Canadian Journal of Soil Science · 1963 · 35 citations · 7 references
AgricultureAgronomyCrop SciencesCereal SciencePlant NutritionSoil FertilityAmino Acid CompositionCereal Crop PhysiologyCereal Grain ChemistryNitrogen NutritionProtein AnalysisProtein QualityAmino AcidsGluten ProteinsGrain Amino Acid CompositionGrain Protein ContentNitrogen Fertilization EffectsSeed Protein Amino Acid CompositionSeed Protein QualityWheat Grain Quality
The protein content of Thatcher wheat grown in the growth chamber was increased by reduced water supply, nitrogen fertilization, and higher air temperatures. Soil moisture conditions had a greater influence on protein content at higher temperatures, while the largest responses to nitrogen fertilization were obtained at the medium moisture level. Changes in sedimentation value and mixing time were associated with protein content except for plants grown at 62°F. Apparently the low temperature had an adverse effect on gluten quality.The relative distribution of 9 amino acids was significantly correlated with changes in grain protein content. Only 6 amino acids gave similar high correlations with flour protein content and sedimentation value. These differences are explained on the basis of changes in the morphology of the wheat grain and the proportion of flour proteins.
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E. E. McDermott, J. Pace · Journal of the Science of Food and Agriculture · 1960 · 34 citations
The amino acid content of wheat, flour and bread.
F. N. Hepburn, E. W. Lewis, C. A. Elvehjem · 1957 · 33 citations