Influence of high and low molecular weight glutenins on stress relaxation of wheat kernels and the relation to sedimentation and rheological properties

Journal of Cereal Science

Volumn 55, Issue 3, 2012, Pages 344-350

  Hernandez Z J E ^a   Figueroa, J D C ^a   Rayas Duarte, P ^b   Martinez Flores H E ^c   Arambula G V ^a   Luna, G B ^a   Pena R J ^d  

^a DEPARTAMENTO DE FÍSICA   (Mexico)

^b OKLAHOMA STATE UNIVERSITY   (United States)

^c UNIVERSIDAD MICHOACANA DE SAN NICOLÁS DE HIDALGO   (Mexico)

^d INTERNATIONAL MAIZE AND WHEAT IMPROVEMENT CENTER CIMMYT   (Mexico)

Author keywords

HMW GS; LMW GS; Maxwell model; Relaxation time; Stress relaxation; Wheat

Indexed keywords

RHODOCOCCUS RHODOCHROUS; TRITICUM AESTIVUM;

EID: 84859960702     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2012.01.009     Document Type: Article

References (29)

1. AACC Itl Approved Methods of the AACC International. Method 44-15A 2000, The Association, St Paul, MN.
2. Bargale P.C., Irudayaraj J. Mechanical strength and rheological behavior of barley. International Journal of Food Science and Technology 1995, 30:609-623.
3. Bohlin L., Carlson T.L.-G. Dynamic viscoelastic properties of wheat flour dough: dependence on mixing time. Cereal Chemistry 1980, 57:174-177.
4. Del Nobile M.A., Chillo S., Mentana A., Baiano A. Use of the generalized Maxwell model for describing the stress relaxation behavior of solid-like foods. Journal of Food Engineering 2007, 78:978-983.
5. Figueroa J.D.C., Maucher T., Reule W., Peña R.J. Influence of high molecular weight glutenins on viscoelastic properties of intact wheat kernels and relation to functional properties of wheat dough. Cereal Chemistry 2009, 86:139-144.
6. Figueroa J.D.C., Hernández Z.J.E., Véles M.J.J., Rayas-Duarte P., Martínez-Flores H.E., Ponce-García N. Evaluation of the degree of elasticity and other mechanical properties of wheat kernels. Cereal Chemistry 2011, 88:12-18.
7. Figueroa J.D.C., Peña R.J., Rayas-Duarte P., Khan K. Influence of low-molecular weight glutenin subunits on wheat kernel elasticity and sedimentation volume. Cereal Research Communication 2011, 39:238-246.
8. Figueroa J.D.C., Peña R.J., Rayas-Duarte P., Khan K. Kernel elastic properties and sedimentation: influence of high and low molecular weight glutenin allelic composition. Cereal Chemistry 2011, 88:41-44.
9. Gubicza J., Juhász A., Tasnádi P., Arató P., Vörös G. Determination of the hardness and elastic modulus from continuous Vickers indentation testing. Journal of Materials Science 1996, 31:3109-3114.
10. Guo Z., Castell-Perez M.E., Moreira R.G. Characterization of masa and low-moisture corn tortilla using stress relaxation methods. Journal of Texture Studies 1999, 30:197-215.
11. Haddad Y., Benet J.C., Delenne J.Y., Mermet A., Abecassis J. Rheological behaviour of wheat endosperm - Proposal for classification based on the rheological characteristics of endosperm test samples. Journal of Cereal Science 2001, 34:105-113.
12. Hassan B.H., Alhamdan A.M., Elansari A.M. Stress relaxation of dates at khalal and rutab stages of maturity. Journal of Food Engineering 2005, 66:439-445.
13. Li W., Dobraszczyk B.J., Schofield J.D. Stress relaxation behavior of wheat dough, gluten, and gluten protein fractions. Cereal Chemistry 2003, 80:333-338.
14. Lindorff-Larsen K., Piana S., Dror R.O., Shaw D.E. How fast-folding proteins fold. Science 2011, 334:517-520.
15. Matsumoto H., Ono H., Mita T. Relaxation of pressure in dough. Cereal Chemistry 1974, 51:758-763.
16. Matsumoto H., Nishiyama J., Mita T., Kuninori T. Rheology of fermenting dough. Cereal Chemistry 1975, 52:82r-88r.
17. Maucher T., Figueroa J.D.C., Reule W., Peña R.J. Influence of low molecular weight on viscoelastic properties of intact wheat kernels and their relation to functional properties of wheat dough. Cereal Chemistry 2009, 86:372-375.
18. Mita T., Bohlin L. Shear stress relaxation of chemically modified gluten. Cereal Chemistry 1983, 60:93-97.
19. Mohsenin N.N., Mittal J.P. Use of rheological terms and correlation of compatible measurements in food texture research. Journal of Texture Studies 1977, 8:395-408.
20. Mohsenin N.N. Physical properties of plant and animal materials. Structure, physical characteristics and mechanical properties 1986, Gordon and Breach Science Publisher, Inc., New York, NY. second ed.
21. Nussinovitch A., Peleg M., Normand M.D. A modified Maxwell and a non-exponential model for characterization of the stress relaxation of agar and alginate gels. Journal Food Science 1989, 54:1013-1016.
22. Peña R.J., Amaya A., Rajaram S., Mujeeb-Kazi A. Variation in quality characteristics associated with some spring 1B/1R translocation wheats. Journal of Cereal Science 1990, 12:105-112.
23. Peña R.J., Gonzalez-Santoyo H., Cervantes F. Relationship between Glu-D1/Glu-B3 allelic combinations and bread-making quality-related parameters commonly used in wheat breeding. Proceedings of the 8th Int. Gluten Workshop 2004, 156-157b. Biterbo. S. Masci, D. Lafiandra (Eds.).
24. Ponce-García N., Figueroa J.D.C., López-Huape G.A., Martínez H.E., Martínez-Peniche R. Study of viscoelastic properties of wheat kernels using compression load method. Cereal Chemistry 2008, 85:667-672.
25. Rao V.K., Mulvaney S.J., Dexter J.E., Edwards N.M., Peressini D. Stress-relaxation properties of mixograph semolina-water doughs from durum wheat cultivars of variable strength in relation to mixing characteristics, bread- and pasta-making performance. Journal of Cereal Science 2001, 34:215-232.
26. Singh S.S., Finner M.F., Rohatgi P.K., Buelow F.H., Schaller M. Structure and mechanical properties of corn kernels. A hybrid composite material. Journal of Materials Science 1991, 26:274-284.
27. Singh N.K., Shepherd K.W. Linkage mapping of genes controlling endosperm storage proteins in wheat. 1. Genes on the short arms of group 1 chromosomes. Theoretical and Applied Genetics 1988, 75:628-641.
28. Steffe J.F. Rheological Methods in Food Process Engineering 1992, Freeman Press East Lansing, MI, USA. second ed.
29. Tsenov N., Atanasova D., Todorov I., Ivanova I., Stoeva I. Quality of winter common wheat advanced lines depending on allelic variation of Glu-A3. Cereal Research Communications 2010, 38:250-258.