Rising CO2 concentration altered wheat grain proteome and flour rheological characteristics

Fernando, Nimesha and Panozzo, Joe and Tausz, Michael and Norton, Robert and Fitzgerald, Glenn and Khan, Alamgir and Seneweera, Saman (2015) Rising CO2 concentration altered wheat grain proteome and flour rheological characteristics. Food Chemistry, 170. pp. 448-454. ISSN 0308-8146


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].

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Item Type: Article (Commonwealth Reporting Category C)
Refereed: Yes
Item Status: Live Archive
Additional Information: Permanent restricted access to published version in accordance with the copyright policy of the publisher.
Faculty/School / Institute/Centre: Current - Institute for Life Sciences and the Environment - Centre for Crop Health
Date Deposited: 29 Apr 2016 05:41
Last Modified: 18 Jul 2016 06:24
Uncontrolled Keywords: elevated CO2; wheat grain quality; grain protein; proteomics; Free-Air Carbon Dioxide Enrichment (FACE); grain proteome; high molecular weight glutenin sub units; bread volume
Fields of Research : 06 Biological Sciences > 0601 Biochemistry and Cell Biology > 060101 Analytical Biochemistry
05 Environmental Sciences > 0501 Ecological Applications > 050102 Ecosystem Function
05 Environmental Sciences > 0501 Ecological Applications > 050101 Ecological Impacts of Climate Change
Socio-Economic Objective: D Environment > 96 Environment > 9603 Climate and Climate Change > 960301 Climate Change Adaptation Measures
Identification Number or DOI: 10.1016/j.foodchem.2014.07.044
URI: http://eprints.usq.edu.au/id/eprint/28427

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