Effects of Temperature and Nitrogen Nutrition on the Grain Composition of Winter Wheat: Effects on Gliadin Content and Composition

Daniel, Catherine; Triboı̈, E.

doi:10.1006/jcrs.2000.0313

Cited by 163 publications

(132 citation statements)

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“…Specific protein responses depend on whether or not high temperature occurs during the early or middle phases of grain-filling (Hurkman et al 2009). The protein content in flour increases significantly with bread wheat as the result of the heat stress (Bencze et al 2004;Balla & Veisz 2007;Labuschange et al 2009), a phenomenon also noted by other authors Corbellini et al 1997;Daniel & Triboï 2000;Hrušková & Švec 2009). The application of N after flowering may indirectly increase the protein content of the kernels without reducing the yield, while the increased grain protein content caused by heat and drought stress after flowering may be associated with yield losses, due to a reduction in the starch production (Bhullar & Jenner 1985;Cassman et al 1992;Fowler 2003).…”

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confidence: 68%

Quality of winter wheat in relation to heat and drought shock after anthesis

et al. 2011

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Balla K., Rakszegi M., Li Z., Békés F., Bencze S., Veisz O. (2011): Quality of winter wheat in relation to heat and drought shock after anthesis. Czech J. Food Sci., 29: 117-128.Raw material quality, which is influenced not only by the protein content, insoluble protein polymers, and gluteninto-gliadin ratio but also by the starch granule size, is very important for the quality of bakery products. This study investigated the effect of high temperature and drought (during grain-filling) on the quality and components yield of five winter wheat varieties. Drought and drought + heat were found to have a much greater influence on the yield and quality than heat stress alone. Averaged over the varieties, the yield losses were 57% after drought, 76% after drought + heat, and only 31% after heat stresses. The reductions in the unextractable polymeric protein fraction and glutenin-to-gliadin ratio indicated a poorer grain yield quality, despite the higher protein content. Quality deterioration was observed after drought or drought + heat, while high temperatures alone resulted in no change or in a better ratio of protein components. A significant negative correlation was observed between starch granule size and relative protein content after drought, demonstrating that this parameter contributes, together with protein, to the baking quality of the flour. Wheat varieties with satisfactory genetic traits are essential for the production of high quality wheat. Certain quality parameters vary over a very wide range in individual breeding lines. This broad genetic variability is demonstrated by the fact that the protein content ranges from 10-17%, the gluten content from 20-45%, the grain hardness from 10-85, the falling number from 60-450, and the farinograph index from C2 to A1. These differences in quality also depend on the soil, nutrient supplies, standard of plant protection, and other agronomic factors. The weather conditions during the growing season, especially the rainfall quantity and temperature, have a substantial influence on the plant metabolic processes, and thus on wheat quality.

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Quality of winter wheat in relation to heat and drought shock after anthesis

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“…In the third year of the study with a higher total precipitation, the values The mean marked by the same letter do not differ significantly; A -extensive; B -low-input; C -medium-input; D -high-input; ns -non-significant; A + B -total albumins + globulins; Gli -total gliadins; Glu -total glutenins; Gli/Glu -ratio gliadins/glutenins; ns -non-significant; LSD -least significant difference of those traits were significantly the lowest. Daniel and Triboi (2000) report that the excess of rainfall may cause an increased synthesis of gliadins in protein, weakening the mechanical strength of gluten, which is also dependent on the wheat genotype. The hybrid cultivars stored significantly less protein and gluten in grain than the population cultivars.…”

Section: Resultsmentioning

confidence: 99%

“…The baking value of flour is affected by an increase in HMW fraction and the HMW to LMW particle ratio. Besides the composition of subunits of glutenins, the HMW fraction is regarded as the most active in creating dough rheological properties and bread quality (Daniel and Triboi 2000). Cv.…”

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“…The fundamental criterion deciding about the usefulness of wheat grain for food is the quantity and quality of protein (Daniel and Triboi 2000). Properties of protein vary, depending on factors that affect them during wheat plant growth and grain maturing, as well as after harvest, during grain drying, storage and processing (Ducsay andLožek 2004, Plessis et al 2013).…”

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The response of population and hybrid wheat to selected agro-environmental factors

