{"id":{"repo_id":"umn","oai_identifier":"oai:conservancy.umn.edu:11299/279171"},"canonical_url":"https://search.dev.ndltd.org/etd/umn/oai:conservancy.umn.edu:11299/279171","repository":{"repo_id":"umn","name":"University of Minnesota","base_url":"https://conservancy.umn.edu/server/oai/request"},"display":{"title":"The Impact Of Nitrogen Fertilization On The Physico-Chemical, Functional, Amino Acid Profile, Protein Secondary Structure, And Bread Properties Of Intermediate Wheatgrass.","abstract":"Intermediate wheatgrass (IWG), scientifically known as Thinopyrum intermedium, is a cool-season sod-forming perennial grass belonging to the Triticeae tribe of the Pooideae subfamily. Compared to its cousin wheat, IWG has great potential for ecosystem services such as reduced soil erosion, lowered nutrient leaching to groundwater, and improved carbon sequestration. It has higher protein, dietary fiber, and ash. It is one of several perennial crops available for potential food use and the first commercially viable perennial grain in the United States. Lack of adoption of perennial grains for food use is essentially attributed to grain yield shortfall compared to annual grain crops. The dual use of IWG for food and feed is therefore crucial to their adoption. As part of efforts to develop IWG for food application, agronomists are currently exploring application of nitrogen fertilizer to the crop. This study investigated the application of nitrogen fertilizer (80 lbs./acre) in the spring or fall in Minnesota and Wisconsin affects: (1) the physico-chemical and functional properties of IWG; (2) the amino acid profile, protein secondary structure and the bread properties of IWG. Refined and wholegrain samples were prepared for analysis. Nitrogen treatment increased protein and fat content of IWG while reducing total carbohydrates, regardless of location, treatment time or refinement. Total dietary fiber increased in whole grain samples. Starch hot paste viscosity generally decreased with nitrogen treatment. Farinograph water absorption and dough stability increased with nitrogen fertilization in samples from Wisconsin. IWG kernel size increased with nitrogen application regardless of growing location and timing of treatment. Nitrogen fertilizer application in the spring increased amino acid content in refined and whole grain intermediate wheatgrass samples from Minnesota and Wisconsin. Spring-treated refined samples exhibited significant increases in amino acid concentrations, specifically arginine, serine, leucine, phenylalanine, and tyrosine in Minnesota, and serine in Wisconsin, whereas fall treatment demonstrated no significant effect. In Minnesota whole grain samples, amino acids except alanine and proline increased significantly. Nitrogen treatment also affected protein structure, increasing β-sheets and decreasing β-turns in refined samples, with the opposite observed in whole grains, except for fall-treated samples from Wisconsin. Loaf height increased in refined samples from Minnesota, although loaf volume remained unaffected. Nitrogen also increased bread firmness in refined samples but decreased it in whole grains. Cell count dropped in whole grain bread with nitrogen treatment, except for an increase in fall-treated samples from Wisconsin.","abstract_html":"Intermediate wheatgrass (IWG), scientifically known as Thinopyrum intermedium, is a cool-season sod-forming perennial grass belonging to the Triticeae tribe of the Pooideae subfamily. Compared to its cousin wheat, IWG has great potential for ecosystem services such as reduced soil erosion, lowered nutrient leaching to groundwater, and improved carbon sequestration. It has higher protein, dietary fiber, and ash. It is one of several perennial crops available for potential food use and the first commercially viable perennial grain in the United States. Lack of adoption of perennial grains for food use is essentially attributed to grain yield shortfall compared to annual grain crops. The dual use of IWG for food and feed is therefore crucial to their adoption. As part of efforts to develop IWG for food application, agronomists are currently exploring application of nitrogen fertilizer to the crop. This study investigated the application of nitrogen fertilizer (80 lbs./acre) in the spring or fall in Minnesota and Wisconsin affects: (1) the physico-chemical and functional properties of IWG; (2) the amino acid profile, protein secondary structure and the bread properties of IWG. Refined and wholegrain samples were prepared for analysis. Nitrogen treatment increased protein and fat content