Is a Change of Protein Composition after Late Application of Nitrogen Sufficient to Improve the Baking Quality of Winter Wheat?

Rekowski, Azin; Wimmer, Monika; Henkelmann, Günter; Zörb, Christian

doi:10.3390/agriculture9050101

Cited by 16 publications

(26 citation statements)

References 32 publications

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“…In relation to N increase (Figure 1), the AG mean generally decreased by 1.1%, but the N effect on cultivars was not consistent, so, in Bologna, Isengrain and San Pastore, the AG proportion decreased by 15.3%, 11.4% and 10.9%, while in Bezostaje-1, Ingenio and Solehio, it increased by 7.2%, 8.4% and 7.5%, respectively. Some authors [12,17,28] noted that AG remained nearly unaffected under the higher N level, while Rekowski et al [29] reported that late N supply significantly increased AG by 8-9%.…”

Section: Resultsmentioning

confidence: 99%

Gluten Protein Compositional Changes in Response to Nitrogen Application Rate

et al. 2021

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Field trials were conducted to evaluate the effect of nitrogen level on wheat protein content and composition in 16 cultivars over two years at three locations. The nitrogen treatment comprised two nitrogen levels, 0 kg ha−1 as low and 100 kg ha−1 as high nitrogen, applied as top dressings of 50 kg nitrogen per ha at tillering and stem extension growth stages. Increased nitrogen level generally enhanced grain protein by 11.3% (11.5% vs. 12.8%). Considering protein composition determined by reversed phase–high-pressure liquid chromatography, higher nitrogen supply generally enhanced the proportion of total gliadins, α-gliadins, γ-gliadins and high-molecular-weight glutenin subunits by 1.1%, 2.0%, 3.7%, 0.6% and 0.9%, respectively, and reduced albumins and globulins, ω-gliadins, total glutenins and low-molecular-weight glutenin subunits by 1.1%, 1.7%, 1.9% and 3.2%. Under a high nitrogen level, the historical cultivars Libellula, San Pastore and U-1 had a higher protein content (13.1–15.2%) with significantly higher total gliadins, which resulted in a significantly higher gliadin/glutenin ratio (1.68–1.92). In the modern cultivars, protein content varied between 11.4% and 14.6% with a well-balanced gliadin/glutenin ratio (1.08–1.50), except for cultivar MV Nemere which had a high gliadin/glutenin ratio at both nitrogen levels (1.81 vs. 1.87). In summary, increasing nitrogen level enhanced grain protein content while the composition of gliadin and glutenin fractions was changed to a lesser extent and was largely cultivar specific and therefore should be considered for wheat baking quality assessment and breeding purposes.

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Section: Resultsmentioning

confidence: 99%

Gluten Protein Compositional Changes in Response to Nitrogen Application Rate

et al. 2021

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“…Xue et al [13] claimed that late N fertilizations resulted in a greater accumulation of gluten proteins in some cvs, and in particular of x-type glutenins (HMW-gs Bx7), but the ratios between gliadins and glutenins remained unchanged, thus no improvement in the baking properties of the flour was verified [11]. Rekowski et al [14] observed that late N fertilization increased GPC in both ordinary bread-making and high protein cvs, while significant changes in gluten fractions were only observed as a consequent of a N fertilization strategy for the higher protein cv. The latter study found an increase in the storage protein fractions with a low-to-medium sulfur content, HMW-gs and ω-gliadins, while a slight decrease was observed for LMW-gs, with a consequent reduction in the gs/glia ratio.…”

Section: Effect Of Late-season N Fertilizationmentioning

confidence: 99%

“…The contribution of post-anthesis N uptake, in comparison with the pre-anthesis stored N, which is subsequently translocated to the spikes during late leaf senescence [10], can vary from 5-40% of the final total grain N [11]. The clear effect of a late N fertilization on the increase in the amount of grain protein quantity has been tested and verified in several works [5,6,12,13], while its influence on the change in the gluten protein composition and dough properties seems to be less significant, although opposing opinions are reported in the literature [7,14,15]. Martre et al [7] and Triboi et al [15] claimed that variations in the gluten protein composition are not influenced by the timing or rate of fertilization, and that increases in all the gluten protein fractions can be observed for a higher N supply.…”

Section: Introductionmentioning

confidence: 99%

Effect of Nitrogen Fertilization and Fungicide Application at Heading on the Gluten Protein Composition and Rheological Quality of Wheat

