An economic and viable approach to improve wheat quality in Qinghai–Tibetan Plateau,China

Wheat flour products are the main dietary component of the Qinghai-Tibetan Plateau(QTP)population in China.However,the high altitude restricts the local wheat quality and quantity,and the applied nitrogen rate is higher than the optimal rate for wheat planting.In this study,we considered whether reducing the amount of nitrogen fertilizer and introducing the superior varieties from the North China Plain(NCP)are viable ways to increase the wheat quality and quantity in the QTP.Three and four winter wheat cultivars from QTP and NCP,respectively,were planted in Lhasa at an altitude of 3647 m with reduced topdressing nitrogen application at the jointing stage.The wheat from NCP exhibited higher grain hardness index and test weight,and better flour and dough quality.Reducing the topdressing nitrogen fertilizer from 135 to 75 kg N ha^(-1) at the jointing stage(with the same basal fertilization of 105 kg N ha^(-1) did not significantly(P<0.05)affect the grain yield,grain quality,flour quality or dough quality in any of the cultivars.In summary,introducing high-quality winter wheat varieties from the NCP to the Lhasa plateau is a viable way to enhance the wheat supply and quality in the QTP.Reducing a certain amount of the nitrogen fertilizer is an economic and feasible approach for the QTP region.

Effect of high-molecular-weight glutenin subunit deletion on soft wheat quality properties and sugar-snap cookie quality estimated through near-isogenic lines

High-molecular-weight glutenin subunits（HMW-GSs） play a critical role in determining the viscoelastic properties of wheat dough. The HMW-GSs are encoded by Glu-A1, Glu-B1, and Glu-D1 loci on the long arms of chromosomes 1A, 1B, and 1D, respectively. In the present study, four near-isogenic lines with different HMW-GS deletions and compositions at the Glu-A1 and Glu-D1 loci in Yangmai 18 background were used for quality analysis. Deletion in Glu-D1 showed much weaker gluten quality and dough strength than null Glu-A1 genotype and wild genotype（WT）, based on the measurements of sodium dodecyl sulfate（SDS）-sedimentation, lactic acid solvent retention capacity（SRC）, gluten index, development time, stability time, and alveograph P and L values. The deletion of Glu-D1 did not significantly affect grain hardness, grain protein content, water SRC, sodium carbonate SRC, and sucrose SRC. Double null genotype in Glu-A1 and Glu-D1 and single null genotype in Glu-D1 showed significantly higher cookie diameter, crispness, and lower cookie height compared with single null genotype in Glu-A1 and WT. These indicate that the null Glu-D1 genotype is useful for improvement of biscuit quality, and use of this germplasm would be a viable strategy to develop new wheat varieties for biscuit processing.

Influence of protein characteristics and the proportion of gluten on end-use quality in Korean wheat cultivars

The effects of protein characteristics and the proportion of gluten on end-use quality in 13 Korean wheat cultivars for three years were verified in this study. Year, cultivar, and the interaction between the year and the cultivar influenced protein characteristics, the proportion of gluten except for γ-and ω-gliadin using RP-HPLC(reversed-phase high-performance liquid chromatography), and end-use quality. Protein characteristics and the proportion of gluten in Korean wheat cultivars were between those of Australian standard white(ASW) and hard wheat(AH). Korean wheat cultivars exhibited a higher average α+β gliadin proportion than imported wheat, a γ-gliadin proportion similar to that of dark northern spring wheat, and the same ω-gliadin proportion as AH. They showed a bread-loaf volume intermediate between those of ASW and AH and a texture of cooked noodles similar to that of soft white wheat, but less springiness than imported wheat. The cookie diameter of Korean wheat cultivars was similar to that of hard red winter wheat. There was a correlation between bread-loaf volume and protein characteristics, except for the protein content in Korean wheat cultivars. Springiness and cohesiveness of cooked noodles were not correlated with protein characteristics, while hardness was correlated with the protein content and water absorption of a mixograph. Cookie diameter was negatively correlated with the sodium dodecyl sulfate(SDS) sedimentation volume and water absorption of a mixograph. The end-use quality was not correlated with any proportion of gluten composition. Principal component analysis(PCA) showed that the proportion of gluten was not related to the quality of the bread(both PCs, 81.3%), noodle(77.7%), and cookie(82.4%). PCA explained that Keumkang is suitable for superior bread, while Uri is good for cooked noodles and cookies.

