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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 Red clover 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.

Zia

Withdrawn

Glycine max (L.) Merr. · Soybean

CZ
1 record

Victory

Withdrawn

Glycine max (L.) Merr. · Soybean

IT
1 record

Zolotyste

Application submitted

Panicum miliaceum L. · Proso millet

UA
1 record

TERRENTA

Active

Solanum tuberosum L. subsp. andigenum (Juz. & Bukasov) Hawkes · limeña potato

ES
1 record

Viglasska

Terminated

Triticum aestivum L. · Bread wheat

SK
1 record

SY Elias

Active

Zea mays L. subsp. mays (Maize Group) · Maize

CZ
1 record

Yrjar

Terminated

Hordeum vulgare L. · Barley

SE
1 record

Yavor

Withdrawn

Triticum durum Desf. · Durum wheat

BG
1 record

Yaryna

Active

Triticum aestivum L. · Bread wheat

UA
2 records

Vision

Withdrawn

Medicago sativa L. · Alfalfa

CZ
1 record

VM 12.36 BRKULJA

Terminated

Triticum aestivum L. · Bread wheat

AGRI OBTENTIONS SA (FR)

HR
1 record

Slavia

Terminated

Phaseolus vulgaris L. · Common bean

SK
1 record

Tumminia

Active

Triticum durum Desf. · Durum wheat

IT
2 records

Ukrainka

Application submitted

Vicia L. · Vetch

UA
1 record

Trincat

Active

Trifolium L. · Clover

IT
1 record

Sadivs`kyi

Terminated

Amaranthus L. · Amaranth

UA
1 record

Tokio

Active

Glycine max (L.) Merr. · Soybean

IT
1 record

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