Free asparagine concentrations in Canadian hard red spring wheat cultivars

The amino acid asparagine is considered the rate limiting precursor in the formation of acrylamide in cereal-based baked foods. However, there are no data on the quantity of this precursor in Canadian wheat. Wholemeal and white flour samples obtained from 30 Canadian hard red spring wheat grown in the Prairie provinces were analysed for asparagine content by liquid chromatography. The asparagine content varied from 302 to 965 and 116 to 336 μg g−1 for wholemeal and white flour, respectively. Therefore, wheat grown in Canada has similar asparagine levels to wheat grown in other parts of the world. Analysis of variance suggested that asparagine content is significantly affected by genotype (p < 0.001), suggesting that breeding strategies could be investigated to produce cultivars with lower levels of this amino acid. Few significant correlations were observed between wheat and flour quality parameters and asparagine content, although there was a tendency towards weaker dough strength indices with increasing asparagine content.

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AN EFFECT OF NITROGEN FERTILIZATION ON THEAGRONOMIC TRAITS AND DOUGH MIXING STRENGTH OF FIVE CANADIAN HARD RED SPRING WHEAT CULTIVARS

Canadian Journal of Plant Science ◽

10.4141/cjps80-157 ◽

1980 ◽

Vol 60 (4) ◽

pp. 1071-1076 ◽

Cited By ~ 7

Author(s):

F. G. KOSMOLAK ◽

W. L. CROWLE

Keyword(s):

Protein Content ◽

Spring Wheat ◽

Nitrogen Fertilization ◽

Wheat Cultivars ◽

Nitrogen Application ◽

Dough Strength ◽

N Application ◽

Hard Red Spring Wheat ◽

Nitrogen Fertility ◽

Grain Nitrogen

Five Canadian hard red spring wheat cultivars were grown at three levels of nitrogen fertility achieved by application of N fertilizer (ammonium nitrate 34–0–0) at 0, 56, and 224 kg/ha. The application of 56 kg/ha of N increased yield substantially for each cultivar, but the 224 kg/ha application did not result in further increase. Nitrogen application did not affect average heights of the cultivars but appeared to cause a reduction in test weight and 1000-kemel weight. Grain nitrogen for each cultivar increased at each level of N application. Flour yields of all cultivars were not affected by protein content. Mixograph development time decreased and flour-water absorption increased for all cultivars as protein content increased. Neepawa demonstrated a definite trend towards lowere extensigraph area with increasing protein content. Park exhibited no trend, while the other three cultivars (Pembina, Marquis, and Glenlea) all exhibited an increase in extensigraph with increased protein content. The mixograph indicated dough weakness in four cultivars in which dough strength was indicated by the extensigraph test. Remix loaf volumes and blend loaf volumes increased with increasing protein content for each cultivar.

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NATURE OF PROTEINS IN TRITICALE AND ITS PARENTAL SPECIES: I. SOLUBILITY CHARACTERISTICS AND AMINO ACID COMPOSITION OF ENDOSPERM PROTEINS

Canadian Journal of Plant Science ◽

10.4141/cjps70-002 ◽

1970 ◽

Vol 50 (1) ◽

pp. 9-14 ◽

Cited By ~ 88

Author(s):

C. H. CHEN ◽

W. BUSHUK

Keyword(s):

Amino Acid ◽

Durum Wheat ◽

Amino Acid Composition ◽

Acid Composition ◽

Spring Wheat ◽

Water Soluble ◽

The Other ◽

Hard Red Spring Wheat ◽

Endosperm Proteins ◽

Spring Wheat Cultivar

Solubility characteristics and amino acid composition of the endosperm proteins of one line of Triticale, its durum wheat and rye parent cultivars, and one cultivar of hard red spring wheat were compared. Quantitative distribution of the soluble protein fractions and amino acid compositions showed that the proteins of Triticale are intermediate in these properties between analogous properties of the proteins of its durum wheat and rye parents. The major differences between the hard red spring wheat and the other three species were its lower content of water-soluble proteins and higher content of insoluble or gluten proteins. This appears lo be the main reason for the superior breadmaking quality of the hard red spring wheat cultivar compared with the other species used in this study.

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Comparison of different experimental breadmaking methods and their associations with flour quality parameters in hard red spring wheat

Cereal Chemistry ◽

10.1002/cche.10266 ◽

2020 ◽

Vol 97 (2) ◽

pp. 515-526

Author(s):

Tsogtbayar Baasandorj ◽

Jae‐Bom Ohm ◽

Senay Simsek

Keyword(s):

Spring Wheat ◽

Quality Parameters ◽

Flour Quality ◽

Hard Red Spring Wheat

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Quality potential of synthetic-derived commercial wheat cultivars in south-western China

Crop and Pasture Science ◽

10.1071/cp15285 ◽

2016 ◽

Vol 67 (6) ◽

pp. 583 ◽

Cited By ~ 2

Author(s):

Y. L. Tang ◽

C. S. Li ◽

W. Y. Yang ◽

Y. Q. Wu ◽

X. L. Wu ◽

...

