Abstract
Drought and temperature stress can cause considerable gluten protein accumulation changes during grain-filling, resulting in variations in wheat quality. The contribution of functional polymeric components of flour to its overall functionality and quality can be measured using solvent retention capacity (SRC). The aim of this study was to determine the effect of moderate and severe drought and heat stress on SRC and swelling index of glutenin (SIG) in six durum wheat cultivars with the same glutenin subunit composition and its relation with gluten protein fractions from size exclusion high performance liquid chromatography. Distilled water, sodium carbonate and sucrose SRC reacted similarly to stress conditions, with moderate heat causing the lowest values. Lactic acid SRC and SIG reacted similarly, where severe heat stress highly significantly increased the values. SIG was significantly correlated with sodium dodecyl sulphate sedimentation (SDSS) and flour protein content (FPC) under all conditions. Lactic acid SRC was highly correlated with FPC under optimal and moderate heat stress and with SDSS under moderate drought and severe heat. SIG was negatively correlated with low molecular weight glutenins under optimal and drought conditions, and combined for all treatments. The relationship between SRC and gluten proteins was inconsistent under different stress conditions.
Highlights
The importance of wheat, compared to other cereals, lies in its unique physicochemical properties
Swelling in the respective solvents will be the result of the water that makes up the solvent, but will to a greater extent be due to the solvent with the highest compatibility with the respective flour polymers in which levels are increased [17]
Sucrose and sodium carbonate solvent retention capacity (SRC) are generally associated with gliadins, damaged starch and pentosans, while distilled water SRC is associated with gliadins and gluten strength, and pentosans and damaged starch [14,15,16]
Summary
The importance of wheat, compared to other cereals, lies in its unique physicochemical properties. The gluten properties greatly influence end-use quality of durum wheat [1,2]. Gluten gives dough the necessary cohesiveness to be extruded to form different pasta shapes when dried. Gluten is the primary element of protein in wheat grain, and consists of monomeric gliadins and polymeric glutenins, and makes up about 80–85% of total wheat protein [3]. Gliadins are the most abundant protein contained in the wheat seed. Both glutenins and gliadins contribute towards durum wheat quality and confer dough visco-elastic properties [4]. SE-HPLC has been used in wheat studies to evaluate bread and pasta making quality [6,7]
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