AI Article Synopsis
- Glyphosate-based herbicides are often applied to wheat one week before harvest, but some crops may not be uniformly mature at that time.
- The study aimed to assess how the timing of glyphosate application affects wheat gluten protein chemistry and shikimic acid levels.
- Results showed that while the amino acid composition and gluten structure remained unchanged, early application led to lower protein molecular weight and increased shikimic acid accumulation, highlighting the need for careful timing in herbicide application.
Article Abstract
During wheat cultivation, glyphosate-based herbicides are recommended to be applied a week prior to harvest during the ripe stage of physiological maturity. However, some grains may not be at this physiological stage due to non-uniform maturation within the field. The goal of this study was to determine the effect of glyphosate-based herbicide timing on the chemistry of wheat gluten proteins and shikimic acid accumulation. The results of the study indicate that pre-harvest glyphosate application does not impact the amino acid composition, protein secondary structure or gluten protein composition. However, pre-harvest glyphosate application decreased the molecular weight of SDS extractable and unextractable proteins, and significantly increased the amount of shikimic acid accumulation, especially when applied early. Thus, this study indicates that pre-harvest use of glyphosate-based herbicides can cause significant differences in wheat protein chemistry and shikimic acid levels, especially when applied earlier than recommended, emphasizing the importance of timely application.
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| http://dx.doi.org/10.1016/j.foodchem.2020.127422 | DOI Listing |
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