Abstract
Wheat gluten proteins are decisive for the industrial properties of flour, so alterations resulting from grain infection with Fusarium graminearum produce changes in the glutenin content that affect the baking properties. This work analyzes the high-molecular-weight glutenin changes from wheat flour with different degrees of F. graminearum infection at field, since these proteins are determinant for the quality properties of flour. Wheat cultivars-on field trials-infected with F. graminearum isolates of diverse aggressiveness showed severity values between 9.1 and 42.58% and thousand kernel weight values between 28.12 and 32.33g. Negative correlations between severity and protein content and positive correlations between yield and protein content were observed, employing reversed-phase high-performance liquid chromatography and polyacrylamide gel electrophoresis. Furthermore, the protein signal changes were in agreement for both methodological approaches. Also, the degree of disease observed and the protein changes on infected wheat cultivars varied in relation with the aggressiveness of the isolate responsible for the infection. The principal component analysis showed a close arrangement among protein values obtained by HPLC. For each cultivar, two principal components were obtained, which explained 80.85%, 88.48%, and 93.33% of the total variance (cultivars Sy200, AGP Fast, and Klein Tigre respectively). To our knowledge, the approaches employed for the analysis of protein changes according to the degree of disease, as well as the thorough statistical analysis, are novel for the study of Fusarium Head Blight.
Highlights
Wheat (Triticum aestivum) is one of the most extended crops around the world, along with corn and rice
The endosperm is mainly composed of starch and storage proteins, which function as an energy reservoir during germination
The aim of the present work was to analyze the changes on HMW-GS proteins of whole wheat flour from grains with different degrees of Fusarium graminearum s.s. infection, since these proteins are determinant for the quality properties of flours
Summary
Wheat (Triticum aestivum) is one of the most extended crops around the world, along with corn and rice. The endosperm is mainly composed of starch and storage proteins, which function as an energy reservoir during germination (DuPont and Altenbach 2003; Gianibelli et al 2001; Gras et al 2001; Shewry et al 2013). The protein content determines the market value, industrial quality, and end use of the grains and flours, since it forms the viscoelastic net necessary to retain the gas during the fermentation process (Wieser 2007). Gluten is composed of gliadins and glutenins (DuPont and Altenbach 2003; Gianibelli et al 2001; Gras et al 2001). Both types of proteins have different effects on dough; while monomeric gliadins determine viscosity and extensibility, glutenins’ capacity to form disulfure bonds is responsible for the elasticity and cohesiveness of the dough (Belton 2005; Kamal et al 2009; Payne et al 1987). Each gene presents different alleles that code for different proteins, which have a differential influence on the quality of wheat, so alterations
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