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 language | English |
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Pages (from-to) | 448-454 |
Number of pages | 7 |
Journal | Food Chemistry |
Volume | 170 |
Early online date | 14 Jul 2014 |
DOIs | |
Publication status | Published - 1 Mar 2015 |
Keywords
- Bread volume
- Free-Air Carbon Dioxide Enrichment (FACE)
- Grain protein
- Grain proteome
- High molecular weight glutenin sub units
ASJC Scopus subject areas
- Food Science
- Analytical Chemistry
- Medicine(all)