Wheat cv. H45 was grown under ambient CO2 concentration and Free Air CO2 Enrichment (FACE; eCO2, similar to 550 mu mol CO2 mol(-1)). The effect of FACE on wheat grain proteome and associated changes in the flour rheological properties was investigated. A comparative proteomic analysis was performed using 2-D-DIGE followed by MALDI/TOF-MS. Total grain protein concentration was decreased by 9\% at eCO2. Relative abundance of three high molecular weight glutenin sub units (HMW-GS) were decreased at eCO2. In contrast, relative abundance of serpins Z1C and 1-Cys peroxiredoxin was increased at eCO2. Elevated CO2 also decreased the bread volume (by 11\%) and dough strength (by 7\%) while increased mixing time. However, dough extensibility and dough stability were unchanged at elevated CO2. These findings suggest that eCO2 has a major impact on gluten protein concentration which is associated lower bread quality at eCO2. (C) 2014 Elsevier Ltd. All rights reserved.
%0 Journal Article
%1 ISI:000343780400061
%A Fernando, Nimesha
%A Panozzo, Joe
%A Tausz, Michael
%A Norton, Robert
%A Fitzgerald, Glenn
%A Khan, Alamgir
%A Seneweera, Saman
%D 2015
%J FOOD CHEMISTRY
%K citeulikeExport maybenewrefsforco2
%R \%7B10.1016/j.foodchem.2014.07.044\%7D
%T Rising CO2 concentration altered wheat grain proteome and flour rheological characteristics
%U http://dx.doi.org/\%7B10.1016/j.foodchem.2014.07.044\%7D
%V 170
%X Wheat cv. H45 was grown under ambient CO2 concentration and Free Air CO2 Enrichment (FACE; eCO2, similar to 550 mu mol CO2 mol(-1)). The effect of FACE on wheat grain proteome and associated changes in the flour rheological properties was investigated. A comparative proteomic analysis was performed using 2-D-DIGE followed by MALDI/TOF-MS. Total grain protein concentration was decreased by 9\% at eCO2. Relative abundance of three high molecular weight glutenin sub units (HMW-GS) were decreased at eCO2. In contrast, relative abundance of serpins Z1C and 1-Cys peroxiredoxin was increased at eCO2. Elevated CO2 also decreased the bread volume (by 11\%) and dough strength (by 7\%) while increased mixing time. However, dough extensibility and dough stability were unchanged at elevated CO2. These findings suggest that eCO2 has a major impact on gluten protein concentration which is associated lower bread quality at eCO2. (C) 2014 Elsevier Ltd. All rights reserved.
@article{ISI:000343780400061,
abstract = {{Wheat cv. H45 was grown under ambient CO2 concentration and Free Air CO2 Enrichment (FACE; e{[}CO2], similar to 550 mu mol CO2 mol(-1)). The effect of FACE on wheat grain proteome and associated changes in the flour rheological properties was investigated. A comparative proteomic analysis was performed using 2-D-DIGE followed by MALDI/TOF-MS. Total grain protein concentration was decreased by 9\% at e{[}CO2]. Relative abundance of three high molecular weight glutenin sub units (HMW-GS) were decreased at e{[}CO2]. In contrast, relative abundance of serpins Z1C and 1-Cys peroxiredoxin was increased at e{[}CO2]. Elevated {[}CO2] also decreased the bread volume (by 11\%) and dough strength (by 7\%) while increased mixing time. However, dough extensibility and dough stability were unchanged at elevated {[}CO2]. These findings suggest that e{[}CO2] has a major impact on gluten protein concentration which is associated lower bread quality at e{[}CO2]. (C) 2014 Elsevier Ltd. All rights reserved.}},
added-at = {2019-03-31T01:14:40.000+0100},
author = {Fernando, Nimesha and Panozzo, Joe and Tausz, Michael and Norton, Robert and Fitzgerald, Glenn and Khan, Alamgir and Seneweera, Saman},
biburl = {https://www.bibsonomy.org/bibtex/2f5830495964a1fdcca91f91d234a4489/dianella},
citeulike-article-id = {13888206},
citeulike-linkout-0 = {http://dx.doi.org/\%7B10.1016/j.foodchem.2014.07.044\%7D},
doi = {\%7B10.1016/j.foodchem.2014.07.044\%7D},
interhash = {9bc3e28053b1ba2cd2fb50bbfd9d3108},
intrahash = {f5830495964a1fdcca91f91d234a4489},
journal = {{FOOD CHEMISTRY}},
keywords = {citeulikeExport maybenewrefsforco2},
month = mar,
posted-at = {2015-12-21 08:15:52},
priority = {2},
timestamp = {2019-03-31T01:16:26.000+0100},
title = {{Rising CO2 concentration altered wheat grain proteome and flour rheological characteristics}},
url = {http://dx.doi.org/\%7B10.1016/j.foodchem.2014.07.044\%7D},
volume = {{170}},
year = {{2015}}
}