| |
|
|
 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
|
Data corrente: |
13/12/2023 |
|
Data da última atualização: |
13/12/2023 |
|
Tipo da produção científica: |
Resumo em Anais de Congresso |
|
Autoria: |
ALVES, T.; GLEISSLITZ, S. M.; FERREIRA, R. M.; SCHERF, K. A.; TAKEITI, C. Y.; FERREIRA, M. S. L. |
|
Afiliação: |
THAIS ALVES, UNIRIO; SABRINA MARIA GLEISSLITZ, Karlsruhe Institute of Technology; RENATA MERENDA FERREIRA, UNIRIO; KATHARINA ANNE SCHERF; CRISTINA YOSHIE TAKEITI, CTAA; MARIANA SIMÕES LARRAZ FERREIRA, UNIRIO. |
|
Título: |
Proteomic insights into bread-making: fermentation effects on wheat protein profiles. |
|
Ano de publicação: |
2023 |
|
Fonte/Imprenta: |
In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá, 2023. |
|
Idioma: |
Inglês |
|
Notas: |
Pôster 167620; SLACAN. |
|
Conteúdo: |
Common wheat (T. aestivum) dominates cultivated wheat at around 95%. Gluten proteins confer distinct rheological properties, are the main responsible for viscoelasticity, facilitate dough leavening and structural maintenance in breadmaking. Advanced proteomic techniques like UHPLC-MS/MS aid in deciphering protein contributions to end product quality and identifying optimal wheat cultivars for baking. This research explored how S. cerevisiae fermentation affects protein profiles in breads from two wheat flours: ORS Agile (bread/improver wheat) and ORS Vintecinco (biscuit wheat). Proteins were categorized by solubility (AG, Gli, reduced Glu) and assessed using RP-HPLC and Kjeldahl methods. Proteomic data was obtained by NanoLC-MS/MS analysis on a Q Exactive Plus Orbitrap, processed via MaxQuant using UniprotKB Triticum database. Total protein ranged from 8.2% to 12.9%. ORS Agile had lower extractability (62%) than ORS Vintecinco (98%). Both genotypes showed reduced AG and Gli, and increased Glu levels in breads. Glu increase was more significant in ORS Vintecinco (~200%) than ORS Agile (~54%). Impact during breadmaking was notable for α-gliadin and γ-gliadin, with reduced expression intensities after kneading, dough formation and fermentation. LMW-GS contents increased after processing, while HMW-glutenins exhibited variable behavior depending on the analyzed genotype. Considering proteomic analysis, 250 proteins were evaluated (187 for ORS Agile, 122 for ORS Vintecinco, 59 common). Distinctive proteins could serve as potential biomarkers for flour composition and bread origin. Proteomic analysis unveiled composition differences among products from contrasting flour samples. Discrepancies in structure and composition of gluten proteins between genotypes could influence the susceptibility to modifications induced by processing. ORS Vintecinco was notably more affected by processing when compared to ORS Agile. The hypothesis to explain this finding is that weak wheat flour may be more inclined to suffer changes in gluten content during processing due to its lower gluten content when compared to strong wheat flour, facilitating protein polymerization. MenosCommon wheat (T. aestivum) dominates cultivated wheat at around 95%. Gluten proteins confer distinct rheological properties, are the main responsible for viscoelasticity, facilitate dough leavening and structural maintenance in breadmaking. Advanced proteomic techniques like UHPLC-MS/MS aid in deciphering protein contributions to end product quality and identifying optimal wheat cultivars for baking. This research explored how S. cerevisiae fermentation affects protein profiles in breads from two wheat flours: ORS Agile (bread/improver wheat) and ORS Vintecinco (biscuit wheat). Proteins were categorized by solubility (AG, Gli, reduced Glu) and assessed using RP-HPLC and Kjeldahl methods. Proteomic data was obtained by NanoLC-MS/MS analysis on a Q Exactive Plus Orbitrap, processed via MaxQuant using UniprotKB Triticum database. Total protein ranged from 8.2% to 12.9%. ORS Agile had lower extractability (62%) than ORS Vintecinco (98%). Both genotypes showed reduced AG and Gli, and increased Glu levels in breads. Glu increase was more significant in ORS Vintecinco (~200%) than ORS Agile (~54%). Impact during breadmaking was notable for α-gliadin and γ-gliadin, with reduced expression intensities after kneading, dough formation and fermentation. LMW-GS contents increased after processing, while HMW-glutenins exhibited variable behavior depending on the analyzed genotype. Considering proteomic analysis, 250 proteins were evaluated (187 for ORS Agile, 122 for ORS Vintecinco, 59 co... Mostrar Tudo |
|
Palavras-Chave: |
Bakery; Foodomics; Wheat quality. |
|
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
|
Marc: |
LEADER 03017nam a2200217 a 4500
001 2159644
005 2023-12-13
008 2023 bl uuuu u00u1 u #d
100 1 $aALVES, T.
