title: Influence of temperature during grain filling on gluten viscoelastic properties and gluten protein composition.
abstract: BACKGROUND
  The aim of this study was to investigate the effects of low to moderate temperatures on gluten functionality and gluten protein composition. Four spring wheat cultivars were grown in climate chambers with three temperature regimes (day/night temperatures of 13/10, 18/15 and 23/20 °C) during grain filling.
  
  
  RESULTS
  The temperature strongly influenced grain weight and protein content. Gluten quality measured by maximum resistance to extension (Rmax ) was highest in three cultivars grown at 13 °C. Rmax was positively correlated with the proportion of sodium dodecyl sulfate-unextractable polymeric proteins (%UPP). The proportions of ω-gliadins and D-type low-molecular-weight glutenin subunits (LMW-GS) increased and the proportions of α- and γ-gliadins and B-type LMW-GS decreased with higher temperature, while the proportion of high-molecular-weight glutenin subunits (HMW-GS) was constant between temperatures. The cultivar Berserk had strong and constant Rmax between the different temperatures.
  
  
  CONCLUSIONS
  Constant low temperature, even as low as 13 °C, had no negative effects on gluten quality. The observed variation in Rmax related to temperature could be explained more by %UPP than by changes in the proportions of HMW-GS or other gluten proteins. The four cultivars responded differently to temperature, as gluten from Berserk was stronger and more stable over a wide range of temperatures.
authors.affiliation: Department of Plant Sciences, Norwegian University of Life Sciences, PO Box 5003, NO-1432, Ås, Norway.
authors.forename: Shiori
authors.initials: S
authors.lastname: Koga
authors.affiliation: Nofima AS, PO Box 210, NO-1431, Ås, Norway.
authors.forename: Ulrike
authors.initials: U
authors.lastname: Böcker
authors.affiliation: Nofima AS, PO Box 210, NO-1431, Ås, Norway.
authors.forename: Anette
authors.initials: A
authors.lastname: Moldestad
authors.affiliation: School of Agriculture Policy & Development, Reading University, PO Box 237, Whiteknights, Reading, RG6 7BE, UK.
authors.forename: Paola
authors.initials: P
authors.lastname: Tosi
authors.affiliation: Rothamsted Research, Harpenden, AL5 2JQ, UK.
authors.forename: Peter R
authors.initials: PR
authors.lastname: Shewry
authors.affiliation: Nofima AS, PO Box 210, NO-1431, Ås, Norway.
authors.forename: Ellen F
authors.initials: EF
authors.lastname: Mosleth
authors.affiliation: Department of Plant Sciences, Norwegian University of Life Sciences, PO Box 5003, NO-1432, Ås, Norway.|Nofima AS, PO Box 210, NO-1431, Ås, Norway.
authors.forename: Anne Kjersti
authors.initials: AK
authors.lastname: Uhlen
mesh_terms: D001939:Bread; D002980:Climate; D002523:Edible Grain / Q000737:chemistry*; D004548:Elasticity; D005433:Flour; D005903:Gliadin / Q000032:analysis; D005983:Glutens / Q000032:analysis / Q000737:chemistry*; D006801:Humans; D008970:Molecular Weight; D063245:Plant Development; D010940:Plant Proteins / Q000737:chemistry*; D021122:Protein Subunits / Q000032:analysis; D012639:Seeds / Q000254:growth & development* / Q000378:metabolism; D013696:Temperature; D014908:Triticum / Q000737:chemistry / Q000145:classification / Q000254:growth & development; D014783:Viscosity
chemical_list: D010940:Plant Proteins; D021122:Protein Subunits; D005983:Glutens; D005903:Gliadin; C037302:glutenin
keywords: gliadin; gluten quality; glutenin; low temperature, viscoelastic properties; wheat