Rising CO2 concentration altered wheat grain proteome and flour rheological characteristics

Food Chemistry

Volumn 170, Issue , 2015, Pages 448-454

  Fernando, Nimesha ^a   Panozzo, Joe ^b   Tausz, Michael ^c   Norton, Robert ^d   Fitzgerald, Glenn ^b   Khan, Alamgir ^e   Seneweera, Saman ^a,f  

^a UNIVERSITY OF MELBOURNE   (Australia)

^b Department of Primary Industries ^*  (Australia)

^c UNIVERSITY OF MELBOURNE   (Australia)

^d INTERNATIONAL PLANT NUTRITION INSTITUTE   (China)

^e MACQUARIE UNIVERSITY   (Australia)

^f UNIVERSITY OF SOUTHERN QUEENSLAND   (Australia)

Author keywords

Bread volume; Free Air Carbon Dioxide Enrichment (FACE); Grain protein; Grain proteome; High molecular weight glutenin sub units

Indexed keywords

FOOD PRODUCTS; GRAIN (AGRICULTURAL PRODUCT); MOLECULAR WEIGHT; PROTEINS;

BREAD VOLUME; FREE AIR CARBON DIOXIDE ENRICHMENT; HIGH-MOLECULAR-WEIGHT GLUTENIN; PROTEIN CONCENTRATIONS; PROTEOMIC ANALYSIS; RHEOLOGICAL CHARACTERISTICS; RHEOLOGICAL PROPERTY; SUB-UNITS;

CARBON DIOXIDE;

CARBON DIOXIDE; GLUTENIN; PEROXIREDOXIN; PROTEOME; SERINE PROTEINASE INHIBITOR; GLUTEN;

AMBIENT AIR; ARTICLE; BREAD; COLLISIONALLY ACTIVATED DISSOCIATION; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DOUGH; FLOUR; FLOW KINETICS; FOOD QUALITY; GRAIN; GRAIN YIELD; HARVESTING; IMAGE ANALYSIS; MATRIX ASSISTED LASER DESORPTION IONIZATION TIME OF FLIGHT MASS SPECTROMETRY; MOLECULAR WEIGHT; NEAR INFRARED REFLECTANCE SPECTROSCOPY; NONHUMAN; PLANT GROWTH; PROTEIN ANALYSIS; PROTEOMICS; QUANTITATIVE ANALYSIS; WHEAT; ANALYSIS; CHEMISTRY; GENETICS; GROWTH, DEVELOPMENT AND AGING; MASS SPECTROMETRY; METABOLISM; TWO DIMENSIONAL GEL ELECTROPHORESIS;

CARBON DIOXIDE; ELECTROPHORESIS, GEL, TWO-DIMENSIONAL; FLOUR; GLUTENS; MOLECULAR WEIGHT; PROTEOME; PROTEOMICS; RHEOLOGY; SPECTROMETRY, MASS, MATRIX-ASSISTED LASER DESORPTION-IONIZATION; TRITICUM;

EID: 84908150061     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.07.044     Document Type: Article

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