| 1. |
- Haby, Lena, et al.
(författare)
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Optimizing yield and quality in malting barley by the governance of field cultivation conditions
- 2018
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Ingår i: Journal of Cereal Science. - : Elsevier BV. - 0733-5210 .- 1095-9963. ; 82, s. 230-242
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Tidskriftsartikel (refereegranskat)abstract
- This study evaluates how cultivation location, year, soil conditions and starter fertilizer interact and determine yield and quality of malting barley. Size exclusion high performance liquid chromatography (SE-HPLC) was applied to determine protein composition in mature and malted barley.The effects of starter fertilizer treatments on yield and quality of malting barley was largely hidden by the impact of growing location and cultivation year on these parameters. Here, the highest yield and the lowest grain protein concentration was found in samples cultivated on sandy soil with adequate precipitation and a relatively low soil temperature (below 15-17 degrees C) during grain filling. In malted grains, the general change in protein composition as related to mature grains, was a decrease in the polymerized protein fractions and an increase in the more easily extractable and smaller proteins. However, cultivation conditions impacted the changes of the protein fractions; the highest break-down rates of polymerized proteins was found for samples cultivated on sandy soil with enough precipitation and a relatively low soil temperature (below 15-17 degrees C) during grain filling. Thus, the sandy soil, enough precipitation and relatively low soil temperature were the most beneficial both for grain yield and for protein based quality of the malting barley.
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| 2. |
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| 3. |
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| 4. |
- Johansson, Eva, et al.
(författare)
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Wheat gluten polymer structures : The impact of genotype, environment, and processing on their functionality in various applications
- 2013
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Ingår i: Cereal Chemistry. - 0009-0352 .- 1943-3638. ; 90:4, s. 367-376
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Tidskriftsartikel (refereegranskat)abstract
- For a number of applications, gluten protein polymer structures are of the highest importance in determining end-use properties. The present article focuses on gluten protein structures in the wheat grain, genotype- and environment-related changes, protein structures in various applications, and their impact on quality. Protein structures in mature wheat grain or flour are strongly related to end-use properties, although influenced by genetic and environment interactions. Nitrogen availability during wheat development and genetically determined plant development rhythm are the most important parameters determining the gluten protein polymer structure, although temperature during plant development interacts with the impact of the mentioned parameters. Glutenin subunits are the main proteins incorporated in the gluten protein polymer in extracted wheat flour. During dough mixing, gliadins are also incorporated through disulfide-sulfhydryl exchange reactions. Gluten protein polymer size and complexity in the mature grain and changes during dough formation are important for breadmaking quality. When using the gluten proteins to produce plastics, additional proteins are incorporated in the polymer through disulfide-sulfhydryl exchange, sulfhydryl oxidation, β-eliminations with lanthionine formation, and isopeptide formation. In promising materials, the protein polymer structure is changed toward β-sheet structures of both intermolecular and extended type and a hexagonal close-packed structure is found. Increased understanding of gluten protein polymer structures is extremely important to improve functionality and end-use quality of wheat- and gluten-based products.
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| 5. |
- Jolayemi, Okanlawon Lekan, et al.
(författare)
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Fysiologisk utveckling hos den unga sockerbetan - växtbaserade protein som en biostimulant
- 2019
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Ingår i: LTV-fakultetens faktablad.
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Annan publikation (populärvet., debatt m.m.)abstract
- Växtbaserade proteiner från potatis och vete kan användas som biostimulanter vid odling av unga sockerbetor. Tillväxten hos sockerbetorna ökar vid en låg tillsats av dessa biostimulanter. Den fysiologiska förklaringen till denna ökning är idag oklar och behöver utredas vidare. En tidig utveckling och etablering av tillväxten hos sockerbetan kan ha en inverkan på den slutgiltiga avkastningen (rot- och sockeravkastning) hos sockerbetan.
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| 6. |
- Malik, Ali Hafeez, et al.
