Journal
JOURNAL OF CEREAL SCIENCE
Volume 100, Issue -, Pages -Publisher
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.jcs.2021.103267
Keywords
Abiotic stress; Durum; Glutenin; Gliadin; Quality; RP-HPLC
Categories
Funding
- European Social Fund [RYC-2017-21891]
- Spanish State Research Agency (Ministry of Science and Innovation) [RYC-2017-21891]
- National Research Foundation of South Africa through the SARChI chairs initiative [IUD 84647]
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Drought and heat stress during the grain-filling period significantly alter gluten protein composition in wheat, with low molecular weight glutenins and gamma-gliadins being the most affected. Alpha-gliadins increase under all stress treatments, while HMW glutenins show a negative correlation with dough strength except under severe heat stress conditions.
Drought and heat stress during the grain-filling period has been found to significantly alter gluten protein composition in wheat. Reversed phase-high performance liquid chromatography was used to assess the effect of environmental stress conditions (moderate and severe drought and heat stress) on variation of gluten proteins in six durum wheat cultivars with the same high molecular weight (HMW) and low molecular weight (LMW) glutenin subunit composition. The gliadin fractions were highly affected by genotype, and the LMW glutenins not at all. The LMW glutenins and gamma-gliadin were significantly reduced by all stress treatments. The gamma-gliadins were highly significantly correlated with dough strength and other alveograph characteristics, and mixograph development time under all growing conditions. All stress treatments caused an increase in alpha-gliadins. HMW glutenins were significantly and negatively correlated with dough strength under all treatments except severe heat stress conditions. The gamma-gliadins showed positive significant correlations with dough strength, alveograph tenacity and mixograph peak time for most treatments. The omega- and alpha-gliadins had a negative influence on alveograph characteristics, irrespective of the conditions the wheat was grown under.
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