Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: March 14, 2003
Publication Date: September 1, 2003
Citation: ALTENBACH, S.B., DUPONT, F.M., HURKMAN, W.J., VENSEL, W.H. GENOMICS, PROTEOMICS AND CEREAL CHEMISTRY: A COMBINED APPROACH FOR DISCOVERING THE EFFECTS OF ENVIRONMENT ON WHEAT GRAIN DEVELOPMENT AND FLOUR QUALITY. Meeting Abstract. 2003. Technical Abstract: Grain development was characterized under various controlled temperature, water, and fertilizer regimens and flour quality and composition were analyzed. Many of the environmental regimens altered either the rate or duration of protein or starch deposition, and thus affected yield, flour protein content, and breadmaking quality. None of the regimens tested disrupted the linear relationship between loaf volume and protein content. However, when plants were grown with hot days and warm nights (37/28 degrees C day/night), mixing tolerance and SDS-sedimentation volumes were reduced. The molecular basis for this decrease has not yet been identified. The only major flour protein components that were altered in amount by the various environmental treatments were the proportions of omega gliadins, which increased, and certain albumins and globulins, which decreased, as flour protein content increased. Proteomic techniques, separation of proteins in two dimensional gels and identification by mass spectrometry, were used to establish patterns of accumulation for storage proteins and proteins active in metabolism during grain fill. Microarray analysis was used to examine global gene expression during grain fill. This work forms a basis for identifying large numbers of genes and proteins that are expressed in the endosperm during grain development and determining the effects of environment on genes that are critical for yield and quality.