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Build-up of gluten proteins during grain filling: environmental factors influence on enzymatic activity

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Kjetil Aune

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C&E Spring Meeting: Consumer driven Cereal innovation: Where Science Meets Industry; Montpellier, 2007-05-02–2007-05-04

Uhlen, Anne Kjersti; Hollung, Kristin; Grove, Harald; Mosleth, Ellen Færgestad

Environmental factors as temperature, nitrogen availability and watering influences the build-up of gluten proteins in wheat during grain filling. It is well known that the portion of the largest unsoluble glutenin macropolymers play an important role regarding baking quality of wheat. In Norway, large variation in protein quality is seen in-between wheat varieties between locations and between years. One wheat variety was grown under controlled environment in two years to study the build-up of gluten proteins and get an understanding of which enzymes are important and how their functionality is affected by the environmental factors applied in the study. Protein quality was analysed by size distribution of the proteins. Two-diemensional electrophoresis coupled to mass spectrometry has been used to identify proteins which changes during grain development. The first dimension is separation based on differences in isoelectric point, isoelectric focusing (IFE), and the second dimension is separation based on size.