Effects of Low Temperature on the Amino Acid Composition of Wheat Grains

被引:17
作者
Hu, Xinyi [1 ]
Ma, Jifeng [1 ]
Qian, Weihao [1 ]
Cao, Yuan [1 ]
Zhang, Yu [1 ]
Liu, Bing [1 ]
Tang, Liang [1 ]
Cao, Weixing [1 ]
Zhu, Yan [1 ]
Liu, Leilei [1 ]
机构
[1] Nanjing Agr Univ, Natl Engn & Technol Ctr Informat Agr, Key Lab Crop Syst Anal & Decis Making, Minist Agr,Jiangsu Key Lab Informat Agr, Nanjing 210095, Peoples R China
来源
AGRONOMY-BASEL | 2022年 / 12卷 / 05期
基金
美国国家科学基金会; 中国国家自然科学基金;
关键词
amino acid; protein quality; low-temperature intensity; low-temperature occurrence period; wheat; ENVIRONMENTALLY-INDUCED CHANGES; NUTRITIONAL-VALUE; QUALITY TRAITS; WINTER-WHEAT; HEAT-STRESS; PROTEIN; IMPACT; DROUGHT; YIELD; FROST;
D O I
10.3390/agronomy12051171
中图分类号
S3 [农学(农艺学)];
学科分类号
0901 ;
摘要
Global warming can have detrimental effects on crop production formation, but the effect of low-temperature stress on crop quality should not be ignored. Wheat is one of the main grain crops in the world, and the quality of wheat is directly related to human health. The nutritional importance of wheat in the human diet necessitates pursuing a study to collect detailed and accurate knowledge of the amino acid composition of wheat proteins under low-temperature conditions. To better understand the effect of low temperature on the composition of amino acids in mature wheat, we conducted a two-year low-temperature-controlled wheat pot experiment in artificial climate chambers with two different wheat cultivars at four low-temperature intensities during the jointing, booting, and both jointing and booting stages. Our results suggest that the contents of total amino acids, essential amino acids, and nonessential amino acids for the cold-sensitive wheat cultivar (Yangmai16) increased under the low-temperature treatments, while the contents of the cold-tolerant cultivar (Xumai30) decreased when low-temperature was applied during the jointing and double (both jointing and booting) stages. Through the amino acid score (AAS), we found that the first limiting amino acid was Lys, while the second limiting amino acid varied among Ile, Met + Cys, and Val after the low-temperature treatments. Comparing the amino acid ratio coefficients (RCs), we found that Leu and Thr in wheat grains were close to the standard protein after the low-temperature treatments, while Phe and Tyr were in a surplus, and the other essential amino acids did not meet the standard. Thus, to improve the protein quality of wheat, protective measures should be taken when low temperatures occur.
引用
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页数:15
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