title: Rising CO2 concentration altered wheat grain proteome and flour rheological characteristics.
abstract: Wheat cv. H45 was grown under ambient CO2 concentration and Free Air CO2 Enrichment (FACE; e[CO2], ∼550 μmol 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].
authors.affiliation: Department of Agriculture and Food Systems, Melbourne School of Land and Environment, The University of Melbourne, Water Street, Creswick, Victoria 3363, Australia.
authors.forename: Nimesha
authors.initials: N
authors.lastname: Fernando
authors.affiliation: Department of Primary Industries, Natimuk Road, Private Box 260, Horsham, Victoria 3401, Australia.
authors.forename: Joe
authors.initials: J
authors.lastname: Panozzo
authors.affiliation: Department of Forest and Ecosystem Science, Melbourne School of Land and Environment, The University of Melbourne, Water Street, Creswick, Victoria 3363, Australia.
authors.forename: Michael
authors.initials: M
authors.lastname: Tausz
authors.affiliation: International Plant Nutrition Institute, 54 Florence St, Horsham, Victoria 3400, Australia.
authors.forename: Robert
authors.initials: R
authors.lastname: Norton
authors.affiliation: Department of Primary Industries, Natimuk Road, Private Box 260, Horsham, Victoria 3401, Australia.
authors.forename: Glenn
authors.initials: G
authors.lastname: Fitzgerald
authors.affiliation: Australian Proteome Analysis Facility (APAF), Level 4, Building F7B, Research Park Drive, Macquarie University, Sydney, NSW 2109, Australia.
authors.forename: Alamgir
authors.initials: A
authors.lastname: Khan
authors.affiliation: Department of Agriculture and Food Systems, Melbourne School of Land and Environment, The University of Melbourne, Water Street, Creswick, Victoria 3363, Australia; Centre for Systems Biology, University of Southern Queensland, Toowoomba, QLD 4350, Australia. Electronic address: saman.seneweera@usq.edu.au.
authors.forename: Saman
authors.initials: S
authors.lastname: Seneweera
mesh_terms: D002245:Carbon Dioxide / Q000737:chemistry*; D015180:Electrophoresis, Gel, Two-Dimensional; D005433:Flour / Q000032:analysis*; D005983:Glutens / Q000737:chemistry; D008970:Molecular Weight; D020543:Proteome / Q000032:analysis*; D040901:Proteomics; D012212:Rheology; D019032:Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization; D014908:Triticum / Q000235:genetics / Q000254:growth & development / Q000378:metabolism*
chemical_list: D020543:Proteome; D002245:Carbon Dioxide; D005983:Glutens
keywords: Bread volume; Free-Air Carbon Dioxide Enrichment (FACE); Grain protein; Grain proteome; High molecular weight glutenin sub units