Storage protein quality, metabolite composition, and baking quality of winter wheat as affected by late sulfur fertilization [Elektronische Ressource] / vorgelegt von Dorothee Steinfurth

Dorolein

Sujets

• Naturwissenschaften

Informations

• Publié par: christian-albrechts-universitat_zu_kiel
• Publié le: 01 janvier 2010
• Nombre de lectures: 28
• Langue: Deutsch
• Poids de l'ouvrage: 1 Mo

Extrait

Aus dem Institut für Pflanzenernährung und Bodenkunde
der Christian-Albrechts-Universität zu Kiel


Storage protein quality, metabolite composition, and baking quality
of winter wheat as affected by late sulfur fertilization


Dissertation
zur Erlangung des Doktorgrades
der Agrar- und Ernährungswissenschaftlichen Fakultät
der Christian-Albrechts-Universität zu Kiel


vorgelegt von
Dorothee Steinfurth, M. Sc.
aus Trebel im Wendland

Kiel, 2010

Dekanin: Prof. Dr. Karin Schwarz
1. Berichterstatter: Prof. Dr. Karl H. Mühling
2. Berichterstatter: Prof. Dr. Elke Pawelzik
Tag der mündlichen Prüfung: 4. November 2010
Gedruckt mit der Genehmigung
der Agrar- und Ernährungswissenschaftlichen Fakultät
der Christian-Albrechts-Universität zu Kiel




















Diese Arbeit kann als pdf-Dokument unter
http://eldiss.uni-kiel.de/macau/content/below/index.xml
aus dem Internet geladen werden.







Habt Ehrfurcht vor der Pflanze.
Alles lebt durch sie.

Friedrich Walter Domke (1899-1988)


Contents
1. General Introduction ..............................................................................................1
1.1. Wheat (Triticum aestivum) – production, consumption, and genetic background ... 2
1.2. Importance of sulfur in agricultural wheat production ............................................ 3
1.3. The role of sulfur in wheat plant metabolism............................................................ 5
1.4. Composition of storage proteins in wheat ................................................................ 9
1.5. Effects of sulfur deficiency on wheat quality........................................................... 12
1.6. Objectives................................................................................................................ 13
2. Time-dependent distribution of sulfur, sulfate and glutathione in wheat tissues
and grain as affected by late S fertilization .......................................................21
2.1. Abstract................................................................................................................... 23
2.2. Introduction............................................................................................................. 24
2.3. Material and Methods............................................................................................. 25
2.4. Results..................................................................................................................... 27
2.4.1 Effect of S fertilization on protein concentration............................................................................ 27
2.4.2 Effect of S fertilization on sulphur and sulphate concentrations .................................................... 27
2.4.3 Effect of S fertilization on glutathione concentration ..................................................................... 28
2.4.4 Effect of S fertilization on whole plant S, sulphate and glutathione distribution............................ 28
2.4.5 Effect of S fertilization on N/S ratio ................................................................................................ 29
2.5 Discussion............................................................................................................... 29
2.5.1 Impact of S fertilization on total S, sulphate and glutathione concentration.................................. 30
2.5.2 Tissue specific response to S fertilization ....................................................................................... 32
2.6 Conclusions............................................................................................................. 33
3. Quantitative protein composition and baking quality of winter wheat as
affected by late sulfur fertilization .....................................................................45
4. Impact of nitrogen and sulfur fertilization on gluten, composition and baking
quality of wheat....................................................................................................47
4.1. Abstract................................................................................................................... 49
4.2. Introduction............................................................................................................. 50
4.3. Gluten Protein Composition and Synthesis............................................................. 51
4.4. The role of nitrogen fertilization in gluten formation and the resulting baking
quality ..................................................................................................................... 52
4.4.1 Assimilation and translocation of nitrogen within the wheat plant
................................................................................................................................ 52
4.4.2. Nitrogen fertilization increases the amount of gluten proteins. Is this all we know?...........54
4.4.3. Nitrogen fertilization increases baking quality, but the question is how? ........................... 56
4.5. Influence of S fertilization on gluten composition and baking quality.................... 58





4.5.1. Assimilation and translocation of sulfur within the wheat plant .................................................... 58
4.5.2. Does sulfur fertilization increase gluten proteins as it has been reported for nitrogen
fertilization?.................................................................................................................................... 60
4.5.3. Is there a potential to further increase baking quality by adequate sulfur fertilization?................ 66
4.6. How nitrogen and sulfur interact in gluten composition........................................ 68
5. Comparison of baking tests using wholemeal and white wheat flour.............. 79
5.1. Abstract................................................................................................................... 81
5.2. Introduction ............................................................................................................ 82
5.3. Material and Methods............................................................................................. 83
5.4. Results..................................................................................................................... 84
5.5. Discussion............................................................................................................... 86
5.5.1. Comparison of standard-scale and micro-scale baking tests ......................................................... 86
5.5.2. Bread making performance of white and wholemeal flour............................................................. 87
5.5.3. Future perspectives......................................................................................................................... 89
5.6. Conclusion.............................................................................................................. 90
6. General Discussion................................................................................................ 99
6.1. Influence of sulfur fertilization on storage protein composition .......................... 100
6.2. Influence of sulfur fertilization on storage protein composition during grain
development .......................................................................................................... 103
6.3. Influence of sulfur fertilization on baking quality ................................................ 105
6.4. Advantages of a late sulfur fertilization in wheat production............................... 106
7. Conclusion ........................................................................................................... 111
8. Zusammenfassung .............................................................................................. 113
9. Danksagung…………………………………………..…………………………115



























Chapter 1


General Introduction






1 Chapter 1 – General Introduction

1. General Introduction
1.1. Wheat (Triticum aestivum) – production, consumption, and
genetic background
Besides France, Germany is one of the most important countries for wheat production in
Europe. Compared to France that produced 5.4% of world’s wheat production in 2007,
Germany produced only 2% less. Furthermore, the consumption of wheat is highly
important. Germans consumed about 82 kg wheat per capita in 2007, which is about 6-
times the amount of maize consumption (FAO, 2009). Compared to high protein crops
like legume seeds, wheat only contains about half of the protein concentration.
Although wheat grain has a lowe