Effect of Foliar Sulfur and Nitrogen Fertilization on Wheat Storage Protein Composition and Dough Mixing Properties

Nitrogen (N) and sulfur (S) supplies have a strong influence on the quality and quantity of wheat storage proteins, which play an important role in the breadmaking process. Nitrogen derived from urea, S from micronized elemental sulfur, and a mixture of both (N+S) were applied at anthesis stage on wheat by foliar spray. To relate N and S incorporation in storage proteins to the quality of dough, their incorporation into each storage protein fraction was measured: monomers, low molecular weight glutenin subunits (LMW‐GS), and high molecular weight glutenin subunits (HMW‐GS). Then protein fraction quantities, molecular weight distribution (MWD), polymerization index (PI), and molecular dimensions of unextractable polymeric protein (UPP), as well as dough mixing properties were determined. Fertilizers N and S were differentially incorporated into each storage protein fraction, influencing protein synthesis. Moreover, after the N+S fertilization, the increase of the polymeric proteins induced an increase in molecular weight and compactness, as well as in dough strength and consistency. These results provide evidence that N and S fertilizers applied by foliar spray route at anthesis, simultaneously, play an important role in controlling the storage protein synthesis and the degree of polymerization, which in turn influence dough mixing properties.     

Effects of Nitrogen and Sulfur Fertilizer on Protein Composition,Mixing Requirements,and Dough Strength of Four Wheat Cultivars

Two field trials using four New Zealand wheat cultivars were undertaken to observe the effects of nitrogen and sulfur fertilization on protein composition, mixing requirements, and dough strength and to compare the results with that observed with a single cultivar, Otane. The results confirmed that adequate sulfur fertilization was necessary to ensure lower dough mixing requirements. The existence of a nexus between mixing requirements and dough strength was confirmed and genotype has significant effects on it. Variation in the content of HMW‐GS in the protein corresponded to changes in dough mixing requirement of Otane. Across the four cultivars, dough mixing requirements (mechanical dough development work input and mixograph development time) and dough strength (Extensigraph resistance to extension) depended on different aspects of protein composition. As the content of polymeric proteins increased, MDD work input increased, but mixograph development time decreased, while the effect on Rmax was small. Rmax, however, was more affected by either the content of small monomerics in the flour or the ratio between HMW‐GS peak area to total gliadin peak area. The ratio of MDD work input to Rmax was largely explained by the gliadin content of the flour. Thus, depending on the genetic background, it should be possible to adjust dough mixing requirements by modifying overall HMW‐GS, LMW‐GS, or gliadin content while maintaining dough strength.     

Managing Nitrogen and Sulfur Fertilization for Improved Bread Wheat Quality in Humid Environments

A large proportion of the wheat (Triticum aestivum L.) milled and utilized by bakeries in the eastern United States is hard red winter wheat (HRWW). Potential for producing this higher value commodity in the eastern United States is dependent on availability of adapted HRWW cultivars that are competitive with soft red winter wheat (SRWW) cultivars and implementation of management systems to enhance end-use quality. The effects of late-season nitrogen (N) (0–45 kg of N/ha) applied at two growth stages (GS 45 and 54) and sulfur (S) (0–34 kg of S/ha) applied at GS 30 on grain, flour, and milling and breadbaking quality were evaluated. Three diverse wheat cultivars (Soissons, Heyne, and Renwood 3260) were studied in two to five environments. Application of S and late-season N had little effect on grain yield. But N consistently increased grain and flour protein as well as bread loaf volume. The magnitude and significance of response to N and S varied by location and cultivar. While S alone did not have a significant effect on grain protein, S availability was critical in obtaining increased grain protein. Breadbaking quality of HRWW cultivars produced in the eastern United States can be improved through implementation of nutrient management approaches that include late-season application of 34–45 kg of N/ha and addition of S, particularly on sandy soils where S availability in the subsoil is low.     

