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Cereal Research Communications

, Volume 33, Issue 2–3, pp 647–654 | Cite as

Heat stress in relation to protein redox status and quality traits of durum wheat

  • E. De StefanisEmail author
  • D. Sgrulletta
  • S. Pucciarmati
Article

Abstract

In this study elevated temperature effects on protein quality parameters and in particular on protein sulfhydryl-disulfide contents were assessed. Four Italian durum wheat cultivars which differed for the qualitative trait changes produced by heat stress were employed. During grain filling two different thermal regimes were imposed on the plants grown in a typical area of durum wheat cultivation (Southern Italy). Results confirmed significant effects of high temperatures on the quality of products in the durum wheat chain and indicated that elevated temperatures determined changes on protein redox status, particularly evident on S-S bond content. For most of the examined traits significant cultivar x treatment interactions were also evidenced.

Key words

durum wheat high temperature protein sulfhydryl-disulfide status quality 

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© Akadémiai Kiadó, Budapest 2005

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Authors and Affiliations

  • E. De Stefanis
    • 1
    Email author
  • D. Sgrulletta
    • 1
  • S. Pucciarmati
    • 1
  1. 1.Experimental Institute for Cereal ResearchRomeItaly

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