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Titolo:
COMPARISON OF SUDDEN HEAT-STRESS WITH GRADUAL EXPOSURE TO HIGH-TEMPERATURE DURING GRAIN FILLING IN 2 WHEAT-VARIETIES DIFFERING IN HEAT TOLERANCE - II - FRACTIONAL PROTEIN ACCUMULATION
Autore:
STONE PJ; NICOLAS ME;
Indirizzi:
NEW ZEALAND INST CROP & FOOD RES LTD,HAWKES BAY RES CTR,POB 85 HASTINGS NEW ZEALAND UNIV MELBOURNE,JOINT CTR CROP IMPROVEMENT,DEPT AGR PARKVILLE VIC 3052AUSTRALIA
Titolo Testata:
Australian journal of plant physiology
fascicolo: 1, volume: 25, anno: 1998,
pagine: 1 - 11
SICI:
0310-7841(1998)25:1<1:COSHWG>2.0.ZU;2-T
Fonte:
ISI
Lingua:
ENG
Soggetto:
SHOCK PROTEIN; FLOUR PROTEIN; QUALITY; THERMOTOLERANCE; ACQUISITION; SEEDLINGS; GROWTH; PLANTS; QUANTITY; SORGHUM;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Citazioni:
33
Recensione:
Indirizzi per estratti:
Citazione:
P.J. Stone e M.E. Nicolas, "COMPARISON OF SUDDEN HEAT-STRESS WITH GRADUAL EXPOSURE TO HIGH-TEMPERATURE DURING GRAIN FILLING IN 2 WHEAT-VARIETIES DIFFERING IN HEAT TOLERANCE - II - FRACTIONAL PROTEIN ACCUMULATION", Australian journal of plant physiology, 25(1), 1998, pp. 1-11

Abstract

Two varieties of wheat differing in heat tolerance (cvv. Egret and Oxley, tolerant and sensitive, respectively) were exposed to either a sudden or gradual (6 degrees C h(-1)) increase from 20 to 40 degrees C to determine if the rate of temperature increase used in controlled-environment studies (1) alters the accumulation of functionally importantproteins during grain-filling, and (2) affects the ability to discriminate between heat tolerant and sensitive varieties of wheat. After heat treatment, grain samples were taken throughout grain growth and analysed for protein content and composition. Wheat proteins were separated and quantified as albumin/globulin, monomer, SDS-soluble polymer and SDS-insoluble polymer using size-exclusion high-performance liquid chromatography. The rate of temperature increase exerted a significant influence on the accumulation of total wheat protein and its fractions, and protein fractions differed in their responses to the suddenness of heat stress. The acclimation to heat stress afforded by a gradual increase to high temperature can mitigate the effects of heat stress onfractional protein accumulation, and consequently grain protein composition at maturity. Furthermore, the ability of wheat to acclimate to high temperature varies between genotypes, and this needs to be taken into account when selecting for heat tolerance.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 15/07/20 alle ore 08:17:46