Journal of Stress Physiology &
Biochemistry, Vol.
8 No. 4
2012, pp. 16-26 ISSN 1997-0838
Original Text Copyright (cc) 2012 by Sokolova, Akimova,
Verkhoturov, Vaishlya
ORIGINAL
ARTICLE
Data source : Google Scholar
QueryDate : 2016-12-24
Cites : 1
Aminoacid composition of wheat
grain gluten under microbe impact
1
Siberian Institute of Plant Physiology and Biochemistry SD RAS, 664033
Irkutsk. Lermontov str., 132, p.o.b 317, Russia 2 National Research Irkutsk State Technical University,
664074 Irkutsk, Lermontov str., 83, Russia 3
Tomsk State University, 634050 Tomsk, Lenin avenue, 36, Russia
*E-Mail: SokolovaMG@sifibr.irk.ru
Received June 29, 2012
The study was focused on
characteristics of gluten, protein and aminoacids content in wheat
grain under the impact of microbe preparations including bacteria of
Azotobacter and Bacillus geni, which inhabit plant rhizosphere. The
increase of aminoacids leveland particularly the level of essential
aminoacids in wheat grain under bacterization was demonstrated, this
fact accounting for the quality of grain as an important protein
source. Increase of aminoacids content with the use of biopreparations
on low-fertile soil ensures acquisition of biologically valuable grain
with the decrease of mineral fertilizers dosage and emphasizes the role
of biopreparations in the production of ecologically pure high quality
products. The latter is due to introdcution of environmentally safe
agricultural methods.
