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Effects of water deficit on breadmaking quality and storage protein compositions in bread wheat ( Triticum aestivum L.)
Author(s) -
Zhou Jiaxing,
Liu Dongmiao,
Deng Xiong,
Zhen Shoumin,
Wang Zhimin,
Yan Yueming
Publication year - 2018
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.8968
Subject(s) - glutenin , storage protein , gliadin , chemistry , food science , gluten , plant protein , glutelin , biochemistry , protein subunit , gene
BACKGROUND Water deficiency affects grain proteome dynamics and storage protein compositions, resulting in changes in gluten viscoelasticity. In this study, the effects of field water deficit on wheat breadmaking quality and grain storage proteins were investigated. RESULTS Water deficiency produced a shorter grain‐filling period, a decrease in grain number, grain weight and grain yield, a reduced starch granule size and increased protein content and glutenin macropolymer contents, resulting in superior dough properties and breadmaking quality. Reverse phase ultra‐performance liquid chromatography analysis showed that the total gliadin and glutenin content and the accumulation of individual components were significantly increased by water deficiency. Two‐dimensional gel electrophoresis detected 144 individual storage protein spots with significant accumulation changes in developing grains under water deficit. Comparative proteomic analysis revealed that water deficiency resulted in significant upregulation of 12 gliadins, 12 high‐molecular‐weight glutenin subunits and 46 low‐molecular‐weight glutenin subunits. Quantitative real‐time polymerase chain reaction analysis revealed that the expression of storage protein biosynthesis‐related transcription factors Dof and Spa was upregulated by water deficiency. CONCLUSION The present results illustrated that water deficiency leads to increased accumulation of storage protein components and upregulated expression of Dof and Spa , resulting in an improvement in glutenin strength and breadmaking quality. © 2018 Society of Chemical Industry