Interactions between fertilizer, temperature and drought in determining flour composition and quality for bread wheat

Shewry, Peter R.; Tatham, Arthur S.; DuPont, Frances M.; Altenbach, Susan B.; Chan, R.; Cronin, Kevin; Lieu, Dao

doi:10.1039/9781847552372-00488

Cited by 3 publications

(3 citation statements)

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“…The effects of temperature on the synthesis and accumulation of gluten proteins are unclear, but several studies have indicated their involvement in the composition of gluten proteins (Dupont et al, 2000;Dupont and Altenbach, 2003;Johansson, 2000;Uhlen et al, 2000). In most cases, environmental factors should be accounted for when considering the changes in protein fractions in developing kernels.…”

Section: Discussionmentioning

confidence: 99%

“…Although the grain productivity is a major concern for wheat growers, millers are interested in the functional properties of flour. Thus, there have been many attempts to predict final wheat product quality in the early stages of kernel development (Abonyi et al, 2007;Dupont et al, 2000;Greene et al, 1985;Iametti et al, 2006;Johansson et al, 1994;Ng et al, 1990;Uhlen et al, 2000).…”

Section: Introductionmentioning

confidence: 99%

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Expression and Development of Wheat Proteins during Maturation of Wheat Kernel and the Rheological Properties of Dough Prepared from the Flour of Mature and Immature Wheat

Katagiri¹,

Masuda²,

Tani³

et al. 2011

FSTR

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Changes in expression and accumulation of gluten proteins were investigated in developing kernels of 2 wheat cultivars, Norin 61 and Fukusayaka. Expression of 7 gluten subunit genes was detectable 7 days after anthesis (DAA) in both cultivars, while changes in expression patterns of these subunits over time were found to be specific to each cultivar. The accumulation of total proteins and ethanol-soluble proteins was analysed by SDS-PAGE and acidic-PAGE, respectively. The band patterns of total proteins in both cultivars changed markedly between 14 and 21 DAA. Ethanol-soluble proteins, which are mainly gliadin proteins, were detected at 21 DAA in Norin 61 and at 14 DAA in Fukusayaka. We investigated the textural properties of dough prepared from the flour of mature and immature Norin 61. The tension test revealed that dough prepared from immature wheat had higher tensile strength and lower extensibility than that prepared from mature wheat.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Expression and Development of Wheat Proteins during Maturation of Wheat Kernel and the Rheological Properties of Dough Prepared from the Flour of Mature and Immature Wheat

Katagiri¹,

Masuda²,

Tani³

et al. 2011

FSTR

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“…Another cause of difference obtained could be the dissimilar sample preparation-wholemeal flour for RP-HPLC samples and white flour (mostly from kernel endosperm) for LoaC samples. These exact determinations are of great importance especially because of gliadins' sensitivity to climate changes [25] and for -gliadins (their apparent molecular weights gained by LoaC were 120-125 kDa) which are synthesized in unusually high proportion when sulphur is deficient during grain filling [26] and at high temperatures with better agricultural practices [27]. The correlation coefficients between number of bands/ peaks of gliadin subunits and glutenin subunits determined by LoaC and RP-HPLC methods and between relative amounts of gliadin subunits ( + and ) and glutenin subunits (LMW and HWM) are shown in Tables 5 and 6, respectively.…”

Section: Comparison Of Loac and Hplc Methodsmentioning

confidence: 99%

Benefits and Limitations of Lab-on-a-Chip Method over Reversed-Phase High-Performance Liquid Chromatography Method in Gluten Proteins Evaluation

Živančev

Horvat

Torbica

et al. 2015

Journal of Chemistry

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RP-HPLC (reversed-phase high-performance liquid chromatography) is widely used to determine the amounts of the different gluten protein types. However, this method is time-consuming, especially at early stages of wheat breeding, when large number of samples needs to be analyzed. On the other hand, LoaC (Lab-on-a-Chip) technique has the potential for a fast, reliable, and automatable analysis of proteins. In the present study, benefits and limitations of Lab-on-a-Chip method over RP-HPLC method in gluten proteins evaluation were explored in order to determine in which way LoaC method should be improved in order to make its results more compliant with the results of RP-HPLC method. Strong correlation ( ≤ 0.001) was found between numbers of HMW glutenin peaks determined by LoaC and RP-HPLC methods. Significant correlations ( ≤ 0.05) were obtained between percentages of HMW and LMW glutenin subunits calculated with regard to total HMW + LMW area. Even more significant correlation ( ≤ 0.001) was found when percentages of individual HMW areas were calculated with regard to total HMW. RP-HPLC method showed superiority in determination of gliadins since larger number and better resolution of gliadin peaks were obtained by this method.

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Mechanisms of wheat (Triticum aestivum) grain storage proteins in response to nitrogen application and its impacts on processing quality

Zheng

Cao

et al. 2018

Sci Rep

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Basis for the effects of nitrogen (N) on wheat grain storage proteins (GSPs) and on the establishment of processing quality are far from clear. The response of GSPs and processing quality parameters to four N levels of four common wheat cultivars were investigated at two sites over two growing seasons. Except gluten index (GI), processing quality parameters as well as GSPs quantities were remarkably improved by increasing N level. N level explained 4.2~59.2% and 10.4~80.0% variability in GSPs fractions and processing quality parameters, respectively. The amount of N remobilized from vegetative organs except spike was significantly increased when enhancing N application. GSPs fractions and processing quality parameters except GI were only highly and positively correlated with the amount of N remobilized from stem with sheath. N reassimilation in grain was remarkably strengthened by the elevated activity and expression level of glutamine synthetase. Transcriptome analysis showed the molecular mechanism of seeds in response to N levels during 10~35 days post anthesis. Collectively, we provided comprehensive understanding of N-responding mechanisms with respect to wheat processing quality from N source to GSPs biosynthesis at the agronomic, physiological and molecular levels, and screened candidate genes for quality breeding.

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Interactions between fertilizer, temperature and drought in determining flour composition and quality for bread wheat

Cited by 3 publications

References 0 publications

Expression and Development of Wheat Proteins during Maturation of Wheat Kernel and the Rheological Properties of Dough Prepared from the Flour of Mature and Immature Wheat

Expression and Development of Wheat Proteins during Maturation of Wheat Kernel and the Rheological Properties of Dough Prepared from the Flour of Mature and Immature Wheat

Benefits and Limitations of Lab-on-a-Chip Method over Reversed-Phase High-Performance Liquid Chromatography Method in Gluten Proteins Evaluation

Mechanisms of wheat (Triticum aestivum) grain storage proteins in response to nitrogen application and its impacts on processing quality

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