氮素供应对强筋小麦产量和品质的影响

选择淮北地区两种土壤类型进行田间试验,研究氮素供应对强筋小麦的产量和品质的影响。结果表明,在一定的施氮范围内,施氮量与产量呈二次曲线关系,与品质呈直线相关关系。在对照产量为6092.15 kg hm-2的砂姜黑土,151kg hm-2的施氮量可获得最高产量7219.6 kg hm-2,蛋白质含量15.504%,湿面筋含量36.077%;174 kg hm-2的施氮量可获得最优品质,产量为7192.94 kg hm-2,蛋白质含量15.721%,湿面筋含量37.125%。对照产量为4457.4 kg hm-2的两合土,施氮量在174 kg hm-2时,可获得最优品质。经效益概算知,兼顾高产、优质、高效的施氮量是最优品质施氮量。     

Winter Wheat Quality Responses to Water,Environment, and Nitrogen Fertilization

Decreasing carbon (C) footprints by reducing nitrogen (N) and water inputs has been speculated to have negative impacts on wheat grain yield and flour processing quality. The objective of this study was to determine the impact of N and water stress on winter wheat grain yield, protein composition, and dough quality. Wheat fertilized at two N rates (unfertilized and recommended) was grown under water-stressed and well-watered environments. Nitrogen and water stress were measured using the ¹³C isotopic approach. Research showed that (1) N fertilizer and the water-management environment produced similar impacts on wheat quality and yield loss due to N stress and yield loss due to water stress (YLWS); (2) N fertilizer increased flour protein, dough stability, and relative concentration of glutenin (%Glu), unextractable polymeric protein (UPP), and relative amount of high-molecular-weight glutenin subunits (HMW-GS/LMW-GS); (3) the well-watered environment reduced protein contents when N mineralization was low, whereas it did not influence protein content when mineralization was high; and (4) the %Glu was negatively correlated with yield loss due to N stress (YLNS) and positively correlated with stability. This study showed that a clear understanding of the complex relationship between soil variability and climatic conditions should make it possible to develop adaptive management practices, increase profitability, and improve quality.     

长期定位施肥对土壤有机质和碱解氮及冬小麦产量的影响

22年肥料长期定位试验结果表明,施用有机肥和化肥能够显著改善土壤有机质含量,施用有机肥处理效果比无机肥更为显著。在施用有机肥处理中,高肥处理比低肥处理效果更为显著;在施用无机肥处理中,以NPK配合施用效果更为明显,高氮处理与低氮处理相比,二者差异并不显著。长期定位施肥对碱解氮的影响与有机质基本一致。此外,长期定位施肥对冬小麦产量的影响与有机质和碱解氮吻合。     

氮硫互作对冬小麦旗叶衰老、产量和氮素利用效率的影响

试验采用裂裂区设计,小麦品种(烟农19和汶农6号)为主区,施氮(N)量为裂区,设0(N0)、120(N120)、240(N240)kg hm-2三个施N水平,施硫(S)量为裂裂区,设0(S0)、20(S20)、40(S40)、60(S60)kg hm-2四个施S水平。结果表明,汶农6号开花后旗叶超氧化物歧化酶(SOD)活性、旗叶净光合速率、产量和氮素利用效率均高于烟农19。在一定施氮水平下适量施硫显著提高烟农19和汶农6号小麦开花后旗叶SOD活性和可溶性蛋白质含量,提高旗叶净光合速率和开花后干物质积累量,增加植株地上部氮素积累量和籽粒产量;当施氮水平为120 kg hm-2施硫量超过40 kg hm-2和施氮240 kg hm-2施硫量超过20 kg hm-2时,汶农6号植株地上部氮素积累量仍继续增加,但旗叶抗氧化能力和光合同化能力均无明显提高,籽粒产量不再增加,烟农19号旗叶SOD活性、可溶性蛋白质含量和光合速率均降低,植株地上部氮素积累量和籽粒产量均减少。在同一施氮水平下,两小麦品种氮素利用效率总体表现为随施硫量增加而降低的趋势。在土壤有效硫为38.9~42.1 mg kg-1的条件下,适量施用氮肥和硫肥有利于延缓小麦花后旗叶衰老,提高光合同化能力,增加籽粒产量,但不同品种小麦对氮肥和硫肥施用量的响应不同,氮素利用效率较高的品种在较高的氮硫供给水平下仍有较好的光合同化和产量表现,而氮素利用效率相对低的品种对高氮高硫的适应性较差,后期易早衰,影响产量和氮素利用效率。     

