Effects of sulphur fertilizer on glutenin macropolymer content and particle size distribution in wheat grain

https://doi.org/10.17221/575/2015-PSECitation:Yan S., Dai Z., Chen X., Yang B., Xu F., Shao Q., Zhang C., Li W. (2016): Effects of sulphur fertilizer on glutenin macropolymer content and particle size distribution in wheat grain. Plant Soil Environ., 62: 9-15.
download PDF
Two wheat cultivars (Gaocheng8901 and Yumai50) grown were used to investigate the effect of sulphur fertilizer on the glutenin macropolymer (GMP) size distribution and the contents of glutenin subunits in wheat. The results showed that the contents of GMP, high molecular weight glutenin subunit (HMW-GS) and low molecular weight glutenin subunit (LMW-GS) were improved by sulphur fertilizer under lower nitrogen (N) condition in both cultivars. Under normal N (240 kg N/ha) conditions, sulphur application improved the contents of HMW-GS, LMW-GS and GMP within sulphur rates from 30–60 kg/ha, while decreased when sulphur rate of 90 kg/ha. The volume percentage of GMP particles < 60 μm decreased within sulphur rates from 30–90 kg/ha under lower N treatments. Under normal N condition, the volume percentage of GMP particles > 60 μm increased within the sulphur rates from 30–60 kg/ha, while decreased when excessive sulphur of 90 kg/ha was applied. It is suggested that appropriate sulphur fertilizer was favourable for the formation of large GMP particles, but too much of it was unfavourable under normal nitrogen condition. Sulphur fertilizer did not significantly affect the number distribution of GMP particles in both cultivars. The volume percentage of GMP particles > 60 µm was positively correlated with H/LMW-GS (the ratio of HMW-GS and LMW-GS) and GMP content. It indicated that larger GMP particles had more the ratio of HMW-GS and LMW-GS. And the higher the proportion of larger particles, the higher the content of GMP in wheat grain.
References:
Ciaffi M., Tozzi L., Borghi B., Corbellini M., Lafiandra D. (1996): Effect of Heat Shock During Grain Filling on the Gluten Protein Composition of Bread Wheat. Journal of Cereal Science, 24, 91-100  https://doi.org/10.1006/jcrs.1996.0042
 
D'Ovidio Renato, Masci Stefania (2004): The low-molecular-weight glutenin subunits of wheat gluten. Journal of Cereal Science, 39, 321-339  https://doi.org/10.1016/j.jcs.2003.12.002
 
Don C., Lichtendonk W., Plijter J.J., Hamer R.J. (2003): Glutenin Macropolymer: a Gel Formed by Glutenin Particles. Journal of Cereal Science, 37, 1-7  https://doi.org/10.1006/jcrs.2002.0481
 
Don Clyde, Lookhart George, Naeem Hamid, MacRitchie Finlay, Hamer Rob J. (2005): Heat stress and genotype affect the glutenin particles of the glutenin macropolymer-gel fraction. Journal of Cereal Science, 42, 69-80  https://doi.org/10.1016/j.jcs.2005.01.005
 
Don C., Mann G., Bekes F., Hamer R.J. (2006): HMW-GS affect the properties of glutenin particles in GMP and thus flour quality. Journal of Cereal Science, 44, 127-136  https://doi.org/10.1016/j.jcs.2006.02.005
 
Dostálová Y., Hřivna L., Kotková B., Burešová I., Janečková M., Šottníková V. (): Effect of nitrogen and sulphur fertilization on the quality of barley protein. Plant, Soil and Environment, 61, 399-404  https://doi.org/10.17221/262/2015-PSE
 
Dupont Frances M., Hurkman William J., Vensel William H., Tanaka Charlene, Kothari Kerry M., Chung Okkyung K., Altenbach Susan B. (2006): Protein accumulation and composition in wheat grains: Effects of mineral nutrients and high temperature. European Journal of Agronomy, 25, 96-107  https://doi.org/10.1016/j.eja.2006.04.003
 
Goesaert H., Brijs K., Veraverbeke W.S., Courtin C.M., Gebruers K., Delcour J.A. (2005): Wheat flour constituents: how they impact bread quality, and how to impact their functionality. Trends in Food Science & Technology, 16, 12-30  https://doi.org/10.1016/j.tifs.2004.02.011
 
Graveland A., Bosveld P., Lichtendonk W.J., Marseille J.P., Moonen J.H.E., Scheepstra A. (1985): A model for the molecular structure of the glutenins from wheat flour. Journal of Cereal Science, 3, 1-16  https://doi.org/10.1016/S0733-5210(85)80029-1
 
Hřivna L., Kotková B., Burešová I. (2015): Effect of Sulphur Fertilization on Yield and Quality of Wheat Grain. Cereal Research Communications, 43, 344-352  https://doi.org/10.1556/CRC.2014.0033
 
Jia Y.-Q., Fabre J.-L., Aussenac T. (1996): Effects of growing location on response of protein polymerization to increased nitrogen fertilization for the common wheat cultivar soissons: Relationship with some aspects of the breadmaking quality. Cereal Chemistry, 73: 526–532.
 
