Gluten Protein Compositional Changes in Response to Nitrogen Application Rate

Field trials were conducted to evaluate the effect of nitrogen level on wheat protein content and composition in 16 cultivars over two years at three locations. The treatment comprised levels, 0 kg ha?1 as low 100 high nitrogen, applied top dressings 50 per ha tillering stem extension growth stages. Increased generally enhanced grain by 11.3% (11.5% vs. 12.8%). Considering determined reversed phase–high-pressure liquid chromatography, higher supply proportion total gliadins, ?-gliadins, ?-gliadins high-molecular-weight glutenin subunits 1.1%, 2.0%, 3.7%, 0.6% 0.9%, respectively, reduced albumins globulins, ?-gliadins, glutenins low-molecular-weight 1.7%, 1.9% 3.2%. Under a level, historical Libellula, San Pastore U-1 had (13.1–15.2%) with significantly which resulted gliadin/glutenin ratio (1.68–1.92). In modern cultivars, varied between 11.4% 14.6% well-balanced (1.08–1.50), except for cultivar MV Nemere both levels (1.81 1.87). summary, increasing while gliadin fractions was changed lesser extent largely specific therefore should be considered baking quality assessment breeding purposes.