Influences of cultivar, cultivation year and fertilizer rate on amount of protein groups and amount and size distribution of mono- and polymeric proteins in wheat

Journal of Agricultural Science

Volumn 140, Issue 3, 2003, Pages 275-284

  Johansson, E ^a   Prieto Linde, M L ^a   Svensson, G ^a,b   Jonsson J O ^b  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

^b Svalof Weibull AB   (Sweden)

Author keywords

[No Author keywords available]

Indexed keywords

PROTEIN; WHEAT;

TRITICUM; TRITICUM AESTIVUM;

EID: 0042856389     PISSN: 00218596     EISSN: None     Source Type: Journal    
DOI: 10.1017/S0021859603003162     Document Type: Article

References (44)

1. AMERICAN ASSOCIATION OF CEREAL CHEMISTS (1983). Approved Methods of the AACC. 8th edn. Method 54-40A. Approved April 1961, revised October 1988. St Paul, MN: AACC.
2. ANDREWS, J. L., HAY, R. L., SKERRITT, J. H. & SUTTON, K. H. (1994). HPLC and immunoassay-based glutenin subunit analysis: screening for dough properties in wheats grown under different environmental conditions. Journal of Cereal Science 20, 203-215.
3. BENZIAN, B., DARBY, R. J., LANE, P., WIDDOWSON, F. V. & VERSTRAETEN, L. M. J. (1983). Relationship between N concentration of grain and grain yield in recent winter-wheat experiments in England and Belgium, some with large yields. Journal of the Science of Food and Agriculture 34, 685-695.
4. FIELD, J. M., SHEWRY, P. R. & MIFLIN, B. J. (1983). Solubilisation and characterisation of wheat gluten proteins: correlations between the amount of aggregated proteins and baking quality. Journal of the Science of Food and Agriculture 34, 370-377.
5. FINNEY, K. F. & BARMORE, M. A. (1948). Loaf volume and protein content of hard red winter and spring wheat. Cereal Chemistry 25, 291-312.
6. GRAYBOSCH, R. A., PETERSON, C. J., BAENZIGERS, P. S. & SHELTON, D. R. (1995). Environmental modification of hard red winter wheat flour protein compositison. Journal of Cereal Science 22, 45-51.
7. GRAYBOSCH, R. A., PETERSON, C. J., SHELTON, D. R. & BAENZIGER, P. S. (1996). Genotypic and environmental modification of wheat flour protein composition in relation to end-use quality. Crop Science 36, 296-300.
8. GUPTA, R. B. (1994). Qualitative and quantitative variation in LMW and HMW glutenin subunits: their effects on molecular size of proteins and on dough properties. In Gluten Proteins 1993, pp. 151-160. Detmold, Germany: Association of Cereal Research.
9. GUPTA, R. B., KHAN, K. & MACRITCHIE, F. (1993). Biochemical basis of flour properties in bread wheats. I. Effects of variation in the quantity and size distribution of polymeric protein. Journal of Cereal Science 18, 23-41.
10. HUEBNER, F. R. & WALL, J. S. (1976). Fractionation and quantitative differences of glutenin from wheat varieties varying in baking quality. Cereal Chemistry 53, 258-269.
11. HWANG, P. & BUSHUK, W. (1973). Some changes in the endosperm proteins during sprouting of wheat. Cereal Chemistry 50, 147-160.
12. ICC (1968). Standard Methods of the International Association of Cereal Chemistry. Method 107. Detmold, Germany: Verlag Moritz Schäfer.
13. JOHANSSON, E. (1996). Quality evaluation of D zone omega gliadins. Plant Breeding 115, 57-62.
14. JOHANSSON, E. & SVENSSON, G. (1995). Contribution of the high-molecular-weight glutenin subunit 21* to bread-making quality of Swedish wheats. Cereal Chemistry 72, 287-290.
15. JOHANSSON, E. & SVENSSON, G. (1998). Variation in bread-making quality: effects of weather parameters on protein concentration and quality in some Swedish wheat cultivars grown during the period 1975-1996. Journal of the Science of Food and Agriculture 78, 109-118.
16. JOHANSSON, E. & SVENSSON, G. (1999). Influences of yearly weather variation and fertilizer rate on bread-making quality in Swedish grown wheats containing HMW glutenin subunits 2 + 12 or 5 + 10 cultivated during the period 1990-96. Journal of Agricicultural Science, Cambridge 132, 13-22.
17. JOHANSSON, E., HENRIKSSON, P., SVENSSON, G. & HENEEN, W. K. (1993). Detection, chromosomal location and evaluation of the functional value of a novel high Mr glutenin subunit found in Swedish wheats. Journal of Cereal Science 17, 237-245.
18. JOHANSSON, E., SVENSSON, G. & HENEEN, W. K. (1994). Quality evaluation of the high-molecular-weight glutenin subunits in Swedish wheat material. In Gluten Proteins 1993, pp. 568-575. Detmold, Germany: Association of Cereal Research.
19. JOHANSSON, E., SVENSSON, G. & TSEGAYE, S. (2000). Genotype and environment effects on bread-making quality of Swedish grown wheat cultivars containing HMW glutenin subunits 2+12 or 5+10. Acta Agriculturae Scandinavica B 49, 225-233.
20. JOHANSSON, E., PRIETO-LINDE, M. L. & JÖNSSON, J. Ö. (2001). Effects of wheat cultivar and nitrogen application on storage protein composition and breadmaking quality. Cereal Chemistry 78, 19-25.
21. JOHANSSON, E., NILSSON, H., MAZHAR, H., SKERRITT, J., MACRITCHIE, F. & SVENSSON, G. (2002). Seasonal effects on storage proteins and gluten strength in four Swedish wheat cultivars. Journal of the Science of Food and Agriculture 82, 1305-1311.
