Changes in Protein Composition in the Grain and Malt after Fusarium Infection Dependently of Wheat Resistance.

ABSTRACT: The grain yield, as well as the quality and safety of the wheat grains and corresponding malt can be compromised by Fusarium spp. infection. The protein content of the grain affects the chemical composition and enzyme levels of the finished malt. The malting industry demands varieties with good malting and brewing performance, as well as good agronomic performance and disease resistance. The best method of disease control is breeding and selection for resistant varieties. Due to higher requirements for malting wheat worldwide, the goal of this investigation was to explore changes in protein distribution in wheat grains and corresponding malt, which are under higher pressure of Fusarium head blight (FHB) infestation in field conditions. The present study provides new knowledge on the impact

SUBMITTER: Spanic V 

PROVIDER: S-EPMC6789662 | biostudies-literature | 2019 Jul

REPOSITORIES: biostudies-literature