Rising CO2 concentration altered wheat grain proteome and flour rheological characteristics.

Wheat cv. H45 was grown under ambient CO 2 concentration and Free Air CO 2 Enrichment (FACE; e[CO 2 ], ∼550 μmol CO 2 mol −1 ). The effect of FACE on wheat grain proteome and associated changes in the flour rheological properties was investigated. A comparative proteomic analysis was performed using 2-D-DIGE followed by MALDI/TOF-MS. Total grain protein concentration was decreased by 9% at e[CO 2 ]. Relative abundance of three high molecular weight glutenin sub units (HMW-GS) were decreased at e[CO 2 ]. In contrast, relative abundance of serpins Z1C and 1-Cys peroxiredoxin was increased at e[CO 2 ]. Elevated [CO 2 ] also decreased the bread volume (by 11%) and dough strength (by 7%) while increased mixing time. However, dough extensibility and dough stability were unchanged at elevated [CO 2 ]. These findings suggest that e[CO 2 ] has a major impact on gluten protein concentration which is associated lower bread quality at e[CO 2 ]. [ABSTRACT FROM AUTHOR]