Hostname: page-component-8448b6f56d-xtgtn Total loading time: 0 Render date: 2024-04-24T07:39:30.042Z Has data issue: false hasContentIssue false
  • English
  • Français

Shading after anthesis in wheat influences the amount and relative composition of grain proteins

Published online by Cambridge University Press:  01 March 2012

E. CHEN ,
Z. WANG ,
Y. YIN ,
J. GUO ,
X. CHEN ,
Y. LI ,
P. WANG ,
G. WU ,
Y. NI  and
T. CAI
...Show all authors
E. CHEN
Affiliation:
National Key Laboratory of Crop Biology, Agronomy College of Shandong Agricultural University, Tai'an 271018, Shandong, P.R. China
Z. WANG*
Affiliation:
National Key Laboratory of Crop Biology, Agronomy College of Shandong Agricultural University, Tai'an 271018, Shandong, P.R. China
Y. YIN
Affiliation:
National Key Laboratory of Crop Biology, Agronomy College of Shandong Agricultural University, Tai'an 271018, Shandong, P.R. China
J. GUO
Affiliation:
National Key Laboratory of Crop Biology, Agronomy College of Shandong Agricultural University, Tai'an 271018, Shandong, P.R. China
X. CHEN
Affiliation:
Xuzhou Sweetpotato Research Center, Xuzhou 221121, Jiangsu, P.R. China
Y. LI
Affiliation:
National Key Laboratory of Crop Biology, Agronomy College of Shandong Agricultural University, Tai'an 271018, Shandong, P.R. China
P. WANG
Affiliation:
National Key Laboratory of Crop Biology, Agronomy College of Shandong Agricultural University, Tai'an 271018, Shandong, P.R. China
G. WU
Affiliation:
National Key Laboratory of Crop Biology, Agronomy College of Shandong Agricultural University, Tai'an 271018, Shandong, P.R. China
Y. NI
Affiliation:
National Key Laboratory of Crop Biology, Agronomy College of Shandong Agricultural University, Tai'an 271018, Shandong, P.R. China
T. CAI
Affiliation:
National Key Laboratory of Crop Biology, Agronomy College of Shandong Agricultural University, Tai'an 271018, Shandong, P.R. China
W. YANG
Affiliation:
National Key Laboratory of Crop Biology, Agronomy College of Shandong Agricultural University, Tai'an 271018, Shandong, P.R. China
L. CAO
Affiliation:
National Key Laboratory of Crop Biology, Agronomy College of Shandong Agricultural University, Tai'an 271018, Shandong, P.R. China
*
*To whom all correspondence should be addressed. Email: zlwang@sdau.edu.cn
Get access Rights & Permissions [Opens in a new window]

Summary

The high molecular weight glutenin subunits (HMW-GS) and glutenin macropolymer (GMP) in wheat grain are important characteristics that affect the quality of wheat products. Light intensity, as one of the environmental factors affecting grain yield and quality, has been studied extensively; however, little is known about its impact on HMW-GS and distribution of GMP granules in wheat grain. In the present study, two strong-gluten winter wheat cultivars with different subunit compositions were used to evaluate the effect of shading at different grain-filling stages on changes in HMW-GS and distribution of GMP granules in wheat grains. No effects of shading on initial formation time of each individual subunit were found; they responded similarly to shading with an increase in relative content, though the accumulation amount per grain of each individual subunit was decreased due to a decrease in grain weight induced by shading. Shading at different grain-filling stages, especially at the middle grain-filling stage, led to a significant increase in GMP content during grain filling; however, the proportions (by volume, number and surface area) of the larger GMP granules were increased by shading at middle and late grain-filling stages and decreased by shading at early grain-filling stage. It was also found that the content of total HMW-GS was positively correlated with volume proportions of larger GMP granules and negatively correlated with volume proportions of small GMP granules, which indicated that the pattern of response of distribution of GMP granules to shading was closely related to the regulatory effect of shading on the HMW-GS.

