Impact of potassium, sodium, and salinity on the protein-and free amino acid content of wheat grain

Autor:	L. H. Stolzy, Dale A. Devitt, C. K. Labanauskas
Rok vydání:	1987
Předmět:	chemistry.chemical_classification Methionine Sodium Potassium Cystine food and beverages Soil Science chemistry.chemical_element Plant Science Amino acid Salinity chemistry.chemical_compound chemistry Biochemistry Glycine Food science Proline
Zdroj:	Plant and Soil. 103:101-109
ISSN:	1573-5036 0032-079X
DOI:	10.1007/bf02370674
Popis:	A lysimeter study was conducted on Cajeme wheat (Triticum aestivum L.) to investigate the impact of salinity on protein and free amino acid content of the grain. Cross correlations were obtained between 16 different soil-plant-water based parameters and the concentration and total accumulation of amino acids. The results indicated that after 3 years of irrigation, the majority of protein bound and free amino acids increased in concentration in the grain. However, both free tryptophan and free proline revealed decreasing concentrations with increasing salinity. Free tryptophan showed a synergism between total accumulation, yield and concentration. Free proline concentrations decreased in association with increasing protein concentrations. Cross correlations of the 16 soil-plant-water based parameters with free and protein bound amino acids revealed significant correlations for free aspartic acid and glycine with total accumulation but not with concentrations. Only methionine plus cystine was lower than suggested FAO levels for essential amino acids and was lower in the third year than in the first year.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::592464a2c0044ad00234be9590ce1c47 https://doi.org/10.1007/bf02370674 Zobrazit plný text záznamu Full text from SpringerLink