Effects of Nitrogen and Sulfur Fertilizers on Gliadin Composition of Several Cultivars of Durum Wheat

Four fertilizer treatments were applied to 10 cultivars of durum wheat (Triticum turgidum var. durum L.) in three seasons of designed field trials. The fertilizer treatments were N0S0 ‐ neither N nor S applied; N1S0 ‐ only N applied; N1S1 ‐ both N and S applied; N0S1 ‐ only S applied. It was found, through densitometric SDS‐PAGE, that the relative proportion of different gliadin components was influenced by the distinct regimes, even though our region in the center of the Argentinean Pampa is not considered to be deficient in soil S‐availability. The effects observed were more marked in one particular season of the three studied, were principally associated with the treatment expected to produce the maximum degree of grain S‐deficiency (N1S0), and were consistent with the hypothesis that the relative content of S‐poor gliadins increases under conditions of S‐deficiency, as has been found in related crops. Multivariate reverse‐phase high‐performance liquid chromatography (RP‐HPLC) analysis of samples from the season most affected generally supported these observations, but refined them in identifying quantitative differences between all four fertilizer treatments for the cultivars studied. These findings imply that differences in industrial quality might also be expected between the fertilizer treatments. RP‐HPLC also identified numerous genetically controlled qualitative differences in the gliadins between the cultivars studied, adding to previous published work on these cultivars based on SDS‐PAGE. These observations confirmed that one particular cultivar of very low gluten strength showed a gliadin profile markedly distinct from the remaining cultivars studied.     

Comparing the Nitrogen and Potassium Requirements of Canola and Wheat for Yield and Grain Quality

ABSTRACT

Grain yield increases (responses) of canola (oilseed rape, Brassica napus L.) and spring wheat (Triticum aestivum L.) to application of nitrogen (N) and potassium (K) fertilizers were compared in the same experiment at eight field sites over three years (2000–2002) in southwestern Australia. Four rates of N (0–138 kg N/ha as urea) and four rates of K (0–60 kg K ha^?1 as potassium chloride) were applied. Significant grain yield responses to applied N and K occurred for both crop species at all sites of the experiment, and the NxK interaction was significant. Canola required an average of 26% more applied N and 32% more applied K than wheat to produce 90% of the maximum grain yield. Applying increasing rates of K increased the rate of N required for 90% of maximum grain yield. Likewise, applying increasing rates of N increased the rate of K required for 90% of the maximum grain yield. Fertilizer K had no significant affect on the concentration of oil in canola grain or concentration of protein in both canola and wheat grain. Application of increasing rates of N decreased the concentration of oil while increasing the concentration of protein in canola grain, and increased concentration of protein in wheat grain. The NxK interaction was not significant for concentration of oil or protein in grain.     

Evaluation of Sulfur Fertilization Effects on Yield,Quality, and Nutrient Content of Bermudagrass Hay

Yield, quality, and nutrient content of Vaughn’s #1 Bermudagrass^® as affected by sulfur (S) fertilization was evaluated in a 2-year field study. The study area was initially established in July 2004. Soil type was a Staser silt loam (fine-silty, mixed, thermic Cumulic Hapludoll) well drained, dark brown, and cherty with 0 to 2% slope. Sulfur rates of 22.4 and 44.8 kg S^?1 ha did not significantly (P < 0.05) affect yield of Vaughn’s bermudagrass in the 2 years of observations. Copper levels showed a highly significant response to S applications (P < 0.01). As S increased, the concentration of copper in the plant decreased. Nitrogen (N) as nitrate (NO₃) levels in the harvested forage were elevated among treatments in 2006; however, no significant difference was found in 2007. The greatest mean nitrate concentration in a single harvest was 1225 mg kg^?1 N-NO₃ on September 2006, which is safe to feed to cattle.     

