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].
journal_name
Food Chemjournal_title
Food chemistryauthors
Fernando N,Panozzo J,Tausz M,Norton R,Fitzgerald G,Khan A,Seneweera Sdoi
10.1016/j.foodchem.2014.07.044subject
Has Abstractpub_date
2015-03-01 00:00:00pages
448-54eissn
0308-8146issn
1873-7072pii
S0308-8146(14)01077-2journal_volume
170pub_type
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