Rising CO2 concentration altered wheat grain proteome and flour rheological characteristics
Nimesha Fernando, Joe Panozzo, Michael Tausz, Robert Norton, Glenn Fitzgerald, Alamgir Khan, Saman Seneweera
Food Chemistry | ELSEVIER SCI LTD | Published : 2015
The Australian Grains Free Air CO<INF>2</INF> Enrichment (AGFACE) facility is jointly run by the Victorian State Department of Primary Industries (DPI) and the University of Melbourne (UM). The authors gratefully acknowledge financial support by the Australian Commonwealth Department of Agriculture, Fisheries and Forestry (DAFF), The Grains Research and Development Corporation (GRDC), and the International Plant Nutrition Institute. Nimesha Fernando is supported by a Melbourne International Research Scholarship and a Melbourne International Fee Remission Scholarship. We thank Russel Argall (DPI) and the AGFACE field team and Mahabubur Mollah (DPI research engineer) for running and management of the experiments. Additional technical support by Peter Howie (UM), Nathan Neumann (DPI), Cassandra Walker (DPI), and Dileepa Jayaweera is gratefully acknowledged. Proteomics work was undertaken at APAF (Australian Proteome Analysis Facilities), the infrastructure provided by the Australian Government through the National Collaborative Research Infrastructure Strategy (NCRIS).