Split Nitrogen Application Improves Wheat Baking Quality by Influencing Protein Composition Rather Than Concentration

Xue, Cheng; Erley, Gunda Schulte auf’m; Roßmann, Anne; Schuster, R; Koehler, Peter; Mühling, Karl H.

doi:10.3389/fpls.2016.00738

Cited by 87 publications

(94 citation statements)

References 33 publications

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“…Several studies have shown that the increase in flour protein content resulting from N application can lead to changes in protein composition (Gupta, Khan, & MacRitchie, 1993;Saint Pierre et al, 2008;Xue et al, 2016). Studies reported previously were based on various timings of N fertilization, when the application at an early stage increased yield, and at a later stage increased the amount of protein, and improved the baking quality properties (Jia, Fabre, & Aussenac, 1996).…”

Section: Discussionmentioning

confidence: 99%

“…In particular, the presence of subunit 1Bx7 was reported to contribute to good wheat quality (Lukow, Forsyth, & Payne, 1992). Furthermore, nitrogen (N) management can influence the metabolic activity within the plant and the protein composition within the kernel (Garcia-Molina & Barro, 2017;Xue et al, 2016). Environmental conditions, such as nutrient deficiency, tend to increase the relative concentration of gliadins and decrease the relative concentration of glutenin in the kernel (Johansson, Prieto-Linde, & Svensson, 2004;Zörb, Ludewig, & Hawkesford, 2018).…”

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confidence: 99%

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Effects of different fertilization levels on the concentration of high molecular weight glutenin subunits of two spring, hard red bread wheat cultivars

et al. 2019

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Backgrounds and objectives:High molecular weight gluten subunits (HMW-GS) are generally considered to play a key role in gluten formation and structure and are closely related to wheat quality. In this study, two spring wheat cultivars (PAN3497 and SST806) with the same HMW-GS composition (1Ax1, 1Bx7, 1By8, 1Dx2, and 1Dy12) were tested in the greenhouse, over 2 years, in order to determine how different genetic backgrounds, and low-nitrogen and low-phosphorus treatments, influenced the expression and quantity of the HMW-GS, as measured by reverse-phase high-performance liquid chromatography (RP-HPLC). Findings: Cultivar effect was highly significant for all HMW-GS, except for 1By8.A large treatment effect was found on subunits 1Ax1, 1Dy12, and 1By8. Cultivar-bytreatment interaction was highly significant and contributed to variation of subunit 1Dx2. Subunits 1Dy12 and 1By8 were highly influenced by low-N conditions. Ratio of HMW-GS x type/y type was higher for PAN3497 than for SST806. Furthermore, a strong treatment effect was observed for the ratio of x type/y type, which was 45% higher in PAN3497 under optimal and low-N conditions, compared to SST806. Conclusions: This study showed that fertilization level had a considerable effect on HMW-GS composition and on FPC, with low-N conditions having the largest influence, followed by a combination of low N and low P. Significance and novelty: The results highlighted the importance of the y-type subunits in the bread wheat quality breeding programs, especially under low-N and low-P growing conditions. K E Y W O R D Sabiotic stress, glutenin subunits, nutrient deficiency, wheat quality

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Section: Discussionmentioning

confidence: 99%

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confidence: 99%

Effects of different fertilization levels on the concentration of high molecular weight glutenin subunits of two spring, hard red bread wheat cultivars

et al. 2019

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“…Extraction of whole‐meal flour storage‐protein fractions was performed stepwise according to Wieser and Seilmeier (1998) with some modifications ( Xue et al, 2016). First, albumins and globulins were extracted from 100 mg whole‐meal flour with extraction buffer (0.4 mol L −1 NaCl, 67 mmol L −1 Na 2 HPO 4 , 7.7 mmol L −1 KH 2 PO 4 , pH 7.6).…”

Section: Methodsmentioning

confidence: 99%

“…Previously, two pot experiments regarding late N fertilization influences on protein and quality of two wheat cultivars were conducted ( Xue et al, 2016). Results showed that late N application (applying part of the overall N fertilizer at late growth stage of wheat without additional N fertilizer input) at late boot stage improved loaf volume of wheat flour mainly through the effect of N splitting on the proportions of gliadins and glutenins (% total protein) and the relative abundance of certain high molecular weight glutenin subunits (HMW‐GS).…”

Section: Introductionmentioning

confidence: 99%

Late nitrogen application increased protein concentration but not baking quality of wheat

