期刊
FOOD CHEMISTRY
卷 277, 期 -, 页码 524-530出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.11.010
关键词
Amino acid; Elevated CO2; Gluten proteins; Glutenin macropolymers; Glutenin subunits; High temperature; Spring wheat
资金
- National Key Research and Development Program of China [2017YFD0300200, 2016YFD0300107]
- National Natural Science Foundation of China [31325020, 31401326, 31471445]
- China Agriculture Research System [CARS-03]
- Jiangsu Collaborative Innovation Center for Modern Crop Production (JCIC-MCP)
- China Scholarships Council (CSC) [201306850024]
- University of Hohenheim, Germany [527]
Spring wheat plants were grown under two CO2 concentrations (380 and 550 mu mol mol(-1)) and two temperature treatments (ambient and post-anthesis heat stress) to investigate the effects of elevated CO2 and heat stress on grain protein quality. Contents of protein components, glutenin macropolymers (GMP) and amino acids in grains decreased due to elevated CO2, while increased by high temperature. The combination of elevated CO2 and heat stress increased the contents of total protein and albumin, but decreased the contents of gliadin and glutenin, while the content and particle size distribution of GMP as well as the contents of amino acids were not significantly affected. Furthermore, we found that the content and particle size distribution of GMP were not only determined by the contents of proteins and high-molecular-weight glutenin subunits, but also related to the contents of amino acids containing disulfide bonds, which favor the formation of large insoluble polymers.
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