Identification of a new family of small prolamins in the search for better barley breads

Olga Agata Andrzejczak; Kim Hebelstrup; Esben Olesen; L Tóth; L. Pedersen; Søren Drud-Heydary Nielsen; Ulla Kidmose; Lotte Bach Larsen

Identification of a new family of small prolamins in the search for better barley breads

Olga Agata Andrzejczak, Kim Hebelstrup, Esben Olesen, L Tóth, L. Pedersen, Søren Drud-Heydary Nielsen, Ulla Kidmose, Lotte Bach Larsen

Publikation: Konferencebidrag › Poster › Forskning › peer review

Abstract

Barley bread has a high content of β-glucans and other fibers which makes it a low glycemic food product; and the consuming of barley bread is associated with lower blood cholesterol levels and reduced risk of colon cancer (Mendis and Simsek., 2014; El-Khoury et al., 2012). However, using barley flour in bread making is difficult because it decreases the sensory characteristics and qualities of bread, such as color, texture, and loaf volume.
We identified the existence of a new family of barley seed Proteins (WSPN) that could be related to the qualities of barley bread. We found three WSPNs in the prolamin fraction of barley flour. They are encoded by three linked genes. None of them have previously been annotated in the barley genome. All three genes were expressed specifically in seeds and have no detectable expression in the leaves. When comparing barley varieties, we found that higher gene expression levels of the WSPN genes were correlated with better baking qualities.

Originalsprog	Engelsk
Publikationsdato	2023
Status	Udgivet - 2023
Begivenhed	The 3rd Barley Mutant Conference - Institute of Plant Science and Resources (IPSR), Okayama University, Kurashiki, Japan Varighed: 8 okt. 2023 → 10 okt. 2023 https://www.rib.okayama-u.ac.jp/3bmc/

Konference

Konference	The 3rd Barley Mutant Conference
Lokation	Institute of Plant Science and Resources (IPSR), Okayama University
Land/Område	Japan
By	Kurashiki
Periode	08/10/2023 → 10/10/2023
Internetadresse	https://www.rib.okayama-u.ac.jp/3bmc/

Citationsformater

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title = "Identification of a new family of small prolamins in the search for better barley breads",

abstract = "Barley bread has a high content of β-glucans and other fibers which makes it a low glycemic food product; and the consuming of barley bread is associated with lower blood cholesterol levels and reduced risk of colon cancer (Mendis and Simsek., 2014; El-Khoury et al., 2012). However, using barley flour in bread making is difficult because it decreases the sensory characteristics and qualities of bread, such as color, texture, and loaf volume.We identified the existence of a new family of barley seed Proteins (WSPN) that could be related to the qualities of barley bread. We found three WSPNs in the prolamin fraction of barley flour. They are encoded by three linked genes. None of them have previously been annotated in the barley genome. All three genes were expressed specifically in seeds and have no detectable expression in the leaves. When comparing barley varieties, we found that higher gene expression levels of the WSPN genes were correlated with better baking qualities. ",

author = "Andrzejczak, {Olga Agata} and Kim Hebelstrup and Esben Olesen and L T{\'o}th and L. Pedersen and Nielsen, {S{\o}ren Drud-Heydary} and Ulla Kidmose and Larsen, {Lotte Bach}",

year = "2023",

language = "English",

note = "The 3rd Barley Mutant Conference, 3BMC ; Conference date: 08-10-2023 Through 10-10-2023",

url = "https://www.rib.okayama-u.ac.jp/3bmc/",

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TY - CONF

T1 - Identification of a new family of small prolamins in the search for better barley breads

AU - Andrzejczak, Olga Agata

AU - Hebelstrup, Kim

AU - Olesen, Esben

AU - Tóth, L

AU - Pedersen, L.

AU - Nielsen, Søren Drud-Heydary

AU - Kidmose, Ulla

AU - Larsen, Lotte Bach

PY - 2023

Y1 - 2023

N2 - Barley bread has a high content of β-glucans and other fibers which makes it a low glycemic food product; and the consuming of barley bread is associated with lower blood cholesterol levels and reduced risk of colon cancer (Mendis and Simsek., 2014; El-Khoury et al., 2012). However, using barley flour in bread making is difficult because it decreases the sensory characteristics and qualities of bread, such as color, texture, and loaf volume.We identified the existence of a new family of barley seed Proteins (WSPN) that could be related to the qualities of barley bread. We found three WSPNs in the prolamin fraction of barley flour. They are encoded by three linked genes. None of them have previously been annotated in the barley genome. All three genes were expressed specifically in seeds and have no detectable expression in the leaves. When comparing barley varieties, we found that higher gene expression levels of the WSPN genes were correlated with better baking qualities.

AB - Barley bread has a high content of β-glucans and other fibers which makes it a low glycemic food product; and the consuming of barley bread is associated with lower blood cholesterol levels and reduced risk of colon cancer (Mendis and Simsek., 2014; El-Khoury et al., 2012). However, using barley flour in bread making is difficult because it decreases the sensory characteristics and qualities of bread, such as color, texture, and loaf volume.We identified the existence of a new family of barley seed Proteins (WSPN) that could be related to the qualities of barley bread. We found three WSPNs in the prolamin fraction of barley flour. They are encoded by three linked genes. None of them have previously been annotated in the barley genome. All three genes were expressed specifically in seeds and have no detectable expression in the leaves. When comparing barley varieties, we found that higher gene expression levels of the WSPN genes were correlated with better baking qualities.

M3 - Poster

T2 - The 3rd Barley Mutant Conference

Y2 - 8 October 2023 through 10 October 2023

ER -

Identification of a new family of small prolamins in the search for better barley breads

Abstract

Konference

Fingeraftryk

Citationsformater