Keyword(s):

Environmental Effect ◽

Grain Protein Content ◽

Quality Parameters ◽

Western China ◽

Wheat Cultivars ◽

Falling Number ◽

Dough Strength ◽

High Quality ◽

Genotype Effect ◽

Sedimentation Volume

Multi-environment trials were conducted to investigate the quality potential of synthetic-derived cultivars (SDCs) and non-synthetic-derived cultivars (NSCs) in south-western China. The environmental effect was greater than genotypic for most protein quantity and quality parameters. The genotype effect was greater for falling number and the parameters from the rapid visco analyser (RVA). In terms of group means, grain protein content, wet gluten content, falling number, and RVA parameters were all significantly lower in SDCs than NSCs. No differences in the parameters reflecting dough strength (Zeleny sedimentation volume and farinograph parameters) were found between the two groups. Significant differences existed within each group, and the degree of variation was especially great in SDCs, among which Chuanmai 104 performed well in various quality parameters. Germination index at physiological maturity varied greatly among cultivars, with the lowest being Chuanmai 104, and the SDCs significantly lower than the NSCs. Although delayed harvest resulted in a significant reduction in falling number, partial SDCs such as Chuanmai 104 and Chuanmai 42 expressed relatively small reductions. In summary, SDCs exhibit a higher degree of variation in quality parameters; these findings indicate their large potential for breeding high-quality cultivars in south-western China.

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The Soil Microbial Community and Grain Micronutrient Concentration of Historical and Modern Hard Red Spring Wheat Cultivars Grown Organically and Conventionally in the Black Soil Zone of the Canadian Prairies

Sustainability ◽

10.3390/su3030500 ◽

2011 ◽

Vol 3 (3) ◽

pp. 500-517 ◽

Cited By ~ 9

Author(s):

Alison G. Nelson ◽

Sylvie A. Quideau ◽

Brenda Frick ◽

Pierre J. Hucl ◽

Dil Thavarajah ◽

...

Keyword(s):

Microbial Community ◽

Spring Wheat ◽

Soil Microbial Community ◽

Black Soil ◽

Wheat Cultivars ◽

Canadian Prairies ◽

Hard Red Spring Wheat ◽

Soil Microbial ◽

Soil Zone ◽

Micronutrient Concentration

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COMPARISON OF CANADIAN AND AMERICAN HARD RED SPRING WHEAT CULTIVARS

Canadian Journal of Plant Science ◽

10.4141/cjps85-109 ◽

1985 ◽

Vol 65 (4) ◽

pp. 831-840 ◽

Cited By ~ 1

Author(s):

J. G. WATERER ◽

L. E. EVANS

Keyword(s):

Spring Wheat ◽

Protein Quality ◽

Wheat Cultivars ◽

Hard Red Spring Wheat ◽

Milling Quality ◽

Grain Yields ◽

Baking Quality ◽

Low Protein ◽

Milling Characteristics ◽

Flour Yield

Comparisons were made between the yields and milling and baking properties of the Canadian hard red spring wheat cultivars Manitou, Glenlea, Neepawa, Benito and Columbus and the American cultivars Chris, Waldron, Butte, Coteau and Alex grown at six locations across Manitoba during 1982 and 1983. Glenlea consistently produced the highest grain yields but due to its low protein content performed poorly in the baking trials. Butte and Alex had good grain yields and excellent milling characteristics. Although they had low protein percentages their baking quality was excellent, indicating exceptional protein quality. Chris and Waldron had superior milling and baking characteristics but unacceptably low yields. Coteau appeared to be the best American cultivar tested, combining above-average yields with excellent milling and baking characteristics. Manitou and Neepawa had relatively low yields and only average milling and baking quality. Columbus appeared to be the best Canadian cultivar with acceptable grain yield, superior flour yield with excellent dough production and baking characteristics.Key words: Wheat quality, grain yields, milling quality, baking quality

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EFFECT OF NITROGEN FERTILIZER ON NITROGEN FRACTIONS AND AMINO ACID COMPOSITION OF SPRING WHEAT

Canadian Journal of Plant Science ◽

10.4141/cjps79-049 ◽

1979 ◽

Vol 59 (2) ◽

pp. 299-305 ◽

Cited By ~ 19

Author(s):

S. DUBETZ ◽

E. E. GARDINER ◽

D. FLYNN ◽

A. IAN DE LA ROCHE

Keyword(s):

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Spring Wheat ◽

N Fertilizer ◽

Protein Fractions ◽

N Application ◽

Total N ◽

Hard Red Spring Wheat ◽

Nitrogen Fractions

Grain from hard red spring wheat (Triticum aestivum ’Neepawa’) grown with nine rates of N fertilizer (0–400 kg/ha) was analyzed for total N, non-protein N (NPN), and amino acids. In addition, the amino acid compositions of the various soluble protein fractions were determined. The percentages of total N, NPN, and protein N of the grain increased with each 50-kg increment of N up to the 150-kg rate. The proportions of glutamate, proline, and phenylalanine in the seed increased whereas threonine, serine, glycine, alanine, and valine decreased with the first three or four increments of N fertilizer. With increasing N content in the seed, the proportions of albumin, globulin, and glutenin 2 decreased while the proportions of gliadin and glutenin 1 increased. The various protein fractions differed from each other in amino acid composition but the amino acid composition of each fraction was not influenced significantly by N application.

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