Changes in technological properties of common wheat (Triticum aestivum L.) grain as influenced by amino acid fertilizers

Abstract

Changes in technological properties of common wheat (Triticum aestivum L.) grain as influenced by amino acid fertilizers Rūta under the effect of amino acids. The amino acid fertilizers improved technological properties of grain. Having fertilized with 0.5-2.0% amino acid solutions, the protein content increased by 0.62-0.81 percentage points; having fertilized with 0.5-3.0% solutions the sedimentation values increased by 3-4 ml; and having fertilized with 0.5-1.0% amino acid solutions the wet gluten content increased by 1.1-1.7 percentage points. An increase in the falling number by 22 s occurred having fertilized with 1.0% amino acid solution. The study showed a statistically significant dependence of winter wheat grain yield (η = 0.93*), protein content (η = 0.70*) and sedimentation values (η = 0.98*) on the concentration of amino acids in liquid amide nitrogen fertilizers.

Enhancement of antioxidant activity and bioactive compound contents in yellow soybean by plant-extract-based products

“…In this study, we showed that using different types of natural products based on plant extracts can affect the protein content in soybean seed and that the best effect was achieved with "Cropmax". This was to be expected since "Cropmax" contains about 2% of amino acids, which were proven to have a positive effect on nitrogen metabolism and increased content of raw proteins in plant material [42,43]. The synergistic effect of proteins and phenolic compounds on the antioxidant activity of soybean seed was also observed using the Briggs-Rauscher method.…”

Foliar treatment with proline and tyrosine affect the growth and yield of beetroot and some pigments in beetroot leaves

“…In beet, use of tyrosine and proline could be effectively employed to increase yield and pigment production. Proline at different concentrations has been shown to simulate growth and yield of Nicotiana rustica L. (Darwish & Reda 1975), cotton Gossypium barbadense (Heikal & Shaddad 1982), corn Zea mays L. (Hamed & Al-Wakeel 1994), tomato Solanum lycopersicum L. (Abd El-Latif 1995;Ragab et al 2001), Matricaria chamomilla L. Rausch (Gamal El-Din & Abd El-Wahed 2005), and Urtica pilulifera (L.) (Wahba et al 2007). This is likely due to the N-content of these amino acids, even though their metabolic functions are different.…”

“…Refaat & Naguib (1998) added that application of tyrosine increased total carbohydrate content of peppermint (Mentha piperita L.) leaves. A mixture of amino acid fertilizers improved grain yield of common wheat (Triticum aestivum L.) (Dromantienė et al 2013). Ali & Hassan (2013) also found that the application of a mixture of amino acids could improve several yield-related properties and pigment content of Tagetes erecta.…”

Relation between Hagberg-Perten falling number and acidity of wheat flour according to storage and agricultural systems

“…Therefore, wheat and rye quality is especially important and focus on the technological parameters like rheological properties and enzyme activity (Dromantienė et al 2013, Petrenko 2014.…”

“…The diastatic activity of the flour is expressed by the falling number, i.e. the Hagberg number, and good quality flour has a falling number between 200 and 250 seconds (Cupic et al 2005, Dromantienė et al 2013, Gomez et al 2009.…”