18 research outputs found
The influence of Fusarium infection and growing location on the quantitative protein composition of (part I) emmer (Triticum dicoccum)
Application of column liquid chromatography (HPLC) to special problems in food chemistry a laboratory note
Effect of nitrogen fertilization on winter wheat quality
A field experiment was conducted to investigate the effect of nitrogen fertilizer applications on some quality components of wheat. For winter wheat genotypes (Ana Morava, Vizija, L-3027 and Perla) were grown at Small Grains Research Centre Kragujevac in three years (2005–2007) at three levels of nitrogen fertilization (N1 = 60 kg N ha−1, N2 = 90 kg N ha−1 and N3 = 120 kg N ha−1). Zeleny sedimentation value and wet gluten content in divergent wheat genotypes were analyzed in depending on the nitrogen nutrition and years. Nitrogen fertilization significantly increased sedimentation value and wet gluten content. The highest increasing of both traits established in N3 variant when applied 120 kg ha−1 of nitrogen. Genotypes reacted differently to N level increasing. Cultivar Perla had the highest value of sedimentation and wet gluten content and this cultivar the best reacted to increasing N levels. Statistically significant differences for sedimentation value and wet gluten content were found among cultivars, years, N-doses and for all their interactions. The results have shown that the best quality of wheat was with nitrogen applied of 120 kg N ha−1. Correlation between nitrogen applications and sedimentation value was significant (r = 0.208*), while between N-doses and wet gluten content was high significant (r = 0.290**). Sedimentation value and wet gluten content positively correlated (r = 0.783**)
The influence of Fusarium infection and growing location on the quantitative protein composition of (Part II) naked barley (Hordeum vulgare nudum)
Effects of Genotype, Season, and Nitrogen Nutrition on Gene Expression and Protein Accumulation in Wheat Grain
Six
commercial U.K. cultivars of winter wheat selected to represent
different abilities to partition nitrogen into grain protein were
grown in replicated field trials at five different sites over three
seasons. The proportion of LMW glutenin subunits decreased and the
proportion of gliadins increased during grain development and in response
to N application. Differences were observed between the proportions
of LMW glutenin subunits and gliadins in low- and high-protein grain,
these two fractions being decreased and increased, respectively. There
was little effect of grain protein content on the proportions of either
the HMW glutenin subunits or large glutenin polymers, which are enriched
in these subunits, with the latter increasing during development in
all cultivars. The proportion of total protein present in polymers
in the mature grain decreased with increasing N level. Correlations
were also observed between the abundances of gliadin protein transcripts
and the corresponding proteins