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ARS Home » Plains Area » Fargo, North Dakota » Edward T. Schafer Agricultural Research Center » Small Grain and Food Crops Quality Research » Research » Publications at this Location » Publication #405920
Research Project: Identification and Characterization of Quality Parameters for Enhancement of Marketability of Hard Spring Wheat, Durum, and Oat

Location: Small Grain and Food Crops Quality Research

Title: Nitrogen fertilizer application rates alter protein and starch functional properties in hard red spring wheat

Author
item HOQUE, MD NAJMOL - North Dakota State University
item Ohm, Jae-Bom
item BALS, JOSE DIEGO - North Dakota State University
item KEENE, CLAIR - North Dakota State University
item ISLAM, SHAHLDUL - North Dakota State University

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 8/16/2023
Publication Date: 9/13/2023
Citation: Hoque, M., Ohm, J., Bals, J., Keene, C., Islam, S. 2023. Nitrogen fertilizer application rates alter protein and starch functional properties in hard red spring wheat. Meeting Abstract. Cereals & Grains 23. P-66.

Interpretive Summary:

Technical Abstract: Hard red spring (HRS) wheat possesses quality attributes essential for producing a wide range of special bakery goods. Nitrogen (N) availability to plants is variable depending on growing environments and management practices, which strongly influence those quality attributes. This study investigated how the N variability influences HRS protein and starch functional properties, crucial for the end-product quality. Three different N dosages (50,100, and 200 lbs/acre) were applied along with a control (0 N) to three HRS varieties (Faller, Frohberg, and Glenn) in a field trial at Carrington, North Dakota, USA, in 2022. Protein properties were characterized by high-performance liquid chromatography (HPLC), near infrared (NIR) analyzer, Glutopeak, and solvent retention capacity (SRC). Starch properties were characterized by measuring total starch, amylose, and amylopectin contents, starch damage, solubility, swelling power, and viscosity using a Rapid Visco Analyzer (RVA). Most protein attributes showed changes by N variations with significant genetic interactions. An increase in flour protein from 12.93% to 15.36 % was observed by N increase from 50 Ibs/acre to 200 Ibs/acre. Similarly, gluten strength (torque maximum) and gluten aggregation force, as measured by Glutopeak, increased with the N. SRC by lactic acid and sodium dodecyl sulfate (SDS) showed that N application influenced gluten and glutenin macropolymer (GMP) contents. HPLC analysis demonstrated that the relative proportion of different classes of proteins was influenced significantly by N variation. For example, glutenin/gliadin and polymeric/monomeric protein ratios increased by 7.7% and 11.8%, respectively, between 50 and 200 Ibs N/acre. Furthermore, unextractable polymeric protein (UPP), a major determinant of the end-product quality, increased by 5.6% due to increased N from 50 Ibs/acre to 200 Ibs/acre. Several starch properties showed significant changes due to N variation. Total starch decreased with the increase of N amount, with a 10% decrease between 50 and 200 Ibs N/acre, which might be due to the N dilution effect because of increased protein content. That increase in N reduced the starch damage by 20% and starch swelling power by 7.5%. While amylose/amylopectin ratio and starch solubility were influenced by the N variation, the observed inconsistent relationship might be due to strong genetic interactions. N variations did not influence flour viscosity. Overall, this study demonstrated a strong positive influence of increased N application on the protein content and quality, with a significant reduction in starch damage, positively affecting the end-product quality. The information generated will help in identifying better nitrogen management practices for ensuring the high-quality production of HRS wheat.