scholarly journals Response of Wheat Storage Proteins and Breadmaking Quality to Dimethylpyrazole-Based Nitrification Inhibitors under Different Nitrogen Fertilization Splitting Strategies

Plants ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 703
Author(s):  
Ximena Huérfano ◽  
José-María Estavillo ◽  
Miren K. Duñabeitia ◽  
María-Begoña González-Moro ◽  
Carmen González-Murua ◽  
...  

Improving fertilizer nitrogen (N) use efficiency is essential to increase crop productivity and avoid environmental damage. This study was conducted during four crop cycles of winter wheat under humid Mediterranean conditions (Araba, northern Spain). The effects of N-fertilization splitting and the application of the nitrification inhibitors (NIs) 3,4-dimethylpyrazole phosphate (DMPP) and 2-(3,4-dimethyl-1H-pyrazol-1-yl) succinic acid isomeric mixture (DMPSA) as strategies to improve grain quality were examined. The hypothesis of this study was to test if the partial ammonium nutrition and the reduction of fertilizer losses presumably induced by the application of NIs can modify the grain gliadin and glutenin protein contents and the breadmaking quality (dough rheological properties). Among both NIs assayed, only DMPP showed a slight effect of decreasing the omega gliadin fraction, following splitting either two or three times, although this effect was dependent on the year and was not reflected in terms of dough extensibility. The slight decreases observed in grain quality in terms of dough strength and glutenin content induced by DMPP suggest that DMPSA is more promising in terms of maintaining grain quality. Nonetheless, these poor effects exerted by NI application on grain quality parameters did not lead to changes in the quality parameters defining the flour aptitudes for breadmaking.

2021 ◽  
Vol 182 (1) ◽  
pp. 168-185
Author(s):  
M. V. Vorotyntseva

Evaluation of plant breeding material, based on protein markers, gives an opportunity to perform rapid and reliable selection and control the transfer of desired traits from parents to their progeny. A search for new and stable protein markers is needed to identify genotypes with high grain quality. Such storage proteins in wheat as glutenins have been studied profoundly enough. Full characterization of individual protein fractions and components can be found in many scienti fic publications, while studying genetic patterns of protein accumulation in the grain of different wheat cultivars and using high-molecular-weight (HMW) and lowmolecular-weight (LMW) glutenin subunits (GS) for genotype identi fication remain high in the research agenda. This is a comprehensive review of scienti fic publications about the structure and molecular organization of glutenins and a comparative analysis of 22 research papers about the degree of their effect on grain quality indicators: SDS-sedimentation volume (ml), grain/ flour protein content (%; 14% m.b.; 12,5% m.b.), mixing time (min), mixing tolerance (min; mm), bread loaf volume (cm3; ml), dough strength  (10 -4 J), and P/L ratio. As a result of reviewing, the best alleles (subunits) of glutenin were identi fied, namely: Glu-A1а, Glu-B1(h, f, b), Glu-D1d, Glu-A3d, and Glu-B3d.


Author(s):  
Ramesh Chand Bana ◽  
S. S. Yadav ◽  
A. C. Shivran ◽  
Prabhoo Singh ◽  
Vinod Kumar Kudi

Nutrient management plays a crucial role in achieving self-sufficiency in food grain production. High price index of chemical fertilizers coupled with mount pollution problem gave rise to interest in precision nutrient management tools. Site specific nutrient management (SSNM) increases and maintains the yield by optimizing the balance between supply and demand of nutrients. Nutrient application as per SSNM concept resulted in significantly higher grain yields of maize, rice, wheat and other important crop over recommended dose of fertilizers (RDF) and farmer’s fertilizers practices. The SSNM is real time feeding of crops with nutrients while recognizing the inherent spatial variability which enhances crop productivity, nutrient use efficiency (NUE) and avoids nutrient wastage. For effective SSNM, utilization of different sensing devices of soil and plant nutrient status, decision support systems, GIS, remote sensing, simulation models and nenoparticles play an important role. Traditional techniques like balanced fertilization, use of nitrification inhibitors and slow-release nitrogenous fertilizers (SRNF) are also used to attain higher productivity and reduce environmental pollution. This paper deals with the SSNM approaches which are able to enhance crop productivity, NUE and sustainability.


2019 ◽  
Vol 40 (6Supl2) ◽  
pp. 3007
Author(s):  
Allah Wasaya ◽  
Muhammad Tahir ◽  
Tauqeer Ahmad Yasir ◽  
Muhammad Mansoor Javed ◽  
Muhammad Ali Raza ◽  
...  

