Influence of nitrogen fertilization on the potential bread-baking quality of two wheat cultivars differing in their responses to increasing nitrogen supplies
1992
Scheromm, P. | Martin, G. | Bergoin, A. | Autran, J.C.
Two French wheat cultivars were grown in three locations at different levels of nitrogen supply. The two cultivars showed different effects of increased nitrogen levels on baking strength: little variation in baking strength for cv. Camp Remy, strong variation for cv. Fandango. Changes in protein content, glutenin subunits, and aggregates were monitored by nitrogen determination, sodium dodecyl sulfate-polyacrylamide gel electrophoresis, and size-exclusion high-performance liquid chromatography, respectively. Whereas the composition in glutenin subunits remained unchanged with increasing N fertilizer, the total amount of high molecular weight aggregates evolved differently according to cultivar. These results were discussed in connection with the regularity of baking quality expression in wheats.
显示更多 [+] 显示较少 [-]