Degradation of gluten proteins by Fusarium species and their impact on the grain quality of bread wheat
BELLESI F.; ARATA A.; MARTÍNEZ M. (CORRESPONDING AUTHOR); ARRIGONI A.; STENGLEIN S.A.; DINOLFO M.I.
JOURNAL OF STORED PRODUCTS RESEARCH
PERGAMON-ELSEVIER SCIENCE LTD
Lugar: Amsterdam; Año: 2019 vol. 83 p. 1 - 8
Corresponding author: (firstname.lastname@example.org). Wheat is the most important crop worldwide being its quality affected by the presence of fungal mainly those belonging to the Fusarium genus. The aim of this study was to analyze the effects of Fusarium spp. on ground wheat grains quality by measuring gluten strength and quantifying the gliadin/glutenin content. A total of 23 Fusarium spp. were used and two bread wheat (Triticum aestivum L.) genotypes with contrasting baking quality. The results of SDS sedimentation test (SDSS) revealed that Fusarium species were statistically significant for gluten strength showing that all of them are able to decrease this parameter, being F. pseudograminearum and F. graminearum the species that most affected SDSS values. As regards gluten composition, principal component analysis was built showing that the effect of Fusarium species on gluten composition depended on wheat genotype analyzed. Cluster analysis revealed that all Fusarium species used as inoculum produced severe effects on grain quality and gluten composition in both genotypes. In summary, our results showed that the presence of Fusarium spp. impaired storage proteins affecting wheat dough properties. Therefore, constant monitoring is necessary to reduce the presence of Fusarium in the food chain, thus reducing the negative potential impact on bread quality.