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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 Sunflower 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.

Master BMR

Active

Sorghum bicolor (L.) Moench subsp. bicolor · Sorghum

1 record

GL Jasmin

Active

Vicia faba L. var. minuta (hort. ex Alef.) Mansf. · Tick Bean

1 record

Jakub

Terminated

Avena sativa L. · Oat

1 record

Hay Day

Active

Sorghum bicolor (L.) Moench subsp. bicolor · Sorghum

1 record

Esperance

Terminated

Sinapis alba L. · White mustard

1 record

Belalur

Active

Triticum durum Desf. · Durum wheat

1 record

Avenue

Terminated

Avena nuda L. · Naked oat

1 record

Torridon

Withdrawn

Triticum aestivum L. subsp. aestivum · Bread wheat

CZ
1 record

Zoe

Active

Fagopyrum esculentum Moench · Buckwheat

CZ
1 record

Vitrazh

Terminated

Hordeum vulgare L. · Barley

UA
2 records

Zaporizkyi 14

Application submitted

Helianthus annuus L. · Sunflower

UA
1 record

Vitron

Active

Triticum L. · Wheat

IT
1 record

Visitor

Active

Glycine max (L.) Merr. · Soybean

SK
1 record

TAVELLA BRISA

Application submitted

Phaseolus vulgaris L. · Common bean

ES
1 record

STMARA

Terminated

Avena sativa L. · Oat

LV
1 record

Turi

Active

Triticum aestivum L. · Bread wheat

UA
2 records

TIPU

Withdrawn

Pisum sativum L. · Pea

DK
1 record

Prykarpatska 96

Application submitted

Glycine max (L.) Merr. · Soybean

UA
1 record

PR46A75

Terminated

Brassica napus var. napus · Rapeseed

CZ
2 records

Oktavius

Active

Cicer arietinum L. · Chickpea

UA
2 records

Ochakovka

Active

Triticum aestivum L. · Bread wheat

UA
2 records

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