Article,
Rising CO2 concentration altered wheat grain proteome and flour rheological characteristics
FOOD CHEMISTRY, (March 2015)
DOI: \%7B10.1016/j.foodchem.2014.07.044\%7D
Abstract
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.
