KOREAN JOURNAL OF CROP SCIENCE (한국작물학회지)

The Korean Society of Crop Science (한국작물학회)
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Influence of Different Nitrogen Fertilizer Application Levels and Application Timing on Gluten Fraction and Bread Loaf Volume During Grain Filling

빵용 밀 품종의 등숙기 질소 시비 시기와 양이 글루텐 분획 및 빵 부피에 미치는 영향

  • Cho, Seong-Woo (Department of Crop Science and Biotechnology, Chonbuk National University) ;
  • Kang, Taek-Gyu (Department of Crop Science and Biotechnology, Chonbuk National University) ;
  • Park, Chul Soo (Department of Crop Science and Biotechnology, Chonbuk National University) ;
  • Son, Jae-Han (National Institute of Crop Science, Rural Development Administration) ;
  • Choi, Chang-Hyun (National Institute of Crop Science, Rural Development Administration) ;
  • Cheong, Young-Keun (National Institute of Crop Science, Rural Development Administration) ;
  • Yoon, Young-Mi (National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Kyong-Ho (National Institute of Crop Science, Rural Development Administration) ;
  • Kang, Chon-Sik (National Institute of Crop Science, Rural Development Administration)
  • 조성우 (전북대학교 농업생명과학대학 작물생명과학과) ;
  • 강택규 (전북대학교 농업생명과학대학 작물생명과학과) ;
  • 박철수 (전북대학교 농업생명과학대학 작물생명과학과) ;
  • 손재한 (국립식량과학원) ;
  • 최창현 (국립식량과학원) ;
  • 정영근 (국립식량과학원) ;
  • 윤영미 (국립식량과학원) ;
  • 김경호 (국립식량과학원) ;
  • 강천식 (국립식량과학원)
  • Received : 2018.08.14
  • Accepted : 2018.08.22
  • Published : 2018.09.30
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Abstract

The purpose of this study was to evaluate the effects of nitrogen fertilization amount and timing of application on protein content, dough properties, change in protein fraction, and bread loaf volume for Korean wheat cultivars, Baekkang, Joongmo2008, and Saekeumkang, for bread with a superior gluten composition during the grain filling stage. Protein content increased with an increase in the amount of N and timing of application. The SDS segmentation volume (SDSS) increased with an increase in N, but there was no effect of the timing of N application on SDSS. An increase in N amount and timing of application caused a difference in dough properties, such as water absorption, mixing time, and tolerance, among the cultivars. Soluble and insoluble polymeric and monomeric protein contents increased with an increase in N amount and timing of application the three Korean wheat cultivars. The effects of N amount and application timing on bread loaf volume (BLV) varied among the cultivars. The BLV of Saekeumkang increased regardless of the N amount and timing of application, but that of Baekkang and Joongmo2008 cultivars was reduced. However, there was a positive correlation between protein content with the addition of N fertilization and BLV. In addition, SDSS, mixing time, and protein fractions were positively correlated with BLV. Since the response of fertilizer conditions was different for each wheat cultivar, it is necessary to build a suitable fertilizing system for each of them. Additionally, since the environment is changing, such as abnormal climate during the maturing period, research is needed to establish appropriate fertilizer conditions for varieties of bread wheat.

글루텐닌 조성이 빵용에 적합한 최근에 육성된 3품종(백강, 중모2008 및 새금강)에 대하여 등숙기의 추가적인 질소 시비량과 시비 시기가 단백질 함량과 반죽 특성 및 단백질 분획의 변화와 빵 부피에 미치는 영향을 평가하였다. 단백질 함량은 질소 시비량과 시비 시기에 따라 증가하였으며, 침전가는 질소 시비량 증가에 따라 증가하였지만, 추비 시기는 영향이 없었다. 반죽 특성인, 가수량, 반죽 시간과 반죽 안정도는 품종에 따라 반응이 다르게 나타났으며, SE-HPLC를 이용하여 추출성 및 비추출성 총합체와 단량체 단백질 함량은 추비 처리에 따른 단백질 함량 증가에 따라 모든 품종에서 증가하였다. 빵 부피 역시 품종에 따른 반응이 다르게 나타났는데, 새금강은 질소 시비량과 시비 시기에 상관없이 증가하였으며, 백강과 중모2008은 오히려 감소하였다. 그러나, 질소 시비에 따른 단백질 함량의 변화와 빵 부피 변화는 정의 상관을 나타내었고, 침전가 및 반죽 시간과 단백질 분획 변화는 모두 빵 부피와 정의 상관을 나타내었다. 품종 별 등숙기 시비 조건에 대한 반응이 다르게 나타났기 때문에 품종 별 맞춤 시비 체계 구축과 이상기후로 인한 등숙기 환경 변화에 따른 빵용 품종에 대한 체계적인 시비 조건 확립에 대한 지속적인 연구가 필요하다.

Keywords

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