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Influence of temperature during grain filling on gluten viscoelastic properties and gluten protein composition

Koga, S., Bocker, U., Moldestad, A., Tosi, P. ORCID:, Shewry, P., Mosleth, E. and Uhlen, A. K. (2016) Influence of temperature during grain filling on gluten viscoelastic properties and gluten protein composition. Journal of the Science of Food and Agriculture, 96 (1). pp. 122-130. ISSN 0022-5142

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To link to this item DOI: 10.1002/jsfa.7068


BACKGROUND The aim of this study was to investigate the effects of low to moderate temperatures on gluten functionality and gluten protein composition. Four spring wheat cultivars were grown in climate chambers with three temperature regimes (day/night temperatures of 13/10, 18/15 and 23/20 °C) during grain filling. RESULTS The temperature strongly influenced grain weight and protein content. Gluten quality measured by maximum resistance to extension (Rmax) was highest in three cultivars grown at 13 °C. Rmax was positively correlated with the proportion of sodium dodecyl sulfate-unextractable polymeric proteins (%UPP). The proportions of ω-gliadins and D-type low-molecular-weight glutenin subunits (LMW-GS) increased and the proportions of α- and γ-gliadins and B-type LMW-GS decreased with higher temperature, while the proportion of high-molecular-weight glutenin subunits (HMW-GS) was constant between temperatures. The cultivar Berserk had strong and constant Rmax between the different temperatures. CONCLUSION Constant low temperature, even as low as 13 °C, had no negative effects on gluten quality. The observed variation in Rmax related to temperature could be explained more by %UPP than by changes in the proportions of HMW-GS or other gluten proteins. The four cultivars responded differently to temperature, as gluten from Berserk was stronger and more stable over a wide range of temperature

Item Type:Article
Divisions:Life Sciences > School of Agriculture, Policy and Development > Department of Crop Science
ID Code:39865

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