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13 October 2020 | Story Ruan Bruwer | Photo BackpagePix
Khanyisa Chawane, a Protea player, should be one of the stars for the Free State Crinums in the Telkom Netball League. She was the Player of the League in 2018.

Having to play 11 matches in so many days before the knockout stage will be a daunting task, but their fitness levels are up to standard, says the coach of the Free State netball team. Burta de Kock of KovsieSport will again guide the Free State Crinums in the Telkom Netball League, which will be taking place between 14 and 27 October in Bloemfontein.

All but one of the 12 members of the team are studying at the University of the Free State (UFS).

“Planning will be of the utmost importance to manage the load on the players. We also have four players (Rolene Streutker, Chanel Vrey, Boitumelo Mahloko, and Refiloe Nketsa) who will participate in the South African U21 team that will play five invitational matches during the competition,” said De Kock.

In previous years, the competition took place over four to six weeks, but now it had to be fitted into two weeks due to COVID-19.

“So, it will be a tall order to play so many matches, but an exciting challenge. I believe the hard work the players had put in during the lockdown period will bear fruit. They were exceptional and very determined to stay in shape.”

The Crinums won the first three years of the competition, but couldn’t reach the final in the following three years. Apart from the 11 Kovsies in the Crinums team, there are 9 current or former UFS students in other teams participating in the league. 

They are Zandré Smit, Bianca Pienaar, Dané Klopper, Arné Fourie, Bethenie du Raan (all Northern Cape Diamonds), Maryke Coetzee, Danelle van der Heever (both Mpumalanga Sunbirds), Rieze Straeuli (Western Cape Tornados), and Alicia Puren (KZN Kingdom Stars).

The Crinums team: Boitumelo Mahloko, Ané Retief, Jana Scholtz, Khanyisa Chawane, Lefébre Rademan (captain), Sikholiwe Mdletshe, Claudia van den Berg, Bianca de Wee, Rolene Streutker, Chanel Vrey, Lerato Chabwe, and Refiloe Nketsa.

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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