Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
9474511 | Journal of Cereal Science | 2005 | 13 Pages |
Abstract
Soil sulphur deficiency, which is increasingly prevalent in Western Europe, lowers wheat yields, and also affects the gluten quality of the flour. Differences in S availability may change the proportion of S-poor to S-rich gliadins and glutenin subunits. This may cause unpredictable and unwanted variations in wheat quality. The combined effects of nitrogen (N) and sulphur (S) fertilisers and split application of S and N on wheat gluten quality and composition were investigated. The results revealed effects of S fertilisation on dough quality. At high N fertilisation levels significant responses to S fertilisation were found which emphasised the need for precision application of S in intensive wheat production systems. Protein fractionation by SE-FPLC showed that quality differences were associated with changing proportions of high Mr polymeric proteins. Changes in protein composition of salt soluble proteins were also confirmed by proteomics. Glyceraldehyde-3-phosphate dehydrogenase and one of the serpin protein spots increased at high N, combined with the lower S level. The enzymes also increased in samples with increased S fertilisation combined with low N, but was not changed at higher N levels. Furthermore, at high N the serpin protein spot, and also a 27Â K protein and one unidentified protein spot decreased with increasing S.
Keywords
Related Topics
Life Sciences
Agricultural and Biological Sciences
Agronomy and Crop Science
Authors
N.E.S. Flæte, K. Hollung, L. Ruud, T. Sogn, E.M. Færgestad, H.J. Skarpeid, E.M. Magnus, A.K. Uhlen,