Rising CO2 concentration altered wheat grain proteome and flour rheological characteristics

Nimesha Fernando, Joe Panozzo, Michael Tausz, Robert Norton, Glenn Fitzgerald, Alamgir Khan, Saman Seneweera

    Research output: Contribution to journalArticlepeer-review

    32 Citations (Scopus)

    Abstract

    Wheat cv. H45 was grown under ambient CO₂ concentration and Free Air CO₂ Enrichment (FACE; e[CO₂], ~550 μmol CO₂ mol⁻¹). The effect of FACE on wheat grain proteome and associated changes in the flour rheological properties was investigated. A comparative proteomic analysis was performed using 2-D-DIGE followed by MALDI/TOF-MS. Total grain protein concentration was decreased by 9% at e[CO₂]. Relative abundance of three high molecular weight glutenin sub units (HMW-GS) were decreased at e[CO₂]. In contrast, relative abundance of serpins Z1C and 1-Cys peroxiredoxin was increased at e[CO₂]. Elevated [CO₂] also decreased the bread volume (by 11%) and dough strength (by 7%) while increased mixing time. However, dough extensibility and dough stability were unchanged at elevated [CO₂]. These findings suggest that e[CO₂] has a major impact on gluten protein concentration which is associated lower bread quality at e[CO₂].
    Original languageEnglish
    Pages (from-to)448-454
    Number of pages7
    JournalFood Chemistry
    Volume170
    DOIs
    Publication statusPublished - Mar 2015

    Keywords

    • Free-Air Carbon Dioxide Enrichment (FACE)
    • grain proteome
    • high molecular weight glutenin sub units
    • grain protein
    • bread volume
    • Bread volume
    • Grain protein
    • Grain proteome
    • High molecular weight glutenin sub units

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