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27 March 2018 Photo Varsity Sports
Medals galore at second Varsity meeting Peter Makgato
Peter Makgato won the long jump title at the second Varsity athletics meeting in Pretoria with a winning jump of 7.56m.

The University of the Free State (UFS) had a successful second Varsity athletics meeting on Friday 23 March 2018 at the Tuks Athletics Stadium in Pretoria, dominating the long jump and middle distances. 

The 25 athletes achieved six gold and eight bronze medals. Although it’s just one more than what they earned at the first Varsity meeting at the beginning of the month, two more received gold. On 2 March 2018 the Free State students totalled four gold, six silver and three bronze medals. 

Although Yolandi Stander bagged a silver in the discus, it didn’t contribute to the Kovsies’ total. Stander competed for Tuks last year and the competition rules do not permit her to participate for another university in the following year.
 
Victories in middle distances and long jump
As was the case in the first meeting, the athletes running in the red colours of the Kovsies outsprinted the rest in the middle distances with three first places. Both Ruan Jonck (1:50.56) and Ts’epang Sello (2:10.42) defended their titles in the 800m for men and women respectively.

In the 1500m for women, Tyler Beling clocked a winning time of 04:33.48 with Lara Orrock following in third place (04:46.37). Both are just 18 years old. 

Both long-jump titles were decisive victories. Peter Makgato’s winning jump (7.56m) was 0.17m more than his closest competitor, and Maryke Brits (5.81m) won by 0.14m.

Three bronze medals were added in the field events; Nadia Meiring (47.10m) in the hammer throw) and Sefako Mokhosoa (15.29m, men) and Molebohang Pherane (11.67m, women) both in the triple jump. 

On the track Ané Erasmus (400m hurdles, 1:04.04), Hendrik Maartens (200m, 21.01) and Sokwakana Mogwasi (100m, 11.99) all ended in the third spot. 

The men’s varsity mixed medley relay won their race once again, and the men’s 4x100m relay finished third. 
The Kovsies ended fourth overall after the two meetings.

News Archive

From wheat protein to perfect pizza
2017-09-26

Description: Phd Read more Tags: Barend Wentzel, Department of Plant Sciences, plant breeding, proteins, Agricultural Research Council 

Barend Wentzel received his PhD at the Department
of Plant Sciences during the university’s
winter graduation ceremony.
He is pictured here with Prof Maryke Labuschagne,
professor in Plant Breeding at the UFS.
Photo: Charl Devenish

Barend Wentzel, an alumnus of the University of the Free State’s Department of Plant Sciences, is passionate about plant breeding. 

He literally eats and lives wheat proteins. In 1989 he initiated a breeding programme on arum lilies. “This breeding programme is at an advanced stage,” he said. Besides reading, playing the piano and accordion, Barend, due to the nature of his research at the Agricultural Research Council, also experiments with different types of ciabatta recipes made from sour dough. “I usually make my own pizza on Saturday evenings,” he said.

He is working at the Agricultural Research Council – Small Grain (ARC-SG) at the Wheat Quality Laboratory where he established a Cereal Chemistry Laboratory.

Complexity of flour quality

He explains that the focus of his research is on wheat protein composition. “The research conducted for my PhD study explains the complexity of flour quality to a certain extent, and it further emphasises the influence of the environment and genetic composition on selected baking characteristics. 

“Wheat protein can be divided into different types of protein fractions. These protein fractions contribute differently to dough properties and baking quality and the expression is affected by different components in the environment, including locality, rainfall and temperature. 

“Protein content alone does, however, not explain the variation in baking quality parameters, such as mixing time, dough strength and extensibility, and loaf volume.

“Several methods can be applied to quantify the different protein fractions. I am using high-performance liquid-chromatography (HPLC). The procedure entails the separation of a wheat protein extract through a column with chromatographic packing material. The injected sample is pumped through the column (known as the stationary phase) with a solvent (known as the mobile phase). The specific procedure, size-exclusion high-performance liquid-chromatography (SE-HPLC), is also used by the university’s Department of Plant Breeding, as well as in several international Cereal Chemistry Laboratories,” said Barend.

Dough strength and to loaf volume
“One of the highlights from the study was the positive contribution of the albumin and globulin protein fractions to dough strength and to loaf volume. The findings were wheat cultivar specific and the growing environment influenced the expression. The contribution of these protein fractions was much larger than previously reported for South African wheat cultivars,” said Barend. 
“Previous reports indicated that these protein fractions had a non-specific contribution to the gluten network during dough formation. The findings from this PhD justify further research on albumins and globulin proteins.” 

The Cereal Chemistry Laboratory at ARC-SG is involved in postgraduate student training under Barend’s guidance. He serves as co-promoter for several MSc and PhD students. He is also a collaborator on an international project with the International Maize and Wheat Improvement Centre (CIMMYT) in Mexico. Barend is furthermore working on improving wheat quality for processing and health purposes as a member of the expert working group of the International Wheat Initiative. 

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