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EXPERTISE
AND RESEARCH INTERESTS
- Grain
chemistry and processing
- Wheat
quality for breadmaking
- Structure
and composition of gluten proteins
- Bran
composition and antioxidants
- Digital
imaging of grain and baked good products
CURRENT
RESEARCH
Structure
and Functionality of Wheat Proteins in Breadmaking
The unique ability of wheat to produce leavened bread and a diverse array of other food products depends primarily on the correspondingly unique and distinct viscoelastic nature of monomeric gliadin and polymeric glutenin proteins in the starchy endosperm of the grain. It is the balance of gliadin and glutenin properties that makes wheat unique for food. Glutenin is the key protein which is the principle component responsible for the elastic properties of dough, and differences in dough strength and end-use quality of different wheats. The main focus of this research is to develop a better understanding of how and why glutenin and constituent subunits vary due to genetic and non-genetic factors. Current focus is on non-genetic factors such as growing location and weather on patterns of accumulation of wheat protein fractions (particularly glutenin subunits) during kernel development and how quantitative variation in glutenin and subunits relates to the processing quality of flour for baked goods. The project is utilizing wheat samples generated in a recently concluded NSERC Strategic Project focused on CWRS wheat grade and quality response to growing season weather variation in the prairie region.
Wheat
Quality Response to Growing Season Weather Variation in the
Prairie Region: Predicting Quality Prior to Harvest using
Computer Modeling Techniques
Wheat is Canada’s most important grain crop with a direct
value to the economy of more than $8 billion annually. High
wheat yield and freedom from disease are the principal concerns
of producers, however, it is the highly regarded processing
quality of western Canadian hard spring wheat that provides
its marketing advantage. The grain crop region of western
Canada is a vast 40 M ha, and experiences an enormous range
of weather conditions every year. This variability creates
the potential for a wide range in protein content and quality
even for wheat of top milling grades. The goal of this research
program is to understand the relationships between weather
and wheat quality in order to establish robust prediction
models that industry can utilize to improve sourcing of wheat,
and to develop a better understanding of the physicochemical
factors that affect wheat quality. Currently, the project
has compiled 19 site years of high frequency weather data
spanning six genotypes, four crop years, and five growing
locations all field replicated. Over 25 biochemical, biophysical
and technological quality parameters were determined per sample.
Characterization of the growing environment included hourly
logging of primary weather variables such as air temperature,
humidity, wind speed, incoming solar radiation and rainfall,
and modeled agrometeorological parameters including heat and
moisture stress, evapo-transpiration and crop water demand.
All the data has been stratified according to growth stage.
The data base is incredibly comprehensive, and thousands of
weather variable-quality combinations are being explored.
Results now documented in two M.Sc. theses and several published papers have
shown strong relationships between important measures of wheat
quality and growing season weather.
Optimizing Wheat Bran for Food and Health
The increasing popularity of whole wheat bread and other foods containing whole grain reflects the gaining importance with consumers of products that address positive nutrition and dietary preferences and outcomes. Due to its distinct composition of bioactive components, consumption of whole wheat has been consistently shown to be associated with reduced risk of degenerative conditions such as heart disease, type 2 diabetes, gastro-intestinal cancer and obesity. The health-related functionality of whole wheat is largely due to the bran fraction and bioactive constituents such as fibre and fibre-related compounds, some of which have antioxidant and other compelling physiological properties. The focus of this research program is to improve the functionality of wheat bran for food and health applications. While bran is healthful, many consumers dislike the strong aroma and flavour it lends to baked goods. Also, bran is challenging to manage from a processing perspective; whole wheat doughs are relatively difficult to handle and lack mixing tolerance, and the bread produced has lower volume, and coarser crumb grain. As part of our research, we have been investigating several treatments with potential to alter the physicochemical properties of wheat bran. One of these treatments, which has been patented, substantially enhances the extractability/solubility of many bioactive wheat bran constituents resulting in a product, trademarked as NovaBran, that is different in sensory, rheological, and biochemical properties compared to traditional wheat bran. Novabran lacks the strong and distinct sensory attributes of traditional bran, having a mild aroma and flavour that carries into baked goods. In whole wheat flour formulation, it can significantly improve farinograph dough strength and mixing tolerance compared to regular bran. Most noteworthy are NovaBran's biochemical properties. In particular, antioxidant activities of soluble extracts are enhanced by more than 400% compared to extracts from unprocessed wheat bran. The extractability/solubility of dietary fibre which is very limited in traditional wheat bran is substantially increased in NovaBran when assessed by a new procedure. The extractability of mineral and B vitamins is significantly increased as well. Cell and animal model studies undertaken to date have been equally compelling, with results reflecting a remarkable range of important bioactivities for both Novabran and extracts. Results as a whole indicate that the nutritional and health benefits normally ascribed to regular wheat bran likely represent a fraction of its potential. By enhancing the solubility of wheat bran and bioactive constituents, bio-availabilities are likely enhanced as well. Novabran appears to have considerable value for whole grain-based food and health applications far beyond what may be possible with traditional wheat bran.
