Consumers who are environmentally and health conscious are increasingly looking for plant-based alternatives to replace animal-based products in their daily diets. Among these alternatives, there is a growing demand for meat analogues that closely re...
Wheat gluten (WG) and potato protein (PP) were modified to a basic pH by NaOH to impact macromolecular and structural properties. Films were processed by compression molding (at 130 and 150 °C) of WG, PP, their chemically modified versions (MWG,...
Many varieties of soft wheat in China cannot fully satisfy the requirements of making high-quality cakes due to their undesirable protein properties, which leads to shortages of high-quality soft wheat flour. Therefore, a modification of soft wheat p...
The granule-bound starch synthase I (GBSSI) encoded by the waxy gene is responsible for amylose synthesis in the endosperm of wheat grains. In the present study, a novel Wx-B1 null mutant line, M3-415, was identified from an ethyl methanesulfonate-mu...
To explore the quality differences between dried wheat noodles (DWNs), stone-milled dried whole wheat noodles (SDWWNs), and commercially dried whole wheat noodles (CDWWNs), the cooking quality, texture properties, microstructure, protein secondary st...
Aqueous semolina suspensions were reacted with spherical gold nanoparticles (AuNPs, nominal diameter, 20 nm) to assess the accessibility of cysteine thiols in durum wheat proteins, focusing on network-forming gluten proteins. Unlike small thiol reage...
One of the macronutrients indispensable for plant growth and development is nitrogen (N). It is responsible for starch and storage protein (gliadins and glutenins) biosynthesis and, in consequence, influences kernels’ quality and yields. Howeve...
Raman spectroscopy is a useful method in biological, biomedical, food, and agricultural studies, allowing the simultaneous examination of various chemical compounds and evaluation of molecular changes occurring in tested objects. The purpose of our r...
Objectives: Tissue architecture and cell morphology suffer profound alterations during oral cancer and are important markers for its progression and outcome. For precise visualization of tissue architecture in oral cancer, we used confocal microscopy...
This study aimed to investigate the effect of hydrolyzed soy protein isolate (HSPI) as a plasticizer in the soy protein mixture-wheat gluten (SP-WG) extrudates on its structural and mechanical properties during high moisture extrusion. Those SP were...
The present research reported the effects of structural properties and immunoreactivity of celiac-toxic peptides and wheat storage proteins modified by cold jet atmospheric pressure (CJAP) plasma. It could generate numerous high-energy excited atoms,...
The study explored the impact of Microwave-Assisted Extraction (MAE) on the physicochemical, structural, functional, and antioxidant properties of protein concentrates from white pea (Lathyrus sativus), red gram (Cajanus cajan), and black gram (Vigna...
Enhancing the gel properties of soy protein isolate (SPI) is crucial for forming stable gel systems through interactions with other plant proteins and polysaccharides. This study investigated the contribution of different ratios of glutenin (Glu)/gli...
The effect and mechanism of soybean insoluble dietary fiber (SIDF) (0~4%) and CaCl2 (0~0.005 M) on the properties of soybean protein isolate (SPI)–wheat gluten (WG) composite gel were studied. It was revealed that the addition of insoluble diet...
The usage of tea polyphenols (TPs) as a natural food additive into non-fermented frozen dough (NFFD) has rarely been investigated, and results have been controversial. Hence, this study investigated the effect of TPs at various levels (0, 0.5, 1, and...
The ASR protein family has been discovered thirty years ago in many plant species and is involved in the tolerance of various abiotic stresses such as dehydration, salinity and heat. Despite its importance, nothing is known about the conserved ABA-Wa...
Upon hydrating and mixing wheat flour, wheat protein forms a network that strongly affects the structure and physicochemical properties of dough, thus affecting the properties of noodles. Different approaches have been taken to alter the gluten netwo...
This study was conducted to compare: (1) protein chemical characteristics, including the amide I and II region, as well as protein secondary structure; and (2) carbohydrate internal structure and functional groups spectral intensities between the fr...
To develop teff-based food products with acceptable quality, the composition, structure, and properties of teff protein fractions should be better understood. In this study, teff proteins were extracted, and their protein composition, structure, and...
The behaviors of starch and protein in wheat flour during heating were investigated, and the molecular changes of starch and protein and their effects on the textural characteristics were assessed. The results showed that with the increased temperatu...
Wheat powdery mildew caused by Blumeria graminis f. sp. tritici (Bgt) is considered a major wheat leaf disease in the main wheat producing regions of the world. Although many resistant wheat cultivars to this disease have been developed, little is kn...
Nowadays, a growing offering of plant-based meat alternatives is available in the food market. Technologically, these products are produced through high-moisture shear technology. Process settings and material composition have a significant impact on...
The nutritional quality of common wheat-based foods can be improved by adding flours from whole pulses or their carbohydrate and protein constituents. Faba bean (Vicia faba L.) is a pulse with high protein concentration. In this study, prepared faba...
The Fantastic Four gene family encodes small, plant-specific regulatory proteins involved in developmental control; however, their roles in wheat remain poorly understood. In this study, we conducted a comprehensive genome-wide analysis of the Fantas...
IgE-mediated wheat allergy can take on various forms, including childhood food allergy to wheat, wheat-dependent exercise-induced anaphylaxis in young adults, baker’s respiratory allergy/asthma in workers exposed to wheat flour inhalation, and...
