@article{MTMT:35745138, title = {Protein structure and functional differentiation between high-amylose and wild-type wheat}, url = {https://m2.mtmt.hu/api/publication/35745138}, author = {Jia, B. and Devkota, L. and Dhital, S.}, doi = {10.1016/j.foodhyd.2025.111075}, journal-iso = {FOOD HYDROCOLLOID}, journal = {FOOD HYDROCOLLOIDS}, volume = {163}, unique-id = {35745138}, issn = {0268-005X}, year = {2025}, eissn = {1873-7137} } @article{MTMT:36585950, title = {Australian Hard 2 (AH2) wheat class with null4A genetic basis to produce high-quality Japanese ramen noodle}, url = {https://m2.mtmt.hu/api/publication/36585950}, author = {Siah, Siem Doo and Shinkai, Yousuke and Lu, Meiqin and Edwards, James and Quail, Ken and Okusu, Hideki}, doi = {10.1002/jsfa.70327}, journal-iso = {J SCI FOOD AGR}, journal = {JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE}, unique-id = {36585950}, issn = {0022-5142}, keywords = {AMYLOSE; noodle; amylopectin; Hard Wheat; null4A; Japanese ramen}, year = {2025}, eissn = {1097-0010} } @article{MTMT:34590003, title = {Modulation of seed amylose content in durum wheat through mutagenesis of starch synthase IIa (SSIIa) and its effect on milling and semolina quality}, url = {https://m2.mtmt.hu/api/publication/34590003}, author = {Hogg, A. C. and Dykes, L. and Oiestad, A. and Giroux, M. J.}, doi = {10.1016/j.jcs.2023.103816}, journal-iso = {J CEREAL SCI}, journal = {JOURNAL OF CEREAL SCIENCE}, volume = {115}, unique-id = {34590003}, issn = {0733-5210}, abstract = {The elimination of Starch Synthase IIa (SSIIa) in durum wheat seeds increases amylose and protein but decreases starch and seed size. To mitigate the negative impact of increased amylose upon seed size we identified partially functional SSIIa alleles and combined them with SSIIa null alleles. The first step was to mutagenize durum with ethyl methanesulfonate (EMS) and select SSIIa-A1 and SSIIa-B1 missense alleles and combine them by crossing with SSIIa null alleles. Segregating lines possessing a SSIIa null mutation in one genome and a missense mutation in the other genome were compared to single SSIIa null mutant sister lines over two field seasons. Lines that carried one SSIIa null and one missense allele showed elevated amylose compared to single null sister lines and controls. In most SSIIa haplotypes tested, increased amylose content was negatively correlated with seed size and starch content. However, two SSIIa missense alleles were identified that increased amylose to 34 % when combined with a SSIIa null allele. Thus, moderate amylose increases are possible if a small amount of SSIIa activity remains in developing wheat seeds without negatively impacting seed size or starch.}, keywords = {MUTAGENESIS; AMYLOSE; Durum wheat; Starch}, year = {2024}, eissn = {1095-9963} } @article{MTMT:35310106, title = {Dynamic rheological behavior of high-amylose wheat dough during various heating stages: Insight from its starch characteristics}, url = {https://m2.mtmt.hu/api/publication/35310106}, author = {Liu, Zehua and Cheng, Gaomin and Gu, Zhonghua and Zhou, Qiong and Yang, Yunfei and Zhang, Zhaowan and Zhao, Renyong and Li, Chengwei and Tian, Jichun and Feng, Junwei and Jiang, Hongxin}, doi = {10.1016/j.ijbiomac.2024.132111}, journal-iso = {INT J BIOL MACROMOL}, journal = {INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES}, volume = {271}, unique-id = {35310106}, issn = {0141-8130}, keywords = {dough rheology; Thermal Property; Pasting property; High-amylose wheat flour; High-amylose wheat starch}, year = {2024}, eissn = {1879-0003}, orcid-numbers = {Gu, Zhonghua/0000-0003-2811-538X} } @{MTMT:35745139, title = {Starch Quality: High Energy or Low Calories – Both Matter}, url = {https://m2.mtmt.hu/api/publication/35745139}, author = {Roy, J. and Madhawan, A. and Rahim, M.S. and Kumar, P.}, booktitle = {Biofortification for Nutrient-Rich Crops}, unique-id = {35745139}, year = {2024}, pages = {185-195} } @{MTMT:34141000, title = {Screening and use of nutritional and health-related benefits of the main crops}, url = {https://m2.mtmt.hu/api/publication/34141000}, author = {Ibba, M.I. and Palacios-Rojas, N. and Rosales-Nolasco, A.