Temperature variations during grain filling obtained in growth tunnel experiments and its influence on protein content,polymer build-up and gluten viscoelastic properties in wheat |
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Authors: | Anette Moldestad,Bernt Hoel,Ulrike Bö cker,Shiori Koga,Ellen Fæ rgestad Mosleth,Anne Kjersti Uhlen |
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Affiliation: | 1. Nofima AS, P.O. Box 210, NO-1431 Ås, Norway;2. Bioforsk, The Norwegian Institute for Agricultural and Environmental Research, Arable Crops Division, Nylinna 226, N-2849 Kapp, Norway;3. Department of Plant Sciences, Norwegian University of Life Sciences, P.O. Box 5003, NO-1432 Ås, Norway |
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Abstract: | The aim of this study was to investigate effects of temperature during grain filling on gluten quality characteristics at a lower to moderate temperature range. Experiments with two wheat varieties grown in field covered by polypropylene tunnels during grain filling were performed in two seasons. Mean day temperature differences achieved within the tunnel were approximately 2–2.5 °C from the open to the closed end. There were significant effects of temperature on grain maturity time, thousand grain weight and protein content. The resistance to stretching of the gluten doughs increased with the increasing day temperatures. This was reflected in the proportion of unextractable polymeric proteins (UPP). The results suggest that increases in temperature within this temperature range affect the polymerization of polymeric proteins, giving higher molecular weights, and hence increased Rmax and stronger gluten. The two varieties differed in their response to temperature. In addition, there were seasonal variations in gluten functionality that may be associated with fluctuations in day temperatures between the seasons. |
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Keywords: | Wheat Gluten Temperature Grain development |
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