of IWG while reducing total carbohydrates, regardless of location, treatment time or refinement. Total dietary fiber increased in whole grain samples. Starch hot paste viscosity generally decreased with nitrogen treatment. Farinograph water absorption and dough stability increased with nitrogen fertilization in samples from Wisconsin. IWG kernel size increased with nitrogen application regardless of growing location and timing of treatment. Nitrogen fertilizer application in the spring increased amino acid content in refined and whole grain intermediate wheatgrass samples from Minnesota and Wisconsin. Spring-treated refined samples exhibited significant increases in amino acid concentrations, specifically arginine, serine, leucine, phenylalanine, and tyrosine in Minnesota, and serine in Wisconsin, whereas fall treatment demonstrated no significant effect. In Minnesota whole grain samples, amino acids except alanine and proline increased significantly. Nitrogen treatment also affected protein structure, increasing β-sheets and decreasing β-turns in refined samples, with the opposite observed in whole grains, except for fall-treated samples from Wisconsin. Loaf height increased in refined samples from Minnesota, although loaf volume remained unaffected. Nitrogen also increased bread firmness in refined samples but decreased it in whole grains. Cell count dropped in whole grain bread with nitrogen treatment, except for an increase in fall-treated samples from Wisconsin.","abstract_has_math":false,"creators":["Aduama, Obed"],"institution":null,"degree_name":null,"degree_level":null,"degree_discipline":null,"degree_department":null,"school":null,"contributors":[],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2024,"date_issued":"2024-12","date_published":"2024-12","updated_at":"2026-07-24T05:20:07Z","subjects":[],"languages":["en"],"rights":[],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://hdl.handle.net/11299/279171","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:creator","label":"Author","values":["Aduama, Obed"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2026-03-18T14:24:45Z"]},{"key":"dc:date.issued","label":"Date","values":["2024-12"]},{"key":"dc:type","label":"Dc Type","values":["Thesis or Dissertation"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language.iso","label":"Language (ISO)","values":["en"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.uri","label":"Identifier URI","values":["https://hdl.handle.net/11299/279171"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["University of Minnesota M.S. thesis. December 2024. Major: Food Science. Advisor: George Annor. 1 computer file (PDF); viii, 70 pages."]},{"key":"dc:description.abstract","label":"Abstract","values":["Intermediate wheatgrass (IWG), scientifically known as Thinopyrum intermedium, is a cool-season sod-forming perennial grass belonging to the Triticeae tribe of the Pooideae subfamily. Compared to its cousin wheat, IWG has great potential for ecosystem services such as reduced soil erosion, lowered nutrient leaching to groundwater, and improved carbon sequestration. It has higher protein, dietary fiber, and ash. It is one of several perennial crops available for potential food use and the first commercially viable perennial grain in the United States. Lack of adoption of perennial grains for food use is essentially attributed to grain yield shortfall compared to annual grain crops. The dual use of IWG for food and feed is therefore crucial to their adoption. As part of efforts to develop IWG for food application, agronomists are currently exploring application of nitrogen fertilizer to the crop. This study investigated the application of nitrogen fertilizer (80 lbs./acre) in the spring or fall in Minnesota and Wisconsin affects: (1) the physico-chemical and functional properties of IWG; (2) the amino acid profile, protein secondary structure and the bread properties of IWG. Refined and wholegrain samples were prepared for analysis. Nitrogen treatment increased protein and fat content of IWG while reducing total carbohydrates, regardless of location, treatment time or refinement. Total dietary fiber increased in whole grain samples. Starch hot paste viscosity generally decreased with nitrogen treatment. Farinograph water absorption and dough stability increased with nitrogen fertilization in samples from Wisconsin. IWG kernel size increased with nitrogen application regardless of growing location and timing of treatment. Nitrogen fertilizer application in the spring increased amino acid content in refined and whole grain