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Sułek A, Cacak-Pietrzak G, Różewicz M, Nieróbca A, Grabiński J, Studnicki M, Sujka K, Dziki D. Effect of Production Technology Intensity on the Grain Yield, Protein Content and Amino Acid Profile in Common and Durum Wheat Grain. Plants (Basel) 2023; 12:364. [PMID: 36679077 PMCID: PMC9861265 DOI: 10.3390/plants12020364] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/19/2022] [Revised: 12/31/2022] [Accepted: 01/10/2023] [Indexed: 06/17/2023]
Abstract
Products derived from wheat grains are an important source of protein in the daily diet of people in many parts of the world. The biological value of protein is determined by its amino acid composition and the proportions of the individual amino acids. Synthesis of these compounds in wheat grains is influenced by genetic factors, as well as habitat conditions and the agrotechnology applied in cultivation. The aim of this study was to assess the effect of production technology (integrated, intensive) on the grain yield and the content amino acid profile of protein in common and durum wheat grain. Field research was conducted at the Experimental Station IUNG-PIB in Osiny (Poland) in two growing seasons. It was found that grain yield significantly depended on the weather conditions in the years of harvesting and genotype, but did not depend on the production technology. On the other hand, the protein content and their amino acid composition depended significantly on the production technology and genotype. A significantly higher content of protein substances was found in durum wheat grain. Increasing the intensity of production technology had a positive effect on the total protein content and the content of individual amino acids, both exogenous and endogenous. The amino acid limiting the biological value of protein contained in grains of both wheat species was lysine, and the deficiency of this amino acid was significantly lower in grain protein from intensive than integrated cultivation technology.
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Affiliation(s)
- Alicja Sułek
- Department of Cereal Crop Production, Institute of Soil Science and Plant Cultivation—State Research Institute, 8 Czartoryskich Street, 24-100 Pulawy, Poland
| | - Grażyna Cacak-Pietrzak
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Science, 159C Nowoursynowska Street, 02-787 Warsaw, Poland
| | - Marcin Różewicz
- Department of Cereal Crop Production, Institute of Soil Science and Plant Cultivation—State Research Institute, 8 Czartoryskich Street, 24-100 Pulawy, Poland
| | - Anna Nieróbca
- Department of Agrometeorology and Applied Informatics, Institute of Soil Science and Plant Cultivation—State Research Institute, 8 Czartoryskich Street, 24-100 Pulawy, Poland
| | - Jerzy Grabiński
- Department of Cereal Crop Production, Institute of Soil Science and Plant Cultivation—State Research Institute, 8 Czartoryskich Street, 24-100 Pulawy, Poland
| | - Marcin Studnicki
- Department of Biometry, Institute of Agriculture, Warsaw University of Life Science, 159 Nowoursynowska Street, 02-776 Warsaw, Poland
| | - Katarzyna Sujka
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Science, 159C Nowoursynowska Street, 02-787 Warsaw, Poland
| | - Dariusz Dziki
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głeboka Street, 20-612 Lublin, Poland
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