Keywords

Winter Wheat, Protein Components, Globulin, Albumin, Gliadin, Glutenin

Abstract

The formation time of each component of grain protein in winter wheat is different during grain filling. Albumin and globulin are mainly formed during grain formation and early grain filling; gliadin and glutenin are mainly formed during grain filling and continue to grow after maturity. Measures such as increasing the amount of N applied, or chasing N or spraying N in the middle and late stages have a significant effect on increasing gliadin and glutenin, and improving the processing quality of the grains, but have little effect on the content of albumin and globulin, and have little effect on improving nutrition. Quality has limited effect.

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Original research done by Jiang Jiyun, Su Pei

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