Effects of Gluten Composition and
Molecular Weight Distribution on the
Noodle Making Potential of Hard
White Wheats
Caryn Ong
Bioresource Research
(Biotechnology)
Dr. Andrew Ross
Dr. Jae Ohm
Crop and Soil Science/Food Science and Technology, OSU
The task
Breeding of hard white wheat (HWW) varieties is
targeted at developing wheats with both good
breadmaking and good noodlemaking properties.
The overall aim is to increase our knowledge about
the optimum gluten protein composition to satisfy this
dual-purpose requirement.
Specific Objectives
-
Determine effect of individual protein
components of gluten on the texture of Asian
noodles
-
Determine if gluten protein molecular weight
distributions are predictive of noodle texture
-
Compare abilities of gluten protein molecular
weight distributions, presence of specific
protein components of gluten and mixograph
data to predict noodle texture.
Justification
-
Around 600 million metric tons (mmt) of wheat
produced worldwide annually (2002)
-
Around 400 mmt used for human food
- Bread, pasta, noodle
-
Wheat is most valuable cereal crop in Oregon
We need to retain and expand export market
share
-
- Asian noodle market is vital
Justification
Asian Noodles
Asian noodles made up of:
- Flour from common wheat (Triticum
aestivum)
- Water
- Table salt
- or Alkaline salts
- e.g. Sodium or potassium carbonates
- Alkaline noodles are yellower, often firmer and
have unique flavor and aroma compared to
just salted noodles
Noodle quality traits
Texture
-
Firmness
- Optimum firmness is regional and type
specific
-
Springiness, elasticity, smoothness
Color
-
Brightness
Yellowness / whiteness
Factors that affect noodle
texture:
- Protein
- content
- higher protein content gives firmer
noodles
- composition
- Starch
- starch composition
- amylose:amylopectin ratio
Materials
-
35 elite HWW breeding lines from OSU
-
2 replications at 2 sites
- Corvallis (Western Oregon)
- High rainfall, leaf disease pressure
- Arlington (Eastern Oregon)
- Low rainfall, deeper soils, drought stress
Wheat proteins
Wheat endosperm proteins are made up of many
component proteins
4 major categories of wheat protein based on
solubility
-
Glutenin
Gliadin
Albumin
Globulin
Within each category are many different individual
proteins
Separation of GLUTENIN into component proteins on SDS-PAGE
Gluten
- Gluten is made up of:
-
primarily glutenins and gliadins (~80%)
starch, lipid and fiber are minor components
- Gluten is formed when water and
mechanical energy (as mixing or sheeting)
is added to the flour
-
Gluten gives dough its visco-elasticity and
provides texture to end products
Glutenins
-
Storage proteins in endosperm
- exist as high and low MW types
-
Functional proteins that provide the elastic
component of dough visco-elasticity
- Gliadins contribute the viscous component
Glutenin Genetics
Wheat is hexaploid and contains
three related genomes: A, B, & D
each with 7 pairs of chromosomes
numbered 1-7
HMW-GS encoded at Glu-1 loci of
chromosomes 1A, 1B and 1D
- Glu-1A, Glu-1B, Glu-1D
Each locus has multiple alleles
- Alleles not genetically linked
- Any combinations possible
Glutenin Genetics
-
Some combinations of HMW-GS are
associated with stronger dough and
better breadmaking quality
-
Specific sub-unit effects in noodles
not known
Glutenin Nomenclature
-
Numbering system developed by Payne
and Lawrence
-
Assigned relative to SDS mobility
1
2
2*
5
12
Key Techniques
-
SDS PAGE
-
-
Size Exclusion HPLC
-
-
Quantity analysis
Mixograph
-
-
Determine molecular weight distribution
Protein Content
-
-
identify high molecular weight glutenin subunits
recording dough mixer
Noodle Textural Analysis
-
Physical parameters
Result
SDS PAGE of HMW-GS
Cajeme 71
Moro
Result
Variety
2
1
1A
1
2*
1B
7+9
7+9
1D
5+10
2+12
14
n
7+9
5+10
5
2*
6+8
2+12
4
3
2*
2*
7
13+19
2+12
5+10
7
13
1
n
6+8,17+18,7
17+18
5+10
5+10
HMW-GS Composition
1/17+18/5+10
1/7+9/5+10
2*/7+9/5+10
2*/7+9/5+10
2*/7+9/5+10
2*/7+9/5+10
2*/7/5+10
2*/7/5+10
n/17+18/5+10
n/7+8/5+10
2*/7+9/2+12
2*/7+9/2+12
2*/6+8/2+12
2*/7/2+12
2*/7/2+12
Mixograph Peak Time
Result
Mixograph Peak Time V HMW-GS Composition
5
4.5
4
3.5
3
2.5
2
1.5
1
0.5
0
Result
Flour Protein V Mixograph Peak Time
5
4.5
Mixograph Peak Time
4
3.5
3
2.5
2
1.5
1
Mixo Peak Time
Linear (Mixo Peak Time)
0.5
0
8
9
10
11
Flour Protein
12
13
14
HMW-GS Composition
1/17+18/5+10
1/7+9/5+10
2*/7+9/5+10
2*/7+9/5+10
2*/7+9/5+10
2*/7+9/5+10
2*/7/5+10
2*/7/5+10
n/17+18/5+10
n/7+8/5+10
2*/7+9/2+12
2*/7+9/2+12
2*/6+8/2+12
2*/7/2+12
2*/7/2+12
Noodle Hardness
Result
Noodle Hardness at t0
900
800
700
600
500
400
300
200
100
0
Result
Flour Protein V Cooked Noodle Hardness
900
Noodle Hardness
850
800
750
t0 Hardness
Linear (t0 Hardness)
700
650
600
8
9
10
11
Flour Protein
12
13
14
Conclusion
-
-
-
Effects of HMW-GS composition on
dough mixing properties similar to
available literature
Flour protein content has dominant
affects on cooked noodle hardness
Contributions of HMW-GS masked by
flour protein content
Future Developments
Rapid Visco Analyzer
- Characterization of starch pasting
properties
Need to account for starch pasting
properties on cooked noodle texture
before reaching a final conclusion
based on collected data
Acknowledgements
HHMI
Oregon Wheat Commission
Dr. Andrew Ross
Dr. Jae B. Ohm
Dr. Kevin Ahern