Impact of Fusarium culmorum on the polysaccharides of wheat flour

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 14, 2005, Pages 5818-5823

  Wang, Jinhua ^a   Pawelzik, Elke ^a   Weinert, Joachim ^a   Wolf, Gerhard A ^a  

^a UNIVERSITY OF GÖTTINGEN   (Germany)

Author keywords

Fungal amylase; Fusarium culmorum; Polysaccharides; Viscosity; Wheat

Indexed keywords

AMYLASE; CELLULASE; POLYSACCHARIDE; STARCH;

ARTICLE; CHEMISTRY; DIETARY FIBER; ENZYMOLOGY; FLOUR; FUSARIUM; METABOLISM; MICROBIOLOGY; PLANT DISEASE; VISCOSITY; WHEAT;

ALPHA-AMYLASE; CELLULASE; DIETARY FIBER; FLOUR; FUSARIUM; PLANT DISEASES; POLYSACCHARIDES; STARCH; TRITICUM; VISCOSITY;

FUSARIUM; FUSARIUM CULMORUM; TRITICUM AESTIVUM;

EID: 22544476517     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf050525g     Document Type: Article

References (36)

1. Yi, C.; Kaul, H. P.; Kübler, E.; Schwadorf, K.; Aufhammer, W. Head blight (Fusarium graminearum) and deoxynivalenol concentration in winter wheat as affected by pre-crop, soil tillage and nitrogen fertilization. Z. Pflanzenkrankh. Pflanzensch. 2001, 108, 217-222.
2. Gilbert, J.; Tekauz, A. Review: Recent developments in research on fusarium head blight of wheat in Canada. Can. J. Plant Pathol. 2000, 22, 1-8.
3. Bottalico, A. Fusarium diseases of cereals: Species complex and related mycotoxin profiles, in Europe. J. Plant Pathol. 1998, 80, 85-103.
4. Bechtel, D. B.; Kaleikau, L. A.; Gaines, R. L.; Seitz, L. M. The effects of Fusarium graminearum infection on wheat kernels. Cereal Chem. 1985, 62, 191-197.
5. Nightingale, M.; Marchylo, B. A.; Clear, R. M.; Dexter, J. E.; Preston, K. R. Fusarium head blight: Effect of fungal protease on wheat storage protein. Cereal Chem. 1999, 76, 150-158.
6. Meyer, D.; Weipert, D.; Mielke, H. Effects of Fusarium culmorum infection on wheat quality (in German). Getreide, Mehl Brot 1986, 40, 35-39.
7. Dexter, J. E.; Clear, R. M.; Preston, K. R. Fusarium head blight: Effect on the milling and baking of some Canadian wheat. Cereal Chem. 1996, 73, 695-701.
8. Dexter, J. E.; Marchylo, B. A.; Clear, R. M.; Clarke, J. M. Effect of Fusarium head blight on semolina milling and pasta-making quality of durum wheat. Cereal Chem. 1997, 74, 519-525.
9. Kasarda, D. D. Glutenin structure in relation to wheat quality. In Wheat in Unique, Pomeranz, Y., Ed.; American Association of Cereal Chemists: St. Paul, 1989; pp 277-302.
10. Belitz, H. D.; Grosch, W.; Schieberle, P. Food Chemistry, 3rd rev. ed.; Springer-Verlag: Berlin, Heideberg, 2004; pp 318-322, 702-703, and 713-714.
11. Pomeranz, Y. Functional properties of food components. In Food Science and Technology; Schweigert, B. S., Hawthorn, J., Stewart, G. F., Eds.; Academic Press: Orlando, 1985; pp 34-35.
12. Al-Kubrusli, R. Entwicklung und Erprobung von Testsystemen zum qualitativen und quantitativen Nachweis phytopathogener Pilze in gelagertem Weizenerntegut. Ph.D. Thesis, Göttingen, Germany, 2000.
13. ICC. Standard Methods of the International Association for Cereal Science and Technology; ICC: Vienna, 1999.
14. Lee, S. C.; Prosky, L.; de Vries, J. W. Determination of total soluble and insoluble dietary fiber in foods: Enzymatic-gravimetric method. MES-TRIS buffer: collaborative study. J. AOAC Int. 1992, 75, 395-416.
15. Asp, N. G.; Johansson, C. G.; Hallmer, H.; Siljeström, M. Rapid enzymatic assay of insoluble and soluble dietary fibre. J. Agric. Food Chem. 1983, 31, 478-482.
16. AAAC. Official Methods of Analysis of the Association of Analytic Chemistry, 14th ed.; AAAC: St. Paul, 1984; pp 47.021-47.027.
17. Sweeney, R. A.; Rexroad, P. R. Comparison of LECO FP-228 "nitrogen determinator" with AOAC copper catalyst Kjeldahl method for crude protein. J. AOAC 1987, 70, 1028-1030.
