Növénytermelés / Volume 63 / Issue 3 (September 2014) / pp. 95-125
The reserve proteins of wheat (Triticum aestivum L.) and the ecological impacts on their quality and quantity, with special regard to nitrogen supply
Wheat has been in the centre of attention of agricultural researchers for several decades as one of the most important cereal used for making bread, while it is the most significant crop in Hungary from this aspect. Of the scientific research dealing with wheat, analyses focusing on reserve proteins have raised numerous yet unanswered questions so far. One of the most important questions is the impact of nitrogen supply on the characteristics of reserve proteins. However, after the review of technical literature, it became obvious that it is necessary to deal with the impact of other factors, such as irrigation, temperature, other nutrients, genotype and crop year on quality at least to the extent of shorter paragraphs. Furthermore, it is important to summarise the scientific findings of a significant part of researchers dealing with the quality impacts of transgenic lines, an aspect which became possible in the in the recent decades, as well as the environmental protection and health care references which are rather topical nowadays.
Keywords: Triticum aestivum, wheat, reserve proteines, glutenins, fertilisation, nitrogen