Cristin-resultat-ID: 1362825
Sist endret: 2. juni 2017, 13:48
NVI-rapporteringsår: 2016
Resultat
Vitenskapelig artikkel
2016

Investigating environmental factors that cause extreme gluten quality deficiency in winter wheat (Triticum aestivum L.)

Bidragsytere:
  • Shiori Koga
  • Ulrike Böcker
  • Anne Kjersti Uhlen
  • Bernt Hoel og
  • Anette Aamodt Moldestad

Tidsskrift

Acta Agriculturæ Scandinavica - Section B, Soil and Plant Science
ISSN 0906-4710
e-ISSN 1651-1913
NVI-nivå 1

Om resultatet

Vitenskapelig artikkel
Publiseringsår: 2016
Volum: 66
Hefte: 3
Sider: 237 - 246
Open Access

Importkilder

Scopus-ID: 2-s2.0-84951566732

Beskrivelse Beskrivelse

Tittel

Investigating environmental factors that cause extreme gluten quality deficiency in winter wheat (Triticum aestivum L.)

Sammendrag

Unstable breadmaking quality of wheat due to environmental influence has been a problem for Norwegian milling industries. Large variation in gluten quality was observed from field trials with Norwegian winter wheat conducted in several locations between 2005 and 2013. Moreover, extremely poor gluten quality was observed in several locations in the 2007 and 2011 season, and indicated almost complete loss of breadmaking quality. To investigate the environmental factors which cause extremely weak gluten, gluten proteins were characterized in samples selected within the 2011 season. The results revealed that the proportion of large glutenin polymers decreased in wheat samples with extremely weak gluten. Moreover, re-polymerization of large glutenin polymers, which normally occur during the resting period of a dough, did not take place in gluten prepared from these samples. Incubation of total proteins extracted from these samples in an in vitro system showed a drastic degradation of gluten proteins indicating protease activities. The origin of the proteases remains unclear; however, exogenous proteases derived from Fusarium spp. seem to play a key role for protein degradation, and thus causing severe quality deficiency. A genotypic difference was found between the two cultivars and one of them had higher resistance against the factors influencing gluten quality in negative way.

Bidragsytere

Shiori Koga

  • Tilknyttet:
    Forfatter
    ved Institutt for plantevitenskap ved Norges miljø- og biovitenskapelige universitet

Ulrike Böcker

  • Tilknyttet:
    Forfatter
    ved Råvare og prosess ved NOFIMA

Anne Kjersti Uhlen

  • Tilknyttet:
    Forfatter
    ved Institutt for plantevitenskap ved Norges miljø- og biovitenskapelige universitet
  • Tilknyttet:
    Forfatter
    ved Råvare og prosess ved NOFIMA

Bernt Hoel

  • Tilknyttet:
    Forfatter
    ved Divisjon for matproduksjon og samfunn ved Norsk institutt for bioøkonomi

Anette Aamodt Moldestad

  • Tilknyttet:
    Forfatter
    ved Råvare og prosess ved NOFIMA
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