Cristin-resultat-ID: 1244511
Sist endret: 2. juni 2017, 13:47
NVI-rapporteringsår: 2016
Resultat
Vitenskapelig artikkel
2016

Influence of temperature during grain filling on gluten viscoelastic properties and gluten protein composition

Bidragsytere:
  • Shiori Koga
  • Ulrike Böcker
  • Anette Aamodt Moldestad
  • Paola Tosi
  • Peter R. Shewry
  • Ellen Færgestad Mosleth
  • mfl.

Tidsskrift

Journal of the Science of Food and Agriculture
ISSN 0022-5142
e-ISSN 1097-0010
NVI-nivå 1

Om resultatet

Vitenskapelig artikkel
Publiseringsår: 2016
Publisert online: 2015
Trykket: 2016
Volum: 96
Hefte: 1
Sider: 122 - 130

Importkilder

Scopus-ID: 2-s2.0-84954402422

Beskrivelse Beskrivelse

Tittel

Influence of temperature during grain filling on gluten viscoelastic properties and gluten protein composition

Sammendrag

BACKGROUND The aim of this study was to investigate the effects of low to moderate temperatures on gluten functionality and gluten protein composition. Four spring wheat cultivars were grown in climate chambers with three temperature regimes (day/night temperatures of 13/10, 18/15 and 23/20 °C) during grain filling. RESULTS The temperature strongly influenced grain weight and protein content. Gluten quality measured by maximum resistance to extension (Rmax) was highest in three cultivars grown at 13 °C. Rmax was positively correlated with the proportion of sodium dodecyl sulfate-unextractable polymeric proteins (%UPP). The proportions of ω-gliadins and D-type low-molecular-weight glutenin subunits (LMW-GS) increased and the proportions of α- and γ-gliadins and B-type LMW-GS decreased with higher temperature, while the proportion of high-molecular-weight glutenin subunits (HMW-GS) was constant between temperatures. The cultivar Berserk had strong and constant Rmax between the different temperatures. CONCLUSION Constant low temperature, even as low as 13 °C, had no negative effects on gluten quality. The observed variation in Rmax related to temperature could be explained more by %UPP than by changes in the proportions of HMW-GS or other gluten proteins. The four cultivars responded differently to temperature, as gluten from Berserk was stronger and more stable over a wide range of temperatures.

Bidragsytere

Shiori Koga

  • Tilknyttet:
    Forfatter
    ved Institutt for plantevitenskap ved Norges miljø- og biovitenskapelige universitet

Ulrike Böcker

  • Tilknyttet:
    Forfatter
    ved Råvare og prosess ved NOFIMA

Anette Aamodt Moldestad

  • Tilknyttet:
    Forfatter
    ved Råvare og prosess ved NOFIMA

Paola Tosi

  • Tilknyttet:
    Forfatter
    ved University of Reading

Peter R. Shewry

  • Tilknyttet:
    Forfatter
    ved Rothamsted Research
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