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Proceeding of the 4 rd International Symposium“NEW RESEARCH IN BIOTECHNOLOGY” USAMV Bucharest, Romania, 20114. Sun, T., & Ho, C.-T. (2005). Antioxidant activities of buckwheat extracts. Food Chemistry, 90,743–749.5. Li-Yun Lin Hsiu-Man Liu, Ya-Wen Yu a, Sheng-Dun Lin Jeng-Leun Mau , Quality and antioxidantproperty of buckwheat enhanced wheat bread, Food Chemistry 112, (2009), 987-9816. Ooraikul, B., (1991). Modified atmosphere packaging of bakery Products.7. Tian, Q., Li, D., & Patil, B. S. (2002). Identification and determination of flavonoids in buckwheat(Fagopyrum esculentum Moench, Polygonaceae) by high - performance liquid chromatographywith electrospray ionization mass spectrometry and photodiode array ultraviolet detection.Phytochemical Analysis, 13, 251–256.8. Standardul european EN 1186-9:2002204
Proceeding of the 4 rd International Symposium“NEW RESEARCH IN BIOTECHNOLOGY” USAMV Bucharest, Romania, 2011SECTION VI: MISCELLANEOUSRESEARCH ABOUT INFLUENCE OF DENSITY AND FERTILISATIONON PROTEIN AND STARCH CONTENT IN SOME GENOTYPES OFBARLEY, VARIETY DISTICHUM“Dunarea de Jos” University, Faculty of Engineering from Braila, RomaniaNICOLETA AXINTI, DANIELA TRIFANAbstract. This paper presents results on the evolution of protein and starch content of barleyvarieties, variety distichum, Annabelle, Thuringia, and Cristalia combined under differentialfertilization (N0P0, N40P40, N80P80, N120P120) and different seeding densities (400 bg/m 2 , 600bg/m 2 ).The average results obtained for the factors studied in the three experimental years (2007-2008,2008-2009 and 2009-2010), in the Vadeni, Braila county, shows that total protein varied between9.85% and 13.2% and starch content between 61.86% and 64.1%.Keywords: barley, density, fertilization, protein content, starch content1. INTRODUCTIONThe main components of barley grain to be taken into account in determining thedestination for the manufacture of malt and beer are protein and starch content. The contentof protein substances, expressed as a percentage of dry matter, is a characteristic of thevariety, but at the same time is strongly influenced by climatic conditions and the wayculture, vary widely within one and the same variety from year to year and from one placeto another. A grain of starch content determined by the highest amount of extract and varieswidely between 57-65% of dry matter. To the extent that the value of this indicator ishigher, shows better quality barley for malting. [1], [2], [3].This indicator is in an inverse ratio to the protein content. Research conducted indifferent soil conditions have shown that along with genetic factors, climatic factorscontribute to changes in technology broadly chemical composition and quality of crops(Borlan Z., et al., 1994)Fertilizers influence the quality of barley, therefore they should be appliedaccording to the purpose for which the culture (feed or malt for beer).2. MATERIALS AND METHODSThe investigations were made during the agricultural years 2007-2008, 2008-2009,2009-2010, in the Vadeni, Braila County, on a limestone soil type aluvial soil. Thebiological material used was the experience of three spring barley varieties: Annabell,Thuringia, and Cristalia.205
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