Clinical and Laboratory Features, and Quality of Life Assessment in Wheat Dependent Exercise-induced Anaphylaxis Patients from Central China

Wheat dependent exercise-induced anaphylaxis（WDEIA） is a rare but potentially severe food allergy caused by the combination of wheat ingestion and physical exercise. The impact of WDEIA on quality of life（QOL） is unclear. This study characterized the clinical and laboratory features and investigated the QOL in WDEIA patients from Central China. Twenty-eight WDEIA patients were analyzed, and QOL was measured by validated Chinese version Food Allergy Quality of Life Questionnaire-Adult Form（FAQLQ-AF） and Food Allergy Independent Measure（FAIM） after obtaining the diagnosis. The results showed that half of the patients were females. The median onset age was 37 years old. The symptoms occurred within 1 h after wheat ingestion（26/28）. Symptoms of anaphylaxis included cutaneous（26/28）, respiratory（11/28）, gastro-intestinal（5/28） and cardiovascular manifestations（27/28）. Skin prick tests were positive to salt soluble（89.3%） and salt insoluble wheat allergen extracts（100%）. Positive rate to wheat, gluten and omega-5 gliadin specific Ig E was 64.3%, 92.9% and 92.9% respectively. Specific Ig E to omega-5 gliadin with a cut-off value 0.83 KU/L offered highly efficient diagnostic criterion for WDEIA（sensitivity： 89.3%; and specificity： 88.9%）. The mean scores of FAQLQ-AF and FAIM were 4.70 and 4.98 respectively and level of anti-omega-5 gliadin Ig E had positive correlations with FAQLQ scores. Thereby, WDEIA is commonly found in mid-age adults. In most cases, multi-organs especially skin and cardiovascular systems are involved. Salt insoluble wheat allergen skin test and serum specific Ig E to gluten and omega-5 gliadin help to diagnose WDEIA. QOL in WDEIA patients is severely impaired.

Influence of different nitrogen application on flour properties,gluten properties by HPLC and end-use quality of Korean wheat

This study was performed to identify how the different levels of nitrogen application affected the variances of gluten properties and end-use qualities and the differences of variances among Korean wheat cultivars. Protein and dry gluten content, SDS sedimentation volume and water absorption of Mixolab increased as nitrogen application increased. This ratio of the increase was higher in Korean wheat cultivars for bread than in Korean wheat cultivars for noodles and cookies. The proportion of（α＋β）-gliadin measured by reversed-phase high-performance liquid chromatography（RP-HPLC） increased, but the proportion of ω-and γ-gliadin decreased as the protein content increased. The Korean wheat cultivars for bread showed a high proportion of（α＋β）-gliadin increase, the Korean cultivars for noodles had a high proportion of γ-gliadin decrease and the Korean wheat cultivars for cookies had a high proportion of ω-gliadin decrease. However, there was no variation of the component in the proportion of glutenin component measured by RP-HPLC, even though the protein content was increased, but all of the protein fractions measured by size exclusion（SE）-HPLC were increased. The soluble monomeric protein showed a high proportion of Korean wheat cultivars for bread by the increase of protein content. Bread loaf volume increased by the increase of protein content but there were no variances in the ratio of increase among Korean wheat cultivars. The cookie diameter decreased with the increase of protein content, and this ratio of decrease was the highest in Korean wheat cultivars for cookies. The hardness of cooked noodles also increased by the increase of protein content but there were no variations in springiness and cohesiveness. The decrease proportion of ω-gliadin affected the increase of bread loaf volume, the hardness of cooked noodles, and the decrease of cookie diameter.

Hard Winter Wheat and Flour Properties in Relation to Breadmaking Quality of Straight-dough Bread:Flour Particle Size and Bread Crumb Grain

Samples of 12 hard winter wheats and their flours that produced breads varying in crumb grain scores were studied for 38 quality parameters including: wheat physical and chemical characteristics; flour ash and protein contents,starch damage,swelling power,pasting characteristics,and flour particle size distribution; dough properties determined by a mixograph; and breadmaking properties for pup loaves (100g flour). Only two parameters,the protein content of wheat and the granulation of flour,showed significant correlations with bread crumb grain scores. Protein content of wheat ranging 12.9%～14.5% determined by an NIR method showed a weak inverse relationship (r =-0.61,p<0.05) with bread crumb grain score. Flour particle size distribution measured by both Alpine Air Jet Sieve and NIR methods revealed that the weight wt % of particles less than 38μm in size and representing 9.6%～19.3% of the flour weights was correlated positively (r =0 .78,p<0.01) with crumb grain score,whereas wt % of flour particles larger than 125μm had an inverse relationship (r =-0.60,p<0.05) with crumb grain score.

Influence of seven levels of chemical/biostimulator protection on amino acid profile and yield traits in wheat

Biostimulators combined with pesticides can reduce the need for chemical crop protection to yield healthy wheat with high grain quality and nutritional value.The goal of this four-year field study was an assessment of the effects of seven levels of sulfonylurea herbicide,morpholine and triazole fungicides,and humic biostimulator protection on concentrations of 20 amino acids(AAs)and on yield parameters under diverse climatic conditions.Application of pesticides and biostimulators reduced amino acid concentrations.Sulfonylurea applied alone reduced AAs least.Chemical(herbicide+fungicide)protection or its combination with humic biostimulator were the most effective strategies for increasing yield,thousand-kernel weight,spike number,grain surface area,and wet gluten.Reduced dosages of fungicides showed effects on AA content and crop parameter values similar to those of the recommended dosages of fungicides and are in line with the European Commission’s “From Farm to Fork”strategy.Humic biostimulators as agents supporting pesticide protection should be optimized for wheat growth stage to achieve the most desirable wheat parameters and implemented in agricultural practice.