Rising CO2 concentration altered wheat grain proteome and flour rheological characteristics

Keyphrases

• Relative Abundance 100%
• CO2 Concentration 100%
• Rheological Characteristics 100%
• Elevated CO2 100%
• Wheat Grain 100%
• Rising CO2 100%
• Grain Flours 100%
• Grain Proteome 100%
• Rheological Properties 50%
• Mixing Time 50%
• Protein Concentration 50%
• Matrix-assisted Laser Desorption Ionization-time of Flight Mass Spectrometry (MALDI-TOF MS) 50%
• Serpin 50%
• Wheat 50%
• Free-air CO2 Enrichment 50%
• Flour 50%
• Dough Extensibility 50%
• Ambient CO2 50%
• Bread Quality 50%
• Gluten Proteins 50%
• Comparative Proteomic Analysis 50%
• Grain Protein Content 50%
• CO2-free 50%
• 2D-DIGE 50%
• Bread Volume 50%
• High-molecular-weight Glutenin Subunits (HMW-GS) 50%
• Dough Stability 50%
• 1-Cys Peroxiredoxin 50%
• Dough Strength 50%

Food Science

• Matrix-Assisted Laser Desorption-Ionization 100%
• Time-of-Flight Mass Spectrometry 100%
• Glutenin 100%
• Dough Stability 100%
• Proteomics 100%
• Bread Volume 100%
• Gluten Proteins 100%