Contribution of fertilizing to gluten forming fractions of wheat Triticum aestivum L.
2004
Bojnanska , T.,Slovenska polnohospodarska univ. v Nitre (Slovak Republic)
Proteins represent a very important group of substances of a wheat grain which influence the quality of a final product. Proteins are heterogeneous substances formed by more fractions or sub fractions with certain characteristic features. Storage proteins (gliadins and glutenins) have a significant ability to form gluten, which has an important role in forming dough as well as in the process of baking. In the article the obtained values of protein fractions portions are presented. The values were obtained from nine cultivars of winter wheat (Roxana, Zdar, llona, Livia, Hana, BU-30, SO-1946, HE-417, SO-6346) during a three-year period with three variants of fertilizing. Four protein fractions were discriminated using differences in solubility: albumins and globulins, gliadins, glutenins and insoluble residues. Mainly the cultivar has shown the significant influence on a portion of evaluated fractions. The year of growing influenced all the fractions except a fraction of gliadins. The variant of fertilizing influenced the fraction of gliadins (the highest values on a variant with a full fertilising 160 kg/ha N, 25.8 kg/ha P, 119.5 kg/ha K) as well as the fraction of insoluble residues (the lowest values on a variant with a full fertilizing). Based on the calculated values the significant correlations between different fractions and direct and indirect indicators of technological quality of wheat were confirmed. Fraction of albumins and globulins was in a negative correlation with the quality indicators. On the other hand, the fraction of glutenins and a sum of gluten forming proteins (gliadins, glutenins) correlated positively with the quality indicators.
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