Varietal differences in amino acid composition of wheat (Triticum aeativum L) grain
The differences in the amino acid composition of the developing grain between the three winter wheat (Triticum aestivum L) varieties Splendeur, Hobbit and Maris Huntsman were analysed in a growth-room experiment. At 15 days after anthesis, Maris Huntsman, the variety with the fastest leaf senescence, had a larger proportion of glutamate and smaller levels of threonine, glycine, alanine, valine, methionine and isoleucine in the total amino acid fraction; at later dates these differences were in general less pronounced, particularly compared with Splendeur. This suggests that, in the variety with the fastest leaf senescence, rapid gliadin synthesis in the grain occurs earlier. At any given percentage of nitrogen in the mature grain, Hobbit had a smaller proportion of glutamate and greater proportions of lysine, arginine and alanine; Splendeur, the only bread-making variety, had smaller levels of aspartate and lysine; and Maris Huntsman had the greatest relative amount of phenylalanine. The possible differences among the varieties in the relative proportion of some protein fractions are discussed. Until 25 days after anthesis Maris Huntsman had smaller relative proportions of free alanine, valine, leucine, isoleocine and threonine, in particular when compared with Splendeur. In Maris Huntsman, the relative amount of aspartate increased from 15 days after anthesis onwards, whereas in Hobbit it only did so in mature grains.
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Format: | artículo biblioteca |
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John Wiley & Sons
1989
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Subjects: | Bread‐making quality, Developing grain, Free and total amino acids, Leaf senescence, Protein, Varietal differences, Wheat, |
Online Access: | http://hdl.handle.net/10261/271253 |
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dig-irnasa-es-10261-2712532022-07-16T02:40:30Z Varietal differences in amino acid composition of wheat (Triticum aeativum L) grain Martín del Molino, I. Rojo, Bárbara Martínez-Carrasco, Rafael Pérez Pérez, Pilar Bread‐making quality Developing grain Free and total amino acids Leaf senescence Protein Varietal differences Wheat The differences in the amino acid composition of the developing grain between the three winter wheat (Triticum aestivum L) varieties Splendeur, Hobbit and Maris Huntsman were analysed in a growth-room experiment. At 15 days after anthesis, Maris Huntsman, the variety with the fastest leaf senescence, had a larger proportion of glutamate and smaller levels of threonine, glycine, alanine, valine, methionine and isoleucine in the total amino acid fraction; at later dates these differences were in general less pronounced, particularly compared with Splendeur. This suggests that, in the variety with the fastest leaf senescence, rapid gliadin synthesis in the grain occurs earlier. At any given percentage of nitrogen in the mature grain, Hobbit had a smaller proportion of glutamate and greater proportions of lysine, arginine and alanine; Splendeur, the only bread-making variety, had smaller levels of aspartate and lysine; and Maris Huntsman had the greatest relative amount of phenylalanine. The possible differences among the varieties in the relative proportion of some protein fractions are discussed. Until 25 days after anthesis Maris Huntsman had smaller relative proportions of free alanine, valine, leucine, isoleocine and threonine, in particular when compared with Splendeur. In Maris Huntsman, the relative amount of aspartate increased from 15 days after anthesis onwards, whereas in Hobbit it only did so in mature grains. 2022-06-02T07:20:16Z 2022-06-02T07:20:16Z 1989 2022-06-02T07:20:16Z artículo http://purl.org/coar/resource_type/c_6501 doi: 10.1002/jsfa.2740480206 issn: 0022-5142 e-issn: 1097-0010 Journal of the Science of Food and Agriculture 48(2): 177-188 (1989) http://hdl.handle.net/10261/271253 10.1002/jsfa.2740480206 http://dx.doi.org/10.1002/jsfa.2740480206 Sí none John Wiley & Sons |
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Bread‐making quality Developing grain Free and total amino acids Leaf senescence Protein Varietal differences Wheat Bread‐making quality Developing grain Free and total amino acids Leaf senescence Protein Varietal differences Wheat |
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Bread‐making quality Developing grain Free and total amino acids Leaf senescence Protein Varietal differences Wheat Bread‐making quality Developing grain Free and total amino acids Leaf senescence Protein Varietal differences Wheat Martín del Molino, I. Rojo, Bárbara Martínez-Carrasco, Rafael Pérez Pérez, Pilar Varietal differences in amino acid composition of wheat (Triticum aeativum L) grain |
description |
The differences in the amino acid composition of the developing grain between the three winter wheat (Triticum aestivum L) varieties Splendeur, Hobbit and Maris Huntsman were analysed in a growth-room experiment. At 15 days after anthesis, Maris Huntsman, the variety with the fastest leaf senescence, had a larger proportion of glutamate and smaller levels of threonine, glycine, alanine, valine, methionine and isoleucine in the total amino acid fraction; at later dates these differences were in general less pronounced, particularly compared with Splendeur. This suggests that, in the variety with the fastest leaf senescence, rapid gliadin synthesis in the grain occurs earlier. At any given percentage of nitrogen in the mature grain, Hobbit had a smaller proportion of glutamate and greater proportions of lysine, arginine and alanine; Splendeur, the only bread-making variety, had smaller levels of aspartate and lysine; and Maris Huntsman had the greatest relative amount of phenylalanine. The possible differences among the varieties in the relative proportion of some protein fractions are discussed. Until 25 days after anthesis Maris Huntsman had smaller relative proportions of free alanine, valine, leucine, isoleocine and threonine, in particular when compared with Splendeur. In Maris Huntsman, the relative amount of aspartate increased from 15 days after anthesis onwards, whereas in Hobbit it only did so in mature grains. |
format |
artículo |
topic_facet |
Bread‐making quality Developing grain Free and total amino acids Leaf senescence Protein Varietal differences Wheat |
author |
Martín del Molino, I. Rojo, Bárbara Martínez-Carrasco, Rafael Pérez Pérez, Pilar |
author_facet |
Martín del Molino, I. Rojo, Bárbara Martínez-Carrasco, Rafael Pérez Pérez, Pilar |
author_sort |
Martín del Molino, I. |
title |
Varietal differences in amino acid composition of wheat (Triticum aeativum L) grain |
title_short |
Varietal differences in amino acid composition of wheat (Triticum aeativum L) grain |
title_full |
Varietal differences in amino acid composition of wheat (Triticum aeativum L) grain |
title_fullStr |
Varietal differences in amino acid composition of wheat (Triticum aeativum L) grain |
title_full_unstemmed |
Varietal differences in amino acid composition of wheat (Triticum aeativum L) grain |
title_sort |
varietal differences in amino acid composition of wheat (triticum aeativum l) grain |
publisher |
John Wiley & Sons |
publishDate |
1989 |
url |
http://hdl.handle.net/10261/271253 |
work_keys_str_mv |
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_version_ |
1777665440750764032 |