Nitrogen (N), being mobile in soil is exposed to various losses owing to unwise use of nitrogen fertilizer, and conventional soil and crop management practices which can be minimized by temporal nitrogen application and different tillage practices. This study was conducted to elucidate the effect of different tillage systems and nitrogen timings on growth, stay green and grain quality in maize. Three tillage systems viz. T1: tillage with cultivator, T2: mouldboard plough + 2-cultivations, T3: chisel plough + 2-cultivations; and five nitrogen timings viz. N1: whole at sowing, N2: ½ at sowing+½ at V5 (5-leaf stage), N3: ½ at sowing+½ at tasseling, N4: ½ at V5+½ at tasseling, N5: 1/3 at sowing+1/3 at V5+1/3 at tasseling). Tillage systems and nitrogen application had significant effect on leaf area per plant, specific leaf area and leaf area ratio. Tillage systems had non-significant effect on stay green and grain quality parameters except for oil contents. However, nitrogen timings had significant effect on chlorophyll a, b and total contents as well as grain quality parameters. The higher a, b and total chlorophyll contents were noted with three splits i.e. 1/3 at sowing+1/3 at V5+1/3 at tasseling compared with other treatments. The results suggest to grow maize by preparing the field through chisel plough and applying N in three splits to improve its growth, chlorophyll contents and grain quality.


2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Haoyu Guo ◽  
Jisu Wu ◽  
Yuxia Lu ◽  
Yueming Yan

The elasticity of wheat dough is mainly determined by high-molecular-weight glutenin subunits (HMW-GSs) encoded by Glu-1 loci. In this study, we performed the first comprehensive study on the effects of Glu-B1i-encoded 1Bx17 and 1By18 subunits on dough rheological properties and breadmaking quality by using a pair of Glu-B1 near-isogenic lines (NILs) ZM-NIL1 and ZM-NIL2. Comparative analysis of basic quality parameters, rapid visco analyzer (RVA) and farinograph parameters, and C-cell and loaf parameters showed that ZM-NIL2 containing Glu-B1i-encoded 1Bx17 and 1By18 subunits had better dough rheological properties and breadmaking quality than ZM-NIL1 carrying Glu-B1c-encoded 1Bx7 and 1By9 subunits, including significantly increased protein and gluten content, development time and stability, and loaf volume and score. Particularly, 1Bx17 and 1By18 subunits could significantly enhance bread texture, including significant increase in slice brightness, slice area, circumference, cell contrast, cell extension, and cell quantity. These results demonstrate that 1Bx17 and 1By18 subunits have a significant contribution to dough rheological properties and breadmaking quality.


2013 ◽  
Vol 49 (No. 4) ◽  
pp. 140-148
Author(s):  
V. Dvořáček ◽  
J. Bradová ◽  
I. Capouchová ◽  
A. Prohasková ◽  
L. Papoušková

Using vertical electrophoresis, a set of 22 biotypes heterogeneous according to their gliadin alleles as well as their low-molecular-weight (LMW) and high-molecular-weight (HMW) glutenin subunits were identified in 10 winter wheat varieties registered in the Czech Republic. The effects of individual biotypes and their specific allelic compositions on 16 grain quality parameters were investigated. Inter-varietal differences in particular quality parameters (Zeleny sedimentation, farinograph water absorption, several values of the solvent retention capacity test) were significantly greater than the differences detected among biotypes of each variety. Special attention was given to the LMW glutenin subunits and gliadin alleles and to mutual interactions responsible for significant differences in the tested grain parameters. The results revealed at least one case of significant differences in grain quality parameters among biotypes of eight heterogeneous wheat varieties. This work unambiguously indicates that the high prevalence of wheat biotype(s) with significantly poorer values in some grain parameters can also decrease the expected technological quality of the original wheat variety. In particular, multi-line wheat varieties carrying alleles Glu-B1 (6+8) and Glu-B1 (7+9) or Glu-B3j and Glu-B3g can indicate the possibility of some significant changes in grain quality parameters.


2019 ◽  
Vol 99 (3) ◽  
pp. 338-347 ◽  
Author(s):  
Lovemore N. Malunga ◽  
Nancy P. Ames ◽  
M. Tugrul Masatcioglu ◽  
Ali Salimi Khorshidi ◽  
Sijo Joseph Thandapilly ◽  
...  

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.


2016 ◽  
Vol 67 (6) ◽  
pp. 583 ◽  
Author(s):  
Y. L. Tang ◽  
C. S. Li ◽  
W. Y. Yang ◽  
Y. Q. Wu ◽  
X. L. Wu ◽  
...  

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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