The objectives of this study were to reveal molecular structures of protein among different types of the dried distillers grains with solubles (100% wheat DDGS (WDDGS); DDGS blend1 (BDDGS1, corn to wheat ratio 30:70%); DDGS blend2 (BDDGS2, corn to...
The effects of lophatherum gracile brongn flavonoids on the multiscale structure and functional properties of wheat dough were investigated. Wheat dough samples with varying contents of lophatherum gracile brongn flavonoids were analyzed to assess ch...
The purpose of this study was to investigate the effect of protein sources (algae, pumpkin, wheat, sunflower, rice, soy, hemp, pea, and whey) on selected physicochemical, nutritional, and structural parameters of high-protein bars. Texture properties...
The aim of this study was to conduct a comparative assessment of the structural and biomechanical properties of eight selected food-grade biopolymers (pea protein, wheat protein, gellan gum, konjac gum, inulin, maltodextrin, psyllium, and tara gum) a...
The effect of pulsed electric field (PEF) treatment depends mainly on the electric field strength and treatment time. In this study, wheat flour–water suspensions were treated with PEF at an electric field strength of 3 kV/cm for 0 to 1400 puls...
Common wheat (Triticum aestivum L.) is an important food crop with a unique processing quality. The Q gene positively regulates the processing quality of wheat, but the underlying mechanism remains unclear. Here, a new Q allele (Qc5) responsible for...
Spot blotch disease of wheat, caused by the fungus Bipolaris sorokiniana (Sacc.) Shoem., produces several toxins which interact with the plants and thereby increase the blightening of the wheat leaves, and Bipolaroxin is one of them. There is an urge...
Hydrochloric acid (HCl)-treated wheat protein (HWP) is widely used in various products, including foods, cosmetics and shampoos. Recently, immediate hypersensitivity towards facial soap containing HWP has been reported. HCl treatment of protein cause...
Group 1 LEA proteins are involved in embryo water dynamics during the maturation stage of seed development and contribute to desiccation stress protection in vegetative and embryonic tissues. Nevertheless, their roles in durum wheat remain largely un...
Pumpkin seed flour is a promising raw material for use in the technology of various bakery products. It has a high biological value and valuable amino acid profile. During the technological process of making bread, there are conformational changes in...
14-3-3 proteins are a large multigenic family of general regulatory factors (GRF) ubiquitously found in eukaryotes and play vital roles in the regulation of plant growth, development, and response to stress stimuli. However, so far, no comprehensive...
The ATP-binding cassette (ABC) superfamily of proteins is a group of evolutionarily conserved proteins. The ABCF subfamily is involved in ribosomal synthesis, antibiotic resistance, and transcriptional regulation. However, few studies have investigat...
The PLATZ (plant AT-rich protein and zinc-binding protein) transcription factor family is a class of plant-specific zinc-dependent DNA-binding proteins. PLATZ has essential roles in seed endosperm development, as well as promoting cell proliferation...
This work investigates the effects of gamma irradiation (0.1–10 kGy) on four Italian wheat matrices, such as durum, conventional soft, integrated soft, and biological soft wheat, by coupling Raman, FTIR-ATR and EPR spectroscopies to provide com...
Heat treatment is used as a pre-processing step to beneficially change the starch properties of wheat flour to enhance its utilisation in the food industry. Heat-treated wheat flour may provide improved eating qualities in final wheat-based products...
Expansin proteins, a crucial class of intracellular proteins, are known to play a vital role in facilitating processes like cell wall relaxation and cell growth. Recent discoveries have revealed that expansin proteins also have significant functions...
This review presents applications of spectroscopic methods, infrared and Raman spectroscopies in the studies of the structure of gluten network and gluten proteins (gliadins and glutenins). Both methods provide complimentary information on the second...
Intake of polyphenol-modified wheat products has the potential to reduce the incidence of chronic diseases. In order to determine the modification effect of polyphenols on wheat gluten protein, the effects of grape skin anthocyanin extract (GSAE, add...
The cell wall is an important compartment in grain cells that fulfills both structural and functional roles. It has a dynamic structure that is constantly modified during development and in response to biotic and abiotic stresses. Non-structural cell...
Transcription factors (TFs) play fundamental roles in the developmental processes of all living organisms. Squamosa Promoter Binding Protein-like (SBP/SBP-Box) is a major family of plant-specific TFs, which plays important roles in multiple processes...
To explore the effect of micronization on the structural, functional, and antioxidant properties of wheat bran, wheat bran with mean particle size (D50) of 46.08, 34.29, 26.51, 26.35, and 26.05 μm were prepared by using an ultrafine pulverizer und...
Wheat (Triticum aestivum L.) is a primary crop globally. Among the numerous pathogens affecting wheat production, Puccinia striiformis f. sp. tritici (Pst) is a significant biotic stress agent and poses a major threat to world food security by causin...
Blends with different proportions of protein or starch show different rheological behaviors, which may be related to the fibrous structure formation of extruded textured plant proteins. The consistency factor K and the viscosity exponent n of soybean...
Four commercial pea protein isolates were analyzed for their physico-chemical properties including water absorption capacity (WAC), least gelation concentration (LGC), rapid visco analyzer (RVA) pasting, differential scanning calorimetry (DSC)-based...
The development of a fibrous-structured meat alternative that can perfectly mimic the tribology of the meat is considered to be extremely challenging. In this study, a bottom-up technique, wet spinning, was used to produce a fiber-like structure simi...
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