Storage Proteins Accumulation and Aggregation in Developing Wheat Grains

Abstract

The aggregative properties of wheat grain prolamins are largely responsible for the technological functionalities of the flours and doughs. The ability of wheat prolamins to form a plastic three-dimensional network during the mixing depends to a large extent on their ability to interact. These aggregative properties, which can be evaluated by measuring their molecular weight distribution, are dependent on the polymorphism of the protein subunits present but also on the environmental conditions that are applied during grain development. Much progress has been made in the last 30 years at a genetic level to better understand and/or to favour the interaction properties of the storage proteins. However, these improvements can be strongly limited by environmental conditions. Any modification of the redox status of the grain cells in response to an oxidative stress can lead to a decrease in the degree of association of the prolamins by limiting the protein-protein interactions during the grain desiccation. Considering the current and projected environmental impacts (i.e. climate change with increasing heat stress), it is essential to better understand these phenomena to implement new breeding strategies for a sustainable quality.

Proteins and Metabolites as Indicators of Flours Quality and Nutritional Properties of Two Durum Wheat Varieties Grown in Different Italian Locations

“…Synthesis of gluten proteins occurs from about 8 until 35 days after anthesis, with gliadins being accumulated faster than glutenins. Consequently, the glutenin/gliadin (glu/gli) ratio decreases progressively during grain development [25,38].…”