A chemical study of the development of the wheat grain

Abstract

The connection which has been shown to exist between the strength of wheat flour and the chemical individuality of the glutenine fraction of the wheat protein (Woodman, 1922) (1) led the writers to institute an enquiry into the manner in which the individual wheat proteins are developed and stored during the progress of the grain from the early stages after flowering to ripeness. The immediate object of the investigation was to secure information in regard to the stages at which the different proteins made their appearance in the grain and to determine at what point the character of the grain contents was such as to enable a tenacious gluten to be obtained by grinding up the kernels with successive quantities of dilute NaCl solution. It was also intended to follow the rate of alteration of the amounts of the several proteins during the growth of the grain and to attempt to elucidate as far as possible the relationships which exist between the simple and complex forms of nitrogen at the various stages.

Developmental and environmental effects on the assembly of glutenin polymers and the impact on grain quality of wheat

“…This is consistent with results of previous workers (Benetrix et al, 1994;Gupta et al, 1996). Woodman and Engledow (1924) found that the appearance of gluten properties corresponded to the beginning of grain desiccation. Stone and Nicolas (1996a) reported a strong correlation (r= 0.91, P <0.01) between formation of large glutenins and grain desiccation.…”

The Influence of Recovery Treatment on the Effects of a Brief Heat Shock on Wheat. II. Fractional Protein Accumulation During Grain Growth

“…This increase in molecular weight usually correlates with an increased dough-forming ability (Woodman and Engledow 1924) and dough strength (MacRitchie 1973;Gupta et al 1993;Gupta and MacRitchie 1994;Gupta et al 1995). It is therefore possible that heat stress, by reducing the duration of grain-filling, could reduce the average molecular weight (and contribution to dough strength) of wheat proteins, with a consequent reduction in dough strength.…”

Effect of Timing of Heat Stress During Grain Filling on Two Wheat Varieties Differing in Heat Tolerance. II. Fractional Protein Accumulation

“…We cannot explain this phenomenon, although it appears that high temperature increased the extent to which albumin/globulin proteins may have been reconstituted into other classes of protein. There has been some speculation about this mechanism (Woodman and Engledow 1924;Flint et al 1975;Cressey et al 1987), but it has proved difficult to provide empirical evidence of its existence (Graham and Morton 1963;Graham et al 1963).…”