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Revolutionising wheat: Developing cultivars that maintain their quality in heat and drought

28 April 2023 | Story Leonie Bolleurs | Photo Supplied

UFS PhD student and food scientist Schae-Lee Olckers’ research could contribute to a stable supply of good quality wheat and bread, even in the face of climate change.

Follow your passion in order to find your purpose. This is the mantra of food scientist and University of the Free State (UFS) PhD student Schae-Lee Olckers, whose research is set to improve wheat quality by identifying which types of wheat are better able to tolerate stress, and which proteins are most important for producing high-quality bread.

“By grasping this, it is possible to ensure that we continue to have a stable supply of good quality wheat and bread, even in the face of climate change,” says Olckers, who believes wheat is one of the most important food grains in the human diet, and one of the most important staple cereal crops in the world.

Her PhD study, ‘The influence of abiotic stress on gluten protein and baking quality in bread wheat’, under the supervision of Dr Angie van Biljon and Prof Maryke Labuschagne in the Department of Plant Sciences, and Prof Garry Osthoff in the Department of Microbiology and Biochemistry, is investigating how different levels of heat and drought stress – mostly due to climate change – affect the gluten protein composition of high-yield bread wheat.

Olckers is a food scientist at StartWell Foods (Pty) Ltd, a non-profit organisation that produces high-quality extrusion products for feeding schemes around the country. The products help to eliminate stunted growth among children.

Improving wheat breeding programmes

This research could help us find ways to adapt to climate change and continue to produce high-quality wheat and bread for people around the world. – Schae-Lee Olckers

Her research focuses on examining different types of wheat and investigating how proteins are affected by stressors like heat and drought, to understand how these stressors impact the quality of bread. She uses new proteomic methods to look at the different proteins in the wheat flour, to gain a better appreciation of how gluten proteins react to stress.

In this study Olckers is able to see how the proteins change in the various wheat cultivars, helping us to understand how the different types of wheat perform in baking, and how the proteins affect the final product.

She collaborates with the International Maize and Wheat Improvement Center (CIMMYT) in Mexico, that releases new wheat cultivars for developing countries. Their aim is to develop wheat cultivars that maintain their quality in different environments. To investigate the performance and characteristics of the seeds, both in the field and in the laboratory, CIMMYT did the field trials, quality assessment, and supplied the seeds for high-performance liquid chromatography (HPLC) and proteomics analysis.

Finding ways to adapt to climate change

She believes that understanding how these stressors impact the production of bread-baking quality in wheat will help scientists gain important insights into how climate change affects our food supply.

“Taking into consideration the current and projected intensifying heat and water deficit stresses, it is crucial to improve the understanding of these phenomena in order to implement new breeding strategies for sustainable wheat quality. This research could help us find ways to adapt to climate change and continue to produce high-quality wheat and bread for people around the world,” Olckers says.

News Archive

UFS student makes breakthrough in the application of nanorobots

2005-04-21

A student from the University of the Free State (UFS) has made a ground-breaking discovery in the field of microbiology by uncovering a series of new compounds that may in future be used to lubricate man-made nanorobots.

Mr Olihile Sebolai, a full-time student at the UFS’s Department of Microbial- Biochemical and Food Biotechnology, made this discovery while working on his M Sc-study on yeast.

With this discovery Mr Sebolai will also be awarded six prestigious prizes during this week’s autumn graduation ceremony at the UFS. This university has recognised this exceptional achievement as a build-up to the celebration of national Science and Technology week next month.

Mr Sebolai’s dissertation on the yeast genus Saccharomycopsis Schionning has been published in an accredited international journal of repute.

“Words cannot describe how excited I am. I never expected to receive such recognition for my studies. I am humbled by all of this,” said Mr Sebolai.

The Lipid Biotechnology Group at the UFS recently discovered that some yeasts produce their own water-propelled capsules in which they are transported. These capsules have different shapes and resemble among others miniature flying saucers, hats with razor sharp brims etc. “In order to function properly, parts of the capsules are oiled with prehistoric lubricants – lubricants that are produced by yeasts and that probably existed for many millions of years as yeasts developed,” said Mr Sebolai.

According to Mr Sebolai these capsules are so small that approximately 300 can be fitted into the full-stop at the end of a sentence and are therefore invisible to the naked eye.

“With my studies I discovered many new compounds that resemble these prehistoric lubricants. These lubricants may in future be used to lubricate man-made nanorobots and are similar in size compared to yeast capsules,” said Mr Sebolai. The nanorobots are used to perform tasks in places that are invisible to the naked eye and could one day be used, among others, to clean up human arteries.

Mr Sebolai has been interested in the subject of Micro technology since he was at RT Mokgopa High School in Thaba ‘Nchu. “I was specifically interested in the many possible applications the subject has – in the industry, as well as in medicine,” said Mr Sebolai.

His next goal is to successfully complete his Ph D-degree.

The prizes that will be awarded to Mr Sebolai this week include:

Best Magister student at the UFS (Senate medal and prize);

Best Magister student in the Faculty of Natural and Agricultural Science and Dean’s medal at the same faculty;

The Andries Brink – Sasol-prize for the best M Sc dissertation in Microbiology;

The JP van der Walt prize for best M Sc dissertation in yeast science;

The Chris Small prize for an outstanding Master’s dissertation; and

Honorary colours awarded by the UFS Student Representative Council

Media release

Issued by: Lacea Loader

Media Representative

Tel: (051) 401-2584

Cell: 083 645 2454

E-mail: loaderl.stg@mail.uovs.ac.za

20 April 2005

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