Keywords

Wheat, Heat Shock Protein, Dough Quality

Abstract

In order to further elucidate the molecular mechanism of dough strength loss related to heat stress during the growth period of wheat, the role of heat shock protein (HSP) and the heat shock factors upstream of the glutenin gene were studied. Different genotypes have different synthesis of high molecular weight glutenin subunits (HMW-GS) and HSP during heat stress. After several days of heat stress in wheat plants, the concentration of HSP70 remaining in their mature seeds increases. The HSP70 content in mature seeds of heat-stressed plant samples of 45 genotypes was not related to the loss of dough strength. The evidence for this mechanism is far inferior to other molecular hypotheses, especially changes in the ratio of glutenin/gliadin. HSP70 purified from heat-stressed seeds was added to dough. When 2mg was added to 2g of flour, the HSP properties were similar to Other hydrated proteins, even if the added amount of HSP exceeds the maximum level that mature seeds can achieve in the field, does not have a great impact on dough properties. In addition, even in genotypes with highly variable responses to heat stress, no heat shock promoter was found by sequencing the HMW-GS gene (upstream of the coding region). These results exclude the possibility that dough strength loss is heat-related and focus attention on the degree of glutenin chain polymerization and the role of HSP and its concomitants during seed development.

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Original research done by Zhao Qiang

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