intermediate wheatgrass samples from Minnesota and Wisconsin. Spring-treated refined samples exhibited significant increases in amino acid concentrations, specifically arginine, serine, leucine, phenylalanine, and tyrosine in Minnesota, and serine in Wisconsin, whereas fall treatment demonstrated no significant effect. In Minnesota whole grain samples, amino acids except alanine and proline increased significantly. Nitrogen treatment also affected protein structure, increasing β-sheets and decreasing β-turns in refined samples, with the opposite observed in whole grains, except for fall-treated samples from Wisconsin. Loaf height increased in refined samples from Minnesota, although loaf volume remained unaffected. Nitrogen also increased bread firmness in refined samples but decreased it in whole grains. Cell count dropped in whole grain bread with nitrogen treatment, except for an increase in fall-treated samples from Wisconsin."]},{"key":"dc:title","label":"Title","values":["The Impact Of Nitrogen Fertilization On The Physico-Chemical, Functional, Amino Acid Profile, Protein Secondary Structure, And Bread Properties Of Intermediate Wheatgrass."]}]}],"canonical_facts":{"dc:creator":["Aduama, Obed"],"dc:date.accessioned":["2026-03-18T14:24:45Z"],"dc:date.issued":["2024-12"],"dc:description":["University of Minnesota M.S. thesis. December 2024. Major: Food Science. Advisor: George Annor. 1 computer file (PDF); viii, 70 pages."],"dc:description.abstract":["Intermediate wheatgrass (IWG), scientifically known as Thinopyrum intermedium, is a cool-season sod-forming perennial grass belonging to the Triticeae tribe of the Pooideae subfamily. Compared to its cousin wheat, IWG has great potential for ecosystem services such as reduced soil erosion, lowered nutrient leaching to groundwater, and improved carbon sequestration. It has higher protein, dietary fiber, and ash. It is one of several perennial crops available for potential food use and the first commercially viable perennial grain in the United States. Lack of adoption of perennial grains for food use is essentially attributed to grain yield shortfall compared to annual grain crops. The dual use of IWG for food and feed is therefore crucial to their adoption. As part of efforts to develop IWG for food application, agronomists are currently exploring application of nitrogen fertilizer to the crop. This study investigated the application of nitrogen fertilizer (80 lbs./acre) in the spring or fall in Minnesota and Wisconsin affects: (1) the physico-chemical and functional properties of IWG; (2) the amino acid profile, protein secondary structure and the bread properties of IWG. Refined and wholegrain samples were prepared for analysis. Nitrogen treatment increased protein and fat content of IWG while reducing total carbohydrates, regardless of location, treatment time or refinement. Total dietary fiber increased in whole grain samples. Starch hot paste viscosity generally decreased with nitrogen treatment. Farinograph water absorption and dough stability increased with nitrogen fertilization in samples from Wisconsin. IWG kernel size increased with nitrogen application regardless of growing location and timing of treatment. Nitrogen fertilizer application in the spring increased amino acid content in refined and whole grain intermediate wheatgrass samples from Minnesota and Wisconsin. Spring-treated refined samples exhibited significant increases in amino acid concentrations, specifically arginine, serine, leucine, phenylalanine, and tyrosine in Minnesota, and serine in Wisconsin, whereas fall treatment demonstrated no significant effect. In Minnesota whole grain samples, amino acids except alanine and proline increased significantly. Nitrogen treatment also affected protein structure, increasing β-sheets and decreasing β-turns in refined samples, with the opposite observed in whole grains, except for fall-treated samples from Wisconsin. Loaf height increased in refined samples from Minnesota, although loaf volume remained unaffected. Nitrogen also increased bread firmness in refined samples but decreased it in whole grains. Cell count dropped in whole grain bread with nitrogen treatment, except for an increase in fall-treated samples from Wisconsin."],"dc:identifier.uri":["https://hdl.handle.net/11299/279171"],"dc:language.iso":["en"],"dc:title":["The Impact Of Nitrogen Fertilization On The Physico-Chemical, Functional, Amino Acid Profile, Protein Secondary Structure, And Bread Properties Of Intermediate Wheatgrass."],"dc:type":["Thesis or Dissertation"]},"updated_at":"2026-07-24T05:20:07Z"}