Influence of Farming System and Forecrops of Spring Wheat on Protein Content in the Grain and the Physicochemical Properties of Unsonicated and Sonicated Gluten
Metadatos
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MPDI
Materia
Protein Wheat Farming system Forecrop Gluten Sonication Rheology Surface Properties
Date
2022-06-19Referencia bibliográfica
Tomczynska-Mleko, M... [et al.]. Influence of Farming System and Forecrops of Spring Wheat on Protein Content in the Grain and the Physicochemical Properties of Unsonicated and Sonicated Gluten. Molecules 2022, 27, 3926. [https://doi.org/10.3390/molecules27123926]
Patrocinador
Ministry of Education and Science of Poland, Department of Herbology and Plant Cultivation Techniques, University of Life Sciences in Lublin RKU/DS/5Résumé
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.