Buczek¹,

Jarecki²,

Bobrecka-Jamro³

2016

PLANT SOIL ENVIRON

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The field experiment was conducted in the years 2011-2014 at three localities (Przecław, Dukla, Lubliniec) of south-east Poland with changing environmental conditions. Population cultivars (Batuta and Bogatka) and hybrid cultivars (Hybred and Hymack) of winter wheat and cultivation technologies (extensive, low-input, medium-input, high-input) were studied. The aim of this study was to evaluate the effect of cultivation technology levels and environmental conditions on the grain yield and protein composition in the grain of population and hybrid wheat cultivars. Higher grain yield, the contents of protein, gluten and fraction of gliadins and high molecular weight (HMW)-glutenins were observed in the case of wheat growing in gleic fluvisol and at precipitation of 453-776 mm than in haplic luvisol and at precipitation of 599-805 mm. The high-input technology affected an increase in grain parameters (yield, protein, gluten) and the amount of gluten proteins by 6.6 (medium-input) and by 26.5% (extensive). The population cv. Bogatka showed higher crude protein and gluten content, the grain yield amounted to 6.6 t/ha and the amount of gluten proteins was 51.7 mAU . s. The hybrid cv. Hymack was characterized by the highest grain yield (7.2 t/ha) but the lowest amounts of protein, gluten and allergenic subunits α/β, γ, ω-gliadins. 67Plant Soil Environ. Vol. 62, 2016, No. 2: 67-73 doi: 10.17221/615/2015-PSE three localities of south-east Poland with changing climate and soil conditions. The experiments were located in gleic fluvisol (Przecław), haplic cambisol (Dukla) and haplic luvisol (Lubliniec). These soils are commonly used for growing wheat in that area of Poland. The typical physical and chemical properties of the soil assessed before the experiment are given in Table 1. The weather conditions data were obtained from a local observation measurement unit located at the Experimental Station. Precipitation totals were more varied in the years of the study than the average air temperatures. Considerable deviations of the precipitation totals from the long-term values occurred especially at Przecław and Dukla, and in the season 2013/2014, also at Lubliniec. The growing period 2011/2012 was drier and warmer (Table 2). This applies particularly to the period of formation of grain and its quality (3 rd decade of June-1 st decade of August).Plant material and experimental methods. The experiment was set up as a split-plot design with 4 replications. The area of an individual plot was 16 m 2 . Material for the study comprised four cultivars of winter wheat, including population cvs. Batuta and Bogatka (breeder Danko Hodowla Roślin sp. z o.o., Choryń, Poland) and hybrid cvs. Hybred and Hymack (breeder Saaten-Union GmbH, Estrées-Saint-Denis, France). Cvs. Batuta and Bogatka are bread cultivars with semi-early time of ear formation and maturing. They are characterized by good grain uniformity with good baking quality. Cvs. Hybred and Hymack are high-yielding bread cultivars, with good tolerance to ear and root bas...

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“…Also, in order to conserve power and increase the lifetime of WSN, periodical sleep and wakeup modes used. Kindreda et al [22] investigated the changes in pale yellow size, protein concentration, protein quality and AY in response to applied N. Another study shows by Daniel and Triboi [23] that the effects of two major environmental factors, temperature and nitrogen supply, on weight, protein content and especially gliadin items and constitution were studied with a new sequential extraction method coupled with RP-HPLC separations.…”

Section: Literature Reviewmentioning

confidence: 99%

A Study of Fertilizer Distribution System for Agriculture using Wireless Sensor Network

Warpe¹,

Pippal²

2016

IJCA

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This paper presents study of Wireless Sensor Network that applied in agriculture for automated farming. In this paper, a survey on Wireless Sensor Network and technologies carried out. Based on the survey, the need for automated distribution of fertilizer system especially in developing country like India is required. This can help the end users like farmers for the better understanding of agriculture practices to be adopted for distribution of fertilizers.

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Effects of Temperature and Nitrogen Nutrition on the Grain Composition of Winter Wheat: Effects on Gliadin Content and Composition

Cited by 163 publications

References 22 publications

Quality of winter wheat in relation to heat and drought shock after anthesis

Quality of winter wheat in relation to heat and drought shock after anthesis

The response of population and hybrid wheat to selected agro-environmental factors

A Study of Fertilizer Distribution System for Agriculture using Wireless Sensor Network

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