Type
Crops and Soils Research Papers
Information
The Journal of Agricultural Science , Volume 151 , Issue 1 , February 2013 , pp. 44 - 55
Copyright
Copyright © Cambridge University Press 2012

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Dai, Z., Yin, Y. & Wang, Z. (2009). Activities of key enzymes involved in starch synthesis in grains of wheat under different irrigation patterns. Journal of Agricultural Science, Cambridge 147, 437–444.CrossRefGoogle Scholar
Don, C., Lichtendonk, W. J., Plijter, J. J. & Hamer, R. J. (2003 a). Glutenin macropolymer: a gel formed by particles. Journal of Cereal Science 37, 1–7.CrossRefGoogle Scholar
Don, C., Lichtendonk, W. J., Plijter, J. J. & Hamer, R. J. (2003 b). Understanding the link between GMP and dough: from glutenin particles in flour towards developed dough. Journal of Cereal Science 38, 157–165.CrossRefGoogle Scholar
Don, C., Lookhart, G., Naeem, H., MacRitchie, F. & Hamer, R. J. (2005). Heat stress and genotype affect the glutenin particles of the glutenin macropolymer-gel fraction. Journal of Cereal Science 42, 69–80.CrossRefGoogle Scholar
Don, C., Mann, G., Bekes, F. & Hamer, R. J. (2006). HMW-GS affect the properties of glutenin particles in GMP and thus flour quality. Journal of Cereal Science 44, 127–136.CrossRefGoogle Scholar
Dupont, F. M. & Altenbach, S. B. (2003). Molecular and biochemical impacts of environmental factors on wheat grain development and protein synthesis. Journal of Cereal Science 38, 133–146.CrossRefGoogle Scholar
Dupont, F. M., Hurkman, W. J., Vensel, W. H., Chan, R., Lopez, R., Tanaka, C. K. & Altenbach, S. B. (2006). Differential accumulation of sulfur-rich and sulfur-poor wheat flour proteins is affected by temperature and mineral nutrition during grain development. Journal of Cereal Science 44, 101–112.CrossRefGoogle Scholar
Gornall, A. G., Bardawill, C. J. & David, M. M. (1949). Determination of serum proteins by means of the biuret reagent. Journal of Biological Chemistry 177, 751–766.CrossRefGoogle Scholar
Graveland, A., Bosveld, P., Lichtendonk, W. J., Moonen, H. E. H. & Scheepstra, A. (1982). Extraction and fractionation of wheat flour proteins. Journal of the Science of Food and Agriculture 33, 1117–1128.CrossRefGoogle Scholar
Gupta, R. B., Batey, I. L. & MacRitchie, F. (1992). Relationships between protein composition and functional properties of wheat flours. Cereal Chemistry 69, 125–131.Google Scholar
Gupta, R. B. & MacRitchie, F. (1994). Allelic variation at glutenin subunit and gliadin loci, Glu-1, Glu-3 and Gli-1of common wheats. II. Biochemical basis of the allelic effects on dough properties. Journal of Cereal Science 19, 19–29.CrossRefGoogle Scholar
Halford, N. G., Field, J. M., Blair, H., Urwin, P., Moore, K., Robert, L., Thompson, R., Flavell, R. B., Tatham, A. S. & Shewry, P. R. (1992). Analysis of HMW glutenin subunits encoded by chromosome 1A of bread wheat (Triticum aestivum L.) indicates quantitative effects on grain quality. Theoretical and Applied Genetics 83, 373–378.CrossRefGoogle ScholarPubMed
Johansson, E., Kuktaite, R., Andersson, A. & Prieto-Linde, M. L. (2005). Protein polymer build-up during wheat grain development: influences of temperature and nitrogen timing. Journal of the Science of Food and Agriculture 85, 473–479.CrossRefGoogle Scholar
Johansson, E., Oscarson, P., Heneen, W. K. & Lundborg, T. (1994). Differences in accumulation of storage proteins between wheat cultivars during development. Journal of the Science of Food and Agriculture 64, 305–313.CrossRefGoogle Scholar
Johansson, E., Prieto-Linde, M. L., Svensson, G. & Jönsson, J. Ö. (2003). Influences of cultivar, cultivation year and fertilizer rate on amount of protein groups and amount and size distribution of mono- and polymeric proteins in wheat. Journal of Agricultural Science, Cambridge 140, 275–284.CrossRefGoogle Scholar