(författare)
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Combined effect of genetic and environmental factors on the accumulation of proteins in the wheat grain and their relationship to bread-making quality
- 2013
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Ingår i: Journal of Cereal Science. - : Elsevier BV. - 0733-5210 .- 1095-9963. ; 57, s. 170-174
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Tidskriftsartikel (refereegranskat)abstract
- Bread-making quality of wheat flour is largely determined by the accumulation, concentration and composition of the proteins in the grain, which are influenced by genetic (G) and environment (E) variation and their interactions. We have therefore evaluated the importance of G and E factors and their interactions in determining the accumulation and composition of the proteins in the wheat grain. The cultivar determined development time (CDDT), together with the amount and timing of N application, played a significant role in determining the accumulation and final composition of the wheat grain proteins, explaining 21-59% of the variation. At low temperature, N application both at spike formation and at anthesis explained the highest proportion of variation (36%) in the percentage of sodium dodecyl sulphate (SDS) unextractable polymers in the total amount of polymers (% UPP), while at high temperature CDDT contributed most to the variation in % UPP (20%). The largest contributor to variation in the amount of total SDS extractable proteins (TOTE) was N application at anthesis, both at low and high temperatures (12% and 36%, respectively). Thus, the climate should be considered in recommendations for improving the protein quality and thereby the bread-making quality of wheat. (C) 2012 Elsevier Ltd. All rights reserved.
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| 7. |
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| 8. |
- Malik, Ali Hafeez
(författare)
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Governing grain protein concentration and composition in wheat and barley : use of genetic and environmental factors
- 2012
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Doktorsavhandling (övrigt vetenskapligt/konstnärligt)abstract
- For commercial production of wheat and barley, grain yield (GY), grain protein concentration (GPC) and protein composition are considered important. Genetic (G) and environmental (E) factors are important constraints affecting GPC and protein composition in wheat and barley. This thesis examined the options to govern GPC and protein composition in wheat and barley grain by using G and E factors. The results showed that combination of G and E factors played an important role, more important than single factors solely, to determine GPC, protein composition, accumulation and protein breakdown in wheat and barley grains. Differences in maturation times of wheat and barley plants, due to variation in G and E factors, were found to be a significant factor in determining GPC and protein composition. By governing the maturation times, using different genotypes, N application rates and timings, pre- and post-anthesis temperature, the options to govern GPC and protein composition increased. Early maturing cultivars, N application at anthesis and high pre-anthesis temperature resulted in high amounts of sodium dodecyl sulphate (SDS)-extractable proteins (TOTE). Late maturing cultivars, N application at spike formation and high post-anthesis temperature resulted in high percentage of SDS- unextractable polymers into total polymers (%UPP). Pre-anthesis temperature influenced mainly TOTE, while post-anthesis temperature influenced mainly %UPP. Maturation time was found more important for determining GPC and protein composition at high temperature while at low temperature late nitrogen supply was of higher relevance. Differences in the build-up of TOTE and polymeric proteins were found to initiate from 12 days after anthesis and thereafter the build-up rate pertained throughout the grain maturation period. In barley, breakdown of proteins at malting were found dependent on plant maturation time and GPC i.e. higher breakdown rate at higher GPC. A negative correlation was found between GY and TOTE and between TOTE and %UPP. The results from this thesis help to understand how GPC, protein composition, accumulation and breakdown are governed in wheat and barley by various G and E factors. Moreover, the results may help in creating a simulation based quality model in which both G and E factors can be used to model GPC and protein composition in wheat and barley.
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| 9. |
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| 10. |
- Malik, Ali Hafeez, et al.
(författare)
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Individual and combined effects of pre- and post-anthesis temperature on protein composition of two malting barley cultivars
- 2013
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Ingår i: Journal of Cereal Science. - : Elsevier BV. - 0733-5210 .- 1095-9963. ; 58, s. 341-347
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Tidskriftsartikel (refereegranskat)abstract
- The present study has investigated the individual and combined influence of pre- and post-anthesis temperatures and cultivars on the protein composition in barley grains. Two barley cultivars were grown in soil and hydroponic systems in daylight chambers with different pre- and post-anthesis temperatures. Size exclusion (SE)-HPLC was used to evaluate the protein composition in mature barley grains. The results showed that individual and interactive effects of pre- and post-anthesis temperatures and cultivar variations influenced protein composition in the barley grains. Pre-anthesis temperature greatly affected the amounts of total sodium dodecyl sulphate (SOS) extractable proteins (TOTE) and explained 30% of the variation in TOTE. The barley cultivars accounted for 20% of the variation in TOTE. Variation in malting barley cultivars was found to influence the SOS extractable small monomers (41% of the variation). Percentage of SDS un-extractable polymeric proteins in total amount of polymeric proteins (%UPP) was governed by post-anthesis temperature, accounting for 11% of the variation and cultivar differences accounted for 7% of the variation. Thus, the climatic conditions during the specific growing period and a choice of cultivars played a major role in determining the protein composition and ultimately the malting quality of spring barley. (C) 2013 Elsevier Ltd. All rights reserved.
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