Effects of Crop Nutrition on Wheat Grain Composition and End Use Quality
Effects of Crop Nutrition on Wheat Grain Composition and End Use Quality
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DOI：
10.1021/jf9040645
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发表时间：
2010-03-10
影响因子：
6.1
通讯作者：
Shewry, Peter R.
中科院分区：
文献类型：
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作者：
Godfrey, Dan;Hawkesford, Malcolm J.;Shewry, Peter R.
增加施氮量（0 ~ 288 kg/ha）可使麦醇溶蛋白比例增加，面团延展性增加。从一个小区接受192公斤/公顷的N（和没有S）的面粉是类似的，从一个小区接受192公斤/公顷的N和53公斤/公顷的S，但ω-醇溶蛋白的比例增加，面团强度更类似于从低N的小区。施用35吨/公顷农家肥的地块的谷物%N与施用144公斤/公顷N的地块的谷物%N相似，这表明大部分施用的N都无法利用。从这个情节的面粉的蛋白质组成和面团特性是相似的，从常规施肥的谷物与类似的谷物N含量的情节。在商业有机和传统农场的谷物样品中观察到谷物N含量、蛋白质组成和功能特性的类似差异。
Increasing applications of nitrogen fertilizer to wheat (from 0 to 288 kg/ha) resulted in an increased proportion of gliadin proteins and increased dough extensibility. Flour from a plot receiving 192 kg/ha N (and no S) was similar to that from a plot receiving 192 kg/ha N and 53 kg/ha S, but the proportion of omega-gliadins was increased and dough strength was more similar to that from plots with lower N. The grain %N from a plot receiving 35 t/ha farmyard manure was similar to that from the plot receiving 144 kg/ha N, indicating that much of the applied N was unavailable. The protein composition and dough properties of flour from this plot were similar to those of grain from conventionally fertilized plots with similar grain N contents. Similar differences in grain N content, protein composition, and functional properties were observed in grain samples from commercial organic and conventional farms.