TY - JOUR AU - Jia, B. AU - Devkota, L. AU - Dhital, S. TI - Protein structure and functional differentiation between high-amylose and wild-type wheat JF - FOOD HYDROCOLLOIDS J2 - FOOD HYDROCOLLOID VL - 163 PY - 2025 SN - 0268-005X DO - 10.1016/j.foodhyd.2025.111075 UR - https://m2.mtmt.hu/api/publication/35745138 ID - 35745138 N1 - Export Date: 7 February 2025 CODEN: FOHYE Correspondence Address: Dhital, S.; Department of Chemical Engineering, Australia; email: Sushil.dhital@monash.edu LA - English DB - MTMT ER - TY - JOUR AU - Siah, Siem Doo AU - Shinkai, Yousuke AU - Lu, Meiqin AU - Edwards, James AU - Quail, Ken AU - Okusu, Hideki TI - Australian Hard 2 (AH2) wheat class with null4A genetic basis to produce high-quality Japanese ramen noodle JF - JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE J2 - J SCI FOOD AGR PY - 2025 PG - 11 SN - 0022-5142 DO - 10.1002/jsfa.70327 UR - https://m2.mtmt.hu/api/publication/36585950 ID - 36585950 LA - English DB - MTMT ER - TY - JOUR AU - Hogg, A. C. AU - Dykes, L. AU - Oiestad, A. AU - Giroux, M. J. TI - Modulation of seed amylose content in durum wheat through mutagenesis of starch synthase IIa (SSIIa) and its effect on milling and semolina quality JF - JOURNAL OF CEREAL SCIENCE J2 - J CEREAL SCI VL - 115 PY - 2024 PG - 9 SN - 0733-5210 DO - 10.1016/j.jcs.2023.103816 UR - https://m2.mtmt.hu/api/publication/34590003 ID - 34590003 N1 - Department of Plant Sciences and Plant Pathology, Montana State University, 119 Plant Bioscience Building, Bozeman, MT 59717-3150, United States USDA-ARS, Edward T. Schafer Agricultural Research Service, Cereal Crops Research Unit, Hard Red Spring & Durum Wheat Quality Laboratory, 616 Albrecht Blvd. North, Fargo, ND 58102-2765, United States Export Date: 7 February 2025 CODEN: JCSCD Correspondence Address: Giroux, M.J.; Department of Plant Sciences and Plant Pathology, 119 Plant Bioscience Building, United States; email: mgiroux@montana.edu AB - 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. LA - English DB - MTMT ER - TY - JOUR AU - Liu, Zehua AU - Cheng, Gaomin AU - Gu, Zhonghua AU - Zhou, Qiong AU - Yang, Yunfei AU - Zhang, Zhaowan AU - Zhao, Renyong AU - Li, Chengwei AU - Tian, Jichun AU - Feng, Junwei AU - Jiang, Hongxin TI - Dynamic rheological behavior of high-amylose wheat dough during various heating stages: Insight from its starch characteristics JF - INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES J2 - INT J BIOL MACROMOL VL - 271 PY - 2024 PG - 11 SN - 0141-8130 DO - 10.1016/j.ijbiomac.2024.132111 UR - https://m2.mtmt.hu/api/publication/35310106 ID - 35310106 N1 - Grain, Oil and Food Engineering Technology Research Center of the State Grain and Reserves Administration, Key Laboratory of Henan Province, College of Food Science and Technology, Henan University of Technology, Henan, Zhengzhou, 450001, China Food Laboratory of Zhongyuan, Henan, Luohe, 462300, China Shandong Huatian Agricultural Technology Co. Ltd., Shandong, Taian, 271604, China Henan Feitian Biotechnology Co., Ltd., Henan, Qixian, 456750, China Cited By :6 Export Date: 7 February 2025 CODEN: IJBMD Correspondence Address: Jiang, H.; Grain, Henan, China; email: hongxin.jiang@haut.edu.cn LA - English DB - MTMT ER - TY - CHAP AU - Roy, J. AU - Madhawan, A. AU - Rahim, M.S. AU - Kumar, P. TI - Starch Quality: High Energy or Low Calories – Both Matter T2 - Biofortification for Nutrient-Rich Crops PB - CRC Press SN - 9781032667270 T3 - Biofortification for Nutrient-Rich Crops PY - 2024 SP - 185 EP - 195 PG - 11 UR - https://m2.mtmt.hu/api/publication/35745139 ID - 35745139 N1 - Agri-Food Biotechnology Division, National Agri-Food Biotechnology Institute, Punjab, Mohali, 140306, India