Proteine e qualita tecnologica in varieta di grano duro e grano tenero

摘要

The results of the nitrogen accumulation of two durum wheat genotypes with different agronomic and technological traits are reported. The cultivar Trinakria is characterized by higher protein content than Valgerardo due to higher rate of nitrogen mobilization from the stem and spike. Moreover the contribution of protein content and composition was followed during grain ripening of different genotypes of durum and bread wheat; the attention was focused on gliadin and glutenin fractions involved in the gluten network. In both species the accumulation of glutenin subunits with molecular weight higher than 90 kDa is associated with a decrease of protein fractions of molecular weight lower than 20 kDa. Gluten tenacity in durum wheat as compared to bread wheat is likely due to a different ratio of protein subunits.