The influence of cadmium content in grain on baking quality of spring wheat
Jerzy Grabiński
iung@iung.pulawy.plZakład Uprawy Roślin Zbożowych, Instytut Uprawy Nawożenia i Gleboznawstwa — PIB, Puławy (Poland)
Abstract
The aim of the investigation was to define the relationships between baking quality of wheat and cadmium content in grain. The grain for analysis was collected from pot experiments. Four spring wheat cultivars (Eta, Hera, Igna, Sigma) were grown. Two independent experiments were conducted: on uncontaminated soil and on the soil contaminated with 4 mg Cd/kg. Concentration of Cd in grain was measured using flame atomic absorption spectrometry (AAS). Protein content was analyzed by the Kjeldahl method. Wet and dry gluten and gluten index were analyzed with the Glutomatic 2200 apparatus. There were no correlations between cadmium content and grain quality features in grain of wheat obtained from the soil not contaminated by Cd. However, in the experiment conducted on soil contaminated with Cd, significant positive correlations were found between cadmium and gluten (wet and dry) and protein content in grain. Gluten index was correlated negatively with cadmium content in grain.
Keywords:
cadmium, gluten, gluten index, protein, wheat grainReferences
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Authors
Jerzy Grabińskiiung@iung.pulawy.pl
Zakład Uprawy Roślin Zbożowych, Instytut Uprawy Nawożenia i Gleboznawstwa — PIB, Puławy Poland
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