Split Application of Potassium Improves Yield and End-Use Quality of Winter Wheat

• 作 者: Qiang Lu Dianyong Jia Yu Zhang Xinglong Dai Mingrong He
• 机 构: Collaborative Innovation Team of Shandong Wheat-Corn Crops;National Key Lab.of Crop Biology,Key Lab.
• 出 处: 第十六次全国小麦栽培科学学术研讨会
• 发表日期: 2014年1期
• 关键词: Split application of Potassium Size distribution of protein fractions GMP End us

　　The balance of protein in wheat grains, especially the gluten protein, is responsible for physical properties such as dough strength, extensibility, and expansion capacity in the dough baking process.Two main variables determine these properties, namely, the ratio of polymeric proteins (mainly glutenin) to monomeric proteins (gliadin), with higher relative proportions of glutenin imparting greater dough strength (MacRitchie, 1987), and the molecular weight distribution of polymeric proteins (Peterson et al., 1992;Gupta et al., 1993;Shewry and Tatham, 1997;Southan and MacRitchie, 1999;Zhu and Khan, 2001).The insoluble portion of polymeric protein in dilute sodium dodecyl sulfate (SDS) has been taken as a simple relative measure of the molecular weight distribution of polymeric protein, based on the well-known inverse relationship between solubility and molecular size.The proportion of the insoluble polymeric protein fraction among the polymeric proteins (i.e., the polymerization index) may be related to both technological response and baking performance (Gupta et al., 1993;Jia et al., 1996).Glutenin macropolymer isolated from flour and paralleling insoluble polymeric protein contains sphericalglutenin particles (Don et al., 2003a).The amount and variation of particle size in GMP are strongly correlated with dough-mixing properties and loaf volume (Weegels et al., 1996, 1997;Don et al., 2005b;van Herpen et al.,2008;Jia et al., 2012).