}, booktitle = {Developing Sustainable and Health-Promoting Cereals and Pseudocereals}, doi = {10.1016/B978-0-323-90566-4.00015-1}, unique-id = {34141000}, year = {2023}, pages = {25-55} } @article{MTMT:31334221, title = {Complex rheological characterization of normal, waxy and high-amylose wheat lines}, url = {https://m2.mtmt.hu/api/publication/31334221}, author = {Jaksics, Edina and Paszerbovics, Bettina and Egri, Blanka and Rakszegi, Marianna and Tremmel-Bede, Karolina and Vida, Gyula and Gergely, Szilveszter and Németh, Renáta and Tömösközi, Sándor}, doi = {10.1016/j.jcs.2020.102982}, journal-iso = {J CEREAL SCI}, journal = {JOURNAL OF CEREAL SCIENCE}, volume = {93}, unique-id = {31334221}, issn = {0733-5210}, year = {2020}, eissn = {1095-9963}, orcid-numbers = {Jaksics, Edina/0000-0001-6128-2302; Gergely, Szilveszter/0000-0003-1945-526X; Németh, Renáta/0000-0003-3064-5056} } @article{MTMT:31447071, title = {Can Manipulation of Durum Wheat Amylose Content Reduce the Glycaemic Index of Spaghetti?}, url = {https://m2.mtmt.hu/api/publication/31447071}, author = {Sissons, Mike and Sestili, Francesco and Botticella, Ermelinda and Masci, Stefania and Lafiandra, Domenico}, doi = {10.3390/foods9060693}, journal-iso = {FOODS}, journal = {FOODS}, volume = {9}, unique-id = {31447071}, abstract = {Resistant starch (RS) in foods has positive benefits for potentially alleviating lifestyle diseases. RS is correlated positively with starch amylose content. This study aimed to see what level of amylose in durum wheat is needed to lower pasta GI. The silencing of starch synthases IIa (SSIIa) and starch branching enzymes IIa (SBEIIa), key genes involved in starch biosynthesis, in durum wheat cultivar Svevo was performed and spaghetti was prepared and evaluated. The SSIIa and SBEIIa mutants have a 28% and 74% increase in amylose and a 2.8- and 35-fold increase in RS, respectively. Cooked pasta was softer, with higher cooking loss but lower stickiness compared to Svevo spaghetti, and with acceptable appearance and colour. In vitro starch digestion extent (area under the digestion curve) was decreased in both mutants, but much more in SBEIIa, while in vivo GI was only significantly reduced from 50 to 38 in SBEIIa. This is the first study of the glycaemic response of spaghetti prepared from SBEIIa and SSIIa durum wheat mutants. Overall pasta quality was acceptable in both mutants but the SBEIIa mutation provides a clear glycaemic benefit and would be much more appealing than wholemeal spaghetti. We suggest a minimum RS content in spaghetti of similar to 7% is needed to lower GI which corresponded to an amylose content of similar to 58%.}, keywords = {Durum wheat; resistant starch; pasta; High amylose; Glycaemic index}, year = {2020}, eissn = {2304-8158}, orcid-numbers = {Sestili, Francesco/0000-0002-9653-8002; Masci, Stefania/0000-0003-2857-4498} } @article{MTMT:30878210, title = {Milling and baking quality of hexaploid spring wheat starch synthase IIa (ssIIa) mutants with elevated amylose content}, url = {https://m2.mtmt.hu/api/publication/30878210}, author = {Hogg, Andros C. and Giroux, Michael J.}, doi = {10.1002/cche.10153}, journal-iso = {CEREAL CHEM}, journal = {CEREAL CHEMISTRY}, volume = {96}, unique-id = {30878210}, issn = {0009-0352}, abstract = {Background and objectives Novel alleles of starch synthase II (ssIIa) homeologs were created in a soft white spring wheat using chemical mutagenesis and then combined to create four unique ssIIa triple mutant haplotypes. Previous research found the resultant triple ssIIa mutants were hard in texture and had increased seed amylose and protein content that was strongly correlated with decreases in individual seed weight and seed starch content. The objective of this research was to examine how these changes in amylose content affect milling and bread baking characteristics. Findings Triple ssIIa mutant haplotypes yielded significantly less flour that had a higher protein and ash content, decreased brightness, and increased yellowness and redness compared to controls. Solvent retention capacity tests on flour from ssIIa mutant lines had significant increases in water, sucrose, and sodium bicarbonate absorption but similar lactic acid absorption and poor gluten performance indexes compared to controls. Flour dough made from ssIIa mutants had increased water absorption with increased mixing tolerance and produced bread with significantly reduced loaf volume, crumb grain score, and crumb brightness with increased crumb yellowness and redness. Attempts to restore loaf volume using up to 6% vital wheat gluten were unsuccessful. Conclusions High amylose ssIIa triple mutants have significant decreases in flour yields as a result of their diminished starch content and seed size. The unique composition of flour from ssIIa triple mutants does not readily lend itself to producing a functional dough for bread making and resultant bread has significant decreases in loaf volume. Significance and novelty Our results demonstrate that flour with increased amylose levels can be used to create bread with increased protein and dietary fiber.