Current CV
RECENT
PUBLICATIONS
Saiyed, I. Bullock P.R., Sapirstein, H.D. Finlay, G. and Jarvis, C. 2009. Heat Unit Models for Estimating Wheat Phenological Development and Weather-Based Relationships to Wheat Quality. Can. J. Plant Sci. (in Press).
Ragupathy, R. Naeem, H., Sapirstein, H.D. and Cloutier, S. 2008. Evolutionary origin of the segmental duplication encompassing the wheat GLU-B1 locus encoding the over expressed Bx7 (Bx7OE) high molecular weight glutenin subunit. Theor. Appl. Genet. 116 (2): 283–296
Jarvis, C.K., Sapirstein, H.D., Bullock, P.R., Naeem, H.A., Angadi, S.V. and Hussain, A. 2008. Models of growing season weather impacts on bread making quality of spring wheat from producer fields in western Canada. J. Sci. Food Agric.88 (13): 2357-2370.
Bellido, G.G., Scanlon, M.G., Sapirstein, H.D. and Page, J.H. 2008. Use of a pressuremeter to measure the kinetics of carbon dioxide evolution in chemically leavened wheat flour dough. J. Agric. Food Chem. 56(21): 9855-9861.
Mpofu, A., Beta, T. and Sapirstein, H.D. 2008. Effects of genotype, environment and genotype x environment interaction on the antioxidant properties of wheat. Pages 24-41 in: Wheat Antioxidants, Liangli Lu, ed. John Wiley & Sons, Inc. Hoboken, NJ.
Mpofu, A., Sapirstein, H.D. and Beta, T. 2008. Superoxide scavenging capacities of wheat genotypes grown in different environments. Pages 165-178 in Vol. 21 Phytopharmacology and Therapeutic Values III of the Series Recent Progress in Medicinal Plants. Studium Press, Houston, TX.
Finlay,
G.J., Bullock, P.R., Sapirstein, H.D., Naeem, H.A., Hussain,
A., Angadi, S.V. and DePauw R.M. 2007. Genotypic and environmental
variation in grain, flour, dough and bread making characteristics
of western Canadian spring wheat. Can. J. Plant Sci. 87(4):679-690.
Naeem,
H. and Sapirstein, H.D. 2007. Ultra-fast separation of wheat
glutenin subunits by reversed-phase HPLCc using a superficially
porous silica-based column. J. Cereal Sci. 46(2):157-168.
Sapirstein,
H.D., David, P., Preston, K.R. and Dexter, J.E. 2007. Durum
wheat breadmaking quality: Effects of gluten strength, protein
composition, semolina particle size and fermentation time.
J. Cereal Sci. 45 (2):150-161.
Opapeju,
F.O., Nyachoti, C.M., House, J.D., Weiler, H. and Sapirstein,
H.D. 2006. Growth performance and carcass characteristics
of pigs fed short-season corn hybrids. J. Animal Sci. 84 (10):2779-2786.
Wang,
M., Sapirstein, H.D., Machet, A-S. and Dexter, J.E. 2006.
Composition and distribution of pentosans in millstreams of
different hard spring wheats. Cereal Chem. 83(2):161-168.
Mpofu,
A., Sapirstein, H.D., and Beta, T. 2006. Genotype and environmental
variation in phenolic content, phenolic acid composition,
and antioxidant activity of hard spring wheat. J. Agric. Food
Chem. 54:1265-1270.
Beta,
T. Nam, S., Dexter, J.E. and Sapirstein, H.S. 2005. Phenolic
content and antioxidant activity of pearled wheat and roller
mill fractions. Cereal Chem. 82(4):390-393.
Zghal,
M.C., Scanlon, M.G. and Sapirstein, H.D. 2002. Cellular structure
of bread crumb and its influence on mechanical properties.
J. Cereal Sci. 36:167-176.
Sivri,
D., Sapirstein, H.D., Köksel, H. and Bushuk, W. 2002.
Wheat intercultivar differences in susceptibility of glutenin
protein to effects of bug (Eurogaster integriceps) protease.
Cereal Chem. 79:41-44.
