Rising CO2 concentration altered wheat grain proteome and flour rheological characteristics

Nimesha Fernando; Joe Panozzo; Michael Tausz; Robert Norton; Glenn Fitzgerald; Alamgir Khan; Saman Seneweera

doi:10.1016/j.foodchem.2014.07.044

Rising CO2 concentration altered wheat grain proteome and flour rheological characteristics

Nimesha Fernando, Joe Panozzo, Michael Tausz, Robert Norton, Glenn Fitzgerald, Alamgir Khan, Saman Seneweera^*

^*Corresponding author for this work

Biosciences

Research output: Contribution to journal › Article › peer-review

26 Citations (Scopus)

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
Pages (from-to)	448-454
Number of pages	7
Journal	Food Chemistry
Volume	170
Early online date	14 Jul 2014
DOIs	https://doi.org/10.1016/j.foodchem.2014.07.044
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)

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title = "Rising CO2 concentration altered wheat grain proteome and flour rheological characteristics",

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].",

keywords = "Bread volume, Free-Air Carbon Dioxide Enrichment (FACE), Grain protein, Grain proteome, High molecular weight glutenin sub units",

author = "Nimesha Fernando and Joe Panozzo and Michael Tausz and Robert Norton and Glenn Fitzgerald and Alamgir Khan and Saman Seneweera",

year = "2015",

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doi = "10.1016/j.foodchem.2014.07.044",

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AU - Fernando, Nimesha

AU - Panozzo, Joe

AU - Tausz, Michael

AU - Norton, Robert

AU - Fitzgerald, Glenn

AU - Khan, Alamgir

AU - Seneweera, Saman

PY - 2015/3/1

Y1 - 2015/3/1

N2 - 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].

AB - 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].

KW - Bread volume

KW - Free-Air Carbon Dioxide Enrichment (FACE)

KW - Grain protein

KW - Grain proteome

KW - High molecular weight glutenin sub units

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JO - Food Chemistry

JF - Food Chemistry

ER -

Rising CO2 concentration altered wheat grain proteome and flour rheological characteristics

Abstract

Keywords

ASJC Scopus subject areas

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