Changes in polypeptide composition and grain quality due to sulfur deficiency in wheat

Responses of breadmaking quality to sulphur in three wheat varieties

“…11 This was associated with an increase in the proportion of LMW subunits of glutenin, which is in agreement with other studies of the effects on S on gluten protein composition. 6,7 Similarly, the decreased elasticity and increased extensibility of the dough and gel protein fractions which occurred with high S availability are consistent with previous results. 4±6,9,11 These results therefore suggest that increases in polymeric glutenins (see also Ref 21) and in the proportions of LMW subunits within the glutenin polymers both contribute to the increased dough extensibility which occurs under conditions of high availability of sulphur.…”

Developmental and environmental effects on the assembly of glutenin polymers and the impact on grain quality of wheat

“…Sulphur deficiency produces bucky dough properties; i.e. increased dough mixing requirements with increased dough resistance to stretching and reduced extensibility (Wrigley et al, 1984). These effects are explained by a shift in the MWD of glutenin to higher values caused by changes in composition.…”

Effect of Sulphur Fertilization on Grain Quality and Protein Composition of Durum Wheat (Triticum durum Desf.)

“…Several researches agree on the importance of sulphur as a limiting factor in wheat production and quality deterioration (Byers and Bolton, 1979; Effect of Sulphur Fertilization on Grain Quality and Protein Composition of Durum Wheat (Triticum durum Desf.) Wrigley et al, 1984;Castle and Randall, 1987;MacRitchie and Gupta, 1993;Zhao et al, 1999aZhao et al, , 1999bLuo et al, 2000;Wooding et al, 2000aWooding et al, , 2000bWieser et al, 2004;Lerner et al, 2006). Depending upon available sulphur levels, the wheat yield can increase from 0 to 42% (Islam et al, 1999;De Ruiter and Martin, 2001), usually obtaining the best response with sulphur application between 10 and 20 kg ha -1 (McGrath et al, 1996), even though higher supplies of sulphur (49-60 kg ha -1 ) have been reported for highly calcareous soils in India (Sakal et al, 1999(Sakal et al, , 2000.…”

“…Sulphur availability doesn't alter protein properties such as electrophoretic mobility, but only their relative amounts (Moss et al, 1981;Wrigley et al, 1980Wrigley et al, , 1984. Sulphur deficiency during plant growth results in an increase in the relative amounts of high molecular weight glutenin subunits (HMW-GS) and ω-gliadins (sulphur poor proteins) and in a decrease of low molecular weight glutenin subunits (LMW-GS) and α-, β-and γ-gliadins (sulphur rich proteins), leading to an increase of HMW/LMW-GS ratio.…”