Xue

Erley

Rücker

et al. 2016

J. Plant Nutr. Soil Sci.

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Late application of nitrogen (N) fertilizers at heading or anthesis is usually performed to produce wheat (Triticum aestivum L.) with high bread‐making quality. However, increasing energy costs and ecological problems due to N losses call for efficient and simplified N fertilization strategies. This study aimed to investigate the effect of late N fertilization on grain protein quality and thus baking quality and to evaluate if similar wheat quality can be maintained without late N application. Field experiments with two winter wheat cultivars differing in quality groups were conducted. The fertilization treatments comprised a rate of 220 kg N ha−1 applied in two or three doses (referred to as split N application), and 260 kg N ha−1 applied in four doses (additional late N fertilization) with different N fertilizer types. The results show that although split N application had no effect on grain protein concentration (GPC), it affected N partitioning in the grain, increasing mainly the concentration and proportion of the glutenin fraction. As a result, baking quality was improved by split N application. Late N fertilization enhanced GPC and the relative abundance of certain high molecular weight glutenin subunits (HMW‐GS). However, it had no effect on N partitioning in the grain and did not further improve baking quality. No obvious differences were found between N fertilizer types on grain yield and quality. The N fertilization effect was more pronounced on the wheat cultivar whose baking quality was more dependent on protein concentration. In evaluating baking quality of wheat flour, gliadin and glutenin proportions were better correlated with loaf volume than the overall protein concentration.

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“…Growth in protein and gluten contents are linked, which correlates positively with the physical properties of dough. Meanwhile, the biosynthesis of high-polymeric gluten fractions enhances which make dough more elastic [32][33][34]. Late N-fertilization and foliar feeding are especially beneficial.…”

Section: Dynamicsmentioning

confidence: 99%

MODERN OPPORTUNITIES FOR IMPROVING QUALITY OF BAKERY PRODUCTS VIA REALIZING THE BREAD WHEAT GENETIC POTENTIAL-BY-ENVIRONMENT INTERACTIONS (review)

et al. 2017

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A b s t r a c tThe purpose of this interdisciplinary research is to analyze the available data on the domestic market of bakery products, assess the factors resulting in increase of the bread consumption, and opportunities of improvement of technological properties of flour and dough through the realization of the genetic potential of bread wheat varieties, taking into account environmental factors. In modern conditions, in the bakery products market of such negative tendencies are observed as decrease in volumes of bread production and deterioration of quality of the products. Among the various factors influencing the formation of these trends, one can point out the poor quality of flour, accompanied by deterioration in the rheological properties of the dough. In the practice, the correction of flour of inadequate quality is increasingly being made through the introduction of chemical improvers, which contributes to improving the technological process. At the same time there is a loss of traditional taste and a change in the consumer characteristics of bread, which leads to the refusal or reduction of consumption of bread by a part of the population of our country. This review summarizes data on the dynamics of average per capita consumption of bread and bakery products and the change in the ratio of these indicators to the consumption of meat products. An alternative approach to solving the problems of flour quality can be attributed to the possibilities of natural improvement of its initial characteristics through the realization of the genetic potential of bread wheat varieties, taking into account environmental factors that ultimately influence the formation of technological properties of flour and dough. In recent years, data have been accumulated that have made significant progress in understanding the complex interaction of various genetic systems and biochemical processes underlying the formation of grain properties that affect the quantity and quality of the flour. Integral components in this complex interaction are the environmental factors, under the influence of which the physiological and biochemical processes are modulated, and the mode of realization of genetic information is changing. The article summarizes the data on the influence of various environmental factors on the technological properties of flour and dough and describes the possibilities of modern IT-support of the selection process, facilitating the evaluation of quantitative characteristics and taking into account the relationship between genotype, phenotype and environmental conditions. Advances in the identification of genetic factors affecting the technological properties of flour and dough are discussed and sources of useful variants of these genes are considered. The importance of the use of winter bread wheat for increasing the share of production of high-quality nutritive grains is emphasized, as well as the results of the search for donors of useful genes among the old varieties of spring bread wheat. Among the latter, varieti...

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Split Nitrogen Application Improves Wheat Baking Quality by Influencing Protein Composition Rather Than Concentration

Cited by 87 publications

References 33 publications

Effects of different fertilization levels on the concentration of high molecular weight glutenin subunits of two spring, hard red bread wheat cultivars

Effects of different fertilization levels on the concentration of high molecular weight glutenin subunits of two spring, hard red bread wheat cultivars

Late nitrogen application increased protein concentration but not baking quality of wheat

MODERN OPPORTUNITIES FOR IMPROVING QUALITY OF BAKERY PRODUCTS VIA REALIZING THE BREAD WHEAT GENETIC POTENTIAL-BY-ENVIRONMENT INTERACTIONS (review)

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