Manipulation of the post-flowering source/sink ratio differentially affects protein composition and gluten quality in contrasting bread wheat genotypes

Autores
Arata, Agustín Francisco; Lazaro, Laura; Tranquilli, Gabriela; Arrigoni, Adriana C.; Dinolfo, María Inés; Rondanini, Deborah Paola
Año de publicación
2024
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Studies of the impact of assimilate availability during grain filling on protein composition and gluten quality of bread wheat are scarce. Therefore, this work aimed to analyze the responses of wet gluten percentage, SDS sedimentation index, and protein composition to changes in the source/sink (S/S) ratio (post-flowering growth per grain) in six Argentinean wheat genotypes contrasting in baking aptitude (three quality groups), as well as to evaluate its interaction with early nitrogen-sulfur fertilization. For two years, rainfed field trials were carried out in the Humid Pampas in Southern South America, applying manipulative S/S treatments (shading, defoliation, thinning, and trimming). Gluten percentage showed a negative linear trend against the increase in S/S ratio with differences among genotypes even within the same quality group (slope range: − 0.0248 to − 0.6566). The associations between the main protein fractions (i.e., GLI/GLU, HMW/LMW) with the S/S ratio were not significant, while the proportions of specific high molecular weight glutenin subunits were relevant, such as Glu-A1x/ HMW (slope range: − 0.00027 to − 0.00147) and Glu-D1y/HMW (0.00029–0.00139). Early nitrogen-sulfur fertilization increased the influence of the S/S ratio on gluten percentage while stabilizing the sedimentation index. These results apport another approach, based on S/S ratio, to understanding the determination of grain quality under changing contexts.
Instituto de Recursos Biológicos
Fil: Arata, Agustín. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Agronomía. Centro de Investigaciones Integradas sobre Sistemas Agronómicos Sustentables (CIISAS). Sede Azul; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Agronomía. Laboratorio de Biología Funcional y Biotecnología; Argentina
Fil: Lazaro, Laura. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Agronomía. Centro de Investigaciones Integradas sobre Sistemas Agronómicos Sustentables (CIISAS). Sede Azul; Argentina.
Fil: Tranquilli, Gabriela E. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Recursos Biológicos; Argentina
Fil: Arrigoni, Adriana C. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Agronomía. Centro de Investigaciones Integradas sobre Sistemas Agronómicos Sustentables (CIISAS). Sede Azul; Argentina.
Fil: Dinolfo, María Inés. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Agronomía. Laboratorio de Biología Funcional y Biotecnología; Argentina
Fil: Rondanini, Débora P. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Instituto de Investigaciones Fisiológicas y Ecológicas Vinculadas a la Agricultura; Argentina. Universidad de Buenos Aires. Facultad de Agronomía. Instituto de Investigaciones Fisiológicas y Ecológicas Vinculadas a la Agricultura; Argentina
Fuente
Journal of Cereal Science 117 : 103900. (May 2024)
Materia
Trigo
Trigo Harinero
Genotipos
Aplicación de Abonos
Wheat
Soft Wheat
Genotypes
Gluten
Fertilizer Application
Trigo Pan
Prolaminas
Prueba de Sedimentación
Bread Wheat
Prolamins
Sedimentation Test
Nivel de accesibilidad
acceso restringido
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/17705
Acceder
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oai_identifier_str oai:localhost:20.500.12123/17705
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Manipulation of the post-flowering source/sink ratio differentially affects protein composition and gluten quality in contrasting bread wheat genotypesArata, Agustín FranciscoLazaro, LauraTranquilli, GabrielaArrigoni, Adriana C.Dinolfo, María InésRondanini, Deborah PaolaTrigoTrigo HarineroGenotiposAplicación de AbonosWheatSoft WheatGenotypesGlutenFertilizer ApplicationTrigo PanProlaminasPrueba de SedimentaciónBread WheatProlaminsSedimentation TestStudies of the impact of assimilate availability during grain filling on protein composition and gluten quality of bread wheat are scarce. Therefore, this work aimed to analyze the responses of wet gluten percentage, SDS sedimentation index, and protein composition to changes in the source/sink (S/S) ratio (post-flowering growth per grain) in six Argentinean wheat genotypes contrasting in baking aptitude (three quality groups), as well as to evaluate its interaction with early nitrogen-sulfur fertilization. For two years, rainfed field trials