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Influence of temperature during grain filling on gluten viscoelastic properties and gluten protein composition
Author(s) -
Koga Shiori,
Böcker Ulrike,
Moldestad Anette,
Tosi Paola,
Shewry Peter R,
Mosleth Ellen F,
Uhlen Anne Kjersti
Publication year - 2015
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7068
Subject(s) - glutenin , gluten , cultivar , chemistry , gliadin , food science , composition (language) , botany , biochemistry , biology , protein subunit , linguistics , philosophy , gene
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 ( R max ) was highest in three cultivars grown at 13 °C. R max 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 R max 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 R max 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 temperatures. © 2015 Society of Chemical Industry