Abstract
The effect of the fungal infection by Fusarium graminearum and Fusarium culmorum of emmer and wheat cultivars on their total protein content and the protein fractions albumins + globulins, gliadins and glutenins and their different protein types was investigated. In addition, the influence of two different locations on the quantitative protein composition was evaluated. The results showed that Fusarium infection changed the content of gliadins and glutenins in emmer and wheat. The wheat glutenin fractions and types were found to be more strongly affected by the Fusarium spp. infection than the glutenin fractions and types in emmer cultivars in spite of the wheat’s lower degree of infection. The nitrogen supply at the two locations was associated with an increase in the gliadin content in emmer and an increase in the glutenin content in emmer and wheat. Nitrogen availability, a factor which promotes gene expression, resulted here in a species-specific effect on the gliadin/glutenin ratio.
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