Variation in gluten quality parameters of spring wheat varieties of different origin grown in contrasting environments

Anne Kjersti Uhlen, Jon Arne Dieseth, Shiori Koga, Ulrike Böcker, Bernt Hoel, James A. Anderson, Anette Moldestad

Research output: Contribution to journalArticlepeer-review

6 Scopus citations

Abstract

The aim of this study was to investigate variation in protein content and gluten viscoelastic properties in wheat genotypes grown in two mega-environments of contrasting climates: the southeast of Norway and Minnesota, USA. Twelve spring wheat varieties, nine from Norway and three HRS from Minnesota, were grown in field experiments at different locations in Norway and Minnesota during 2009-2011. Theresults showed higher protein content but lower TW and TKW when plants were grown in Minnesota, while the gluten quality measured as Rmax showed large variation between locations in both mega-environments. On average, Rmax of the samples grown in Minnesota was higher than those grown in Norway, but some locations in Norway had similar Rmax values to locations in Minnesota. The data showed inconsistent relationship between the temperature during grain filling and Rmax. Our results suggest that the weakening effect of low temperatures on gluten reported in this study are caused by other environmental factors that relate to low temperatures. The variety Berserk showed higher stability in Rmax as it obtained higher values in the environments in Norway that gave very weak gluten for other varieties.

Original languageEnglish (US)
Pages (from-to)110-116
Number of pages7
JournalJournal of Cereal Science
Volume62
DOIs
StatePublished - Mar 1 2015

Bibliographical note

Funding Information:
The project was supported by the Foundation for Research Levy on Agricultural Products (FFL) and Agricultural Agreement (JA) (grant nr 190491 ). We express thanks to the technical staff at the Norwegian University of Life Sciences, Graminor AS, Bioforsk Arable Crop Division, and the University of Minnesota for technical assistance.

Keywords

  • Environmental factors
  • Gluten quality
  • Varietal differences
  • Wheat

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