Jiang D., Yue H., Wollenweber B., Tan W., Mu H., Bo Y., Dai T., Jing Q., Cao W. (2009): Effects of Post-Anthesis Drought and Waterlogging on Accumulation of High-Molecular-Weight Glutenin Subunits and Glutenin Macropolymers Content in Wheat Grain. Journal of Agronomy and Crop Science, 195, 89-97  https://doi.org/10.1111/j.1439-037X.2008.00353.x
 
Li W., Yan S., Shi X., Zhang C., Shao Q. (2013): HMW-GS accumulation and GMP particles size distribution in wheat grain in relation to nitrogen rate. Journal of Food, Agriculture and Environment, 11: 773–776.
 
LIANG Tai-Bo, YIN Yan-Ping, CAI Rui-Guo, YAN Su-Hui, LI Wen-Yang, GENG Qing-Hui, WANG Ping, WU Yun-Hai, LI Yong, WANG Zhen-Lin (2008): HMW-GS Accumulation and GMP Size Distribution in Grains of Shannong 12 Grown in Different Soil Conditions. Acta Agronomica Sinica, 34, 2160-2167  https://doi.org/10.1016/S1875-2780(09)60025-0
 
Lindsay Megan P., Skerritt John H. (1999): The glutenin macropolymer of wheat flour doughs. Trends in Food Science & Technology, 10, 247-253  https://doi.org/10.1016/S0924-2244(00)00004-2
 
NI Y., YANG D., WANG Z., YIN Y., CAI T., DAI Z., YAN S., LI W. (2014): Phosphorus affects high-molecular-weight glutenin subunits and glutenin macropolymer size distribution in wheat grains. The Journal of Agricultural Science, 152, 759-769  https://doi.org/10.1017/S0021859613000439
 
Spiertz J.H.J., Hamer R.J., Xu H., Primo-Martin C., Don C., van der Putten P.E.L. (2006): Heat stress in wheat (Triticum aestivum L.): Effects on grain growth and quality traits. European Journal of Agronomy, 25, 89-95  https://doi.org/10.1016/j.eja.2006.04.012
 
Wang F.C., Zhu J.B., Khan K., Obrienand L., Chen W.Y. (2004): The composition and quantity of wheat glutenin subunits in relation to high molecular weight glutenin polymers and their effects on breadmaking quality. Journal of Chinese Cereals and Oils Association, 19: 13–17.
 
Wang G.C., Wang Z.L., Cui Z.Q., Li W.Y., Wang P., Li Y., Chen X., Meng F. (2011): GMP particles size distribution in grains of wheat in relation to application of nitrogen fertilizer. Acta Ecologica Sinica, 31: 1827–1834.
 
Weegels P.L., Hamer R.J., Schofield J.D. (1997): Depolymerisation and Re-polymerisation of Wheat Glutenin During Dough Processing. II. Changes in Composition. Journal of Cereal Science, 25, 155-163  https://doi.org/10.1006/jcrs.1996.0082
 
Weegels P.L., van de Pijpekamp A.M., Graveland A., Hamer R.J., Schofield J.D. (1996): Depolymerisation and Re-polymerisation of Wheat Glutenin During Dough Processing. I. Relationships between Glutenin Macropolymer Content and Quality Parameters. Journal of Cereal Science, 23, 103-111  https://doi.org/10.1006/jcrs.1996.0010
 
Wieser Herbert, Antes Susanne, Seilmeier Werner (1998): Quantitative Determination of Gluten Protein Types in Wheat Flour by Reversed-Phase High-Performance Liquid Chromatography. Cereal Chemistry, 75, 644-650  https://doi.org/10.1094/CCHEM.1998.75.5.644
 
Wieser H., Kieffer R. (2001): Correlations of the Amount of Gluten Protein Types to the Technological Properties of Wheat Flours Determined on a Micro-scale. Journal of Cereal Science, 34, 19-27  https://doi.org/10.1006/jcrs.2000.0385
 
Zhang Pingping, He Zhonghu, Zhang Yan, Xia Xianchun, Liu Jianjun, Yan Jun, Zhang Yong (2007): Pan Bread and Chinese White Salted Noodle Qualities of Chinese Winter Wheat Cultivars and Their Relationship with Gluten Protein Fractions. Cereal Chemistry, 84, 370-378  https://doi.org/10.1094/CCHEM-84-4-0370
 
Zhu J., Khan K. (2001): Effects of Genotype and Environment on Glutenin Polymers and Breadmaking Quality 1. Cereal Chemistry, 78, 125-130  https://doi.org/10.1094/CCHEM.2001.78.2.125
 
download PDF

© 2021 Czech Academy of Agricultural Sciences | Prohlášení o přístupnosti