Rising CO2 concentration altered wheat grain proteome and flour rheological characteristics

N Fernando; J Panozzo; M Tausz; R Norton; G Fitzgerald; A Khan; S Seneweera

Journal article

Rising CO2 concentration altered wheat grain proteome and flour rheological characteristics

N Fernando, J Panozzo, M Tausz, R Norton, G Fitzgerald, A Khan, S Seneweera

Food Chemistry | Published : 2015

DOI: 10.1016/j.foodchem.2014.07.044

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 ..

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University of Melbourne Researchers

Joe Panozzo Author

Michael Tausz Author

Glenn Fitzgerald Author School of Agriculture, Food and Ecosystem Sciences

Saman Seneweera Author

Grants

Funding Acknowledgements

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).