Zghal,
M.C., Scanlon, M.G. and Sapirstein, H.D. 2001. Effects of
flour strength, baking absorption and processing conditions
on the structure and mechanical properties of bread crumb.
Cereal Chem. 78:1-7.
Scanlon,
M.G., Sapirstein, H.D. and Fahloul, D. 2000. Mechanical properties
of bread crumb prepared from flours of different dough strength.
J. Cereal Sci. 32:235-243.
Zghal,
M.C., Scanlon, M.G. and Sapirstein, H.D. 1999. Prediction
of bread crumb density by digital image analysis. Cereal Chem.
76:734-742.
Sivri,
D., Sapirstein, H.D., Köksel, H. and Bushuk, W. 1999.
Effects of wheat bug (Eurogaster maura) protease on glutenin
proteins. Cereal Chem. 76:816-820.
Sapirstein,
H.D. and Suchy, J. 1999. SDS-protein gel test for rapid prediction
of bread loaf volume. Cereal Chem. 76:164-172.
Sapirstein,
H.D. and Kohler, J.M. 1999. Effect of sampling and wheat grade
on the precision and accuracy of kernel features determined
by digital image analysis. Cereal Chem. 76:110-115.
Köksel,
H., Sapirstein, H.D., Çelik, S. and W. Bushuk. 1998.
Effect of gamma-irradiation of wheat on gluten proteins. J.
Cereal Sci. 28:243-250.
Sapirstein,
H.D. and Fu, B.X. 1998. Intercultivar variation in the quantity
of monomeric proteins, soluble and insoluble glutenin and
residue protein in wheat flour and relationships to breadmaking
quality. Cereal Chem. 75:500-507.
Scanlon,
M.G., Sapirstein, H.D. and Fahloul, D. 1997. Measure of fracture
toughness of bread crumb. Cereal Chem. 74:612-613.
RECENT
CONFERENCE PRESENTATIONS
Wang, M. and Sapirstein, H.D. 2008. Genetic and environmental effects on flour pentosan content in relationship to farinograph absorption. Oral paper. AACC International 93nd Annual Meeting, Honolulu, HI, September 21-24, 2008.
Harding, S.V., Rideout, T.C., Marinangeli, C.P.F., Sapirstein, H.D. and Jones, P.J.H. 2008. Normal and physiochemically modified wheat bran may reduce fat mass and increase fat oxidation in a hamster model. Canadian Federation of Biological Societies Meeting, June 17-20, Winnipeg, MB.
Wang, M., Sapirstein, H.D. and Beta, T. 2007. Effect of debranning on the distribution and composition of pentosans of different hard spring wheats. AACC International 92nd Annual Meeting, October 7-10, San Antonio, TX.
[Online] http://www.aaccnet.org/meetings/2007/abstracts/o07ma95.htm
Ragupathy, R., Naeem, H., Sapirstein, H.D. and Cloutier, S. 2007. Retrotransposon mediated duplication encompassing the wheat quality locus Glu-B1. Plant & Animal Genomes XV Conference, January 13-17, San Diego, CA.
[Online] http://www.intl-pag.org/pag/15/abstracts/PAG15_P05c_278.html
Sapirstein,
H.D. 2006. Analytical strategies for assessing the protein
quality of wheat for breadmaking: successes and limits. 1st
International Forum on Cereal Science, Cereal Foods –
Cooperation and Opportunities Across Borders. Southern Yangtze
University, Wuxi, China. October 18-21.
Naeem,
H. and Sapirstein, H.D. 2006. Ultra-fast separation of wheat
glutenin subunits by reversed-phase HPLC using a superficially
porous silica support column. 9th International Gluten Workshop,
San Francisco, CA, September 14-16.
Naeem,
H. and Sapirstein, H.D. 2006. Comparison of analytical methods
for breadmaking quality prediction in G x E study: SE-HPLC
vs spectrophotometry. 9th International Gluten Workshop, San
Francisco, CA, September 14-16. http://www.aaccnet.org/meetings/2006/abstracts/p-148.htm
(abstract).
Naeem,
H. and Sapirstein, H.D. 2006. Influence of genotype and environment
on wheat gluten proteins and breadmaking quality predicted
by small-scale analytical methods. AACC International 91st
Annual Meeting, World Grains Summit: Food and Beverages, San
Francisco, CA, September 17– 20. http://www.aaccnet.org/meetings/2006/abstracts/o-53.htm
(abstract).
