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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

Shimlas have a bunch of fighters for a tough week, says Scholtz

2016-03-18

Scrumhalf Zee Mkhabela is one of the senior Shimla players who will have to help his team play three Varsity Cup matches within a week. Photo: Christaan Kotzé/SASPA

Luckily, he has a bunch of fighters in his rugby group to take on the week ahead, which is almost like a USSA rugby week with a lot of matches in a row.

This is what Hendro Scholtz, the Shimla coach, had to say about the upcoming Varsity Cup week, with his team playing three games within a week. His team will play against the University of Johannesburg (UJ) on 21 March 2016, after which they will face Maties in Cape Town on 24 March 2016, and then take on Pukke in the Mother City on 28 March 2016.

The schedule for the Varsity Cup series had to be adapted due to the recent unrest on campuses across South Africa.

According to Scholtz, the versatility of his players and the attitude of the University of the Free State (UFS) rugby team counts in their favour for the week that lies ahead. Several of the Shimla players can play in more than one position.

The Shimlas will travel with a group of 29 players, and will, after their match in the City of Gold, fly directly to Cape Town for their other two league matches.

“We will take six extra players (other than the 23-man squad) with us,” Scholtz said.

“One should select a group for this week that can fight, hang in there, and are able to play another match or two. It is like a USSA week where you need fighters.”

Prop Chase Morison, who was given a red card against the Central University of Technology in Johannesburg on 14 March 2016, wasn't sighted, and is available to play again. The Shimlas are still unbeaten after winning 10-9 against CUT in the FNB Stadium. Flyhalf Pieter-Steyn de Wet, who missed the game against CUT due to an injury, will be able to play against UJ.

The Kovsie Young Guns and Vishuis, the residence representative for the UFS, will also play a couple of matches in the coming week.

Fixtures:

Shimlas: 21 March: Shimlas v UJ (FNB Stadium); 24 March: Maties v Shimlas (Cape Town Stadium); 28 March: Puk v Shimlas (Cape Town Stadium).

Kovsie Young Guns: 19 March: Kovsie Young Guns v UJ (Rand Stadium); 24 March: Puk v Kovsie Young Guns (Rand Stadium).

Vishuis: 24 March: Vishuis tv Harlequins (NMMU, Rand Stadium); 26 March: Mopanie tv Vishuis (Tuks, (Wanderers Rugby Club); 28 March: Oppierif v Vishuis (UJ, FNB Stadium).

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