Published in Scientific Papers. Series "Management, Economic Engineering in Agriculture and rural development", Vol. 22 ISSUE 1
Written by Alina Laura AGAPIE, Cristian BOSTAN, Nicolae Marinel HORABLAGA, Oana Maria BOLDURA, Adina HORABLAGA, Dorin RECHIȚEAN, Lorena-Diana POPA, Florin SALA

The bread quality of wheat is one of the most important aspects targeted by crop technologies, given the great diversity of foods obtained from this crop and given the fact that bread is one of the main foods in the daily diet of many people. This paper highlights the role of mineral fertilization with nitrogen on the accumulation of gluten proteins. The study was conducted at SCDA Lovrin, in a long-term experiment with fertilizers. The Lab-on-a-Chip (LoaC) technique was used to extract gliadin and glutenin, followed by polyacrylamide gel electrophoresis. Ammonium nitrate was used for fertilization, with the following graduation: N0, N30, N60, N90 and N120. Nitrogen fertilizers significantly influence the quality of wheat crop. Thus, the percentage of protein and wet gluten increase by up to 47% and 70%, respectively. The accumulation of glutenins and glutenins at the level of molecular weight, increases exponentially with the dose of fertilizer administered to the crop, the highest values being registered at doses N90 kg / ha and N120 kg / ha, values statistically assured very significant for the probability of transgression of 0.1%. Also, the gliadin / glutenin ratio, whose value is an indicator for the bread quality of the grains, records the best value (as close as possible to 1) in the variant fertilized with the maximum dose of nitrogen.

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