scholarly journals Influence of irrigation and nitrogen fertilization on the amino acid composition of spring wheat

1972 ◽  
Vol 44 (1) ◽  
pp. 56-62
Author(s):  
Paavo Elonen ◽  
Liisa Aho ◽  
Pekka Koivistoinen
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Protein Content ◽  
Acid Composition ◽  
Wheat Flour ◽  
Spring Wheat ◽  
Nitrogen Fertilization ◽  
Field Experiments ◽  
Sprinkler Irrigation ◽  
Wheat Protein

Sprinkler irrigation on clay soils in southern Finland decreased the protein content of spring wheat flour in five field experiments in the years 1967—70, by 16 ± 4 per cent on an average. The amino acid composition, however, was improved, because the proportion of lysine was increased by 6 ± 4 %. Accordingly, the content of lysine in flour was decreased by irrigation only by 10 ± 5 %. An increase of fertilizer nitrogen from 68 to 144 kg/ha increased the protein content of wheat flour by 19 ± 5 %, but the proportion of lysine in the amino acid composition decreased by 9 ± 4 %. Therefore, the lysine content in flour was increased by nitrogen fertilization only by 8 ± 5 %. It seemed as if urea and ammonium nitrate limestone would have had about the same effect on the quantity and quality of wheat protein. As a consequence of the reversed influences of irrigation and nitrogen fertilization on the wheat protein it was possible, by means of irrigation and an additional nitrogen fertilization, to produce 65 per cent higher grain yields without any noteworthy changes in the contents of protein or amino acids.

Effect of boron on the protein and amino acid composition of wheat grain

1984 ◽  
Vol 103 (1) ◽  
pp. 75-80 ◽  
Author(s):  
A. Iqtidar ◽  
S. F. Rehman
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Field Experiments ◽  
Essential Amino Acids ◽  
Water Soluble ◽  
Hot Water ◽  
Wheat Protein ◽  
Wheat Grain

SummaryField experiments were conducted for 2 years in Peshawar, North West Frontier Province of Pakistan, to study the effect of three levels of boron (1, 2 and 3 kg/ha) on the amino acid composition of wheat protein. The soil was clay loam, alluvial in nature, with a pH value of 7·8, and hot-water-soluble boron content of 0·58 mg/kg.Positive linear and negative quadratic effects of boron were observed on the protein and ash contents of wheat grain. Most of the essential amino acids were linearly increased with increasing supply of boron. There was a negative linear relationship of boron with all non-essential amino acids, except histidine and tyrosine.Lysine was the most deficient amino acid in wheat protein. Chemical score based on this amino acid was positively affected by boron. There was also an improvement in the amino acid profile due to boron.

scholarly journals Protein Content and Amino Acid Composition of Certain Fungi Evaluated for Microbial Protein Production

1975 ◽  
Vol 29 (2) ◽  
pp. 250-254
Author(s):  
C. Christias ◽  
C. Couvaraki ◽  
S. G. Georgopoulos ◽  
B. Macris ◽  
V. Vomvoyanni
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Protein Content ◽  
Acid Composition ◽  
Protein Production ◽  
Microbial Protein

scholarly journals Amino Acid Composition and Protein Content of Mature Human Milk from Nine Countries

2009 ◽  
Vol 23 (S1) ◽  
Author(s):  
Ping Feng ◽  
Ming Gao ◽  
Timothy Holley ◽  
TianHui Zhou ◽  
Anita Burgher ◽  
...  
Keyword(s):  
Amino Acid ◽  
Human Milk ◽  
Amino Acid Composition ◽  
Protein Content ◽  
Acid Composition

Effects of foliar nitrogen fertilization on the phenolic, mineral, and amino acid composition of escarole (Cichorium endivia L. var. latifolium)

2018 ◽  
Vol 239 ◽  
pp. 87-92 ◽  
Author(s):  
Ginés Otálora ◽  
Mari Carmen Piñero ◽  
Josefa López-Marín ◽  
Plácido Varó ◽  
Francisco M. del Amor
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Nitrogen Fertilization ◽  
Foliar Nitrogen ◽  
Cichorium Endivia

Proteins in the Enamel Fluid of Immature Porcine Teeth

1987 ◽  
Vol 66 (12) ◽  
pp. 1721-1726 ◽  
Author(s):  
T. Aoba ◽  
T. Tanabe ◽  
E.C. Moreno
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Protein Content ◽  
Acid Composition ◽  
Permanent Teeth ◽  
Major Protein ◽  
Protein Species ◽  
Terminal Sequence ◽  
Molecular Weights ◽  
Sds Electrophoresis

The fluid was separated from the immature soft enamel of porcine permanent teeth in the secretory stage according to procedures reported previously (Aoba and Moreno, 1987). The protein content of the fluid was about 2.8% w/v; its amino-acid composition was characterized by high contents of Pro, Glx, Leu, and His, showing composition similar to that of the 20 kilo-dalton (kd) amelogenin or its C-terminal segments. The two major protein species in the fluid had apparent molecular weights of 13 kd and 11 kd, as determined by SDS electrophoresis; the N-terminal residue of the former was Leu, while that of the latter was Ala. The C-terminal sequence of both of them was -Met-Phe-Ser. By comparison with the published sequence of 20-kd porcine amelogenin, it is concluded that the main fluid constituents were derived by cleavages of N-terminal segments from the 20-kd amelogenin.

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

1970 ◽  
Vol 50 (1) ◽  
pp. 9-14 ◽  
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.

INFLUENCE OF DRYING METHODS ON PROTEIN CONTENT AND AMINO ACID COMPOSITION OF THREE FORAGE LEGUMES

1979 ◽  
Vol 59 (3) ◽  
pp. 707-712 ◽  
Author(s):  
M. S. KALDY ◽  
M. R. HANNA ◽  
S. SMOLIAK
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Protein Content ◽  
Acid Composition ◽  
Dry Matter ◽  
Protein Quality ◽  
Microwave Drying ◽  
Drying Methods ◽  
Dry Matter Content ◽  
Forced Draft

Forage samples of alfalfa (Medicago sativa L. ’Beaver’), sainfoin (Onobrychis viciaefolia Scop. ’Melrose’), and cicer milkvetch (Astragalus cicer L. ’Oxley’) were dried either in a forced-draft forage dryer, drying oven, or a microwave oven. The dry matter content, protein content, and amino acid composition were determined but the air-drying methods resulted in significant losses of dry matter compared with microwave drying, suggesting that the latter method is preferable for dry-matter determinations. Interactions between species and drying method were significant for some of the amino acid contents, but not for the limiting amino acids — methionine, isoleucine, and valine. Since protein scores, reflecting protein quality, and protein content of the three legumes were not affected by drying methods, any one of the drying methods would be satisfactory. However, large numbers of forage samples can be handled most conveniently in a forced-draft dryer.

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