough and bakery products are largely determined by the proteins. Wheat proteins show high complexity and different interactions with each other, thus making them difficult to characterise. Wheat is unique among the edible grains because wheat flour has the protein complex called „gluten“ that can be formed into a dough with the rheological properties required for the production of bread and other bakery products. The formation of the viscoelastic dough that is capable of retaining gases during the fermentation process depends entirely on the gluten proteins. As the wheat dough is a very complex system whose characteristics depend on many components and factors, dough rheological tests can indicate the behaviour of dough during dough mixing and the manipulation in the bakery. In order to characterize a structure and a composition of wheat proteins, as well as their influence on the technological properties of flour, five bread (ZP 87/1, 7/1 ZP, ZP 3/1, Cimmyt 266, ZP Zemunska rosa) and five durum (ZP 120, Cimmyt 7879, Cimmyt 7817, ZP 34/1 rana, ZP DSP/01) wheat genotypes cultivated in 2010 and 2011 growing seasons, were used. Electrophoretic patterns of albumin-globulin, gliadin and glutenin protein of bread and durum wheat genotypes showed significant differences, which can be attributed to the influence of environmental factors, genotype and the genotype x environment interaction. The content and the composition of gliadin and glutenin fractions of bread wheat genotypes were influenced by a genotype as a dominant factor, while durum wheat genotypes were highly environment dependent. A low influence of environmental factors on gliadin and glutenin subunits is favourable, because selection of genotypes with a good qualitative and quantitative composition of these protein groups could have a good effect on the technological properties of flour

Possibilities of utilization of co-products from corn grain ethanol and starch production

In recent decades, the expansion of alternative fuels production from crops traditionally used for food and animal feed has led to significant changes in the field of energy production, agriculture and food industry. Starch and sugar feedstocks for ethanol production (corn, wheat, sugar beet, sugar cane, etc.) require increasing arable land to meet market demands for the biofuel production. Although intensive studies are being carried out in order to identify improved and more cost-effective methods for the utilization of lignocellulosic and communal waste in the production of alcohol fuel, the possibility of using dry distillers’ grains with solubles (DDGS), by-product of bioethanol production from corn and wheat as well as alcoholic beverages industry, is now in focus. Application of DDGS in livestock and poultry diets in concentrations greater than traditional could positively affect the economic viability of this biofuel production, but also stabilize the current imbalance in the food and animal feed market. However, DDGS feedstuff should not be treated as a perfect substitute for corn because the complexity of ration formulation determined at the farm or feedlot level is driven by energy and protein and other nutrient requirements, as well as their relative costs in the ration. Nevertheless, processing of corn by wet milling provides a multitude of co-products suitable for feedstuffs, food industry, pharmaceuticals, chemistry etc. Some of the most important wet milling co-products that have their use in feedstuffs are corn gluten feed and corn gluten meal. The use of DDGS as a substitute for traditional feed could prevent indirect land-use changes associated with biofuel production, and therefore preserve the environmental destruction by saving the forests and permanent pastures. The use of distiller’s grains can be beneficial to biofuel growth as this is an additional, the second largest, source of income accounting of 10-20% total income. In this paper, the possibilities of by-products from corn grain bioethanol and alcoholic beverages production are represented. Emphasis is placed on the dry distillers' grains with solubles, which is the most abundant and for researchers currently the most attractive co-product of bioethanol industry. Co-products from wet milling starch and ethanol production have not yet been thoroughly investigated and therefore represent an interesting subject for further research