title: Salt stress increases content and size of glutenin macropolymers in wheat grain.
abstract: Addition of salt solution in making wheat dough improves viscoelasticity. However, the effect of native salt fortification on dough quality is unclear. Here, wheat plants were subjected to post-anthesis salt stress to modify salt ion content in grains. The contents of Na(+) and K(+), high-molecular-weight glutenin subunits (HMW-GS), glutenin macropolyers (GMP) and amino acids in mature grains were measured. As NaCl concentration in soil increased, grain yield decreased while Na(+) and K(+) contents increased. The contents of amino acids, HMW-GS and GMP in grains also increased, especially when NaCl concentration exceeded 0.45%. Fraction of GMP larger than 10 μm was also increased. Na(+) and K(+) contents were significantly positively correlated to GMP and total HMW-GS contents, and to large GMP fraction.
authors.affiliation: National Technology Innovation Center for Regional Wheat Production, National Engineering and Technology Center for Information Agriculture, Key Laboratory of Crop Physiology and Ecology in Southern China, Ministry of Agriculture, Nanjing Agricultural University, PR China.
authors.forename: Xiaxiang
authors.initials: X
authors.lastname: Zhang
authors.affiliation: National Technology Innovation Center for Regional Wheat Production, National Engineering and Technology Center for Information Agriculture, Key Laboratory of Crop Physiology and Ecology in Southern China, Ministry of Agriculture, Nanjing Agricultural University, PR China.
authors.forename: Zhiqiang
authors.initials: Z
authors.lastname: Shi
authors.affiliation: National Technology Innovation Center for Regional Wheat Production, National Engineering and Technology Center for Information Agriculture, Key Laboratory of Crop Physiology and Ecology in Southern China, Ministry of Agriculture, Nanjing Agricultural University, PR China.
authors.forename: Youjia
authors.initials: Y
authors.lastname: Tian
authors.affiliation: National Technology Innovation Center for Regional Wheat Production, National Engineering and Technology Center for Information Agriculture, Key Laboratory of Crop Physiology and Ecology in Southern China, Ministry of Agriculture, Nanjing Agricultural University, PR China.
authors.forename: Qin
authors.initials: Q
authors.lastname: Zhou
authors.affiliation: National Technology Innovation Center for Regional Wheat Production, National Engineering and Technology Center for Information Agriculture, Key Laboratory of Crop Physiology and Ecology in Southern China, Ministry of Agriculture, Nanjing Agricultural University, PR China.
authors.forename: Jian
authors.initials: J
authors.lastname: Cai
authors.affiliation: National Technology Innovation Center for Regional Wheat Production, National Engineering and Technology Center for Information Agriculture, Key Laboratory of Crop Physiology and Ecology in Southern China, Ministry of Agriculture, Nanjing Agricultural University, PR China.
authors.forename: Tingbo
authors.initials: T
authors.lastname: Dai
authors.affiliation: National Technology Innovation Center for Regional Wheat Production, National Engineering and Technology Center for Information Agriculture, Key Laboratory of Crop Physiology and Ecology in Southern China, Ministry of Agriculture, Nanjing Agricultural University, PR China.
authors.forename: Weixing
authors.initials: W
authors.lastname: Cao
authors.affiliation: Lianyungang Academy of Agricultural Sciences, Jiangsu Province, PR China. Electronic address: phcxj@sohu.com.
authors.forename: Hanchun
authors.initials: H
authors.lastname: Pu
authors.affiliation: National Technology Innovation Center for Regional Wheat Production, National Engineering and Technology Center for Information Agriculture, Key Laboratory of Crop Physiology and Ecology in Southern China, Ministry of Agriculture, Nanjing Agricultural University, PR China. Electronic address: jiangd@njau.edu.cn.
authors.forename: Dong
authors.initials: D
authors.lastname: Jiang
mesh_terms: D005983:Glutens / Q000737:chemistry* / Q000378:metabolism; D008970:Molecular Weight; D058105:Polymerization; D012965:Sodium Chloride / Q000378:metabolism*; D014908:Triticum / Q000737:chemistry* / Q000254:growth & development / Q000378:metabolism
chemical_list: D012965:Sodium Chloride; D005983:Glutens; C037302:glutenin
keywords: Glutenin macropolymers; Grain Na(+) and K(+); High molecular weight glutenin subunits; Salinity; Wheat (Triticum aestivum L.)