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Global Summit on
October 26-27, 2018 | Boston, USA
Agriculture, Food Science and Technology
Advances in Crop Science and Technology | ISSN: 2329-8863 | Volume: 6
Effects of water deficit on flour mixing properties, breadmaking quality and storage protein compositions
in bread wheat (
Triticum aestivum
L.)
Jiaxing Zhou, Dongmiao Liu, Xiong Deng
and
Yueming Yan
Capital Normal University, China
W
ater deficiency affects grain proteome dynamics and storage protein compositions, resulting in alterations in gluten
viscoelasticity. In this study, we investigated the effects of field water deficit on wheat breadmaking quality and grain storage
proteins. Water deficiency produced a shorten grain-filling period and a decrease in grain number, grain weight and grain yield, a
reduced starch granule; increased protein content and glutenin macropolymer contents, resulting in superior dough properties and
breadmaking quality. Reversed-phase ultra-performance liquid chromatography analysis showed that the total gliadin and glutenin
content, as well as the accumulation of individual composition, were significantly increased by water deficiency. Two-dimensional
gel electrophoresis detected 144 individual storage protein spots with significant accumulation changes in developing grains under
water deficit. The comparative proteomics analysis revealed that water deficiency resulted in significant upregulation of 12 gliadins,
12 HMW-GSs and 46 LMW-GSs. Quantitative real-time polymerase chain reaction analysis revealed that the expression of two
storage protein biosynthesis related transcription factors
Dof
and
Spa
was upregulated by water deficiency. Our results illustrated that
water deficiency leads to an increased accumulation of storage protein compositions and an upregulated expression of
Dof
and
Spa
,
resulting in an improvement of glutenin strength and breadmaking quality.
yanym@cnu.edu.cnAdv Crop Sci Tech 2018, Volume 6
DOI: 10.4172/2329-8863-C2-009