Claim · model-written summary
The authors recommend sufficient sulfur at jointing to enhance grain protein and flour quality.
- Taxon
- wheat
Triticum aestivume1 - Outcome
- sufficient sulfur application at jointing stagee0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirectionValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“sufficient sulfur application at jointing stage has the potential to enhance the grain protein and flour quality”
e1“flour quality in wheat”
Title
Jian Cai; Fujuan Zang; Liang Xin; et al. Foods 2022. doi:10.3390/foods11203252
Other claims from this paper (15)
- Intervention effect Jointing stage fertilizer improved protein quality more than basal fertilizer.
- Intervention effect Cys(J)60 was best for albumin, gliadin and HMW-GS content.
- Intervention effect Cys(J)60 increased grain yield by 7.9% versus control.
- Intervention effect Cys(J)60 increased glutenin content by 24.4% versus control.
- Intervention effect Cys(J)60 increased GMP by 43.5% versus control.
- Intervention effect Cys(J)60 increased LMW-GS by 22.7% versus control.
- Intervention effect Cys(J)60 increased sulfur content by 36.4% versus control.
- Intervention effect Cys(J)60 increased wet gluten content by 38.6%.
- Intervention effect Cys(J)60 increased dry gluten content by 10.9%.
- Intervention effect Cys(J)60 increased sedimentation volume by 60.5%.
- Intervention effect Cys(J)60 increased bread specific volume by 109.8%.
- Intervention effect Cys(J)60 reduced bread hardness by 69.3%.
- Intervention effect Cys(J)60 reduced bread chewiness by 69.1%.
- Intervention effect Jointing stage sulfur application had larger grain protein and flour quality effects than basal application.
- Intervention effect Cysteine performed better than inorganic sulfur.