Wheat proteome

Wheat proteins consist of a combination of high and low molecular weight glutenins and gliadins. Together, these three fractions play a role in determining bread quality. Each protein type consists of many separate proteins, the combination of which is genetically controlled. Researchers have assigned the bread quality of certain wheat cultivars to the presence of specific proteins. Although a genetic selection of these proteins plays a significant role in the bread quality, environmental conditions – specifically temperature, water availability, and nitrogen fertilisation – may affect the quality. In the current research, the proteomics technique is applied to identify which quality proteins are most affected by environmental conditions.

Schae Lee Olckers

Shae Lee Olckers

PhD student

Brandon van Rooyen

PhD Student

Physico-chemical properties of prickly pear mucilage

The slimy substance in the cladodes and fruit peel of prickly pear consists of hygroscopic polysaccharides. The biological function is to prevent water loss from the plants in their natural desert habitat. Extracted mucilage exserts hygroscopicity and gel formation, which are essential in manufactured foods. Calcium may act as a cross-linker, and therefore also plays a role in these functions. Some applications of mucilage inclusion in foods have been studied recently. To compete with the widely used plant humectants, it is necessary to quantify the parameters of a new entry for comparison. The current research investigates the rheological properties of prickly pear mucilage slurries and gel film-forming properties, considering the role of calcium.

Graduated Students

M Madende (2016): PhD Elucidation of African elephant beta casein phosphorylation state and casein micelle structure
A Hattingh (2016): MSc The proteolytic activity in raw milk and the effect of such activity on the stability of milk proteins
S Olckers (2018): MSc Starch and protein characteristics of quality protein maize grown under optimal and low nitrogen conditions
S Kobeni (2018): MSc The dynamic changes of African elephant milk composition over lactation
S Akhtar (2019): PhD Heritability and expression of iron and zinc concentration in maize under abiotic stress condition, in South Africa
AMJ van der Loo (2018): MSc An analytical pre-breeding method for flavonoid screening in grapefruit
L Schmidt (2019): MSc The milk and serum NMR-based metabolic profiles of the South African giraffe (Giraffa camelopardalis giraffa) and their relation to other milk nutrients

BLOEMFONTEIN CAMPUS FACULTY CONTACT

Elfrieda van den Berg (Marketing Manager)
T: +27 51 401 2531
E:vdberge@ufs.ac.za

QWAQWA CAMPUS FACULTY CONTACT

Dilahlwane Mohono (Faculty Officer)
T: +27 58 718 5284
E:naturalscienceqq@ufs.ac.za

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