Effect of temperature variation during grain filling on wheat gluten resistance

Moldestad, Anette; Fergestad, Ellen M.; Hoel, Bernt; Skjelvåg, Arne Oddvar; Uhlen, Anne Kjersti

doi:10.1016/j.jcs.2011.02.005

Cited by 27 publications

(26 citation statements)

References 25 publications

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“…The HRS varieties dealt with the Norwegian environment better than vice versa as TKWs, TWs and yield were similar to values obtained from the Minnesota environment, while gluten quality was negatively influenced by the Norwegian environment. These results may partly agree with other investigations showing increased gluten strength with increasing temperatures (Johansson and Svensson, 1998;Malik et al, 2013Malik et al, , 2011Moldestad et al, 2011;Randall and Moss, 1990;Uhlen et al, 2004). In the present study, the highest Rmax values were obtained at St. Paul, the location with the highest temperature during grain filling.…”

Section: Discussionsupporting

confidence: 93%

“…The results obtained in this study are similar to those reported by Moldestad et al (2011) in finding very low Rmax values in some Norwegian environments subjected to lower temperature and high precipitation during grain filling. For these environments, the low Rmax values were not reflected in a lower SDS.…”

Section: Discussionsupporting

confidence: 91%

“…Gluten micro-extension tests were performed as described by Moldestad et al (2011) using the SMS/Kieffer Dough and Gluten Extensibility Rig (Kieffer et al, 1998) for the TA.XT plus Texture Analyser (Stable Micro Systems, Godalming, UK). Gluten was prepared from wholemeal in a Glutomatic 2100 (Perten Instruments AB, Huddinge, Sweden) by using a 2% NaCl solution to remove salt soluble components.…”

Section: Gluten Micro-extension Testmentioning

confidence: 99%

“…In Scandinavia, weaker gluten quality is reported in the seasons having cooler and wetter weather (Johansson and Svensson, 1998;Moldestad et al, 2011;Uhlen et al, 2004). Moldestad et al (2011) found the temperature during grain filling to be the weather parameter that was most strongly associated with gluten quality, and reported lower resistance to stretching of the gluten dough when the mean daily temperature drops below 17e18 C. Several researchers have performed experiments in controlled climate chambers and analysed gluten quality and composition (Johansson et al, 2005;Malik et al, 2013Malik et al, , 2011Randall and Moss, 1990;Uhlen et al, 1998). Some of these studies showed effects on gluten polymer structure and found increased UPP with increasing temperature (Malik et al, , 2011Uhlen et al, 1998), whereas in other studies, no consistent differences were reported (Johansson et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

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Variation in gluten quality parameters of spring wheat varieties of different origin grown in contrasting environments

Uhlen

Dieseth

Koga

et al. 2015

Journal of Cereal Science

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a b s t r a c tThe aim of this study was to investigate variation in protein content and gluten viscoelastic properties in wheat genotypes grown in two mega-environments of contrasting climates: the southeast of Norway and Minnesota, USA. Twelve spring wheat varieties, nine from Norway and three HRS from Minnesota, were grown in field experiments at different locations in Norway and Minnesota during 2009e2011. The results showed higher protein content but lower TW and TKW when plants were grown in Minnesota, while the gluten quality measured as Rmax showed large variation between locations in both mega-environments. On average, Rmax of the samples grown in Minnesota was higher than those grown in Norway, but some locations in Norway had similar Rmax values to locations in Minnesota. The data showed inconsistent relationship between the temperature during grain filling and Rmax. Our results suggest that the weakening effect of low temperatures on gluten reported in this study are caused by other environmental factors that relate to low temperatures. The variety Berserk showed higher stability in Rmax as it obtained higher values in the environments in Norway that gave very weak gluten for other varieties.

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Section: Discussionsupporting

confidence: 93%

Section: Discussionsupporting

confidence: 91%

Section: Gluten Micro-extension Testmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Variation in gluten quality parameters of spring wheat varieties of different origin grown in contrasting environments

Uhlen

Dieseth

Koga

et al. 2015

Journal of Cereal Science

Self Cite

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“…Temperaturas mais elevadas, no período de enchimento de grãos de trigo, também estão associadas à redução do rendimento de grãos e ao aumento da força de glúten (Moldestad et al, 2011).…”

Section: Methodsunclassified

Número ideal de amostras para classificação comercial de cultivares de trigo no Brasil

Castro

Caierão

Silva

et al. 2016

Pesq. agropec. bras.

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Resumo: O objetivo deste trabalho foi estimar o número ideal de amostras, para a classificação comercial de cultivares de trigo (Triticum aestivum) quanto à média de força de glúten, no Rio Grande do Sul e no Paraná, principais estados produtores de trigo do Brasil. Resultados de análises de alveografia de amostras de grãos, provenientes de ensaios de competição de três cultivares de trigo (até 280 ensaios, em 11 anos), foram utilizados. O número ideal de amostras foi estimado com base nas propriedades da distribuição amostral da média, por região de adaptação, nos estados do Rio Grande do Sul e do Paraná. O número ideal variou de 13 a 22, 30 a 49, e 121 a 197 amostras por estado, respectivamente, para a margem de erro de 30, 20 e 10 unidades de força de glúten (W), com, no mínimo, 7, 16 e 63 amostras por região de adaptação e por estado, para a margem de erro de 30, 20 e 10 W, respectivamente. O número ideal de amostras para a classificação comercial de cultivares de trigo, no Rio Grande do Sul e no Paraná, é no mínimo de 13 amostras, por estado, e 7 de amostras, por região de adaptação e por estado, para a margem de erro de 30 W, valores que são superiores aos utilizados para a classificação pelos obtentores.

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Chemistry of wheat gluten proteins: Quantitative composition

Wieser¹,

Koehler²,

Scherf

2022

Cereal Chem

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Background and Objectives: Wheat is essential to secure nutrition for the world's population. Its unique processing properties are largely determined by gluten protein content and composition.Findings: Gluten proteins are subdivided into gluten protein types, α-, γ-, ω1,2-, and ω5-gliadins and high-molecular-weight glutenin subunits and lowmolecular-weight glutenin subunits. The overall content and relative proportions of these types vary considerably depending on different genetic and environmental factors and mutual interactions. Conclusion: This review summarizes the latest developments related to the chemistry of gluten and how species and variety, as well as soil type, weather conditions, atmospheric CO 2 concentration, diseases, and fertilization with nitrogen, sulfur, phosphorus, potassium, and other minerals affect wheat gluten protein composition. Significance and Novelty: Significant progress has been made to study the effect of different factors on gluten composition. However, comparisons between studies are almost impossible, because of the huge variability in experimental setups, environmental conditions and varieties studied. This calls for a need to develop common guidelines on how to set up experiments, on which parameters to investigate and on which procedure to use to improve comparability and reproducibility of the results.

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Effect of temperature variation during grain filling on wheat gluten resistance

Cited by 27 publications

References 25 publications

Variation in gluten quality parameters of spring wheat varieties of different origin grown in contrasting environments

Variation in gluten quality parameters of spring wheat varieties of different origin grown in contrasting environments

Número ideal de amostras para classificação comercial de cultivares de trigo no Brasil

Chemistry of wheat gluten proteins: Quantitative composition

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