Regional Centre for Biotechnology (RCB), NCR Biotech Science Cluster, 3rd Milestone, Faridabad-Gurgaon Expressway, Haryana, Faridabad, 121001, India Molecular Genetic and Genomics Laboratory, Biotechnology Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur, 176061, India Export Date: 7 February 2025 Correspondence Address: Roy, J.; Agri-Food Biotechnology Division, Punjab, India; email: joykroy@nabi.res.in LA - English DB - MTMT ER - TY - CHAP AU - Ibba, M.I. AU - Palacios-Rojas, N. AU - Rosales-Nolasco, A. ED - Rakszegi, Marianna ED - Papageorgiou, Maria ED - M. Rocha, João TI - Screening and use of nutritional and health-related benefits of the main crops T2 - Developing Sustainable and Health-Promoting Cereals and Pseudocereals PB - Academic Press CY - London SN - 9780323906890 PY - 2023 SP - 25 EP - 55 PG - 31 DO - 10.1016/B978-0-323-90566-4.00015-1 UR - https://m2.mtmt.hu/api/publication/34141000 ID - 34141000 N1 - Global Wheat Program, International Maize and Wheat Improvement Centre (CIMMYT), Texcoco, Mexico International Maize and Wheat Improvement Center, Global Maize Program, Texcoco, Mexico Cited By :1 Export Date: 15 September 2023 LA - English DB - MTMT ER - TY - JOUR AU - Jaksics, Edina AU - Paszerbovics, Bettina AU - Egri, Blanka AU - Rakszegi, Marianna AU - Tremmel-Bede, Karolina AU - Vida, Gyula AU - Gergely, Szilveszter AU - Németh, Renáta AU - Tömösközi, Sándor TI - Complex rheological characterization of normal, waxy and high-amylose wheat lines JF - JOURNAL OF CEREAL SCIENCE J2 - J CEREAL SCI VL - 93 PY - 2020 PG - 11 SN - 0733-5210 DO - 10.1016/j.jcs.2020.102982 UR - https://m2.mtmt.hu/api/publication/31334221 ID - 31334221 N1 - Research Group of Cereal Science and Food Quality, Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, Műegyetem Rkp.3, Budapest, 1111, Hungary Agricultural Institute, Centre for Agricultural Research, Brunszvik U. 2. Pf. 19, Martonvásár, 2462, Hungary Cited By :1 Export Date: 15 June 2021 CODEN: JCSCD Correspondence Address: Tömösközi, S.; Research Group of Cereal Science and Food Quality, Műegyetem Rkp.3, Hungary; email: tomoskozi@mail.bme.hu LA - English DB - MTMT ER - TY - JOUR AU - Sissons, Mike AU - Sestili, Francesco AU - Botticella, Ermelinda AU - Masci, Stefania AU - Lafiandra, Domenico TI - Can Manipulation of Durum Wheat Amylose Content Reduce the Glycaemic Index of Spaghetti? JF - FOODS J2 - FOODS VL - 9 PY - 2020 IS - 6 PG - 19 SN - 2304-8158 DO - 10.3390/foods9060693 UR - https://m2.mtmt.hu/api/publication/31447071 ID - 31447071 N1 - NSW Department of Primary Industries, Tamworth, NSW 2340, Australia Department of Agriculture and Forest Sciences, University of Tuscia, Viterbo, 01100, Italy Cited By :32 Export Date: 7 February 2025 Correspondence Address: Sissons, M.; NSW Department of Primary IndustriesAustralia; email: mike.sissons@dpi.nsw.gov.au AB - 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%. LA - English DB - MTMT ER - TY - JOUR AU - Hogg, Andros C. AU - Giroux, Michael J. TI - Milling and baking quality of hexaploid spring wheat starch synthase IIa (ssIIa) mutants with elevated amylose content JF - CEREAL CHEMISTRY J2 - CEREAL CHEM VL - 96 PY - 2019 IS - 3 SP - 532 EP - 544 PG - 13 SN - 0009-0352 DO - 10.1002/cche.10153 UR - https://m2.mtmt.hu/api/publication/30878210 ID - 30878210 N1 - Cited By :5 Export Date: 7 February 2025 CODEN: CECHA Correspondence Address: Giroux, M.J.; Department of Plant Sciences and Plant Pathology, United States; email: mgiroux@montana.edu AB - 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. LA - English DB - MTMT ER - TY - JOUR AU - Botticella, Ermelinda AU - Pucci, Anna AU - Sestili, Francesco TI - Molecular