Sapirstein,
H.D., Finlay, G.J. and Bullock, P.R. 2006. High density measurement
of environmental conditions during the growing season and
its value for predicting wheat breadmaking quality. AACC International
91st Annual Meeting, World Grains Summit: Food and Beverages,
San Francisco, CA, September 17–20. http://www.aaccnet.org/meetings/2006/abstracts/p-138.htm
(abstract).
Bullock,
P.R., Finlay, G.J. and Sapirstein, H.D. 2006. Quantifying
growing season moisture impacts on western Canadian spring
wheat. European Geosciences Union 2006 General Assembly, Vienna,
Austria.
Guo, X.W.,
Fernando, W.G.D., Sapirstein, H.D., Bullock P.R. and Nowick,
T. 2006. Models defining relationships between cropping practices,
fusarium inoculum on wheat heads and weather conditions in
western Canada. 9th European Fusarium Seminar, Wageningen,
The Netherlands, September 19- 22.
Guo, X.W.,
Fernando, W.G.D., Sapirstein, H.D. and Bullock P.R. 2006.
Prediction of deoxynivalenol in spring wheat based on cropping
practices, Fusarium spores on a wheat head and rainfall at
the flowering stage. APS-CPS-MSA Joint Meeting, Biological
Interactions and Biological Crossroads, Quebec City, PQ, July
29 – Aug. 2. Can. J. Plant Pathol. 28:351 (abstract).
Jarvis,
C., Naeem, H., Sapirstein, H.D., Hussain, A. and Bullock,
P.R. 2005. Variation in bread-making quality of CWRS wheat
from producer fields in western Canada 2003. Proceedings of
the 48th Annual Manitoba Society of Soil Science Meeting,
Winnipeg. MB. http://www.gov.mb.ca/ agriculture/news/ msss/index.htm
(abstract).
Finlay,
G.J., Bullock, P.R., Angadi, S.V. and Sapirstein, H.D. 2005.
Genotype by environment interaction of weather on wheat quality:
preliminary assessment. Proceedings of the 48th Annual Manitoba
Society of Soil Science Meeting, Winnipeg, MB. http://www.gov.mb.ca/
agriculture/news/ msss/index.html (abstract).
Naeem,
H., Sapirstein, H.D. and Bullock, P.R. 2005. Influence of
varying wheat protein content on protein composition in response
to variation in field growing environments in western Canada.
American Association of Cereal Chemists, 2005 Annual Meeting,
Orlando, FL. http://www.aaccnet.org/meetings/2005/abstracts/o-74.htm
(abstract).
Finlay,
G.J., Bullock, P.R., Sapirstein, H.D. and Angadi, S.V. 2005.
Genotypic variation versus environmental variation on yield,
protein content and protein yield of six Canadian hard spring
wheat cultivars. Amer. Soc. of Agron. 69th Annual Meeting
ASA-CSSA-SSSA, Salt Lake City, ID. http://crops.confex.com/crops/2005am/techprogram/P4117.htm
(abstract).
Finlay,
G.J., Bullock, P.R., Sapirstein, H.D. and Angadi, S.V. 2005.
Weather impacts on grain, flour, and dough mixing properties
of bread wheat grown across western Canada. Amer. Soc. of
Agron. Abstracts, 69th Annual Meeting ASA-CSSA-SSSA, Salt
Lake City, ID. http://crops.confex.com/crops/2005am/techprogram/P4493.htm
(abstract).
Finlay,
G.J., Bullock, P.R., Sapirstein, H.D. and Angadi, S.V. 2005.
Genotypic variation versus environmental variation on yield,
protein content and protein yield of six Canadian hard spring
wheat cultivars. Proceedings of the Manitoba Agronomist Conference
2005, Winnipeg, MB. http://www.umanitoba.ca/afs/agronomists_conf/2005/posters.html
(abstract).
Williams,
P.C. and Sapirstein, H.D. 2005. Prediction of wheat bread-making
quality factors using a FT-NIR interferometer. Oral presentation.
AACC International 90th Annual Meeting, Orlando, FL, September
11-14. http://www.aaccnet.org/meetings/2005/abstracts/o-55.htm
(abstract).
Mpofu,
A., Ser, W.Y., Beta, T. and Sapirstein, H.D. 2005. Use of
chemiluminescence to determine antioxidant activity of wheats
grown in several locations. Poster. Institute of Food Technologists
2005Annual Meeting, New Orleans, LA, July 15-20. http://ift.confex.com/ift/2005/techprogram/paper_29927.htm
(abstract).
Mpofu,
A., Sapirstein, H.D. and Beta, T. 2005. A genotype by environment
study of wheat phenolic composition. Oral presentation. AACC
International 90th Annual Meeting, Orlando, FL, September
11-14. http://meeting.aaccnet.org/cfa/ssPresentationView.cfm?PresentationID=159&
(abstract).
