Effect of short heat shocks applied during grain development on wheat (Triticum aestivum L.) grain proteome

► Four days of heat shock (HS) reduced grain mass and increased protein content. ► Percentages of individual protein fractions were not significantly affected by HS. ► Amount of 10 gliadins and 3 LMW-GS were significantly affected 26 days after HS. ► Thirty-eight HS responsive albumin and globulin proteins were identified. ► One unknown protein, transitorily induced in response to HS, was identified as HSP.