Eggert, Kai

[["dc.bibliographiccitation.firstpage","893"],["dc.bibliographiccitation.issue","6"],["dc.bibliographiccitation.journal","European Food Research and Technology"],["dc.bibliographiccitation.lastpage","902"],["dc.bibliographiccitation.volume","230"],["dc.contributor.author","Eggert, Kai"],["dc.contributor.author","Wieser, Herbert"],["dc.contributor.author","Pawelzik, Elke"],["dc.date.accessioned","2018-11-07T08:44:29Z"],["dc.date.available","2018-11-07T08:44:29Z"],["dc.date.issued","2010"],["dc.description.abstract","The effect of the fungal infection Fusarium graminearum and Fusarium culmorum on naked barley cultivars (n = 7) with respect to the barley's total protein content and the content of the protein fractions albumins + globulins, prolamins (hordeins) and glutelins (hordenins) was investigated. A summer barley cultivar (n = 1) was used for comparison. The total protein content of the whole grain flours was very variable, ranging from 125 to 225 g kg(-1). The influence of Fusarium infection showed that the content of hordeins and hordenins was slightly reduced, while the albumins and globulins were not affected. In addition, the effect of the two different growing locations on the protein content of the naked barley was also evaluated. It could be shown that the C-hordeins, gamma-hordeins and D-hordenins were significantly positively affected by increasing nitrogen supply, whereas the B-hordenin content was significantly negatively influenced. Nitrogen availability seems to be a factor that promotes gene expression for hordeins but reduces the synthesis of the main B-hordenins."],["dc.description.sponsorship","Ministry of Science and Culture of Lower Saxony, Germany"],["dc.identifier.doi","10.1007/s00217-010-1234-6"],["dc.identifier.isi","000275538100011"],["dc.identifier.purl","https://resolver.sub.uni-goettingen.de/purl?goescholar/4171"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/20209"],["dc.notes.intern","Merged from goescholar"],["dc.notes.status","zu prüfen"],["dc.notes.submitter","Najko"],["dc.publisher","Springer"],["dc.relation.issn","1438-2377"],["dc.rights","Goescholar"],["dc.rights.uri","https://goescholar.uni-goettingen.de/licenses"],["dc.title","The influence of Fusarium infection and growing location on the quantitative protein composition of (Part II) naked barley (Hordeum vulgare nudum)"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dc.type.peerReviewed","yes"],["dc.type.status","published"],["dc.type.version","published_version"],["dspace.entity.type","Publication"]]

[["dc.bibliographiccitation.firstpage","837"],["dc.bibliographiccitation.issue","6"],["dc.bibliographiccitation.journal","European Food Research and Technology"],["dc.bibliographiccitation.lastpage","847"],["dc.bibliographiccitation.volume","230"],["dc.contributor.author","Eggert, Kai"],["dc.contributor.author","Wieser, Herbert"],["dc.contributor.author","Pawelzik, Elke"],["dc.date.accessioned","2018-09-04T09:28:59Z"],["dc.date.available","2018-09-04T09:28:59Z"],["dc.date.issued","2010"],["dc.description.abstract","The effect of the fungal infection by Fusarium graminearum and Fusarium culmorum of emmer and wheat cultivars on their total protein content and the protein fractions albumins + globulins, gliadins and glutenins and their different protein types was investigated. In addition, the influence of two different locations on the quantitative protein composition was evaluated. The results showed that Fusarium infection changed the content of gliadins and glutenins in emmer and wheat. The wheat glutenin fractions and types were found to be more strongly affected by the Fusarium spp. infection than the glutenin fractions and types in emmer cultivars in spite of the wheat’s lower degree of infection. The nitrogen supply at the two locations was associated with an increase in the gliadin content in emmer and an increase in the glutenin content in emmer and wheat. Nitrogen availability, a factor which promotes gene expression, resulted here in a species-specific effect on the gliadin/glutenin ratio."],["dc.identifier.doi","10.1007/s00217-010-1229-3"],["dc.identifier.purl","https://resolver.sub.uni-goettingen.de/purl?goescholar/4170"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/15642"],["dc.language.iso","en"],["dc.notes.intern","Merged from goescholar"],["dc.notes.status","final"],["dc.rights","Goescholar"],["dc.rights.uri","https://goescholar.uni-goettingen.de/licenses"],["dc.title","The influence of Fusarium infection and growing location on the quantitative protein composition of (part I) emmer (Triticum dicoccum)"],["dc.type","journal_article"],["dc.type.internalPublication","unknown"],["dc.type.version","published_version"],["dspace.entity.type","Publication"]]