The Contribution of Protein Turnover to the Accumulation of Wheat Grain Proteins

Wheat (Triticum aestivum L.), one of the three most important grain crops worldwide, provides approximately 20% of the protein consumed by humans. Through combining quantitative proteomics and stable-isotope labelling technologies, this thesis provides a quantitative insight into which sets of wheat proteins accumulate in high protein genotypes and a new perspective on the energy use efficiency of protein synthesis and maintenance (PEUE). The data show that spatiotemporal variations in wheat grain protein abundance, which cannot be directly explained by transcript abundances, can direct selection of storage protein candidates with higher PEUE for future wheat quality breeding programmes.