Belmont
ActiveGlycine max (L.) Merr. · Soybean
SK
3 records
Variety traits
Protein content
Protein content is a key grain quality indicator determining its grade, market value, and end-use, expressed as a percentage of grain mass.
Mentioned in descriptions 10 797 varieties reference book.
Protein content is a critically important indicator that determines the technological value of grain, which forms high-quality gluten for baking, as well as its nutritional value for feed. This parameter is expressed as a percentage of grain mass and directly affects the crop grade and its market value upon sale.
This indicator depends on the genetic potential of a variety, although the actual result is significantly influenced by agricultural practices and environmental conditions. Key factors in protein accumulation include nitrogen nutrition during the reproductive period, temperature regime, and water balance, with high yields often leading to a decrease in protein concentration due to the dilution effect.
To determine the mass fraction of protein, the Kjeldahl method, which is the arbitration method, the Dumas method, and rapid analysis using IR spectroscopy are employed. In the variety testing system, protein parameters are evaluated in various agro-climatic zones to determine variety stability, with high values for top-grade wheat often reaching 14% and above, whereas values below 11% limit baking properties.
Breakdown by crop
Protein Content — Soft Wheat
1 028
Protein Content in Soybean
416
Barley protein content
348
Protein content — durum wheat
258
Protein content in triticale grain
172
Pea Protein Content
154
Maize protein content
112
Protein content in oats
104
Alfalfa Protein Content
66
Protein content — rye
62
Rapeseed protein content
50
Protein content — small-seeded faba bean
38
Sunflower protein content
36
Protein content — Red clover
36
Protein content — faba bean
35
Protein content in common bean
30
Maize Protein Content
30
Protein content in white lupin
26
Sorghum protein content
26
Protein content of chickpea
26
Protein content — hulless oats
25
Protein content — common vetch
24
Wheat protein content
23
Protein content in narrow-leafed lupin
21
Found in these crops
Varieties that feature this in their description
Selection based on the description text, not official resistance ratings: such data is not available in registers. Mention indicates that the trait is discussed in the variety's sources; see the variety's profile for details on what is specifically stated.
Blue Ace
ActiveMedicago sativa L. · Alfalfa
IT
4 records
Ardito
ActiveTriticum aestivum L. · Bread wheat
IT
3 records
BOR Reino
ActiveHordeum vulgare L. · Barley
FI
4 records
BOR Katri
ActiveHordeum vulgare L. · Barley
FI
4 records
Blue Moon
ActiveMedicago sativa L. · Alfalfa
IT
3 records
Abád
ActivePhalaris canariensis L. · Canary grass
HU
3 records
Biharia
ActiveTriticum aestivum L. · Bread wheat
RO
3 records
Alíz
ActiveGlycine max (L.) Merr. · Soybean
HU
3 records
Astella
ActiveTriticum aestivum L. · Bread wheat
SK
4 records
Orzival
TerminatedTriticum aestivum L. · Bread wheat
Cardinello
ActiveTriticum aestivum L. · Bread wheat
Balbalera
ActiveTriticum aestivum L. · Bread wheat
IS Spirella
ActiveTriticum aestivum L. · Bread wheat
SK
4 records
Meritto
ActiveTriticum aestivum L. · Bread wheat
SK
4 records
Mladka
ActiveTriticum aestivum L. · Bread wheat
SK
5 records
Arabesk
ActiveSorghum bicolor (L.) Moench · Sorghum
UA
3 records
Zaiga
ActivePisum sativum L. · Pea
LV
4 records
Victor ZP
ActiveHordeum vulgare L. · Barley
RO
3 records
Zulika
ActiveLupinus albus L. · White lupin
CZ
4 records
Victory
ActiveLupinus albus L. · White lupin
DE
3 records
Suceveana
ActiveSecale cereale L. · Rye
RO
3 records
Salvis
ActiveHordeum vulgare L. · Barley
LV
3 records
Spectral F
ActivePisum sativum L. · Pea
RO
3 records