Polymerization of Glutenin during Grain Development and Quality Expression in Winter Wheat in Response to Irrigation Levels

Abstract

wîges in the content and size distribution of glutenin were monitored using size-exclusionhigh performance liquid chromatography (SE-HPLG) during grain filling under field conditions in tv^o seasons. Effects of irrigation levels on the constituent polypeptides (high molecular weight and low molecular weight glutenin unit), polymerization index (the percentage of sodium dodecyl sulfate [SDS]-insoluble glutenins in total glutenins) of glutenin, glutenin macropolymer (GMP) particle size, dough mixing properties, and baking quality were examined. Drought or excess watering led to a reduced polymerization index at maturity resulting from modification of grain desiccation and accumulation of SDS-insoluble glutenin. Glutenin particle size at maturity decreased under drought or excess watering and was associated with reduced ratio of a high molecular weight glutenin subunit to a low molecular weight glutenin subunit (HMW-GS;LMW-GS). The polymerization index of glutenin and GMP particle size were significantly positively correlated to dough stability times and loaf volume whereas no significant correlation existed among flour protein content, wet gluten content, dough stability times, and loaf volume. Therefore, dough mixing properties and baking quality were affected by irrigation levels mainly through changing the polymerization index of glutenin and GMP particle size in flour.

Effect of different water supply on accumulation of high molecular weight glutenin subunits and glutenin macropolymers in near-isogenic wheat lines

“…This is consistent with previous studies that multiple heat and drought stresses modified the early dough stage and maturity, and shortened the kernel desiccation period (Zhang et al 2013). Jia et al (2012) also reported that the time of grain rapid dehydration was postponed with the increase of irrigation amounts.…”

“…It indicates that water availability may influence the accumulation of GMP and the size distribution of the glutenins through the modification of grain dehydration. This confirms the results of Jia et al (2012), who found that drought or excess water led to less and smaller GMP formed, indicating irrigation levels influenced both glutenin biosyn- thesis and glutenin particle formation. These data have shown that water availability and genotype are important factors that influence the formation of yield and flour quality, which is consistent with the results of Madani et al (2012).…”

“…Drought promotes HMW-GS accumulation in the early grain filling stage, whereas the opposite effect occurs at late grain filling (Jiang et al 2009). Both dough development time and dough stability time were longest with a single post-anthesis irrigation, whereas a second irrigation led to shortened dough development and dough stability times and weakened gluten strength, as well as a decreased glutenin polymerization index and average sized GMP (Jia et al 2012).…”

Effect of different supplemental irrigation strategies on photosynthetic characteristics and water use efficiency of wheat

“…Samples of 0-200 cm topsoil were collected in all experimental plots by using a soil auger at 20 cm increments, each sample was replicated three times. SWC on a weight basis was calculated using the oven drying method (Jia et al, 2012). Measurements were performed before sowing (Z00), 1 d before irrigation and 3 d after irrigation at both jointing (Z31) and anthesis (Z61) stages, and at maturity (Z90) stage.…”

Soil respiration and net ecosystem production under different tillage practices in semi-arid Northwest China

“…Concurrently with soil respiration, gravimetric soil water content in the 0-5 cm and 5-10 cm depth was determined based on the method described by Jia et al (2012). Gravimetric water content at the two depth intervals was multiplied by soil bulk density to obtain the volumetric water content, which is expressed in cm 3 /cm 3 .…”