Effect of Nitrogen Fertilization on Quantity of Flour Protein Components, Dough Properties, and Breadmaking Quality of Wheat

Abstract

Three winter wheat varieties with differing breadmaking quality were grown at two locations in two years at 0 or 3 × 60 kg of nitrogen application. The effect of nitrogen on amount of different components of gluten proteins was determined by reverse‐phase HPLC. A high amount of nitrogen led generally to a significant increase of total protein content. However, this increase was obvious only for the gluten proteins; albumins and globulins remained nearly unaffected. The effect of increased protein content on gliadin to glutenin (gli‐glu) ratio was inconsistent. While increased protein content increased the gli‐glu ratio in the variety Capo, the opposite was true for the variety Renan. Gli‐glu ratio of the variety Lindos showed no discernible tendency. As total protein content increased, the ratio of low molecular weight (LMW) to high molecular weight (HMW) glutenins decreased consistently, i.e., in all varieties, in both years and locations. Change of LMW to HMW ratio showed a significant negative correlation to sedimentation value and bread volume. There was no consistent change in the ratio between x‐ and y‐type HMW subunits due to fertilization, as could be shown by densitometric measurements on SDS‐PAGE gels. This ratio appeared to be dependent on the genotype and has decreased with decreasing quality. The amount of x‐type subunits correlated closely with sedimentation value and bread volume. These results suggest that ratio of HMW glutenins, especially x‐type subunits, to total protein content could be the best early detectable parameter with high predictive value for breadmaking quality.

The influence of Fusarium infection and growing location on the quantitative protein composition of (part I) emmer (Triticum dicoccum)

“…3). This eVect has also been described for wheat in the literature [15,28]. Albumins and globulins are mainly metabolic and structural proteins [30] and have functions in cell metabolism.…”

“…The sizes of the gliadin and glutenin fractions are also changed. However, nitrogen has apparently no inXuence on the albumin and globulin fractions [14,15]. It is not known how emmer reacts to increasing the supply of nitrogen.…”

The influence of Fusarium infection and growing location on the quantitative protein composition of (Part II) naked barley (Hordeum vulgare nudum)

“…This reduction in the albumin and globulin fraction could not be confirmed in the summer barley results as a minor increase in this fraction occurred (Table 6). These results are not supported by N supply studies on wheat as no changes in the albumin and globulin fraction were detected in this cereal [17,32]. The reasons for this reduction in association with N supply in naked barley are unclear, but there may be a suppression of albumin and globulin synthesis at locations with a high N supply in contrast to the induced storage protein synthesis found in naked barley under these conditions (Table 6) [17][18][19].…”

“…The content of both prolamins and glutelin fractions is also increased. In contrast, no influence has been documented for the albumin and globulin fractions [17,18]. Barley shows partly the same response to nitrogen with respect to its protein components as wheat [19,20].…”

Effect of different doses of nitrogen on protein profiling, pasting and quality attributes of rice from different cultivars

“…2b). Earlier, Pechanek et al (1997) demonstrated that exogenous application of N significantly modulated the storage of wheat gluten proteins and it was cultivar dependent, however, the accumulation of albumins and globulins was not affected in different cultivars of wheat. Contrary to this, the ratio of low molecular weight and high molecular weight wheat glutenins was decreased consistently in all the cultivars studied.…”