Rothamsted Research, Harpenden, Herts AL5 2JQ, United Kingdom.
J Agric Food Chem. 2010 Mar 10;58(5):3012-21. doi: 10.1021/jf9040645.
Increasing applications of nitrogen fertilizer to wheat (from 0 to 288 kg/ha) resulted in an increased proportion of gliadin proteins and increased dough extensibility. Flour from a plot receiving 192 kg/ha N (and no S) was similar to that from a plot receiving 192 kg/ha N and 53 kg/ha S, but the proportion of omega-gliadins was increased and dough strength was more similar to that from plots with lower N. The grain %N from a plot receiving 35 t/ha farmyard manure was similar to that from the plot receiving 144 kg/ha N, indicating that much of the applied N was unavailable. The protein composition and dough properties of flour from this plot were similar to those of grain from conventionally fertilized plots with similar grain N contents. Similar differences in grain N content, protein composition, and functional properties were observed in grain samples from commercial organic and conventional farms.
施氮量增加（从 0 到 288 千克/公顷）会导致麦醇溶蛋白的比例增加，面团延展性提高。接受 192 千克/公顷氮（不施硫）处理的小麦面粉与接受 192 千克/公顷氮和 53 千克/公顷硫处理的相似，但 ω-麦醇溶蛋白的比例增加，面团强度更接近氮水平较低的处理。接受 35 吨/公顷厩肥处理的谷物氮含量与接受 144 千克/公顷氮处理的相似，表明施入的氮大部分无效。该处理的面粉的蛋白质组成和面团特性与氮含量相似的常规施肥处理的谷物相似。商业有机农场和常规农场的谷物样本中也观察到类似的氮含量、蛋白质组成和功能特性的差异。