Wang,
M. Machet, A.-S., and Sapirstein, H.D. 2004. Variation in
the distribution and structure of pentosans in wheat milling
streams among different genotypes. American Association of
Cereal Chemists 89th Annual Meeting, San Diego, CA., September
19-22.
Machet,
A.-S., Sapirstein, H.D. and Dexter, J.E. 2004. Variation in
gliadin, glutenin, and protein of bran origin in wheat millstreams.
American Association of Cereal Chemists 89th Annual Meeting,
San Diego, CA., September 19-22.
Jarvis,
C., Bullock, P, and Sapirstein, H.D. 2003. Wheat grade and
quality responses to growing season weather variation across
the Canadian prairies. Manitoba Agronomists Conference, Winnipeg,
MB. December 9-10.
Przednowek,
D.W., Sapirstein, H.D. Flaten, D.N. Entz, M.H. and Irvine,
B. 2003. Effects of agronomics and growing location on wheat
protein composition and breadmaking quality. AACC 88th Annual
Meeting, Portland, OR.
Beta,
T., Nam, S. and Sapirstein, H.D. 2003. Phenolic content and
antioxidant activity of milled wheat fractions. AACC 88th
Annual Meeting, Portland, OR.
David,
P., Sapirstein, H.D., Dexter, J.E., and Preston, K.R. 2003.
Breadmaking quality of durum wheat: Effects of semolina particle
size, fermentation time and glutenin molecular size. AACC
88th Annual Meeting, Portland, OR.
Sapirstein,
H.D. 2001. The Walter Bushuk Mentee "Family Tree"
- 30 Years of Growth. Walter Bushuk Symposium: Wheat Quality
Elucidation, AACC 86th Annual Meeting, Charlotte, NC.
Sapirstein,
H.D., Fu, B.X., Almonte, M.T., Suchy, J. and Dupuis, B. 2001.
Gliadin-glutenin interactions and relationships to dough properties.
Walter Bushuk Symposium: Wheat Quality Elucidation, AACC 86th
Annual Meeting, Charlotte, NC.
David,
P., Sapirstein, H. D. and Dexter, J. E. 2001. Effects of semolina
particle size on the breadmaking properties of durum wheats
of diverse origin. AACC 86th Annual Meeting, Charlotte, NC
Sapirstein,
H.D. 2001. What’s new in wheat quality screening. Agriculture
and Agri-Food Canada Wheat Cultivar Development Network Meeting,
Saskatoon, SK. February 27.
Suchy,
J. and Sapirstein, H.D. 2000. Rheology of SDS-protein gels
in relation to wheat breadmaking quality. AACC 85th Annual
Meeting, Kansas City, MO
Sapirstein,
H.D. and Hussain, A. 2000. Evaluation of durum semolina dough
strength and relationships to glutenin composition and gluten
strength prediction by a new small-scale test. AACC 85th Annual
Meeting, Kansas City, MO.
Sapirstein,
H. D. and Fu, B.X. 2000. Evidence for varying interaction
of gliadin and glutenin proteins as an explanation for differences
in gluten strength of different wheats. AACC 85th Annual Meeting,
Kansas City, MO.
Zghal,
M. C., Scanlon, M. G. and Sapirstein H. D. 2000. Relationship
between bread crumb texture and crumb grain uniformity determined
by digital image analysis. AACC 85th Annual Meeting, Kansas
City, MO.
Lukie,
C. and Sapirstein, H.D. 1999. Effects of genotype and growing
location on the dough mixing characteristics, protein content
and protein quality of extra strong Glenlea-type wheats AACC
84th Annual Meeting, Seattle, WA.
Zghal,
M.C., Sapirstein, H.D., and Scanlon, M.G. 1999. Relationship
between mechanical properties and structure of bread crumb.
AACC 84th Annual Meeting, Seattle, WA.
Sapirstein,
H.D. and Roller, R. 1999. A new high-resolution digital imaging
system for at-line measurement of crumb grain of baked goods.
AACC 84th Annual Meeting, Seattle, WA.
Sapirstein,
H.D. and Roller, R. 1999. Instrumental detection of peak dough
resistance in real-time using a prototype mixer for experimental
baking. AACC 84th Annual Meeting, Seattle, WA.
Sivri,
D., Sapirstein, H.D., Koksel, H., and Bushuk, W. 1999. Effects
of wheat bug (Eurogaster maura) on glutenin proteins. 17th
ICC Conference, Valencia, Spain, June 6-9. |