Influence of Nitrogen and Sulfur Fertilization on the Mineral Composition of Broccoli Sprouts

ABSTRACT

Broccoli sprouts (Brassica oleraceae var. italica) have been attributed health protective effects based on their glucosinolate content, and thus, are recommended in diets. However, no information is available on the mineral content of this novel product and how fertilization might influence it. The influence of nitrogen (N) and sulfur (S) applications (0, 14, and 28 mg· N dish^?1 and 0, 4.5, and 9 mg· S dish^?1) on the mineral content [N, S, potassium (K), calcium (Ca), magnesium (Mg), sodium (Na), chloride (Cl), and silicon (Si)] of broccoli sprouts (Brassica oleraceae var. italica cv. ‘Marathon’) was determined 11 d after sowing. It was found that N and S fertilization significantly (P < 0.001) influenced the uptake of all elements except phosphorus (P). Sulfur concentrations in broccoli sprouts varied between 11.4 and 15.2 mg· g^?1 (dw), while the Ca, Mg, P, K, and Na concentrations were below 10 mg· g^?1 (dw). The Cl contents ranged from 13.6 to 23.1 mg· g^?1 (dw). The highest S concentration was found when 9 mg· dish^?1 S and 14 mg· dish^?1 N was applied. A higher N rates of 28 mg· dish^?1, N yielded no higher S uptake. The significantly (P < 0.05) highest Ca, Mg, and Na concentrations were found in the control treatments, while this effect proved to be not consistent for P. The results clearly revealed that N and S fertilization increased biomass production even in the early growth stages. With view to maintaining high Ca concentrations an application in the form of ammonium sulfate would be preferable.     

施肥对小麦/玉米带田养分吸收及土壤硝态氮累积的影响

小麦与玉米间作是西北干旱灌区常见的高产栽培模式,为了给小麦/玉米带田高效施肥提供科学依据,通过在干旱灌区进行的小麦/玉米带田田间试验,研究了不同施肥模式对小麦/玉米带田产量、养分吸收及土壤硝态氮累积的影响。结果表明,以有机肥与化肥配施、养分均衡供给与合理运筹为核心的优化施肥模式(施有机肥22.5 t/hm2、N 300 kg/hm2、P2O5 120 kg/hm2、K2O 120 kg/hm2,有机肥、全部磷钾肥及20%的氮肥做底肥,80%的氮肥在小麦三叶期追施10%、小麦挑旗期追施20%、玉米喇叭口期追施30%、玉米灌浆中期追施20%)促进了间作体系作物植株对氮、磷、钾等养分的吸收,相对于增量施肥模式,优化施肥模式的氮肥偏生产力和氮肥农学效率分别提高了38.8%和36.9%,氮肥利用效率增加了14百分点,0～120 cm土层土壤硝态氮累积量减少43.9%～58.0%,小麦产量达5 358 kg/hm2,玉米产量达12 453 kg/hm2。     

氮肥运筹方法对强筋小麦产量和品质的调控效应

采用盆栽试验方法研究了氮肥运筹对强筋小麦产量和品质的影响,试验结果表明:合理运筹氮肥能够显著提高强筋小麦籽粒产量。拔节期叶面喷施氮肥显著提高了强筋小麦的株高、穗长、穗数、穗粒数和千粒重,从而促进小麦获得了最高产量;适当增加中、后期氮肥施用比例有利于改善强筋小麦品质,以拔节期和抽穗期分两次追施氮肥效果最佳。综合产量和品质效应,以拔节期喷施氮肥为最佳氮肥运筹方法。     

Influence of Nitrogen and Sulfur Fertilization on the Alliin Content of Onions and Garlic

