Effect of Nitrogen Fertilizer on Nitrogen Fractions and Amino Acid Composition of Spring Wheat

Dubetz, S.; Gardiner, E. E.; Flynn, David

doi:10.4141/cjps79-049

Cited by 26 publications

(8 citation statements)

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“…Protein fractionation was performed by a discontinuous method as summarized in Table 1. Non-Proteic Nitrogen (NPN) was determined on the first fraction (albumins and globulins) after precipitation of the proteins with trichloroacetic acid according to DUBETZ et al (1979). Nitrogen content determinations were made on duplicate samples of each solubility fraction.…”

Section: Methodsmentioning

confidence: 99%

Modification of the Sink/Source Relationships in Bread Wheat and its Influence on Grain Yield and Grain Protein Content*

Borghi¹,

Corbellini²,

Cattaneo³

et al. 1986

J Agronomy Crop Science

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Artificial manipulation of sink and source was carried out in several bread wheat varieties in order to study the variations in the pattern of storage products accumulation in the grain. In a first experiment, partial ablation of the laminae did not cause any significant variation in the yield components, while total elimination of the laminae resulted in a decreased fertility of the spikelets and in a lower kernel weight. The protein content of grain turned out to be a function of the amount of vegetative organs left in the different treatments, and ranged from 11.1 % in leafless plants to 16.5% in the control. The halving of the spikes led to a 14% increase in the size of the kernels, while the protein content per spike showed a 20 % drop in comparison to the control. Reduction of sink affected nitrogen accumulation to a lesser extent than carbohydrates storage in the grain. Reduction of sink induced remarkable increases in the protein fractions: gliadins +59%, glutelins +44%, insoluble residue +30%, non‐proteic nitrogen +28%, albumins and globulins + 16%. The increase of GPC or of specific solubility classes did not influence significantly the quality of the flour evaluated by the Zeleny and Pelshenke indices. The presented data suggest some caution in adopting kernel size and GPC as main selection criteria in early generations. It seems more convenient to select for a prolonged grain filling period and for a higher biomass without increasing plant height.

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Section: Methodsmentioning

confidence: 99%

Modification of the Sink/Source Relationships in Bread Wheat and its Influence on Grain Yield and Grain Protein Content*

Borghi¹,

Corbellini²,

Cattaneo³

et al. 1986

J Agronomy Crop Science

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“…Both protein quantity and quality are required for optimum bread performance. Nitrogen fertilization strongly influences the quantity of protein in wheat flour (Dubetz et al, 1979; Gauer et al, 1992). Studies have demonstrated the importance of N application timing for optimal wheat yield, increased grain protein concentration, and reductions in N loss from the soil‐plant system (Fowler et al, 1989; Hucklesby et al, 1971; Altman et al, 1983; Miezan et al, 1977).…”

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confidence: 99%

Managing Irrigation and Nitrogen Fertility of Hard Spring Wheats for Optimum Bread and Noodle Quality

Guttieri

McLean²,

Stark

et al. 2005

Crop Science

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Although some quality characteristics for the two categories of wheat products are similar, the relative effects End-uses of hard wheat (Triticum aestivum L.) are increasingly of genotype and crop management variables on the two diverse. However, limited understanding of crop management system interactions with genotype exists to tailor production systems for both product categories need better definition. bread and Asian noodle production. Therefore, we evaluated the bread Both protein quantity and quality are required for opquality and alkaline noodle color of four hard spring wheat genotypes timum bread performance. Nitrogen fertilization strongly differing in end-use quality at four nitrogen fertilizer levels and three influences the quantity of protein in wheat flour (Dubetz irrigation levels. The trials were grown for 2 yr at Aberdeen, ID, using Gauer et al., 1992). Studies have demonthe hard red cultivar 'Westbred 936', the hard white cultivars 'Idaho strated the importance of N application timing for opti-377s' and 'Lolo', and the hard white breeding line 'IDO523'. The main mal wheat yield, increased grain protein concentration, effects of genotype, nitrogen fertilizer, and irrigation affected grain proand reductions in N loss from the soil-plant system (Fowtein concentration, which led to significant differences among treat- ler et al., 1989;Hucklesby et al., 1971;Altman et al., 1983; ments for mixograph characteristics and loaf volume. Genotypes dif- Miezan et al., 1977). Nitrogen applications later in the fered significantly in their optimum nitrogen levels for grain yield, yet grain protein concentration of all four genotypes increased linearly season, near anthesis, when coupled with irrigation, inwith increasing nitrogen fertilizer application. Reducing the amount creased grain protein concentration more than earlier of irrigation elevated grain protein concentration; however, it also reapplications (Wuest and Cassman, 1992;Strong, 1982). duced milling yield. By contrast, increasing nitrogen fertility did not Bread loaf volume is positively and directly correlated affect milling yield. Reducing the amount of irrigation also increased with flour protein concentration (Bushuk, 1985; Finney grain polyphenyl oxidase (PPO) activity, generally undesirable forand Barmore, 1948). Therefore, protein quantity and Asian noodles. In this study, it was preferable to increase grain protein quality have received considerable attention in wheat concentration by increasing fertilization rather than by reducing irriimprovement programs. However, simultaneously ingation. Nitrogen fertilizer did not affect alkaline noodle brightness, excreasing both grain yield and grain protein content has cept at the lowest irrigation level where increasing nitrogen fertilizer been difficult because of the widely documented negadecreased initial brightness. Increased nitrogen fertilizer increased both peak flour pasting viscosity and final flour pasting viscosity. The

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“…Gluten is a composite of two proteins, gliadin and glutenin. Gliadin and glutenin contain tyrosine and histidine 12) that have antioxidant activities 13,14) and are stable even at 120 15) . Meanwhile, the gluten treated with methanol was slightly yellow, indicating that the methanol extraction would be incomplete, and that many components remained in the gluten.…”

mentioning

confidence: 99%

Antioxidative Capacities of Durum Wheat Flour and Its Components on Linoleic Acid

2009

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The antioxidative activities of durum wheat flour and its components on linoleic acid were examined at 50 and 12% relative humidity. The progress of the oxidation was monitored by the pressure change due to the oxygen consumption during the oxidation. The antioxidative capacities were assessed by the length of the induction period for the oxidation. Durum wheat flour and its methanol extract showed antioxidative capacities. Three kinds of gluten, i.e., durum wheat gluten, hard red winter wheat gluten, and hard red spring wheat gluten, also showed antioxidative capacities. On the other hand, wheat starch had no antioxidative capacity. The addition of durum wheat flour, its gluten or its methanol extract to linoleic acid lengthened the induction period depending on the amount of the additive.

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Effect of Nitrogen Fertilizer on Nitrogen Fractions and Amino Acid Composition of Spring Wheat

Cited by 26 publications

References 0 publications

Modification of the Sink/Source Relationships in Bread Wheat and its Influence on Grain Yield and Grain Protein Content*

Modification of the Sink/Source Relationships in Bread Wheat and its Influence on Grain Yield and Grain Protein Content*

Managing Irrigation and Nitrogen Fertility of Hard Spring Wheats for Optimum Bread and Noodle Quality

Antioxidative Capacities of Durum Wheat Flour and Its Components on Linoleic Acid

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