Staff Publications

Staff Publications

  • external user (warningwarning)
  • Log in as
  • language uk
  • About

    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 405023
Title Dough quality of bread wheat lacking ¿-gliadins with celiac disease epitopes and addition of celiac-safe avenins to improve dough quality
Author(s) Broeck, H.C. van den; Gilissen, L.J.W.J.; Smulders, M.J.M.; Meer, I.M. van der; Hamer, R.J.
Source Journal of Cereal Science 53 (2011)2. - ISSN 0733-5210 - p. 206 - 216.
Department(s) PRI BIOS Applied Genomics & Proteomics
WUR Plant Breeding
Food Chemistry Group
Publication type Refereed Article in a scientific journal
Publication year 2011
Keyword(s) seed storage proteins - triticum-aestivum l. - t-cell responses - functional-properties - glutenin subunits - making quality - rheological properties - mixing properties - omega-gliadins - baking quality
Abstract Celiac disease is a T-cell mediated immune response in the small intestine of genetically susceptible individuals caused by ingested gluten proteins from wheat, rye, and barley. In the allohexaploid bread wheat (Triticum aestivum), gluten proteins are encoded by multigene loci present on the homoeologous chromosomes 1 and 6 of the three homoeologous genomes A, B, and D. The effect of deleting individual gluten loci was analyzed in a set of deletion lines of T. aestivum cv. Chinese Spring with regard to the level of T-cell stimulatory epitopes (Glia-a9 and Glia-a20) and to technological properties of the dough including mixing, stress relaxation, and extensibility. Deletion of loci encoding ¿-gliadins, ¿-gliadins, and LMW-glutenins located on the short arm of chromosome 1D, reduced the number of T-cell stimulatory epitopes and caused minor deterioration of dough quality by increase of elasticity. Deletion of loci encoding a-gliadins located on the short arm of chromosome 6D, resulted in a significant decrease in T-cell stimulatory epitopes. In parallel, the dough became more stiff and less elastic, which is an improvement for ‘Chinese Spring’ dough. We demonstrated that a-gliadins from wheat can largely be compensated by addition of avenins from oat to the flour to meet technological requirements
There are no comments yet. You can post the first one!
Post a comment
Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.