22. JOHANSSON, H. (1989). A Swedish perspective on plant breeding and baking properties of wheat. In Cereal Science and Technology in Sweden (Ed. N.-G. Asp), pp. 70-81. Lund, Sweden: BTJ Tryck.
23. KUKTAITE, R., JOHANSSON, E. & JUODEIKIENE, G. (2000). Composition and concentration of proteins in Lithuanian wheat cultivars: relationships with bread-making quality. Cereal Research Communication 28, 195-202.
24. LAWRENCE, G. J., MOSS, H. J., SHEPHERD, K. W. & WRIGLEY, C. W. (1987). Dough quality of biotypes of eleven Australian wheat cultivars that differ in high-molecular-weight glutenin subunit composition. Journal of Cereal Science 6, 99-101.
25. MCDONALD, G. K. (1992). Effects of nitrogenous fertilizer on the growth, grain yield and grain protein concentration of wheat. Australian Journal of Agricultural Research 43, 949-967.
26. MLADENOV, N., PRZULJ, N., HRISTOV, N., DJURIC, V. & MILOVANOVIC, M. (2001). Cultivar-by-environment interactions for wheat quality traits in semiarid conditions. Cereal Chemistry 78, 363-367.
27. PAYNE, P. I., HOLT, L. M., THOMPSON, R. D., BARTELS, D., HARBERD, N. P., HARRIS, P. A. & LAW, C. N. (1983). The high-molecular-weight subunits of glutenin: classical genetics, molecular genetics and the relationship to breadmaking quality. In Proceedings of the Sixth International Wheat Genetics Symposium (Ed. S. Sakamoto), pp. 824-834. Kyoto, Japan: Plant Germ-plasm Institute, Faculty of Agriculture, Kyoto University.
28. PAYNE, P. I., NIGHTINGALE, M. A., KRATTIGER, A. F. & HOLT, L. M. (1987). The relationship between HMW glutenin subunit composition and the bread-making qualtiy in British-grown wheat varieties. Journal of the Science of Food and Agriculture 40, 51-65.
29. PELTONEN, J. (1992). Influence of environment and genotype on spring wheat yield and bread-making quality under Finnish conditions. Acta Agriculturae Scandinavica 42, 111-117.
30. PETERSON, C. J., GRAYBOSCH, R. A., BAENZIGER, P. S. & GROMBACHER, A. W. (1992). Genotype and environment effects on quality characteristics of hard red winter wheat. Crop Science 32, 98-103.
31. SAS (1985). User's Guide: Statistics. Version 5 Edition. Cary, NC: SAS Institute Inc.
32. SIETZ, W. (1987). A new method to test gluten quality. In Cereal Science and Technology. Proceedings of the 23rd Nordic Cereal Congress (Ed. L. Munk), pp. 305-316. Copenhagen, Denmark: Danish Cereal Society.
33. SKERRITT, J. H. (1991). A simple antibody-based test for dough strength. II Genotype and environmental effects. Cereal Chemistry 68, 475-481.
34. SONTAG, T., SALOVAARA, H. & PAYNE, P. I. (1986). The high-molecular-weight glutenin subunit compositions of wheat varieties bred in Finland. Journal of Agricultural Science in Finland 58, 151-156.
35. SOSULSKI, F. W., PAUL, E. A. & HUTCHEON, W. L. (1963). The influence of soil moisture, nitrogen fertilization, and temperature on quality and amino acid composition of Thatcher wheat. Canadian Journal of Soil Science 43, 219-228.
36. STAPPER, M. & FISCHER, R. A. (1990). Genotype, sowing date and plant spacing influence on high-yielding irrigated wheat in Southern New South Wales. II. Growth, yield and nitrogen use. Australian Journal of Agricultural Research 41, 1021-1041.
37. SUTTON, K. H. (1991). Qualitative and quantitative variation among high molecular weight subunits of glutenin detected by reversed-phase high-performance liquid chromatography. Journal of Cereal Science 14, 25-34.
38. SUTTON, K. H., HAY, R. L., MOUAT, C. H. & GRIFFIN, W. B. (1990). The influence of environment, milling and blending on assessment of the potential breadmaking quality of wheat by RP-HPLC of glutenin subunits. Journal of Cereal Science 12, 145-153.
39. THORÉN I. (1981). Bakningsprovets uppgift vid kvarnar och växtförädlingsinstitutioner. In Nordiskt Cerealistförbunds 20 Kongress, Malmö 24-26 Maj 1978, pp. 35-41. Falkenberg, Sweden: Falkenbergs Tryckeri AB.
40. UHLEN, A. K. (1990). The composition of high molecular weight glutenin subunits in Norwegian wheats and their relation to bread-making quality. Norwegian Journal of Agricultural Science 4, 1-17.
41. WALL, J. S. (1979). The role of wheat proteins in determining baking quality. In Recent Advances in the Biochemistry of Cereals (Eds D. L. Laidman & R. G. Wyn Jones), pp. 275-311. London: Academic Press.
42. WIESER, H., SEILMEIER, W. & KIEFFER, R. (1994). Relationship between the amount of gluten protein types and the rheological properties of different wheat cultivars. In Gluten Proteins 1993, pp. 141-150. Detmold, Germany: Association of Cereal Research.
43. WIESER, H. & SEILMEIER, W. (1998). The influence of nitrogen fertilisation on quantities and proportions of different protein types in wheat flour. Journal of the Science of Food and Agriculture 76, 49-55.
44. ZHU, J. & KHAN, K. (2001). Effects of genotype and environment on glutenin polymers and breadmaking quality. Cereal Chemistry 78, 125-130.