Foliar N Application at Anthesis Stimulates Gene Expression of Grain Protein Fractions and Alters Protein Body Distribution in Winter Wheat (Triticum aestivum L.)
| العنوان: | Foliar N Application at Anthesis Stimulates Gene Expression of Grain Protein Fractions and Alters Protein Body Distribution in Winter Wheat (Triticum aestivum L.) |
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| المؤلفون: | Stephen J. Powers, Karl H. Mühling, Anne Rossmann, Malcolm J. Hawkesford, Peter Buchner, George P Savill |
| المصدر: | Journal of Agricultural and Food Chemistry. 67:12709-12719 |
| بيانات النشر: | American Chemical Society (ACS), 2019. |
| سنة النشر: | 2019 |
| مصطلحات موضوعية: | 0106 biological sciences, 01 natural sciences, Anthesis, Gene expression, Grain protein distribution, Storage protein, chemistry.chemical_classification, biology, Chemistry, Protein, 010401 analytical chemistry, food and beverages, General Chemistry, Gluten, 0104 chemical sciences, Horticulture, Protein body, Plant protein, Wheat, biology.protein, Protein body size distribution, Composition (visual arts), General Agricultural and Biological Sciences, Gliadin, 010606 plant biology & botany |
| الوصف: | The major components of wheat storage proteins are gliadins and glutenins, and as they contribute differently to baking quality, a balanced mixture of these components is essential. The application of foliar nitrogen (N) at anthesis is a common practice to improve protein concentration and composition. The aim of this study was to investigate the effects of a foliar N application at anthesis on storage protein gene expression during grain development and on the distribution of protein concentration and protein body size within the grain. In this experiment, an additional N application at anthesis stimulated the expression of genes of the majority of storage proteins when the N supply was low. Furthermore, it led to higher protein concentrations in the subaleurone layers, while in the center of the lobes, the protein concentrations were decreased. These changes will affect the protein recovery in white flours, as proportionally more protein might be lost during milling processes. |
| وصف الملف: | application/pdf |
| تدمد: | 1520-5118 0021-8561 |
| الوصول الحر: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aeedb600e518ad5dba123a0147bc03a6Test https://doi.org/10.1021/acs.jafc.9b04634Test |
| حقوق: | OPEN |
| رقم الانضمام: | edsair.doi.dedup.....aeedb600e518ad5dba123a0147bc03a6 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 15205118 00218561 |
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