18. Dörfer, J. Zur Analytik von Pentosanen (Arabinoxylanen) in Getreideprodukten. Lebensmittelchemie 1999, 53, 99-100.
19. Dusel, G.; Kluge, H.; Glaser, K.; Simon, O.; Hartmann, G.; Lengerken, J.; Jeroch, H. An investigation into the variability of extract viscosity of wheat-relationship with the content of nonstarch-polysaccharide fractions and metabolisable energy for broiler chickens. Arch. Anim. Nutr. 1997, 50, 121-135.
20. Wirth, S. J.; Wolf, G. A. Microplate colourmetric assay for endo-acting cellulase, xylanase, chitinase, 1,3-β-glucanase and amylase extracted from soil horizons. Soil Biol. Biochem. 1992, 24, 511-519.
21. Wang, Z. Physicochemical property, food quality evaluation and technology of wheat and wheat flour. In Quality Analyses of Cereal, Oil Plant Products and Food; China Light Industry Publishing House: Beijing, 2000; pp 369-371.
22. Chelkowski, J.; Cierniewska, A.; Wakulinski, W. Mycotoxins in cereal grain. 14. Histochemical examination of Fusarium-damaged wheat kernels. Nahrung 1990, 34, 357-361.
23. Hayman, D.; Hoseney, R. C.; Faubion, J. M. Bread crumb grain development during baking. Cereal. Chem. 1998, 75, 577-580.
24. Pawelzik, E.; Permady, H.; Weinert, J.; Wolf, G. A. Untersuchungen zum Einfluss einer Fusarien - Kontamination auf Ausgewählte Qualitätsmerkmale von Weizen. Getreide, Mehl Brot 1998, 52, 264-266.
25. Matthäus, K.; Dänicke, S.; Vahjen, W.; Simon, O.; Wang, J.; Valenta, H.; Meyer, K.; Strumpf, A.; Ziesenib, H.; Flachowsky, G. Progression of the mycotoxin and nutrient concentration in wheat after inoculation with Fusarium culmorum. Arch. Anim. Nutr. 2004, 58, 19-35.
26. Zhao, Q. Untersuchungen zum Infektionsmodus, immunologischen Nachweis und zur biologischen Bekämpfung von Leptosphaeria maculans (Desm) Ces., & de Not., dem Erreger der Wurzelhals- und Stängelfäule an Winterraps (Brassica napus L.). Ph.D. Thesis, Göttingen, Germany, 2001.
27. Kang, Z.; Buchenauer, H. Ultrastructural and cytochemical studies on cellulose, xylan and pectin degradation in wheat spikes infected by Fusarium culmorum. J. Phytopathol. 2000, 148, 263-275.
28. Ansersson, R.; Westerlund, E.; Tilly, A. C.; Aman, P. Natural variations in the chemical composition of white flour. J. Cereal Sci. 1992, 17, 183-189.
29. Udy, D. C. The intrinsic viscosity of the water-soluble components of wheat flour. Cereal Chem. 1956, 33, 67.
30. Schwarz, P. B.; Schwarz, J. G.; Zhou, A.; Prom, L. K.; Steffenson, B. J. Effect of Fusarium graminearum and Fusarium poae infection on barley and malt quality. Monatsschr. Brauwiss. 2001, 54, 55-63.
31. Morris, C. F.; King, G. E.; Rubenthaler, G. L. Contribution of wheat flour fractions to peak hot paste viscosity. Cereal Chem. 1997, 74, 147-153.
32. Maninder, K.; Jørgensen, B. Interrelations of starch and fungal alpha-amylase in breadmaking. Starch 1983, 35, 419-426.
33. Schneeweiss, R.; Klose, O. Technologie der Industriellen Backwarenproduktion; VEB Fachbuchverlag: Leipzig, 1981; pp 98, 142-143, 147.
34. Feng, G. H.; Richardson, M.; Chen, M. S.; Kramer, K. J.; Morgan, T. D.; Reeck, G. R. α-Amylase inhibitors from wheat: amino acid sequences and patterns of inhibition of insect and human α-amylases. Insect Biochem. Mol. Biol. 1996, 26, 419-426.
35. Ćurić, D.; Dugum, J.; Bauman, I. The influence of fungal α-amylase supplementation on amylolytic activity and baking quality of flour. Int. J. Food Sci. Technol. 2002, 37, 673-680.
36. Schierbaum, F.; Vorwerg, W. Stärkemodifizierende enzyme. In Industrielle Enzyme, 2nd ed.; Ruttloff, H., Ed.; Behr's Verlag: Hamburg, 1994; p 581.