Abstract
The grain yield, as well as the quality and safety of the wheat grains and corresponding malt can be compromised by Fusarium spp. infection. The protein content of the grain affects the chemical composition and enzyme levels of the finished malt. The malting industry demands varieties with good malting and brewing performance, as well as good agronomic performance and disease resistance. The best method of disease control is breeding and selection for resistant varieties. Due to higher requirements for malting wheat worldwide, the goal of this investigation was to explore changes in protein distribution in wheat grains and corresponding malt, which are under higher pressure of Fusarium head blight (FHB) infestation in field conditions. The present study provides new knowledge on the impact of the FHB on the distribution of protein components of naturally Fusarium-infected (control) and Fusarium-inoculated wheat varieties in the grain and the corresponding malt in two consecutive years (2015/2016 and 2016/2017). The results showed that Fusarium infection of the susceptible variety Golubica, decreased total glutenins (5.9%), and both high and low molecular weight glutenin subunits (2.5% and 3.5%, respectively) in wheat grains, compared to control, in 2016. In contrast, gliadins and α-gliadins increased significantly (+7.6% and +5.1%, respectively) in the same variety. Wheat grains of the more resistant variety Vulkan showed an increase of the total glutenins content (+4.3%), and of high and of low molecular weight glutenin subunits (+1.2% and +3.2%, respectively) after Fusarium-inoculation, compared to naturally infected grains in 2016. Susceptible variety Golubica increased total glutenins (+9.1%), and both high and low molecular weight glutenin subunits (+3.5% and +5.6%, respectively) after Fusarium-inoculation in wheat malt, compared to naturally infected malt in 2016. In 2017, when disease pressure was higher than in 2016, there was a tendency in all varieties to increase gliadins and its sub fractions after malting, and to decrease glutenins and its sub fractions in Fusarium-inoculated treatment. In conclusion, FHB dramatically depressed grain yield (up to 37%) and quality (glutenins and high molecular weight subunits) in the susceptible Fusarium variety, which makes it inconvenient for malting.
Highlights
Fusarium head blight (FHB) affects heads of the wheat and severe infection decreases grain yield and quality
In 2017, when disease pressure was higher than in 2016, there was a tendency in all varieties to increase gliadins and its sub fractions after malting, and to decrease glutenins and its sub fractions in Fusarium-inoculated treatment
Even if Fusarium spp. severity in inoculated treatment changed throughout the considered years, all the analyzed wheat varieties were revealed to be artificially infected by these fungal species, with some varieties showing higher susceptibility with respect to others based on disease severity
Summary
Fusarium head blight (FHB) affects heads of the wheat and severe infection decreases grain yield and quality. FHB can have a negative impact on the malting process. It was previously concluded that wheat proteins influence brewing because during malting a significant amount of the cereal proteins are hydrolyzed and become water-soluble [1,2]. High molecular weight and low molecular weight glutenin subunits contain alcohol-insoluble polymeric proteins which can be often degraded by Fusarium infection. FHB affects the grain protein content [3]. This aspect has a negative impact on the malting process, i.e., excessive grain proteins are undesirable because they are associated with lower malt quality and extract levels [4]. Utilization of resistant wheat varieties is the best method to control FHB and to prevent technological damages of the grain [5,6,7]
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