Differential Expression of Durum Wheat Gluten Proteome under Water Stress during Grain Filling

作者：Giuliani Marcella Michela; Palermo Carmen; De Santis Michele Andrea; Mentana Annalisa; Pompa Marianna; Giuzio Luigia; Masci Stefania; Centonze Diego; Flagella Zina^*

来源：Journal of Agricultural and Food Chemistry, 2015, 63(29): 6501-6512.

DOI：10.1021/acs.jafc.5b01635

• durum wheat
• water stress
• grain filling
• storage proteins
• proteomics

Environmental-stress during grain filling may affect wheat protein composition, thus influencing its final quality. A proteomic approach Was used to evaluate changes in storage protein composition under water stress of two Italian durum Wheat (Triticum turgidum ssp. durum) cultivars, Ciccio and Svevo. The high-molecular-weight glutenin region increased progressively in both cultivars and under two water regimens. The L48-35 region, corresponding to low-molecular-weight (LMW) glutenin subunits, increased slightly during grain development and decreased under water stress in both cultivars. In particular, an s-type LMW related to superior technological quality was down-expressed in the early mid period in Svevo and in the mid late period in Ciccio. Finally, the L<35 region, corresponding to gliadin-like proteins, decreased slightly during grain development and increased under stress in both cultivars. Several alpha-gliadins, associated with immunological potential, increased their expression under water stress, especially in Svevo in the early mid stage of grain filling.

• 出版日期2015-7-29