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Background <p>Black point (BP), caused by <i>Bipolaris sorokiniana</i>, can alter wheat grain composition and adversely affect flour quality. However, its quantitative effects on storage protein fractions and dough rheology remain poorly characterized. This study evaluated the changes in wheat storage proteins and associated dough quality parameters in two cultivars across three environments. Glutenin and gliadin fractions were quantified using RP-HPLC, and dough rheology was assessed through farinograph and extensograph analyses.</p> Results <p>It was found that: (i) BP infection significantly increased grain protein content but reduced dough strength and extensibility, with dough development time and resistance to extension decreasing by 21.3% and 18.9%, respectively (<i>P</i> &lt; 0.01); (ii) Glutenin contents was markedly altered, correlating with reduced farinograph quality indices (<i>P</i> &lt; 0.01). Specifically, high- and low-molecular-weight glutenin subunits in BP-infected samples decreased by over 22.5%, whereas ω-, α/β-, and γ-gliadins increased by over 52.0%; (iii) Proteomic analysis revealed a pronounced upregulation of proteins associated with celiac disease immunogenicity in BP-infected samples.</p> Conclusions <p>These findings firstly provide validated, quantitative insights into wheat storage protein variability and dough functionality, offering information directly relevant to food composition assessment and processing quality.</p> BP-induced remodeling of wheat storage proteins and its impact on dough <p></p>

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Effects of black point caused by Bipolaris sorokiniana on wheat dough rheology and storage protein composition

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年5月26日

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  • Fangfang Si,
  • Gaili Song,
  • Yan Li,
  • Zhao Yin,
  • Jianwei Tang,
  • Chunhao Dong,
  • Zhenpu Huang,
  • Guihong Yin,
  • Qiaoyun Li

摘要

Background

Black point (BP), caused by Bipolaris sorokiniana, can alter wheat grain composition and adversely affect flour quality. However, its quantitative effects on storage protein fractions and dough rheology remain poorly characterized. This study evaluated the changes in wheat storage proteins and associated dough quality parameters in two cultivars across three environments. Glutenin and gliadin fractions were quantified using RP-HPLC, and dough rheology was assessed through farinograph and extensograph analyses.

Results

It was found that: (i) BP infection significantly increased grain protein content but reduced dough strength and extensibility, with dough development time and resistance to extension decreasing by 21.3% and 18.9%, respectively (P < 0.01); (ii) Glutenin contents was markedly altered, correlating with reduced farinograph quality indices (P < 0.01). Specifically, high- and low-molecular-weight glutenin subunits in BP-infected samples decreased by over 22.5%, whereas ω-, α/β-, and γ-gliadins increased by over 52.0%; (iii) Proteomic analysis revealed a pronounced upregulation of proteins associated with celiac disease immunogenicity in BP-infected samples.

Conclusions

These findings firstly provide validated, quantitative insights into wheat storage protein variability and dough functionality, offering information directly relevant to food composition assessment and processing quality.

BP-induced remodeling of wheat storage proteins and its impact on dough