Effect of boron on the protein and amino acid composition of wheat grain

2. Zero hunger 0401 agriculture, forestry, and fisheries 04 agricultural and veterinary sciences
DOI: 10.1017/s0021859600043331 Publication Date: 2009-03-30T22:27:22Z
ABSTRACT
SummaryField experiments were conducted for 2 years in Peshawar, North West Frontier Province of Pakistan, to study the effect of three levels of boron (1, 2 and 3 kg/ha) on the amino acid composition of wheat protein. The soil was clay loam, alluvial in nature, with a pH value of 7·8, and hot-water-soluble boron content of 0·58 mg/kg.Positive linear and negative quadratic effects of boron were observed on the protein and ash contents of wheat grain. Most of the essential amino acids were linearly increased with increasing supply of boron. There was a negative linear relationship of boron with all non-essential amino acids, except histidine and tyrosine.Lysine was the most deficient amino acid in wheat protein. Chemical score based on this amino acid was positively affected by boron. There was also an improvement in the amino acid profile due to boron.
SUPPLEMENTAL MATERIAL
Coming soon ....
REFERENCES (39)
CITATIONS (8)
EXTERNAL LINKS
PlumX Metrics
RECOMMENDATIONS
FAIR ASSESSMENT
Coming soon ....
JUPYTER LAB
Coming soon ....