245 $aProteomic insights into bread-making$bfermentation effects on wheat protein profiles.$h[electronic resource]
260 $aIn: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá$c2023
500 $aPôster 167620; SLACAN.
520 $aCommon wheat (T. aestivum) dominates cultivated wheat at around 95%. Gluten proteins confer distinct rheological properties, are the main responsible for viscoelasticity, facilitate dough leavening and structural maintenance in breadmaking. Advanced proteomic techniques like UHPLC-MS/MS aid in deciphering protein contributions to end product quality and identifying optimal wheat cultivars for baking. This research explored how S. cerevisiae fermentation affects protein profiles in breads from two wheat flours: ORS Agile (bread/improver wheat) and ORS Vintecinco (biscuit wheat). Proteins were categorized by solubility (AG, Gli, reduced Glu) and assessed using RP-HPLC and Kjeldahl methods. Proteomic data was obtained by NanoLC-MS/MS analysis on a Q Exactive Plus Orbitrap, processed via MaxQuant using UniprotKB Triticum database. Total protein ranged from 8.2% to 12.9%. ORS Agile had lower extractability (62%) than ORS Vintecinco (98%). Both genotypes showed reduced AG and Gli, and increased Glu levels in breads. Glu increase was more significant in ORS Vintecinco (~200%) than ORS Agile (~54%). Impact during breadmaking was notable for α-gliadin and γ-gliadin, with reduced expression intensities after kneading, dough formation and fermentation. LMW-GS contents increased after processing, while HMW-glutenins exhibited variable behavior depending on the analyzed genotype. Considering proteomic analysis, 250 proteins were evaluated (187 for ORS Agile, 122 for ORS Vintecinco, 59 common). Distinctive proteins could serve as potential biomarkers for flour composition and bread origin. Proteomic analysis unveiled composition differences among products from contrasting flour samples. Discrepancies in structure and composition of gluten proteins between genotypes could influence the susceptibility to modifications induced by processing. ORS Vintecinco was notably more affected by processing when compared to ORS Agile. The hypothesis to explain this finding is that weak wheat flour may be more inclined to suffer changes in gluten content during processing due to its lower gluten content when compared to strong wheat flour, facilitating protein polymerization.
653 $aBakery
653 $aFoodomics
653 $aWheat quality
700 1 $aGLEISSLITZ, S. M.
700 1 $aFERREIRA, R. M.
700 1 $aSCHERF, K. A.
700 1 $aTAKEITI, C. Y.
700 1 $aFERREIRA, M. S. L.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
Registro Completo
|
Biblioteca(s): |
Embrapa Soja. |
|
Data corrente: |
20/09/2018 |
|
Data da última atualização: |
20/09/2018 |
|
Tipo da produção científica: |
Artigo em Anais de Congresso |
|
Autoria: |
MITTELBERG, T.; MORAES, A. S. |
|
Afiliação: |
UEL; ANDRE STEFFENS MORAES, CNPSO. |
|
Título: |
The social and economic context of glyphosate-tolerant weeds in Londrina, PR and surrounding municipalities. |
|
Ano de publicação: |
2018 |
|
Fonte/Imprenta: |
In: JORNADA ACADÊMICA DA EMBRAPA SOJA, 13., 2018, Londrina. Resumos expandidos... Londrina: Embrapa Soja, 2018. |
|
Páginas: |
p. 83-91. |
|
Idioma: |
Inglês |
|
Thesagro: |
Análise Econômica; Erva Daninha; Planejamento Regional; Sociologia Econômica. |
|
Thesaurus NAL: |
Glyphosate; Regional economics; Socioeconomics; Weeds. |
|
Categoria do assunto: |
B Sociologia Rural |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/183300/1/p-83-91-Doc401-XIII-JA.pdf
|
|
Marc: |
LEADER 00741nam a2200217 a 4500
001 2096096
005 2018-09-20
008 2018 bl uuuu u00u1 u #d
100 1 $aMITTELBERG, T.
245 $aThe social and economic context of glyphosate-tolerant weeds in Londrina, PR and surrounding municipalities.$h[electronic resource]
260 $aIn: JORNADA ACADÊMICA DA EMBRAPA SOJA, 13., 2018, Londrina. Resumos expandidos... Londrina: Embrapa Soja$c2018
300 $ap. 83-91.
650 $aGlyphosate
650 $aRegional economics
650 $aSocioeconomics
650 $aWeeds
650 $aAnálise Econômica
650 $aErva Daninha
650 $aPlanejamento Regional
650 $aSociologia Econômica
700 1 $aMORAES, A. S.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Soja (CNPSO) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Expressão de busca inválida. Verifique!!! |
|
|
