The influence of nitrogen fertilisation on quantities and proportions of different protein types in wheat flour

✍ Scribed by Wieser, Herbert; Seilmeier, Werner

• Publisher: John Wiley and Sons
• Year: 1998
• Tongue: English
• Weight: 214 KB
• Volume: 76
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(199801)76:1<49::aid-jsfa950>3.0.co;2-2

✦ Synopsis

The Ñours of 13 wheat varieties grown at di †erent levels of nitrogen fertilisation were characterised by the quantitative determination of Ñour protein groups and gluten protein types using a combined extraction/HPLC procedure. The results demonstrate that the quantities of albumins and globulins were scarcely inÑuenced by di †erent nitrogen fertilisation, whereas those of gluten proteins (gliadins, glutenins) were strongly inÑuenced. The e †ect on gliadins was more pronounced than on glutenins, as well as the e †ect on major protein types (a-gliadins, c-gliadins, LMW subunits of glutenin) in comparison with minor types (u-gliadins, HMW subunits of glutenin). The proportions of hydrophilic proteins (u-gliadins, HMW subunits of glutenin) were increased by high levels of nitrogen and those of hydrophobic proteins (c-gliadin, LMW subunits of glutenin) were decreased. The degree of the e †ects on both quantities and proportions of Ñour protein groups and gluten protein types was strongly dependent on the variety.

1998 SCI.