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1

Storage products and transcriptional analysis of the endosperm of cultivated wheat and two wild wheat species

100%
Uhlmann N. K., Beckles D. M.
Journal of Applied Genetics
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2010
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vol. 51
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issue 4
431-447
EN
The starch and protein in wheat (Triticum aestivum L.) endosperm provide 20% of the calories eaten by humans and were heavily selected for during domestication. We examined the main storage products and gene expression patterns that may embody compositional differences between two wild species Aegilops crassa and Aegilops tauschii and cultivated bread wheat. The storage product profiles differed significantly with T. aestivum accumulating twice as much carbon as the wild species, while the latter had 1.5 to 2-fold more total nitrogen per seed. Transcriptional analyses of endosperms of similar fresh weight were compared using a cDNA macroarray. Aegilops tauschii, and especially Ae. crassa had stronger hybridizations with storage protein sequences, but while there were differences in transcripts for starch biosynthetic genes, they were less dramatic. Of these, we cloned the Starch Branching Enzymes (SBE) IIa promoter region and the genomic clone of the Brittle-1 (Bt1) ADPglucose transporter. While Ae. crassa SBEIIa sequence was more divergent than that of Ae. tauschii's compared to bread wheat, there were no sequence polymorphisms that would explain the observed expression differences in Bt1 between these species. Furthermore, while there were nucleotide differences between Bt1 in Ae. crassa and bread wheat, they were synonymous at the amino acid level. Some of transcriptional differences identified here, however, deserve further examination as part of a strategy to manipulate wheat starch and protein composition.
2

Application of enzymes in selected branches of food industry

72%
Zyla K., Kujawski M.
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EN
Food industry has taken advantage of enzymes as processing aids for more than fifty years. Enzymes, however, still offer an exciting potential for improvements in food processing. This review covers current trends in industrial applications of enzymes in selected branches of food technology. Applications of pectinases and other macerating enzymes in fruit and vegetable processing and in wine technology are discussed. Examples of successful enzymes applications are given in relation to baking and brewing. Also, details of enzymatic starch conversion are provided in the production of syrups and ethanol. Finally, applications of milk coagulating proteinases, lipases and lactase in the production of cheese and in whey processing are addressed. Based on the latest literature and patent data, the review also embraces novel enzyme applications in food industry.
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