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Effects of Gluten Composition andMolecular 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
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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.
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Specific Objectives
- Determine effect of individual proteincomponents of gluten on
the texture of Asiannoodles
- Determine if gluten protein molecular weightdistributions are
predictive of noodle texture
- Compare abilities of gluten protein molecularweight
distributions, presence of specificprotein components of gluten and
mixographdata to predict noodle texture.
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Justification
- Around 600 million metric tons (mmt) of wheatproduced
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
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Justification
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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
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Noodle quality traits
Texture
- Firmness
- Optimum firmness is regional and typespecific
- Springiness, elasticity, smoothness
Color
- Brightness
- Yellowness / whiteness
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Factors that affect noodle
texture:
- Protein
- content- higher protein content gives firmer
noodles
- composition
- Starch- starch composition
- amylose:amylopectin ratio
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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
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Wheat proteins
Wheat endosperm proteins are made up of manycomponent
proteins
4 major categories of wheat protein based onsolubility
- Glutenin
- Gliadin
- Albumin
- Globulin
Within each category are many different individualproteins
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Separation of GLUTENIN into component proteins on SDS-PAGE
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Gluten
- Gluten is made up of:- primarily glutenins and gliadins
(~80%)
- starch, lipid and fiber are minor components
- Gluten is formed when water andmechanical energy (as mixing or
sheeting)is added to the flour
- Gluten gives dough its visco-elasticity andprovides texture to
end products
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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
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Glutenin Genetics
Wheat is hexaploid and containsthree related genomes: A, B,
& Deach with 7 pairs of chromosomes
numbered 1-7
HMW-GS encoded at Glu-1 loci ofchromosomes 1A, 1B and 1D
- Glu-1A, Glu-1B, Glu-1D
Each locus has multiple alleles- Alleles not genetically
linked
- Any combinations possible
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Glutenin Genetics
- Some combinations of HMW-GS
are associated with stronger dough
and better breadmaking quality
- Specific sub-unit effects in noodles
not known
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Glutenin Nomenclature
- Numbering system developed by Payne
and Lawrence
- Assigned relative to SDS mobility
1
22*
5
12
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Result
MoroCajeme 71
SDS PAGE of HMW-GS
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Result
Variety 1A 1B 1D
2 1 7+9 5+10
1 2* 7+9 2+1214 n 7+9 5+10
5 2* 6+8 2+12
4 2* 7 2+12
3 2* 13+19 5+10
7 1 6+8,17+18,7 5+10
13 n 17+18 5+10
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Resu
ltMix
ographPeakTime
HMW-GSComposit
ion
HMW-G
SComposition
Mixograph Peak Time
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Result
Fl rPr t i V Mix r P Tim
.
.
.
.
.
Fl rPr t i
Mix
r
P
Tim
M e e
e r (M e e)
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Resu
lt
NoodleHardnessatt0
HMW-G
SComposition
Noodle Hardness
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Result
Flour rotein Cooke Noodle Hardness
600
650
700
750
800
850
900
8 9 10 11 12 13 14
Flour rotein
NoodleHardness
t0 ardness
L near (t0 ardness)
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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 HM
W-GS masked byflour protein content
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Future Developments
Rapid Visco Analyzer
- Characterization of starch pasting
properties
Need to account for starch pasting
properties on cooked noodle texturebefore reaching a final
conclusion
based on collected data
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Acknowledgements
HHMI
Oregon Wheat Commission
Dr. Andrew Ross
Dr. Jae B. Ohm
Dr. Kevin Ahern