were carried out in the Humid Pampas in Southern South America, applying manipulative S/S treatments (shading, defoliation, thinning, and trimming). Gluten percentage showed a negative linear trend against the increase in S/S ratio with differences among genotypes even within the same quality group (slope range: − 0.0248 to − 0.6566). The associations between the main protein fractions (i.e., GLI/GLU, HMW/LMW) with the S/S ratio were not significant, while the proportions of specific high molecular weight glutenin subunits were relevant, such as Glu-A1x/ HMW (slope range: − 0.00027 to − 0.00147) and Glu-D1y/HMW (0.00029–0.00139). Early nitrogen-sulfur fertilization increased the influence of the S/S ratio on gluten percentage while stabilizing the sedimentation index. These results apport another approach, based on S/S ratio, to understanding the determination of grain quality under changing contexts.Instituto de Recursos BiológicosFil: Arata, Agustín. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Agronomía. Centro de Investigaciones Integradas sobre Sistemas Agronómicos Sustentables (CIISAS). Sede Azul; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Agronomía. Laboratorio de Biología Funcional y Biotecnología; ArgentinaFil: Lazaro, Laura. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Agronomía. Centro de Investigaciones Integradas sobre Sistemas Agronómicos Sustentables (CIISAS). Sede Azul; Argentina.Fil: Tranquilli, Gabriela E. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Recursos Biológicos; ArgentinaFil: Arrigoni, Adriana C. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Agronomía. Centro de Investigaciones Integradas sobre Sistemas Agronómicos Sustentables (CIISAS). Sede Azul; Argentina.Fil: Dinolfo, María Inés. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Agronomía. Laboratorio de Biología Funcional y Biotecnología; ArgentinaFil: Rondanini, Débora P. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Instituto de Investigaciones Fisiológicas y Ecológicas Vinculadas a la Agricultura; Argentina. Universidad de Buenos Aires. Facultad de Agronomía. Instituto de Investigaciones Fisiológicas y Ecológicas Vinculadas a la Agricultura; ArgentinaElsevier2024-05-13T10:29:40Z2024-05-13T10:29:40Z2024-03-28info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/17705https://www.sciencedirect.com/science/article/abs/pii/S07335210240005840733-5210https://doi.org/10.1016/j.jcs.2024.103900Journal of Cereal Science 117 : 103900. (May 2024)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-10-23T11:18:51Zoai:localhost:20.500.12123/17705instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-10-23 11:18:52.124INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Manipulation of the post-flowering source/sink ratio differentially affects protein composition and gluten quality in contrasting bread wheat genotypes
title Manipulation of the post-flowering source/sink ratio differentially affects protein composition and gluten quality in contrasting bread wheat genotypes
spellingShingle Manipulation of the post-flowering source/sink ratio differentially affects protein composition and gluten quality in contrasting bread wheat genotypes
Arata, Agustín Francisco
Trigo
Trigo Harinero
Genotipos
Aplicación de Abonos
Wheat
Soft Wheat
Genotypes
Gluten
Fertilizer Application
Trigo Pan
Prolaminas
Prueba de Sedimentación
Bread Wheat
Prolamins
Sedimentation Test
title_short Manipulation of the post-flowering source/sink ratio differentially affects protein composition and gluten quality in contrasting bread wheat genotypes
title_full Manipulation of the post-flowering source/sink ratio differentially affects protein composition and gluten quality in contrasting bread wheat genotypes
title_fullStr Manipulation of the post-flowering source/sink ratio differentially affects protein composition and gluten quality in contrasting bread wheat genotypes
title_full_unstemmed Manipulation of the post-flowering source/sink ratio differentially affects protein composition and gluten quality in contrasting bread wheat genotypes
title_sort Manipulation of the post-flowering source/sink ratio differentially affects protein composition and gluten quality in contrasting bread wheat genotypes
dc.creator.none.fl_str_mv Arata, Agustín Francisco
Lazaro, Laura
Tranquilli, Gabriela
Arrigoni, Adriana C.
Dinolfo, María Inés
Rondanini, Deborah Paola
author Arata, Agustín Francisco
author_facet Arata, Agustín Francisco
Lazaro, Laura
Tranquilli, Gabriela
Arrigoni, Adriana C.
Dinolfo, María Inés
Rondanini, Deborah Paola
author_role author
author2 Lazaro, Laura
Tranquilli, Gabriela
Arrigoni, Adriana C.
