Plant Soil Environ., 2016, 62(1):9-15 | DOI: 10.17221/575/2015-PSE

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

S. Yan1, Z. Dai2, X. Chen3, B. Yang1, F. Xu1, Q. Shao1, C. Zhang1, W. Li1
1 Agronomy College, Anhui Science and Technology University, Fengyang, P.R. China
2 Biology Department, Dezhou University, Dezhou, P.R. China
3 Xuzhou Institute of Agricultural Science, Xuzhou, P.R. China

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.

Keywords: winter wheat (Triticum aestivum L.); glutenin macropolymer; nitrogen and sulphur interaction; size distribution

Published: January 31, 2016  Show citation

ACS AIP APA ASA Harvard Chicago IEEE ISO690 MLA NLM Turabian Vancouver
Yan S, Dai Z, Chen X, Yang B, Xu F, Shao Q, et al.. Effects of sulphur fertilizer on glutenin macropolymer content and particle size distribution in wheat grain. Plant Soil Environ.. 2016;62(1):9-15. doi: 10.17221/575/2015-PSE.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. 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. D'Ovidio R., Masci S. (2004): The low-molecular-weight glutenin subunits of wheat gluten. Journal of Cereal Science, 39: 321-339. Go to original source...
    2. 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. Go to original source...
    3. Don C., Lookhart G., Naeem H., MacRitchie F., Hamer R.J. (2005): Heat stress and genotype affect the glutenin particles of the glutenin macropolymer-gel fraction. Journal of Cereal Science, 42: 69-80. Go to original source...
    4. 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. Go to original source...
    5. Dostálová Y., Hřivna L., Kotková B., Burešová I., Janečková M., Šottníková V. (2015): Effect of nitrogen and sulphur fertilization on quality of barley protein. Plant, Soil and Environment, 61: 399-404. Go to original source...
    6. Dupont F.M., Hurkman W.J., Vensel W.H., Tanaka C., Kothari K.M., Chung O.K., Altenbach S.B. (2006): Protein accumulation and composition in wheat grains: Effects of mineral nutrients and high temperature. European Journal of Agronomy, 25: 96-107. Go to original source...
    7. 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 and Technology, 16: 12-30. Go to original source...
    8. Graveland A., Bosveld P., Lichtendonk W., Marseille J., Moonen J., Scheepstra A. (1985): A model for the molecular structure of the glutenins from wheat flour. Journal of Cereal Science, 3: 1-16. Go to original source...
    9. Hřivna L., Kotková B., Burešová I. (2015): Effect of sulphur fertilization on yield and quality of wheat grain. Cereal Research Communications, 43: 344-352. Go to original source...
    10. 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.
    11. 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. Go to original source...
    12. 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.
    13. Liang T.B., Yin Y.P., Cai R.G., Yan S.H., Li W.Y., Geng Q.H., Wang P., Wu Y.H., Li Y., Wang Z.L. (2008): HMW-GS accumulation and GMP size distribution in grains of Shannong12 grown in different soil conditions. Acta Agronomica Sinica, 34: 2160-2167. Go to original source...
    14. Lindsay M.P., Skerritt J.H. (1999): The glutenin macropolymer of wheat flour doughs: Structure-function perspectives. Trends in Food Science and Technology, 10: 247-253. Go to original source...
    15. 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. Go to original source...
    16. 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. Go to original source...
    17. 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.
    18. 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.
    19. 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. Go to original source...
    20. Weegels P., van de Pijpekamp A.M., Graveland A., Hamer R.J., Schofield J.D. (1996): Depolyraerisation and re-polymerisation of wheat glutenin during dough processing. I. Relationship between glutenin macropolymer content and quality parameters. Journal of Cereal Science, 23: 103-111. Go to original source...
    21. Wieser H., Antes S., Seilmeier W. (1998): Quantitative determination of gluten protein types in wheat flour by reversed-phase high-performance liquid chromatography. Cereal Chemistry, 75: 644-650. Go to original source...
    22. 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. Go to original source...
    23. Zhang P.P., He Z.H., Zhang Y., Xia X.C., Liu J.J., Yan J., Zhang Y. (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. Go to original source...
    24. Zhu J., Khan K. (2001): Effects of genotype and environment on glutenin polymers and breadmaking quality. Cereal Chemistry, 78: 125-130. Go to original source...

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content