2021

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Optimizing the bread-making quality properties of flour is currently one of the main aims of the bakery industry. Therefore, this study has investigated the effects of N fertilization and fungicide application at wheat heading on the protein content (GPC), gluten composition and rheological properties of wheat. Field experiments were carried out in North-West Italy over a 3 year period, on a high protein cultivar of soft winter wheat. Grain samples were collected for each agronomic treatment at four ripening timings, from the milk stage to the final combine harvesting, and the contents of the different gluten fractions were quantified. The late N fertilization increased the GPC (+1.2%) and dough strength (W) (+22%) as a result of a similar enhancement of all the gluten protein fractions, while the fungicide application slightly reduced the GPC (−0.3%) and W (−4%), mainly because of a dilution of the gliadin content, due to the significantly higher grain yield (+8.6%) and thousand kernel weight (+5.5%). These agronomic practices did not modify the gluten composition significantly, expressed as the relative ratio between the gliadins (glia) and the high (HMW) and low (LMW) molecular weight glutenins (gs), and confirmed by the accumulation trend of the different protein fractions during ripening. The year resulted to have the most marked effect on the gluten protein fraction ratios and alveographic parameters. The lowest W was observed in 2015, and although the highest GPC was recorded for the same year, the lowest gs/glia ratio was also observed. Instead, 2016 showed the highest gs/glia and HMW-gs/LMW-gs (H/L) ratios, and also the highest P/L value (2.2). In 2015, a slightly higher temperature during the ripening stage resulted in a greater increase in the γ-gliadin enriched fraction than the α/β gliadin ones, and marked differences were noted in the rheological traits. This field experiment has highlighted the interactive role of environmental and agronomic factors on the content and quality of gluten proteins and their bread-making ability, thus making a further contribution to the development of an integrated crop strategy for the cultivation of high protein wheat in humid Mediterranean areas.

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“…Especially HMW glutenins and ω-gliadins have been suggested to be responsible for the majority of variation in baking quality (Shewry et al, 2001). While the qualitative protein composition seems to be genetically determined, quantity of protein composition especially ω-gliadins and HMW glutenins can be altered by environmental factors such as N supply (Daniel and Triboi, 2000;Altenbach et al, 2003;Rekowski et al, 2019). This is feasible because these subunits have relatively low sulfur contents (Shewry et al, 2002), therefore additional N can be directly used for their synthesis without any S limitation in contrast to S-rich subunits like γ-gliadins (Daniel and Triboi, 2000;Zö rb et al, 2010;Hurkman et al, 2013).…”

Section: Protein Composition Is Influenced By Different N Formsmentioning

confidence: 99%

“…Achieving a good balance between N released from fertilizers and plant N requirement is a major goal in cereal production, since grain protein concentration and composition are primarily influenced by the availability of N during plant development (Guardia et al, 2018). Even though a positive correlation between N availability, protein concentration, and the baking quality has been well documented (Ayoub et al, 1994;Lloveras et al, 2001), there is increasing evidence that optimum baking quality is significantly influenced by protein composition (Wieser and Seilmeier, 1998;Triboï et al, 2003;Rekowski et al, 2019) as well as the distribution of different grain protein subunits and their ratio (Daniel and Triboï, 2002;Veraverbeke and Delcour, 2002).…”

Section: Introductionmentioning

confidence: 99%

Application of urease inhibitor improves protein composition and bread‐baking quality of urea fertilized winter wheat

Rekowski

Wimmer

Hitzmann

et al. 2020

J. Plant Nutr. Soil Sci.

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Background: Nitrogen losses is an economic problem for wheat production and a high risk to the environment. Therefore, improved N fertilizer management is a key to increasing the N efficiency and minimizing N losses. To increase N efficiency, enhanced fertilizers such as urea combined with urease inhibitor can be used. Aims: The aim of present study was to evaluate the effects of different N forms on grain storage protein subunits in winter wheat and to examine whether the observed changes correlate with parameters of baking quality. Methods: The investigation was performed over two consecutive years at two locations in Germany. Protein subunits were analyzed by SDS‐PAGE. Results: Protein concentrations were similarly increased after fertilization with ammonium nitrate and urea + urease inhibitor. Analysis of the individual storage protein fractions indicated that both fertilizers specifically enhanced ω‐gliadins and HMW glutenins, but the effect was more pronounced in the ammonium nitrate treatment. Application of urea + urease inhibitor had greater influence on the protein composition and resulted in higher specific baking volume as well as the best fresh keeping ability, in comparison with urea treatment. Conclusion: Considering that the urea + urease inhibitor treatment resulted in almost comparable improvements of NUE and baking quality, with the additional benefit of reduced N losses in combination with easy handling, urea + urease inhibitor can be recommended as a viable alternative to both urea alone and ammonium nitrate treatments. This opens up an opportunity for the reduction of N loss in wheat production when use of urea is preferred.

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Is a Change of Protein Composition after Late Application of Nitrogen Sufficient to Improve the Baking Quality of Winter Wheat?

Cited by 16 publications

References 32 publications

Gluten Protein Compositional Changes in Response to Nitrogen Application Rate

Gluten Protein Compositional Changes in Response to Nitrogen Application Rate

Effect of Nitrogen Fertilization and Fungicide Application at Heading on the Gluten Protein Composition and Rheological Quality of Wheat

Application of urease inhibitor improves protein composition and bread‐baking quality of urea fertilized winter wheat

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