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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.

Sources10

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

Bread wheat 1 009 Soybean 387 Barley 363 Durum wheat 238 Pea 179 Triticale 174 Maize 132 Alfalfa 127 Oat 107 Rapeseed 81 Rye 76 Tick Bean 51

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.

Saskia

Active

Medicago sativa L. · Alfalfa

CZ
2 records

Saragolletta

Active

Triticum durum Desf. · Durum wheat

IT
3 records

Progres

Active

Triticum aestivum L. · Bread wheat

DK
2 records

PR57N02

Active

Medicago sativa L. · Alfalfa

IT
3 records

Rodil F

Protection expired

Pisum sativum L. · Pea

RO
2 records

PS Amylka

Active

Triticum aestivum L. · Bread wheat

SK
3 records

Pituxa

Active

Zea mays L. · Maize

PT
2 records

Priekulu 61

Active

Trifolium repens L. · White clover

LV
2 records

Římský

Active

Corylus avellana L. · Common hazel

CZ
4 records

PR58N57

Active

Medicago sativa L. · Alfalfa

IT
3 records

Nischkes

Terminated

Pisum sativum L. · Pea

DE
2 records

Prolana

Active

Dactylis glomerata L. · Cocksfoot

CZ
3 records

Polycaul

Active

Brassica oleracea L. (Kale Group) · Kale

FR
2 records

Mistral

Active

Vicia faba L. · Broad bean

SK
2 records

Picena GR

Active

Medicago sativa L. · Alfalfa

IT
2 records

Marzuolo

Active

Triticum durum Desf. · Durum wheat

IT
3 records

Mariagertoba

Active

Triticum aestivum L. · Bread wheat

DK
2 records

Ovidiu

Active

Avena sativa L. · Oat

RO
2 records

Oiva

Active

Avena sativa L. · Oat

FI
3 records

Lovrin 1

Active

Avena sativa L. · Oat

RO
2 records

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