Abstract

Onion (Allium cepa L.) and garlic (Allium sativum L.) were among the earliest cultivated crops and have been popular in folk medicine for centuries. Alliins (cysteine sulfoxides) are the characteristic sulfur (S) containing secondary metabolites of Allium species like onions, shallot, garlic, leek and chives and they cause taste and sharpness and are criteria for the pharmaceutical quality. The influence of the S nutritional status on the content of secondary S containing metabolites was shown for different crops such as oilseed rape, mustard, nasturtium, and allium species. It was the aim of this study to investigate the influence of the S and nitrogen (N) supply on the alliin content of onion and garlic and to evaluate the significance for crop quality. In a greenhouse experiment three levels of N and S were applied in factorial combinations of 0, 50, and 250 mg pot^?1 S and 250, 500, and 1000 mg pot^?1 N. 8 plants were grown in a Mitscherlich pot containing 8 kg sand. Leaves and bulbs were sampled twice during the growth period in order to follow up translocation processes. The first sampling was carried out when leaves were developed, but bulb growth had not yet started and the second one during main bulb growth. An increasing S supply was related to an increasing alliin content in leaves and bulbs of both crops, whereas nitrogen fertilization had only a minor influence. The alliin content in bulbs could be doubled by S fertilization. A translocation of alliin from leaves to bulbs was found so that time of harvest has a strong influence on the alliin content. At the beginning of plant development high alliin contents were found in leaves, while with bulb development they were translocated into this plant organ. The results show that the potential health benefits of Allium species could be distinctly improved by S fertilization.     

长期地膜覆盖及不同施肥处理对棕壤中全硫和有效硫的影响

对长期连续覆膜(1987年～2005年)及不同施肥处理的棕壤中土壤全硫及有效硫进行动态变化研究。结果表明:表层土壤全硫及有效硫含量差异显著,土壤全硫含量的垂直分布随土层加深而逐渐降低。四种施肥处理对全硫和有效硫含量有一定影响,全硫含量高低顺序为M2N2>M2>N2>CK;有效硫的顺序为N2>M2N2>M2>CK。裸地土壤全硫和有效硫含量随时间变化总体呈下降趋势,而覆膜土壤总体上升。     

不同供氮条件下施硫对冬小麦光合特性及籽粒产量的影响

在大田条件下,以强筋小麦豫麦34为供试材料,在330kg／hm^2（高氮）、240kg／hm^2（中氮）2个供氮水平下施用纯硫0,20,60,100／hm^2,研究了不同供氮条件下施硫对小麦光合特性及产量的影响。结果表明：在适宜的供氮水平下施硫对小麦氮同化的关键酶硝酸还原酶（NR）活性、叶绿素SPAD值、叶片可溶性蛋白、旗叶光合速率均有促进的影响,高氮条件下有随施硫量的增加NR活性、叶片中可溶性蛋白含量以及旗叶光合速率有减少的趋势。在2个供氮水平下施硫均对干物质积累量和籽粒产量影响效果明显,在N330水平下,各施硫处理的产量高低依次为S100〉S60〉S20〉S0;与S0相比,施硫处理籽粒产量分别提高了28．6％,12．6％和1．9％,S100与S20和S0相比达显著水平,S100和S60间差异不显著。在N240水平下,施硫肥处理籽粒产量分别提高了25．7％,25．3％和12．2％,S100,S60和S20差异不显著,但均显著大于S0。     

Quality Requirements of Soft Red Winter Wheat for Making Northern‐Style Chinese Steamed Bread

Flours of 19 soft red winter (SRW) wheat varieties having protein contents of 6.6–9.9% were used to determine the suitability of SRW wheat for making northern‐style Chinese steamed bread (CSB) and the influences of flour characteristics on the quality attributes of CSB. Fourteen varieties produced CSB of acceptable to good quality with a total score greater than 70. Both protein content and dough strength‐related parameters, including sodium dodecyl sulfate sedimentation (SDSS) volume, wet and dry gluten contents, and midline peak time (MPT), were significantly associated with the quality attributes of CSB. The rapid viscosity analyzer setback value exhibited significant negative correlations with specific volume, smoothness, crumb structure, and total score of CSB. Stepwise multiple regression analysis indicated that 89% of variability in total scores of CSB could be predicted from SDSS volume, wet gluten content, and MPT. Contributions of high‐molecular‐weight glutenin subunits 7*+8 and 5+10 to flour characteristics, specific volume, stress relaxation score, and total score of CSB were greater than those of their counterpart allelic variations. Absence of the 1B/1R translocation in SRW wheat varieties was desirable for the production of CSB.     

