Az oszi búza tartalékfehérjéinek és aminósav-összetételének tanulmányozása a szemkialakulás során

Translated title of the contribution: Formation of proteins and amino acids in wheat during grain development

Mária Kárpáti, Zsolt Szentpétery, Márton Jolánkai, János Varga, Ferenc Örsi, L. Simon-Sarkadi

Research output: Contribution to journalArticle

5 Citations (Scopus)

Abstract

In two previous papers published in this journal, results concerning the impact of delayed harvest and late nitrogen top-dressing on certain quantity and quality characteristics of ripe grain were reported. The present paper gives an account of the process of grain formation in two Hungarian wheat varieties (MVM, Mv21), which were studied during the ripening period (from the 6th day after anthesis until full grain maturity). Eight sampels were harvested at different stages of maturity in four experimental years. To investigate the influence of nitrogen quantity on wheat proteins two different doses were applied. The changes in nitrogenous compounds giving a positive ninhydrin reaction in the stems, leaves and grains were also studied in the period after anthesis, as where the quantity and quality of different molecular weight proteins and amino acids. The ninhydrin positive substances decreased during the period of grain development in the stems, leaves and grains. This trend was observed mainly in the case of grains, due to gluten protein formation. The proteins were separated by HPLC. The migration of proteins between the plant tissues and in high molecular weight proteins the increase in the grain yield were monitored. The formation of free amino acids showed characteristic trends during the period of seed development. The changes in ornithine content observed during grain development could merit particular attention. There was a high ornithine concentration after flowering in both the wheat varieties studied. Later, a rapid decrease in the ornithin concentration could be detected, possibly due to the role of ornithine in amino acid biosynthesis through the absorption and transport of NH3.

Original languageHungarian
Pages (from-to)255-263
Number of pages9
JournalNovenytermeles
Volume45
Issue number3
Publication statusPublished - Jun 1996

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seed development
wheat
amino acids
ornithine
proteins
flowering
molecular weight
top dressings
wheat protein
stems
nitrogen compounds
nitrogen
maturity stage
gluten
free amino acids
plant tissues
leaves
ripening
ammonia
grain yield

ASJC Scopus subject areas

  • Agronomy and Crop Science

Cite this

Kárpáti, M., Szentpétery, Z., Jolánkai, M., Varga, J., Örsi, F., & Simon-Sarkadi, L. (1996). Az oszi búza tartalékfehérjéinek és aminósav-összetételének tanulmányozása a szemkialakulás során. Novenytermeles, 45(3), 255-263.

Az oszi búza tartalékfehérjéinek és aminósav-összetételének tanulmányozása a szemkialakulás során. / Kárpáti, Mária; Szentpétery, Zsolt; Jolánkai, Márton; Varga, János; Örsi, Ferenc; Simon-Sarkadi, L.

In: Novenytermeles, Vol. 45, No. 3, 06.1996, p. 255-263.

Research output: Contribution to journalArticle

Kárpáti, M, Szentpétery, Z, Jolánkai, M, Varga, J, Örsi, F & Simon-Sarkadi, L 1996, 'Az oszi búza tartalékfehérjéinek és aminósav-összetételének tanulmányozása a szemkialakulás során', Novenytermeles, vol. 45, no. 3, pp. 255-263.
Kárpáti, Mária ; Szentpétery, Zsolt ; Jolánkai, Márton ; Varga, János ; Örsi, Ferenc ; Simon-Sarkadi, L. / Az oszi búza tartalékfehérjéinek és aminósav-összetételének tanulmányozása a szemkialakulás során. In: Novenytermeles. 1996 ; Vol. 45, No. 3. pp. 255-263.
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