Dinolfo, María Inés
Rondanini, Deborah Paola
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Trigo
Trigo Harinero
Genotipos
Aplicación de Abonos
Wheat
Soft Wheat
Genotypes
Gluten
Fertilizer Application
Trigo Pan
Prolaminas
Prueba de Sedimentación
Bread Wheat
Prolamins
Sedimentation Test
topic Trigo
Trigo Harinero
Genotipos
Aplicación de Abonos
Wheat
Soft Wheat
Genotypes
Gluten
Fertilizer Application
Trigo Pan
Prolaminas
Prueba de Sedimentación
Bread Wheat
Prolamins
Sedimentation Test
dc.description.none.fl_txt_mv Studies of the impact of assimilate availability during grain filling on protein composition and gluten quality of bread wheat are scarce. Therefore, this work aimed to analyze the responses of wet gluten percentage, SDS sedimentation index, and protein composition to changes in the source/sink (S/S) ratio (post-flowering growth per grain) in six Argentinean wheat genotypes contrasting in baking aptitude (three quality groups), as well as to evaluate its interaction with early nitrogen-sulfur fertilization. For two years, rainfed field trials were carried out in the Humid Pampas in Southern South America, applying manipulative S/S treatments (shading, defoliation, thinning, and trimming). Gluten percentage showed a negative linear trend against the increase in S/S ratio with differences among genotypes even within the same quality group (slope range: − 0.0248 to − 0.6566). The associations between the main protein fractions (i.e., GLI/GLU, HMW/LMW) with the S/S ratio were not significant, while the proportions of specific high molecular weight glutenin subunits were relevant, such as Glu-A1x/ HMW (slope range: − 0.00027 to − 0.00147) and Glu-D1y/HMW (0.00029–0.00139). Early nitrogen-sulfur fertilization increased the influence of the S/S ratio on gluten percentage while stabilizing the sedimentation index. These results apport another approach, based on S/S ratio, to understanding the determination of grain quality under changing contexts.
Instituto de Recursos Biológicos
Fil: Arata, Agustín. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Agronomía. Centro de Investigaciones Integradas sobre Sistemas Agronómicos Sustentables (CIISAS). Sede Azul; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Agronomía. Laboratorio de Biología Funcional y Biotecnología; Argentina
Fil: Lazaro, Laura. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Agronomía. Centro de Investigaciones Integradas sobre Sistemas Agronómicos Sustentables (CIISAS). Sede Azul; Argentina.
Fil: Tranquilli, Gabriela E. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Recursos Biológicos; Argentina
Fil: Arrigoni, Adriana C. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Agronomía. Centro de Investigaciones Integradas sobre Sistemas Agronómicos Sustentables (CIISAS). Sede Azul; Argentina.
Fil: Dinolfo, María Inés. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Agronomía. Laboratorio de Biología Funcional y Biotecnología; Argentina
Fil: Rondanini, Débora P. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Instituto de Investigaciones Fisiológicas y Ecológicas Vinculadas a la Agricultura; Argentina. Universidad de Buenos Aires. Facultad de Agronomía. Instituto de Investigaciones Fisiológicas y Ecológicas Vinculadas a la Agricultura; Argentina
description Studies of the impact of assimilate availability during grain filling on protein composition and gluten quality of bread wheat are scarce. Therefore, this work aimed to analyze the responses of wet gluten percentage, SDS sedimentation index, and protein composition to changes in the source/sink (S/S) ratio (post-flowering growth per grain) in six Argentinean wheat genotypes contrasting in baking aptitude (three quality groups), as well as to evaluate its interaction with early nitrogen-sulfur fertilization. For two years, rainfed field trials were carried out in the Humid Pampas in Southern South America, applying manipulative S/S treatments (shading, defoliation, thinning, and trimming). Gluten percentage showed a negative linear trend against the increase in S/S ratio with differences among genotypes even within the same quality group (slope range: − 0.0248 to − 0.6566). The associations between the main protein fractions (i.e., GLI/GLU, HMW/LMW) with the S/S ratio were not significant, while the proportions of specific high molecular weight glutenin subunits were relevant, such as Glu-A1x/ HMW (slope range: − 0.00027 to − 0.00147) and Glu-D1y/HMW (0.00029–0.00139). Early nitrogen-sulfur fertilization increased the influence of the S/S ratio on gluten percentage while stabilizing the sedimentation index. These results apport another approach, based on S/S ratio, to understanding the determination of grain quality under changing contexts.
publishDate 2024
dc.date.none.fl_str_mv 2024-05-13T10:29:40Z
2024-05-13T10:29:40Z
2024-03-28
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/17705
https://www.sciencedirect.com/science/article/abs/pii/S0733521024000584
0733-5210
https://doi.org/10.1016/j.jcs.2024.103900
url http://hdl.handle.net/20.500.12123/17705
https://www.sciencedirect.com/science/article/abs/pii/S0733521024000584
https://doi.org/10.1016/j.jcs.2024.103900
identifier_str_mv 0733-5210
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv restrictedAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Journal of Cereal Science 117 : 103900. (May 2024)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.982451

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