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Physiology of Drought Tolerance in Wheat (Triticum aestivum L.) |
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| Authors: | Khyali Ram Jat R N Muralia Arvind Kumar |
| Institution: | Institut für Lebensmittelchemie, Pharmazeutisch-biochemische Fakultät, Universität Zagreb, Zagreb (jugoslawien) |
| Abstract: | Correlation between lysine, tryptophan and prolamine contents during maturation of the maize kernel Changes in the contents of total nitrogen, prolamine, tryptophan and protein bound lysine, and the relative nutritive quality of proteins were studied during the maturation of three normal maize varieties, grown under the same topographical and agrotechnical conditions, in two successive crop years. Total nitrogen was determined according to Kjeldahl's method, prolamine by the turbidity test, lysine by Carpenter's method and tryptophan was assessed fluorometrically. A significant decrease (p = 0.01) in total nitrogen, tryptophan and bound lysine content in the dry grain matter was found in the late milk and early dough ripeness stages of the maize kernel. Parallel with the decrease in these components, the relative nutritive quality of proteins also decreased during maturation. Prolamine, which was present in the early milk stage in low quantities, increased significantly (p = 0.01) with kernel maturity, reaching the highest level in the early dough ripeness stage. During further kernel maturation no significant changes in the components studied were observed. The correlation coefficients between the contents of prolamine and total nitrogen, lysine and tryptophan, during the ripening of maize kernel were highly significant (p = 0.001): -0.891, -0.938, -0.856, respectively in the first crop year and –0.844, -0.833, -0.867, respectively in the second crop year. |
| Keywords: | Maturation of maize prolamine tryptophan protein bound lysine |