Institute of Plant Genetics, Breeding and Biotechnology, University of Life Sciences in Lublin, 20-950 Lublin, Poland.
Department of Herbology and Plant Cultivation Techniques, University of Life Sciences in Lublin, 20-950 Lublin, Poland.
Molecules. 2022 Jun 19;27(12):3926. doi: 10.3390/molecules27123926.
The potential for enhancing the spring wheat protein content by different cultivation strategies was explored. The influence of ultrasound on the surface and rheological properties of wheat-gluten was also studied. Spring wheat was cultivated over the period of 2018-2020 using two farming systems (conventional and organic) and five forecrops (sugar beet, spring barley, red clover, winter wheat, or oat). The obtained gluten was sonicated using the ultrasonic scrubber. For all organically grown wheat, the protein content was higher than for the conventional one. There was no correlation between the rheological properties of gluten and the protein content in the grain. Gluten derived from organically grown wheat was more elastic than those derived from the conventional one. Sonication enhanced the elasticity of gluten. The sonication effect was influenced by the forecrops. The most elastic gluten after sonication was found for organic barley and sugar beet. The lowest values of tan (delta) were noted for conventional wheat and conventional oat. Cultivation in the monoculture gave gluten with a smaller susceptibility to increase elasticity after sonic treatment. Sonication promoted the cross-linking of protein molecules and induced a more hydrophobic character, which was confirmed by an increment in contact angles (CAs). Most of the organically grown wheat samples showed a lower CA than the conventional ones, which indicated a less hydrophobic character. The gluten surface became rougher with the sonication, regardless of the farming system and applied forecrops. Sonication treatment of gluten proteins rearranged the intermolecular linkages, especially disulfide and hydrophobic bonds, leading to changes in their surface morphology.
探讨了不同栽培策略对春小麦蛋白含量的提升潜力，还研究了超声对小麦面筋表面和流变特性的影响。2018 年至 2020 年期间，使用两种耕作系统（常规和有机）和五种前茬作物（甜菜、春大麦、红三叶草、冬小麦或燕麦）种植春小麦。使用超声清洗器对面筋进行超声处理。对于所有有机种植的小麦，其蛋白质含量均高于常规种植的小麦。面筋的流变特性与谷物中的蛋白质含量之间没有相关性。与常规面筋相比，有机小麦面筋更具弹性。超声处理增强了面筋的弹性。超声处理效果受到前茬作物的影响。经超声处理后弹性最高的面筋来自有机大麦和甜菜。常规小麦和常规燕麦的 tan(delta)值最低。在单一栽培条件下种植的面筋在超声处理后增加弹性的敏感性较低。超声处理促进了蛋白质分子的交联并诱导了更疏水的特性，这通过接触角（CA）的增加得到了证实。大多数有机种植的小麦样品的 CA 低于常规样品，这表明其疏水性较低。无论采用何种耕作系统和前茬作物，面筋的表面都会因超声处理而变得粗糙。超声处理对面筋蛋白的重排会改变其表面形态，特别是二硫键和疏水键。