Effects of Bran Fermentation on Quality and Microstructure of High‐Fiber Wheat Bread

We compared the effects of spontaneous fermentation of the bran fraction and fermentation with added yeast or added yeast and lactic acid bacteria (Lactobacillus brevis) on the quality of wheat bread supplemented with bran. Prefermentation of wheat bran with yeast or with yeast and lactic acid bacteria improved the loaf volume, crumb structure, and shelf life of bread supplemented with bran. The bread also had added flavor and good and homogenous crumb structure. Elasticity of the crumb was excellent. Spontaneous fermentation of the bran fraction did not have the same positive effects on bread quality. The microstructure of the breads was characterized by light microscopy. The positive effect of fermentation of bran on bread quality was evident when comparing the well‐developed protein network structure of the breads baked with fermented bran with the control bread. Prefermentation of the bran with yeast and lactic acid bacteria had the greatest effect on the structure of starch. The starch granules were more swollen and gelatinized in the breads made with prefermented bran. The pretreatments of the bran fraction had no detectable effect on the microstructure of the cell wall particles in the test breads.     

Effect of Nitrogen Fertilization on Quantity of Flour Protein Components,Dough Properties,and Breadmaking Quality of Wheat

Three winter wheat varieties with differing breadmaking quality were grown at two locations in two years at 0 or 3 × 60 kg of nitrogen application. The effect of nitrogen on amount of different components of gluten proteins was determined by reverse-phase HPLC. A high amount of nitrogen led generally to a significant increase of total protein content. However, this increase was obvious only for the gluten proteins; albumins and globulins remained nearly unaffected. The effect of increased protein content on gliadin to glutenin (gli-glu) ratio was inconsistent. While increased protein content increased the gli-glu ratio in the variety Capo, the opposite was true for the variety Renan. Gli-glu ratio of the variety Lindos showed no discernible tendency. As total protein content increased, the ratio of low molecular weight (LMW) to high molecular weight (HMW) glutenins decreased consistently, i.e., in all varieties, in both years and locations. Change of LMW to HMW ratio showed a significant negative correlation to sedimentation value and bread volume. There was no consistent change in the ratio between x- and y-type HMW subunits due to fertilization, as could be shown by densitometric measurements on SDS-PAGE gels. This ratio appeared to be dependent on the genotype and has decreased with decreasing quality. The amount of x-type subunits correlated closely with sedimentation value and bread volume. These results suggest that ratio of HMW glutenins, especially x-type subunits, to total protein content could be the best early detectable parameter with high predictive value for breadmaking quality.     

Effects of Wheat Cultivar and Nitrogen Application on Storage Protein Composition and Breadmaking Quality

Influences of cultivar and nitrogen application on protein concentration and composition, and amount and size‐distribution of different protein components, were investigated in 10 spring wheat cultivars (Triticum aestivum L.) with widely varying gluten strength, grown under four nitrogen fertilizer conditions. The results showed that cultivar differences in gluten strength were determined by storage protein composition, differences in total amount of HMW glutenin subunits, the glutenin‐to‐gliadin ratio, and the relationship between SDS‐soluble and SDS‐insoluble protein polymers. Negative correlations were found between protein parameters related to gluten strength and bread volume. No cultivar stability for gluten strength in relation to differences in nitrogen application was found. Thus, the gluten strength was influenced by the nitrogen application in all the investigated cultivars. Increased nitrogen supply correlated significantly to an increase in all protein components containing gliadins and glutenins, but not to those containing albumins and globulins. The increase in protein components containing gliadins and glutenins correlated significantly with an increase in protein concentration and bread volume.