Influence of soil moisture, nitrogen fertilization, and temperature on quality and amino acid composition of Thatcher wheat, The

Includes bibliographical references (pages 227-228).The protein content of Thatcher wheat grown in the growth chamber was increased by reduced water supply, nitrogen fertilization, and higher air temperatures. Soil moisture conditions had a greater influence on protein content at higher temperatures, while the largest responses to nitrogen fertilization were obtained at the medium moisture level. Changes in sedimentation value and mixing time were associated with protein content except for plants grown at 62°F. Apparently the low temperature had an adverse effect on gluten quality. The relative distribution of 9 amino acids was significantly correlated with changes in grain protein content. Only 6 amino acids gave similar high correlations with flour protein content and sedimentation value. These differences are explained on the basis of changes in the morphology of the wheat grain and the proportion of flour proteins

Effect of moisture, temperature, and nitrogen on yield and protein quality of Thatcher wheat

Includes bibliographical references (page 588).Soil moisture level was the most important factor controlling plant and grain yields while nitrogen fertilizer had the greatest influence on protein content and sedimentation value. Lower temperatures and nitrogen fertilization favored plant development at medium and high soil moisture levels but did not significantly alter the yield of plants subjected to periodic moisture stress. Temperature was the only treatment to have a consistent effect on kernel weight. However, seed yields were more closely associated with total plant weight and number of culms than kernel size.The sedimentation values of the flour, which ranged from 33.8 to 70.7 ml, were highly correlated with protein content. The wide range of sedimentation values approached the maximum range reported for very weak and very strong wheats. Within treatments receiving the same nitrogen applications, the sedimentation values and protein content were inversely related to grain yield.Variations in glutamic acid and proline content of the hydrolyzed flour proteins were positively associated with protein content and sedimentation value. Amino acids which were negatively correlated with protein content included alanine, arginine, aspartic acid, cystine, glycine, and lysine. Contrary to previous reports the lysine content varied over the complete range of protein content in the flours. The significance of these variations in amino acid composition are discussed in relation to recent studies on the fractionation of flour proteins

Comparative study of the functional properties of three legume seed isolates: adzuki, pea and soy bean

The aim of this work was to compare functional properties including solubility, emulsifying and foaming properties of native and thermally treated adzuki, soy and pea protein isolates prepared under the same conditions. These functional properties were tested at four pH values: pH 3.0, pH 5.0, pH 7.0 and pH 8.0. The lowest solubility at all pH values were obtained for isolate of adzuki whereas isolates of soybean had the highest values at almost all pHs. Thermal treatment reduced solubility of soy and pea isolates at all pH values, whereas solubility of adzuki isolate was unchanged, except at pH 8. Native isolate of adzuki had the best emulsifying properties at pH 7.0 whereas at the other pH values some of native pea and soybean protein isolates were superior. After thermal treatment, depending on tested pH and selected variety all of three species could be a good emulsifier. Native soy protein isolates formed the most stable foams at all pHs. Thermal treatment significantly improved foaming properties of adzuki isolate, whereas reduced foaming capacity of soy and pea isolates, but could improve foam stability of these isolates at specific pH. Appropriate selection of legume seed as well as variety could have great importance in achievement of desirable functional properties of final products. All three tested species could find specific application in wide range of food products

Parallel Odor Processing by Two Anatomically Distinct Olfactory Bulb Target Structures

The olfactory cortex encompasses several anatomically distinct regions each hypothesized to provide differential representation and processing of specific odors. Studies exploring whether or not the diversity of olfactory bulb input to olfactory cortices has functional meaning, however, are lacking. Here we tested whether two anatomically major olfactory cortical structures, the olfactory tubercle (OT) and piriform cortex (PCX), differ in their neural representation and processing dynamics of a small set of diverse odors by performing in vivo extracellular recordings from the OT and PCX of anesthetized mice. We found a wealth of similarities between structures, including odor-evoked response magnitudes, breadth of odor tuning, and odor-evoked firing latencies. In contrast, only few differences between structures were found, including spontaneous activity rates and odor signal-to-noise ratios. These results suggest that despite major anatomical differences in innervation by olfactory bulb mitral/tufted cells, the basic features of odor representation and processing, at least within this limited odor set, are similar within the OT and PCX. We predict that the olfactory code follows a distributed processing stream in transmitting behaviorally and perceptually-relevant information from low-level stations

Genotype and Growing Environment Interaction Shows a Positive Correlation between Substrates of Raffinose Family Oligosaccharides (RFO) Biosynthesis and Their Accumulation in Chickpea (Cicer arietinum L.) Seeds

To develop genetic improvement strategies to modulate raffinose family oligosaccharides (RFO) concentration in chickpea (Cicer arietinum L.) seeds, RFO and their precursor concentrations were analyzed in 171 chickpea genotypes from diverse geographical origins. The genotypes were grown in replicated trials over two years in the field (Patancheru, India) and in the greenhouse (Saskatoon, Canada). Analysis of variance revealed a significant impact of genotype, environment, and their interaction on RFO concentration in chickpea seeds. Total RFO concentration ranged from 1.58 to 5.31 mmol/100 g and from 2.11 to 5.83 mmol/100 g in desi and kabuli genotypes, respectively. Sucrose (0.60−3.59 g/100 g) and stachyose (0.18−2.38 g/ 100 g) were distinguished as the major soluble sugar and RFO, respectively. Correlation analysis revealed a significant positive correlation between substrate and product concentration in RFO biosynthesis. In chickpea seeds, raffinose, stachyose, and verbascose showed a moderate broad sense heritability (0.25−0.56), suggesting the use of a multilocation trials based approach in chickpea seed quality improvement programs