Effects of Nitrogen Application in the Wheat Booting Stage on Glutenin Polymerization and Structural–Thermal Properties of Gluten with Variations in HMW-GS at the Glu-D1 Locus

Abstract

Wheat gluten properties can be improved by the application of nitrogen. This study investigates the effects of nitrogen application in the booting stage on glutenin polymerization during grain-filling and structural–thermal properties of gluten based on the high-molecular-weight glutenin subunits (HMW-GSs) using near-isogenic lines (Glu-1Da and Glu-1Dd). The nitrogen rate experiment included rates of 0, 60, 90, and 120 kg N ha−1 applied with three replicates. Nitrogen significantly improved the grain quality traits (wet gluten contents, Zeleny sedimentation values, and maximum resistance) and dough strength (dough development time, dough stability time, and protein weakening), especially in wheat with the Glu-1Da allele. Nitrogen increased the protein composition contents, proportions of glutenins and HMW-GSs, and disulfide bond concentration in the flours of Glu-1Da and Glu-1Dd, and accelerated the polymerization of glutenins (appearing as glutenin macropolymer) during grain-filling, where nitrogen enhanced the accumulation and polymerization of glutenins more for line containing Glu-1Da than Glu-1Dd. The β-sheets, α-helix/β-sheet ratio, microstructures, and thermal stability were also improved to a greater degree by nitrogen for gluten with Glu-1Da compared to Glu-1Dd. Nitrogen treatment was highly effective at improving the gluten structural‒thermal properties of wheat in the booting stage, especially with inferior glutenin subunits.

Increasing grain yield while maintaining baking quality in Canada Western Red Spring wheat

“…Application of N fertilizer increased GY as well as quality parameters such as GPC, SDS sedimentation values, and the dough properties FAB, DDT, and STA. These results are consistent with previous findings (Guarda et al 2004;Xue et al 2019;Song et al 2020). In contrast, negative effects were associated with the increased N level on baking properties such as Lfht, Tx, Soft, and Crcol.…”

“…The effects of nitrogen fertilization on wheat quality have been extensively investigated (Guarda et al 2004;Xue et al 2019;Gagliardi et al 2020;Song et al 2020). In our study, a significant nitrogen effect was observed in several evaluated traits (Tables 2 and 4).…”

“…Nitrogen fertilization is an additional factor affecting wheat quality. The application of N fertilizer usually increases quality parameters such as protein concentration, sedimentation volume, and gluten content but also affects the composition and ratios of glutenin-to-gliadin and HMW/LMW-GS, strongly influencing wheat quality performance (Xue et al 2016;García-Molina and Barro 2017;Song et al 2020;Zhen et al 2020). Such effects have been reported to differ between genotypes and amount of nitrogen applied (Zhang et al 2008;Shi et al 2010).…”

Wheat Breeding, Fertilizers, and Pesticides: Do They Contribute to the Increasing Immunogenic Properties of Modern Wheat?

“…In this study, RP-UPLC and 2D-DIGE analyses of the gliadin and glutenin subproteomes revealed that applying a large amount of high-N fertilizer (240 kg ha −1 ) significantly increased the accumulation of gliadin and glutenin components as well as the contents of storage proteins, implying improved dough viscoelasticity and bread quality [54]. The addition of N, expedited and enhanced the accumulation of total protein, glutenin, glu/gli ratio, HMW/LMW-GS, and GMP in the grain, raised the disulfide bond concentration, upgraded the secondary and microstructure of the gluten, and improved the thermal stability and dough mixing characteristics [55]. In recent decades, N fertilization of cereal crops has risen, having a significant impact on the amount and quality of storage proteins (gliadins and glutenins) and improved bread-making quality.…”

Effect of Nitrogen Fertilization and Fungicide Application at Heading on the Gluten Protein Composition and Rheological Quality of Wheat

“…However, few studies have considered the potential effects of the timing of N uptake and the role of late N fertilization, applied close to the ripening stages, on the accumulation of the different gluten protein fractions during grain filling [7]. In fact, the timing of the accumulation of the different gluten protein fractions during grain development seems to be fundamental to determine the structural-thermal gluten properties and the wheat quality, and thus to provide useful indicators of the technological quality of dough [16].…”