characterisation of two novel starch granule proteins 1 in wild and cultivated diploid A genome wheat species JF - JOURNAL OF PLANT RESEARCH J2 - J PLANT RES VL - 131 PY - 2018 IS - 3 SP - 487 EP - 496 PG - 10 SN - 0918-9440 DO - 10.1007/s10265-017-1005-6 UR - https://m2.mtmt.hu/api/publication/27517408 ID - 27517408 N1 - Cited By :2 Export Date: 7 February 2025 Correspondence Address: Sestili, F.; Department of Agriculture and Forestry Sciences, Via S. Camillo de Lellis SNC, Italy; email: francescosestili@unitus.it LA - English DB - MTMT ER - TY - CHAP AU - Bedő, Zoltán AU - Láng, László AU - Rakszegi, Marianna ED - Colin, Wrigley ED - Ian, Batey ED - Diane, Miskelly TI - Breeding for Grain-Quality Traits T2 - Cereal Grains PB - Woodhead Publishing CY - Cambridge SN - 9780081007198 T3 - Woodhead Publishing Series in Food Science, Technology and Nutrition, ISSN 2042-8049 PY - 2017 SP - 425 EP - 452 PG - 28 DO - 10.1016/B978-0-08-100719-8.00016-4 UR - https://m2.mtmt.hu/api/publication/3203976 ID - 3203976 LA - English DB - MTMT ER - TY - JOUR AU - Hogg, AC AU - Martin, JM AU - Giroux, MJ TI - Novel ssIIa alleles produce specific seed amylose levels in hexaploid wheat JF - CEREAL CHEMISTRY J2 - CEREAL CHEM VL - 94 PY - 2017 IS - 6 SP - 1008 EP - 1015 PG - 8 SN - 0009-0352 DO - 10.1094/CCHEM-06-17-0124-R UR - https://m2.mtmt.hu/api/publication/27123228 ID - 27123228 N1 - Cited By :10 Export Date: 7 February 2025 CODEN: CECHA Correspondence Address: Giroux, M.J.; Department of Plant Sciences and Plant Pathology, 119 Plant Bioscience Building, United States; email: mgiroux@montana.edu LA - English DB - MTMT ER - TY - JOUR AU - Tremmel-Bede, Karolina AU - Láng, László AU - Török, Kitti AU - Tömösközi, Sándor AU - Vida, Gyula AU - Shewry, Peter R AU - Bedő, Zoltán AU - Rakszegi, Marianna TI - Development and characterization of wheat lines with increased levels of arabinoxylan JF - EUPHYTICA J2 - EUPHYTICA VL - 213 PY - 2017 IS - 12 PG - 15 SN - 0014-2336 DO - 10.1007/s10681-017-2066-2 UR - https://m2.mtmt.hu/api/publication/3299001 ID - 3299001 AB - 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. LA - English DB - MTMT ER - TY - CONF AU - Némethné Kisgyörgy, Boglárka AU - Tremmel-Bede, Karolina AU - Kiss, Tibor AU - Sestili, F AU - Lafiandra, D AU - Láng, László AU - Bedő, Zoltán AU - Rakszegi, Marianna ED - Weegels, P ED - Tömösközi, Sándor ED - Auger, F TI - Development and characterization of high and low amylose wheat lines T2 - CEREALS&EUROPE SPRING MEETING PB - Budapest University of Technology and Economics C1 - Budapest PY - 2015 SP - 32 UR - https://m2.mtmt.hu/api/publication/2889455 ID - 2889455 LA - English DB - MTMT ER - TY - JOUR AU - Shewry, Peter R AU - Hey, Sandra J TI - The contribution of wheat to human diet and health JF - FOOD AND ENERGY SECURITY J2 - FOOD ENERGY SEC VL - 4 PY - 2015 IS - 3 SP - 178 EP - 202 PG - 25 SN - 2048-3694 DO - 10.1002/fes3.64 UR - https://m2.mtmt.hu/api/publication/25300265 ID - 25300265 N1 - Cited By :281 Export Date: 10 June 2021 Correspondence Address: Shewry, P.R.; Rothamsted ResearchUnited Kingdom; email: peter.shewry@rothamsted.ac.uk Funding details: Biotechnology and Biological Sciences Research Council, BBSRC, BBS/E/C/00005206 Cited By :284 Export Date: 15 June 2021 Correspondence Address: Shewry, P.R.; Rothamsted ResearchUnited Kingdom; email: peter.shewry@rothamsted.ac.uk Cited By :287 Export Date: 24 June 2021 Correspondence Address: Shewry, P.R.; Rothamsted ResearchUnited Kingdom; email: peter.shewry@rothamsted.ac.uk Cited By :288 Export Date: 25 June 2021 Correspondence Address: Shewry, P.R.; Rothamsted ResearchUnited Kingdom; email: peter.shewry@rothamsted.ac.uk LA - English DB - MTMT ER -