Identification of Early Represented Gluten Proteins during Durum Wheat Grain Development

The time course of biosynthesis and
accumulation of storage proteins
in developing grains of durum wheat (Triticum turgidum ssp. durum (Desf.) Husn.) pasta-quality reference
cv. Svevo was investigated at the protein level for the first time.
Seeds were harvested at key kernel developmental stages, namely, 3
(seed increase 3-fold in size), 5 (kernel development, water-ripe
stage), 11 (kernel development, water-ripe stage), 16 (kernel full
development, water-ripe stage), 21 (milk-ripe stage), and 30 (dough
stage) days postanthesis (dpa). Gliadins and glutenins were fractionated
according to their different solubility and individually analyzed
after fractionation by reversed-phase high performance liquid chromatography
and sodium dodecyl sulfate–polyacrylamide gel electrophoresis.
Proteins were identified by liquid chromatography–tandem mass
spectrometry of proteolytic peptides. The α- and γ-gliadin
were already detected at 3 dpa. The biosynthesis of high molecular
mass glutenin Bx7 was slightly delayed (11 dpa). Most of the gluten
proteins accumulated rapidly between 11 and 21 dpa, with a minor further
increase up to 30 dpa. The expression pattern of gluten proteins in Triticum durum at the early stages of synthesis provides
reference data sets for future applications in crop breeding and growth
monitoring.