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首页> 外文期刊>Journal of Cereal Science >Grain storage protein concentration and composition of winter wheat (Triticum aestivurn L.) as affected by waterlogging events during stem elongation or ear emergence
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Grain storage protein concentration and composition of winter wheat (Triticum aestivurn L.) as affected by waterlogging events during stem elongation or ear emergence

机译：秸秆伸长或耳朵出现期间涝渍事件影响的谷物储存蛋白浓度和冬小麦（Triticum Aestivurn L.）的组成

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摘要

Maintaining grain quality of winter wheat under abiotic stresses is important for end-use functional properties. While changes in protein concentration and protein composition have been shown for drought and heat events, knowledge on effects of waterlogging on protein quality are scarce. Therefore, two winter wheat cultivars differing in baking properties were cultivated in a large-scale container experiment and exposed to waterlogging for 14 d at two different growth stages: (1) at BBCH 31 (stem elongation) and (2) at BBCH 51 (beginning of ear emergence). Analysis of protein concentration revealed a significant increase, but protein content per grain was decreased. Analysis of protein composition displayed significant changes after both waterlogging treatments. Waterlogging at stem elongation resulted in a decreased concentration of omega-gliadins. HMW glutenins increased after waterlogging at stem elongation and at ear emergence. In both cultivars, LMW B-type glutenins decreased after waterlogging at stem elongation or at ear emergence. In this study, we could show that waterlogging, occurring in generative developmental stages, enhance grain protein concentration, but not necessarily protein content, and that waterlogging causes shifts in grain protein composition.
机译：在非生物胁迫下维持冬小麦的粒度质量对于最终用功能性是重要的。虽然已经显示出干旱和热事件的蛋白质浓度和蛋白质组合物的变化，但是对植物植物对蛋白质质量的影响是稀缺的。因此，在大规模的集装箱实验中培养了两种冬季小麦品种，在大规模的集装箱实验中培养，并在两种不同的生长阶段暴露于14d的涝渍：（1）在BBCH 51（开始耳朵出现）。蛋白质浓度分析显示出显着增加，但每粒的蛋白质含量降低。蛋白质组成的分析在涝渍处理后显示出显着的变化。茎伸长的涝渍导致ω-gliadins的浓度降低。在茎伸长率和耳朵出现时，HMW谷蛋白在涝圈后增加。在两个品种中，在茎伸长或耳朵出现时，LMW B型谷蛋白在涝圈后降低。在这项研究中，我们可以表明，在生成的发育阶段发生涝渍，增强谷物蛋白质浓度，但不一定是蛋白质含量，并且涝渍导致谷物蛋白质组合物的变化。

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