Johansson, E., Prieto-Linde, M. L. & Gissen, C. (2008). Influences of weather, cultivar and fertiliser rate on grain protein polymer accumulation in field-grown winter wheat, and relations to grain water content and falling number. Journal of the Science of Food and Agriculture 88, 2011–2018.CrossRefGoogle Scholar
Johansson, E. & Svensson, G. (1999). Influences of yearly weather variation and fertilizer rate on bread-making quality in Swedish grown wheat containing HMW glutenin subunits 2 + 12 or 5 + 10 cultivated during the period 1990–96. Journal of Agricultural Science, Cambridge 132, 13–22.CrossRefGoogle Scholar
Khan, K., Frohberg, R., Olson, T. & Huckle, L. (1989). Inheritance of gluten protein components of high-protein hard red spring wheat lines derived from Triticum turgidum var. dicoccoides. Cereal Chemistry 66, 397–401.Google Scholar
Lafiandra, A. D., Ovidio, R., Porcedu, E., Margiotta, B. & Colaprico, G. (1993). New data supporting high M r glutenin subunit 5 as the determinant of quality differences among the pairs 5 + 10 vs. 2 + 12. Journal of Cereal Science 18, 197–205.Google Scholar
Li, H. W., Jiang, D., Wollenweber, B., Dai, T. B., Jing, Q. & Cao, W. X. (2010 a). Effect of shading on morphology, physiology and grain yield of winter wheat. European Journal of Agronomy 33, 267–275.CrossRefGoogle Scholar
Li, W., Yan, S., Yin, Y. & Wang, Z. (2010 b). Starch granule size distribution in wheat grain in relation to shading after anthesis. Journal of Agricultural Science, Cambridge 148, 183–189.CrossRefGoogle Scholar
Liu, P., Guo, W., Jiang, Z., Pu, H., Feng, C., Zhu, X., Peng, Y., Kuang, A. & Little, C. R. (2011). Effects of high temperature after anthesis on starch granules in grains of wheat (Triticum aestivum L.). Journal of Agricultural Science, Cambridge 149, 159–169.CrossRefGoogle ScholarPubMed
Luo, C., Branlard, G., Griffin, W. B. & McNeil, D. L. (2000). The effect of nitrogen and sulphur fertilisation and their interaction with genotype on wheat glutenins and quality parameters. Journal of Cereal Science 31, 185–194.CrossRefGoogle Scholar
MacRitchie, F. (1980). Studies of gluten protein from wheat flours. Cereal Foods World 25, 382–385.Google Scholar
Malik, A. H., Prieto-Linde, M. L., Kuktaite, R., Andersson, A. & Johansson, E. (2011). Individual and interactive effects of cultivar maturation time, nitrogen regime and temperature level on accumulation of wheat grain proteins. Journal of the Science of Food and Agriculture 91, 2192–2200.Google ScholarPubMed
Mu, H., Jiang, D., Wollenweber, B., Dai, T., Jing, Q. & Cao, W. (2010). Long-term low radiation decreases leaf photosynthesis, photochemical efficiency and grain yield in winter wheat. Journal of Agronomy and Crop Science 196, 38–47.CrossRefGoogle Scholar
Ni, Y., Wang, Z., Yin, Y., Li, W., Yan, S. & Cai, T. (2012). Starch granule size distribution in wheat grain in relation to phosphorus fertilization. Journal of Agricultural Science, Cambridge 150, 45–52.CrossRefGoogle Scholar
Payne, P. I., Nightingale, M. A., Krattiger, A. F. & Holt, L. M. (1987). The relationship between HMW glutenin subunit composition and the bread-making quality of British-grown wheat varieties. Journal of the Science of Food and Agriculture 40, 51–65.CrossRefGoogle Scholar
Pence, J. W., Weinstein, N. E. & Mecham, D. (1954). The albumin and globulin contents of wheat flour and their relationship to protein quality. Cereal Chemistry 31, 303–311.Google Scholar
Popineau, Y., Cornec, M., Lefebvre, J. & Marchylo, B. (1994). Influence of high M r glutenin subunits on glutenin polymers and rheological properties of glutens and gluten subfractions of near-isogenic lines of wheat Sicco. Journal of Cereal Science 19, 231–241.CrossRefGoogle Scholar
Pritchard, P. E. (1993). The glutenin fraction (gel-protein) of wheat protein: a new tool in the prediction of baking quality. Aspects of Applied Biology 36, 75–84.Google Scholar
