Sułek Alicja, Cacak-Pietrzak Grażyna, Różewicz Marcin, Nieróbca Anna, Grabiński Jerzy, Studnicki Marcin, Sujka Katarzyna, Dziki Dariusz
Department of Cereal Crop Production, Institute of Soil Science and Plant Cultivation-State Research Institute, 8 Czartoryskich Street, 24-100 Pulawy, Poland.
Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Science, 159C Nowoursynowska Street, 02-787 Warsaw, Poland.
Plants (Basel). 2023 Jan 12;12(2):364. doi: 10.3390/plants12020364.
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.
小麦制品是世界许多地区人们日常饮食中蛋白质的重要来源。蛋白质的生物学价值由其氨基酸组成和各氨基酸的比例决定。小麦籽粒中这些化合物的合成受遗传因素、生境条件以及种植中应用的农业技术影响。本研究的目的是评估生产技术（综合、集约）对普通小麦和硬粒小麦籽粒产量以及籽粒蛋白质氨基酸谱含量的影响。在两个生长季节于波兰奥辛的IUNG - PIB实验站开展了田间研究。结果发现，籽粒产量显著取决于收获年份的天气条件和基因型，但不取决于生产技术。另一方面，蛋白质含量及其氨基酸组成显著取决于生产技术和基因型。在硬粒小麦籽粒中发现蛋白质物质含量显著更高。提高生产技术强度对总蛋白质含量以及外源和内源单个氨基酸的含量均有积极影响。两种小麦籽粒中限制蛋白质生物学价值的氨基酸均为赖氨酸，与综合种植技术相比，集约种植技术的籽粒蛋白质中该氨基酸的缺乏程度显著更低。
