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United States Department of Agriculture

Agricultural Research Service

Title: Differential Accumulation of Sulfur-rich and Sulfur-poor Wheat Flour Proteins is Affected by Temperature and Mineral Nutrition during Grain Development

Authors
item Dupont, Frances
item Hurkman Ii, William
item Vensel, William
item Chan, Ronald
item Lopez, Rocio - OXNARD, CALIFORNIA
item Tanaka, Charlene
item Altenbach, Susan

Submitted to: Journal of Cereal Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: April 15, 2006
Publication Date: July 1, 2006
Citation: Dupont, F.M., Hurkman, W.J., Vensel, W.H., Chan, R., Lopez, R., Tanaka, C.K., Altenbach, S.B. 2006. Accumulation of sulfur-rich and sulfur-poor wheat flour proteins are affected by temperature and mineral nutrition during grain development. Journal of Cereal Science. 44(1): 101-112

Technical Abstract: Post-anthesis N supplied as NPK or high temperature altered the proportions of S-rich and S-poor proteins in flour from a hard-red spring wheat (Triticum aestivum cv Butte86). Grain was produced under 24/17oC or 37/28oC day/night regimens with or without NPK. Flour proteins were analyzed and quantified by differential fractionation, RP-HPLC and two-dimensional gel electrophoresis (2-DE). The amount of most protein types per grain at 37/28oC, with or without NPK, was similar to that at 24/17oC without NPK. However, flour protein composition at 37/28oC was similar to that at 24/17oC with NPK. The ratio of S-rich to S-poor proteins decreased, from approximately 4.0 at 24/17oC without NPK to approximately 2.6 at 24/17oC with NPK and 2.7 and 2.9 at 37/28oC with or without NPK. Two-dimensional gel electrophoresis (2-DE) of gluten proteins during grain development revealed that NPK or high temperature increased the accumulation rate for S-poor proteins more than for S-rich proteins. The flours were not S-deficient and addition of post-anthesis S had no effect on protein composition. It is proposed that regulation of protein accumulation rather than supply of S was responsible for the effects of temperature and NPK. Although flour from grain produced under the 37/28oC regimen with or without NPK had protein content and loaf volumes comparable to flour produced at 24/17 with NPK, mixing tolerance was decreased by the high temperature regimen, possibly by effects on polymer size and structure rather than on subunit composition.

Last Modified: 9/21/2014
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