}, keywords = {MUTAGENESIS; AMYLOSE; BREAD QUALITY; staling; starch synthase IIa}, year = {2019}, eissn = {1943-3638}, pages = {532-544} } @article{MTMT:27517408, title = {Molecular characterisation of two novel starch granule proteins 1 in wild and cultivated diploid A genome wheat species}, url = {https://m2.mtmt.hu/api/publication/27517408}, author = {Botticella, Ermelinda and Pucci, Anna and Sestili, Francesco}, doi = {10.1007/s10265-017-1005-6}, journal-iso = {J PLANT RES}, journal = {JOURNAL OF PLANT RESEARCH}, volume = {131}, unique-id = {27517408}, issn = {0918-9440}, year = {2018}, eissn = {1618-0860}, pages = {487-496}, orcid-numbers = {Sestili, Francesco/0000-0002-9653-8002} } @{MTMT:3203976, title = {Breeding for Grain-Quality Traits}, url = {https://m2.mtmt.hu/api/publication/3203976}, author = {Bedő, Zoltán and Láng, László and Rakszegi, Marianna}, booktitle = {Cereal Grains}, doi = {10.1016/B978-0-08-100719-8.00016-4}, unique-id = {3203976}, year = {2017}, pages = {425-452} } @article{MTMT:27123228, title = {Novel ssIIa alleles produce specific seed amylose levels in hexaploid wheat}, url = {https://m2.mtmt.hu/api/publication/27123228}, author = {Hogg, AC and Martin, JM and Giroux, MJ}, doi = {10.1094/CCHEM-06-17-0124-R}, journal-iso = {CEREAL CHEM}, journal = {CEREAL CHEMISTRY}, volume = {94}, unique-id = {27123228}, issn = {0009-0352}, year = {2017}, eissn = {1943-3638}, pages = {1008-1015} } @article{MTMT:3299001, title = {Development and characterization of wheat lines with increased levels of arabinoxylan}, url = {https://m2.mtmt.hu/api/publication/3299001}, author = {Tremmel-Bede, Karolina and Láng, László and Török, Kitti and Tömösközi, Sándor and Vida, Gyula and Shewry, Peter R and Bedő, Zoltán and Rakszegi, Marianna}, doi = {10.1007/s10681-017-2066-2}, journal-iso = {EUPHYTICA}, journal = {EUPHYTICA}, volume = {213}, unique-id = {3299001}, issn = {0014-2336}, abstract = {Improving the nutritional quality and health benefits of food has been of increasing interest globally over the last decade. Staple cereal foods are the major sources of dietary fiber and a recent study identified the Chinese wheat cultivar Yumai-34 as having unusually high levels of water-extractable arabinoxylan (WE-AX) and total arabinoxylan (TOT-AX) in flour. Crosses were therefore made between this variety and three Central European varieties (Lupus, Mv-Mambo, Ukrainka) and the physical properties (test weight, thousand-kernel weight, flour yield, kernel hardness), composition (protein, gluten, WEAX, total AX) and processing quality (gluten index, Zeleny sedimentation, Farinograph parameters) of the grain were compared for thirty-one breeding lines (F7–F9) and the four parents in a 3-year field experiment (2013–2015). Increases of 0.5% in the WE-AX content and 1% in the content of total AX content of the flour were achieved, with an improvement in dough properties. The thousand-kernel weight, protein content, gluten content, Zeleny sedimentation and water absorption of the flour also increased in many lines, while three of the lines had yields that were competitive with the official control varieties, making them suitable for registration.}, year = {2017}, eissn = {1573-5060}, orcid-numbers = {Török, Kitti/0000-0002-7045-0053} } @CONFERENCE{MTMT:2889455, title = {Development and characterization of high and low amylose wheat lines}, url = {https://m2.mtmt.hu/api/publication/2889455}, author = {Némethné Kisgyörgy, Boglárka and Tremmel-Bede, Karolina and Kiss, Tibor and Sestili, F and Lafiandra, D and Láng, László and Bedő, Zoltán and Rakszegi, Marianna}, booktitle = {CEREALS&EUROPE SPRING MEETING}, unique-id = {2889455}, year = {2015}, pages = {32} } @article{MTMT:25300265, title = {The contribution of wheat to human diet and health}, url = {https://m2.mtmt.hu/api/publication/25300265}, author = {Shewry, Peter R and Hey, Sandra J}, doi = {10.1002/fes3.64}, journal-iso = {FOOD ENERGY SEC}, journal = {FOOD AND ENERGY SECURITY}, volume = {4}, unique-id = {25300265}, issn = {2048-3694}, year = {2015}, eissn = {2048-3694}, pages = {178-202} }