Influence of temperature on the composition and polymerization of gluten proteins during grain filling in spring wheat (Triticum aestivum L.)

Koga, Shiori; Böcker, Ulrike; Moldestad, Anette; Tosi, Paola; Shewry, Peter R.; Mosleth, Ellen Færgestad; Uhlen, Anne Kjersti

doi:10.1016/j.jcs.2015.05.012

Cited by 25 publications

(16 citation statements)

References 29 publications

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“…However, elevated post-anthesis temperature treatment did not have an impact on the yield of protein in the grain: the same physical amount of protein accumulated in the grain regardless of temperature. Hence, elevated temperature during grain-filling is primarily impacting on the accumulation of starch, resulting in a greater concentration of protein in the grain, as previously reported by Altenbach et al (2003) , Dupont et al (2006) , and Koga et al (2015) .…”

Section: Discussionsupporting

confidence: 55%

Temperature and nitrogen supply interact to determine protein distribution gradients in the wheat grain endosperm

Savill

Michalski

Powers

et al. 2018

Journal of Experimental Botany

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Section: Discussionsupporting

confidence: 55%

Temperature and nitrogen supply interact to determine protein distribution gradients in the wheat grain endosperm

Savill

Michalski

Powers

et al. 2018

Journal of Experimental Botany

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“…In general, the response of the grain microstructure to prolonged heat and drought was more related to genotypical variations in response. For the genotypes grown in 2017, with a longer grain maturation period, this could be related to higher accumulation of the starch component in the grain (Johansson et al, 2005; Koga et al, 2015). More investigations are needed to better explore and understand the morphological and structural responses of the prolonged heat and drought stress on wheat grain with stable protein characteristics (e.g., %UPP and TOTE).…”

Section: Resultsmentioning

confidence: 99%

Prolonged heat and drought versus cool climate on the Swedish spring wheat breeding lines: Impact on the gluten protein quality and grain microstructure

Lama

Vallenback

Hall

et al. 2022

Food and Energy Security

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Fluctuating climate, heat, and drought are expected to considerably impact bread wheat (Triticum aestivum) quality in the coming years and, as wheat is an essential food element worldwide, this will have significant implications for future food security and the global economy. This leads to an urgent need for developing wheat varieties with stable yield and gluten quality. In this study, we investigated the effect of heat and drought, compared to a cool climate, on gluten proteins in 294 spring wheat genotypes grown in 2017 and 2018 in Sweden. Gluten protein parameters were studied by size exclusion high‐performance liquid chromatography (SE‐HPLC) and grain morphology by X‐ray tomography. The prolonged heat and drought led to: (i) increased gluten polymerization and the formation of large polymers, as defined by the percentage of unextractable polymers in total polymers (%UPP) and the percentage of large unextractable polymers in total large polymers (%LUPP); and (ii) increase in large monomers, as defined by the percentage of large unextractable monomers in the total large monomers (%LUMP) and the ratio of monomers versus polymers (Mon/Pol) in the flour. The cooler climate also led to an increase in total protein concentration and accumulation of the monomeric proteins and total SDS‐extractable proteins (TOTE). No difference in the total amount of SDS‐unextractable proteins (TOTU) was found between the studied climates. Due to the heat and drought stress, the grain yield decreased in most of the genotypes, while the grain microstructure varied only to a minor extent. The wheat genotypes identified in the study that provide good yields and stable gluten properties in both prolonged heat–drought and cool environments are strong candidates to contribute to a secure, self‐sufficient future wheat supply in the face of an evolving climate in Sweden and in similar climates worldwide.

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“…Temperature affects bread-making quality in wheat ( Ciaffi et al , 1996 ; Uhlen et al , 1998 ; Altenbach et al , 2003 ; Balla and Veisz, 2007 ; Labuschagne et al , 2009 ; Koga et al , 2015 ). With the exception of SDS volume, the remaining parameters of bread-making quality investigated were all improved by treatment from 7 to 65 DAA in the warmest regime of 34/20°C ( Fig.…”

Section: Discussionmentioning

confidence: 99%

Wheat seed weight and quality differ temporally in sensitivity to warm or cool conditions during seed development and maturation

Nasehzadeh

Ellis

2017

Annals of Botany

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Background and aimsShort periods of extreme temperature may affect wheat (Triticum aestivum) seed weight, but also quality. Temporal sensitivity to extreme temperature during seed development and maturation was investigated.MethodsPlants of ‘Tybalt’ grown at ambient temperature were moved to growth cabinets at 29/20°C or 34/20°C (2010), or 15/10°C or 34/20°C (2011), for successive 7-d periods from 7 DAA (days after anthesis) onwards, and also 7–65 DAA in 2011. Seed samples were harvested serially and moisture content, weight, ability to germinate, subsequent longevity in air-dry storage and bread-making quality were determined.Key ResultsHigh temperature (34/20°C) reduced final seed weight, with greatest temporal sensitivity at 7–14 or 14–21 DAA. Several aspects of bread-making quality were also most sensitive to high temperature then, but whereas protein quality decreased protein and sulphur concentrations improved. Early exposure to high temperature provided earlier development of ability to germinate and tolerate desiccation, but had little effect on maximum germination capacity. All treatments at 15/10°C resulted in ability to germinate declining between 58 and 65 DAA. Early exposure to high temperature hastened improvement in seed storage longevity, but the subsequent decline in late maturation preceded that in the control. Long (7–65 DAA) exposure to 15/10°C disrupted the development of seed longevity, with no improvement after seed filling ended. Longevity improved during maturation drying in other treatments. Early (7–14 DAA) exposure to high temperature reduced and low temperature increased subsequent longevity at harvest maturity, whereas late (35 or 42–49 DAA) exposure to high temperature increased and low temperature reduced it.ConclusionsTemporal sensitivity to extreme temperature was detected. It varied considerably amongst the contrasting seed variables investigated. Subsequent seed longevity at harvest maturity responded negatively to temperature early in development, but positively later in development and throughout maturation.

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Influence of temperature on the composition and polymerization of gluten proteins during grain filling in spring wheat (Triticum aestivum L.)

Cited by 25 publications

References 29 publications

Temperature and nitrogen supply interact to determine protein distribution gradients in the wheat grain endosperm

Temperature and nitrogen supply interact to determine protein distribution gradients in the wheat grain endosperm

Prolonged heat and drought versus cool climate on the Swedish spring wheat breeding lines: Impact on the gluten protein quality and grain microstructure

Wheat seed weight and quality differ temporally in sensitivity to warm or cool conditions during seed development and maturation

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