Chain Terminators and Glutathione Weaken Wheat Dough under Excess Nitrogen Input

Abstract

An excessive nitrogen (N) supply may weaken dough due to an imbalance between N and sulfur (S) in the grains. However, the mechanism underlying the weakening effect of excessive N supply has yet to be fully elucidated. In this study, we evaluated the effect of the N rate × S rate interaction on the ratio of N to S (N/S ratio), grain protein concentration, amount and composition of protein fractions, and dough properties of a bread wheat cultivar. The concentrations of glutathione and modified gliadins with an odd number of cysteine residues (potential chain terminators for glutenins) were also examined. The results revealed that the weakening effect of excess N input is closely associated with an increased gliadin/glutenin ratio, reduced low-molecular-weight glutenin subunit concentrations, and the degree of polymerization of glutenin. More importantly, we found that the increased concentrations of glutathione and chain terminators in grains are involved in the modification of the polymerization degree in glutenins.