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ARS Home » Plains Area » Manhattan, Kansas » Center for Grain and Animal Health Research » Grain Quality and Structure Research » Research » Publications at this Location » Publication #147455


item Don, Clyde
item Lookhart, George
item Naeem, Hamed
item Macritchie, Finlay
item Hamer, Rob

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 9/24/2003
Publication Date: 9/28/2003
Citation: Don, C., Lookhart, G.L., Naeem, H., Macritchie, F., Hamer, R.J. 2003. Gluten particles are affected by growing conditions. Program Book of the 88th AACC Annual Meeting. p. 77. Meeting Abstract.

Interpretive Summary: Abstract for the AACC Annual Meeting to be held September 28 - October 3, 2003, in Portland, OR

Technical Abstract: Wheat quality is governed by both genetic and environmental factors. The Glutenin Macro-Polymer particle gel (GMP), is recognized as a key to better understand flour quality. The formation of glutenin particles and how they are affected by growing conditions was studied. Near-isogenic lines used were: Lance C (5+10) + Lance A (2+12) and Warigal A (5+10) + Warigal B (2+12). The wheat lines were grown under controlled conditions, using various temperature regimes to simulate stress effects. GMP quantity in the flours varied with heat treatments, suggesting a link between total GMP quantity and stress. Typical GMP particle size distributions (PSD) for the flours in ~10 - 200 µm range could be observed with Coulter Laser. Wheat stressed 40° day/25° C night - 16 days after anthesis (DAA) had a much lower quantity of GMP. However, we still observed a narrow PSD-peak indicating that large size GMP particles are still present in heat stressed samples. When wheat was heat-stressed at a later stage, 40/25°C - 25 DAA, more GMP was recoverable and glutenin PSD was broader. 5+10 varieties contained larger particles than 2+12 varieties. These and more interesting findings on GMP and PSD will be discussed to demonstrate new links between: GMP, genetics, heat-stress, protein composition and flour quality.