On changes in amino acids composition and gluten protein content in wheat grain

Krishchenko, V.P.; Kosorukov, M.L.

Agrokhimiya (5): 43-50


ISSN/ISBN: 0002-1881
Accession: 001104827

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Analysis of grain of winter wheat cv. Mironovskaya 808 grown with combinations of 0-240 kg N, 0-120 kg P2O5 and 0-120 kg K2O/ha showed that relative contents of an admixture of the non-readily separable carbohydrates in gluten decreased with increases in gluten accumulation, although their contents in the grain were increased. With increases in gluten accumulation relative contents of aspartic acid, arginine, threonine, glycine, valine, leucine, isoleucine, histidine and phenylalanine and cystine decreased and those of glutamic acid, proline and methionine increased in the gluten protein, although total content of each of these amino acids in the grain was increased. The phenotypic changes in grain protein contents were smaller than changes in gluten content, and changes in amino acid contents were smaller than changes in protein content.