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

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23 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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    Fernando, N., Panozzo, J., Tausz, M., Norton, R., Fitzgerald, G., Khan, A., & Seneweera, S. (2015). Rising CO2 concentration altered wheat grain proteome and flour rheological characteristics. Food Chemistry, 170, 448-454. https://doi.org/10.1016/j.foodchem.2014.07.044