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

Published online by Cambridge University Press:  27 March 2009

A. Iqtidar  and
S. F. Rehman
A. Iqtidar
Affiliation:
Department of Agricultural Chemistry, N.W.F.P. Agricultural University, Peshawar, Pakistan
S. F. Rehman
Affiliation:
Biochemistry Section, Agriculture Research Station, D. I. Khan, N.W.F.P., Pakistan
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Summary

Field 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.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 103 , Issue 1 , August 1984 , pp. 75 - 80
Copyright
Copyright © Cambridge University Press 1984

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