Expression and Development of Wheat Proteins during Maturation of Wheat Kernel and the Rheological Properties of Dough Prepared from the Flour of Mature and Immature Wheat

Abstract

Changes in expression and accumulation of gluten proteins were investigated in developing kernels of 2 wheat cultivars, Norin 61 and Fukusayaka. Expression of 7 gluten subunit genes was detectable 7 days after anthesis (DAA) in both cultivars, while changes in expression patterns of these subunits over time were found to be specific to each cultivar. The accumulation of total proteins and ethanol-soluble proteins was analysed by SDS-PAGE and acidic-PAGE, respectively. The band patterns of total proteins in both cultivars changed markedly between 14 and 21 DAA. Ethanol-soluble proteins, which are mainly gliadin proteins, were detected at 21 DAA in Norin 61 and at 14 DAA in Fukusayaka. We investigated the textural properties of dough prepared from the flour of mature and immature Norin 61. The tension test revealed that dough prepared from immature wheat had higher tensile strength and lower extensibility than that prepared from mature wheat.