Cereal Chem 1996 | Effects of Growing Location on Response of Protein Polymerization to Increased Nitrogen Fertilization for the Common Wheat Cultivar Soissons: Relationship with Some Aspects of the Breadmaking Quality.

Cereal Chem. 73 (5):526-532 | VIEW ARTICLE

Proteins

Effects of Growing Location on Response of Protein Polymerization to Increased Nitrogen Fertilization for the Common Wheat Cultivar Soissons: Relationship with Some Aspects of the Breadmaking Quality.

Y.-Q. Jia (1), J.-L. Fabre (1,2), and T. Aussenac (1). (1) Laboratoire de Physiologie Végétale de l'ESA-Purpan, 75 voie du TOEC, 31076 Toulouse cedex, France. Fax: 61-15-30-00. (2) Corresponding author. Accepted May 1, 1996. Copyright 1996 by the American Association of Cereal Chemists, Inc.

A French soft wheat cultivar, Soissons, was grown in 20 locations and treated by the application of various nitrogen fertilizations at different stages. Phosphate sodium dodecyl sulfate (SDS) extraction and size-exclusion high-performance liquid chromatography (SE-HPLC) combined with nitrogen determination were used to quantify different protein pools according to SDS solubility and apparent molecular size: F(i), F(1), F(2), F(3), and F(4) (glutenin macropolymers, large SDS-soluble polymers [MW > 500 kDa], small SDS-soluble polymers [MW 100-500 kDa], gliadins, and albumins-globulins, respectively). The yields, the quality properties, and the amounts of all the protein fractions were affected more strongly by the nitrogen treatment than by the environmental factor, whereas the kernel weight, the protein proportion of three glutenin polymer fractions (F(i)%, F(1)%, and F(2)%) and (F(1) + F(2)) / F(i) ratio appeared to be influenced only by the environmental factor. The differences in the distribution between SDS-soluble (F(1) + F(2)) and SDS-insoluble glutenin polymers (F(i)) resulted in a different contribution to the potential breadmaking quality properties. These results suggest that the baking strength of wheat flour is not only determined by the quantity of total glutenin polymers or macro-polymers, but also by the polymerization mode and the distribution of polymers between the SDS-extractable polymers and SDS-unextractable polymers. Environmental factors appear to be the main origin of the differences in the polymerization modes and in the polymer distribution.