Sapirstein, H. D. & Suchy, J. (1999). SDS protein gel test for prediction of bread loaf volume. Cereal Chemistry 76, 164–172.CrossRefGoogle Scholar
Savin, R. & Slafer, G. A. (1991). Shading effects on the yield of an Argentinian wheat cultivar. Journal of Agricultural Science, Cambridge 116, 1–7.CrossRefGoogle Scholar
Shewry, P. R., Napier, J. A. & Tatham, A. S. (1995 b). Seed storage proteins: structures and biosynthesis. Plant Cell 7, 945–956.Google ScholarPubMed
Shewry, P. R., Tatham, A. S., Barro, F., Barcelo, P. & Lazzeri, P. (1995 a). Biotechnology of breadmaking: unravelling and manipulating the multi-protein gluten complex. Nature Biotechnology 13, 1185–1190.CrossRefGoogle Scholar
Shewry, P. R., Tatham, A. S., Halford, N. G., Barker, J. H. A., Hannappel, U., Gallois, P., Thomas, M. & Kreis, M. (1994). Opportunities for manipulating the seed protein composition of wheat and barley in order to improve quality. Transgenic Research 3, 3–12.CrossRefGoogle ScholarPubMed
Singh, J. & Skerritt, J. (2001). Chromosomal control of albumins and globulins in wheat grain assessed using different fractionation procedures. Journal of Cereal Science 33, 163–181.CrossRefGoogle Scholar
Sliwinski, E. L., Kolster, P., Prins, A. & Van Vliet, T. (2004). On the relationship between gluten protein composition of wheat flours and large-deformation properties of their doughs. Journal of Cereal Science 39, 247–264.CrossRefGoogle Scholar
Triboi, E., Abad, A., Michelena, A., Lloveras, J., Ollier, J. L. & Daniel, C. (2000). Environmental effects on the quality of two wheat genotypes: 1. Quantitative and qualitative variation of storage proteins. European Journal of Agronomy 13, 47–64.CrossRefGoogle Scholar
van Herpen, T. W. J. M., Cordewener, J. H. G., Klok, H. J., Freeman, J., America, A. H. P., Bosch, D., Smulders, M. J. M., Gilissen, L. J. W. J., Shewry, P. R. & Hamer, R. J. (2008). The origin and early development of wheat glutenin particles. Journal of Cereal Science 48, 870–877.CrossRefGoogle Scholar
Wang, Z., Yin, Y., He, M., Zhang, Y., Lu, S., Li, Q. & Shi, S. (2003). Allocation of photosynthates and grain growth of two wheat cultivars with different potential grain growth in response to pre- and post-anthesis shading. Journal of Agronomy and Crop Science 189, 280–285.CrossRefGoogle Scholar
Weegels, P. L., Hamer, R. J. & Schofield, J. D. (1997). Depolymerisation and re-polymerisation of wheat glutenin during dough processing. II. Changes in composition. Journal of Cereal Science 25, 155–163.CrossRefGoogle Scholar
Weegels, P. L., van de Pijpekamp, A. M., Graveland, A., Hamer, R. J. & Schofield, J. D. (1996). Depolymerisation and re-polymerisation of wheat glutenin during dough processing. I. Relationships between glutenin macropolymer content and quality parameters. Journal of Cereal Science 23, 103–111.CrossRefGoogle Scholar
Wieser, H. & Seilmeier, W. (1998). The influence of nitrogen fertilization on quantities and proportions of different protein types in wheat flour. Journal of the Science of Food and Agriculture 76, 49–55.3.0.CO;2-2>CrossRefGoogle Scholar
Willeya, R. W. & Holliday, R. (1971). Plant population, shading and thinning studies in wheat. Journal of Agricultural Science, Cambridge 77, 453–461.CrossRefGoogle Scholar
Wrigley, C. W., Ducros, D. L., Fullington, J. G. & Kasarda, D. D. (1984). Changes in polypeptide composition and grain quality due to sulfur deficiency in wheat. Journal of Cereal Science 2, 15–24.CrossRefGoogle Scholar
Yu, S. L. (1990). Wheat in Shandong Province. Beijing, China: China Agriculture Press.Google Scholar
Yue, H. Y., Jiang, D., Dai, T. B., Qin, X. D., Jing, Q. & Cao, W. X. (2007). Effect of nitrogen application rate on content of glutenin macropolymer and high molecular weight glutenin subunits in grains of two winter wheat cultivars. Journal of Cereal Science 45, 248–256.CrossRefGoogle Scholar