Composition of gluten proteins in spring and winter wheat grain cultivated under conditions of varied fertilization.

摘要

The composition of protein fractions, particularly gluten protein, determines the nutritional values and baking properties of wheat grain. The baking characteristics of grain are strongly related to the quantity of monomeric gliadins and polymeric glutenins. Their accumulation and proportions impact the viscosity, porosity, and degree of rising in baking. These properties determine the applications of wheat in the baking industry. The changes in protein composition are mainly influenced by the genotype, the environment, and the interactions between the genotype and the environment and fertilization. The presented results of the studies refer to the impact of fertilization using waste products (meat bone meals, MBMs) originating from the recycling industry, in comparison to organic and mineral fertilizers, on the technological quality of spring and winter wheat based on the proportion of gluten proteins. The content of gluten proteins, particularly high molecular weight (HMW) and low molecular weight glutenins, in the protein of the examined spring and winter wheat cultivars increased with manure and bone meat meal fertilization, both with and without the addition of effective microorganisms. The grain of the Tybalt spring wheat cultivar had a low content of the harmful alpha / beta -gliadin subunits in relation to the examined wheat cultivars under the influence of fertilization. Fertilization with compost generated a beneficial ratio of the most desired HMW glutenins to the total content of gluten proteins in spring wheat. The evaluated fertilizers (MBM, organic fertilizers) and the addition of microbiological preparations to MBM have good fertilizing properties by making the soil nutrients available to plants.