The effect of aphid infection and cultivar on the protein content governing baking quality of wheat flour

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AbstractBACKGROUND: Aphids cause both quantitative and qualitative yield losses in cereals. Aphid feeding resulted in a significant decrease in gliadin/glutenin ratio in soft‐kernel wheat. Effect of aphid feeding on hard‐kernel wheat was examined.RESULTS: Plants of two different hard‐wheat cultivars were artificially infected by two aphid species: Sitobion avenae and Diuraphis noxia. Three different levels of caging regulated aphid density. Aphid density was highest in the cages, followed by open cages and lowest under no‐cage conditions. Numbers of D. noxia were generally higher compared to those of S. avenae. There was no significant difference in head length, mean kernel number/head, mean kernel mass/head or mean individual kernel mass between the two cultivars. Glutenin, gliadin and total protein content was analysed using size‐exclusion HPLC. Quality parameters of wheat flour were significantly different between the two cultivars. Gliadin content, total protein content and gliadin/glutenin ratio were significantly higher in Mv Magdaléna compared to Mv Magvas regardless of the level of caging and infestation, while glutenin content of uninfected Mv Magvas was significantly higher than that of Mv Magdaléna in the open cages. Aphid feeding did not induce any significant reduction in the gliadin, total protein content and gliadin/glutenin ratio of the examined hard wheat cultivars.CONCLUSION: Individual kernel mass reduction is the major factor in yield loss caused by aphids. Aphid feeding did not change the protein structure of hard‐kernel wheat. Copyright © 2007 Society of Chemical Industry