The Effect of Nitrogen and Sulphur Fertilisation and their Interaction with Genotype on Wheat Glutenins and Quality Parameters

Luo, C.; Branlard, Gérard; Griffin, W. B.; McNeil, DL

doi:10.1006/jcrs.1999.0298

Cited by 83 publications

(65 citation statements)

References 15 publications

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“…Across the 2 years the HMW/LMW-GS ratio decreased with increasing N stress (Figure 3), which in turn impacted stability (Figure 4). There results agree with the findings by both Bayoumi and Demardash (2008) and Luo et al (2000).…”

Section: Effects Of N and Water Stress On Protein Characterizationsupporting

confidence: 93%

Winter Wheat Quality Responses to Water, Environment, and Nitrogen Fertilization

Park

Clay

Hall

et al. 2014

Communications in Soil Science and Plant Analysis

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Section: Effects Of N and Water Stress On Protein Characterizationsupporting

confidence: 93%

Winter Wheat Quality Responses to Water, Environment, and Nitrogen Fertilization

Park

Clay

Hall

et al. 2014

Communications in Soil Science and Plant Analysis

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“…[20] and [51] reported that S could increase number of grain per spike. These values resemble to the finding of [52] who investigated that at optimum timings of application of sulphur and nitrogen increased number of grain per spike in wheat. This may be owing to that either foliar spray or through soil application of both sulphur and nitrogen at various growth stages create encouraging environment for tillers and proper nourish-Open Journal of Soil Science ment for crops.…”

Section: Grain Per Spikesupporting

confidence: 87%

Phosphorus Solubility from Rock Phosphate Mixed Compost with Sulphur Application and Its Effect on Yield and Phosphorus Uptake of Wheat Crop

Khan¹,

Sharif²,

Azeem³

et al. 2017

OJSS

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A field experiment was conducted to determine the effect of sulphur application with Rock phosphate mixed compost on phosphorus (P) solubility and its effect on yield and P uptake of wheat crop. The experiment was laid out in randomized complete block design (RCBD) with three replications at the research farm of The University of Agriculture Peshawar. The experiment was conducted during rabi 2015-16 with plot size of 3 m × 5 m. Nitrogen, phosphorus and potassium were applied at the rate of 120, 90 and 60 kg•ha −1 in the form of urea, compost, or single super phosphate and potassium sulphate, respectively. Elemental sulphur was applied at the rate of 10, 20 and 30 kg•ha −1 at the time of sowing. Results showed that sulphur applied with compost significantly improved wheat yield and yield components, soil organic matter, soil total N and AB-DTPA extractable P contents, plant N and P concentrations and their uptake, plant micronutrients concentration and their uptakes. No significant changes were noted in soil pH, ECe and lime contents. Maximum grain yield of 4076 kg•ha

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“…Significant correlation coefficients were found between unextractable protein and dough strength (Gupta et al, 1993). The mixiograph peak time correlated highly with the amount of HMWG subunits (Luo et al, 2000). The peak time of each line linearly decreased with the increase in protein content; it was similar among NIL 7+8, NIL17+18, and subunits 7+9 when the protein content was about 12%.…”

Section: Figmentioning

confidence: 82%

“…Strong relationships were found between the amount of HMWG subunits and the protein content within the same varieties (Fullington et al, 1983, Levy et al, 1985, Kolster et al, 1991. The SDS-sedimentation volume was also associated with the amount of HMWG subunits (Luo et al, 2000). We believe that the difference in the SDS-sedimentation volume indicated the difference of amount in each HMWG subunit.…”

Section: Figmentioning

confidence: 84%

Effect of High-Molecular-Weight Glutenin Subunits with Different Protein Contents on Bread-Making Quality.

Takata

Yamauchi

Nishio

et al. 2002

FSTR

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The objective of this study was to evaluate the effects of high-molecular-weight glutenin subunits with different protein contents on the quality of flour. The flour properties of near isogenic lines (NILs), which were substituted with HMWG subunits at the Glu-B1 or Glu-D1 allele, were investigated with four levels of protein content. The effect of the addition of subunits 20 at the Glu-B1 to subunits 5+10 at the Glu-D1 allele on bread-making quality was poor. The strength of the dough was only slightly affected despite the increase in protein content. Subunits 2+12, subunits 4+12 and subunits 2.2+12 at Glu-D1 allele had little effect on dough properties when various protein contents were used, compared with subunits 5+10. Subunits 2.2+12 had the most negative effect on the physical properties of the dough at the Glu-D1 allele. These results clearly showed that each HMWG subunit affected the properties of the dough differently, according to the increase of protein content.Keywords: wheat, high-molecular-weight glutenin, protein content, qualityThe quality and quantity of protein in the flour are important to bread-making quality. Loaf volume is greatly influenced by flour protein content. However, when the quantity of protein is identical, differences in its quality can produce differences in the quality of bread. Flour protein consists of aggregates of glutenin, gliadin, globulin, and albumin. High-molecular-weight glutenin (HMWG) subunits, which are encoded by the Glu-1 loci on the long arms of group 1 chromosomes, play an important role in bread-making quality (Payne et al., 1980). Alleles at three Glu-1 loci represent different effects on bread-making quality. HMWG subunits 5+10 coded by Glu-D1 show a much larger effect on the physical properties of dough than subunits 2+12 (Payne et al., 1981, Moonen et al., 1982. Most Japanese wheat cultivars, which show a poor bread-making quality, shared subunits 2+12, 2.2+12, and 4+12 at Glu-D1 (Nakamura et al., 1999). Near isogenic lines (NILs) are useful tools for analyzing the effects of HMWG subunits because they have the same genetic backgrounds except for some specific characteristics (Payne et al., 1987, Lawrence et al., 1988.We reported the different effects of HMWG subunits with identical protein content on bread-making quality using NILs (Takata et al., 2000). However, the effect of each HMWG subunit with varying protein content on bread-making quality is not fully understood. The objective of this study was to evaluate the effects of HMWG subunits with different protein contents on the physical properties of dough. The flour properties of four kinds of NILs, which were substituted with HMWG subunits at the Glu-B1 allele, and three kinds of NILs, which were substituted with HMWG subunits at the Glu-D1 allele, were investigated with four levels of protein content. The difference in quality was determined among the HMWG subunits which had similar properties. Materialsand and MethodsPlant materials Seven kinds of NILs of the wheat cultivar Harunoakebono, which we...

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The Effect of Nitrogen and Sulphur Fertilisation and their Interaction with Genotype on Wheat Glutenins and Quality Parameters

Cited by 83 publications

References 15 publications

Winter Wheat Quality Responses to Water, Environment, and Nitrogen Fertilization

Winter Wheat Quality Responses to Water, Environment, and Nitrogen Fertilization

Phosphorus Solubility from Rock Phosphate Mixed Compost with Sulphur Application and Its Effect on Yield and Phosphorus Uptake of Wheat Crop

Effect of High-Molecular-Weight Glutenin Subunits with Different Protein Contents on Bread-Making Quality.

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