The effect of nitrogen fertilization and crop year precipitation on the protein and wet gluten content of wheat (Triticum aestivum L.) grain

Autor:	H. F. Nyárai, J. Kis, Ákos Tarnawa, Márton Jolánkai, Katalin M. Kassai, Cs. Horváth
Rok vydání:	2014
Předmět:	chemistry.chemical_classification Materials science biology fungi Winter wheat food and beverages Soil Science chemistry.chemical_element Nitrogen Gluten Crop Glutenin Agronomy chemistry Yield (wine) biology.protein Precipitation Gliadin Agronomy and Crop Science
Zdroj:	Agrokémia és Talajtan. 63:159-164
ISSN:	1588-2713 0002-1873
DOI:	10.1556/agrokem.63.2014.1.17
Popis:	Winter wheat (Triticum aestivum L.) yield samples taken from a consecutive series of crop years representing drought, normal and moist conditions at the Nagygombos experimental site of the Szent István University have been evaluated. The impact of N topdressing and crop year conditions on the performance of protein and wet gluten content were studied.The results suggest that ascending levels of N topdressing, and increased number of applications had a beneficial effect on the protein content, as well as on wet gluten values. Crop year had a significant effect on quality manifestation. The drier the crop year, the better the recorded quality performance. The magnitude of changes was bigger in case of gluten than in that of protein values. There were minor differences between the two varieties examined, especially in their response patterns to nitrogen supply. Dough formation depends mainly on the gliadin/ glutenin ratio, but there is less information on the agronomic and climatic impacts that may cause alterations in that.
Databáze:	OpenAIRE
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