Effect of Treatment of Wheat Seeds with 2-Ethyl-6-methyl-3-hydroxypyridinium Carnitinate on Yield, Technological and Physicochemical Properties of Grain and Starch

IF 4.033 Q4 Biochemistry, Genetics and Molecular Biology

Biophysics Pub Date : 2026-09-14 DOI:10.1134/S0006350926700296

I. F. Rusina, L. A. Wasserman, L. V. Adikaeva, A. V. Semenova, Yu. V. Kuznetsov, I. G. Plashchina, O. T. Kasaikina

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Abstract

The growth-stimulating property of a new compound, 2-ethyl-6-methyl-3-hydroxypyridinium carnitinate, has been studied for the effectiveness of pre-sowing treatment of wheat seeds in order to increase the volume and quality of the crop. The compound showed high antiradical and antioxidant activity, which indicates that it has growth-stimulating and anti-stress properties. The biological activity of the synthesized 2-ethyl-6-methyl-3-hydroxypyridinium carnitinate in the growth of green mass and roots of wheat seedlings at an early stage of germination was studied in order to predict the growth-stimulating properties of wheat development under conditions of pre-sowing seed treatment. It has been shown that the treatment of seeds of soft spring wheat of the zoned variety “Iren” with the compound increases the germination rate, promotes the formation of smooth and simultaneous shoots of plants in the field, good survival of seedlings and increased grain yields. The qualitative composition of the grain of the resulting harvest (2024) was studied for the content of the main components of grain, namely protein, starch, gluten and other important indicators for the bakery industry. The structural and thermodynamic characteristics of wheat starches extracted from seeds treated with the compound were evaluated.

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2-乙基-6-甲基-3-肉酸羟吡啶对小麦籽粒及淀粉产量、工艺及理化性质的影响

研究了一种新的化合物- 2-乙基-6-甲基-3-肉酸羟基吡啶的促生长特性，以研究播前处理小麦种子的有效性，以提高作物的体积和质量。该化合物具有较高的抗自由基和抗氧化活性，表明其具有刺激生长和抗应激的特性。研究了合成的2-乙基-6-甲基-3-肉酸羟基吡啶在萌发初期小麦幼苗绿块和根系生长中的生物活性，以预测播前种子处理条件下小麦发育的促生长特性。结果表明，用该化合物处理分区品种“Iren”软质春小麦种子，可提高种子发芽率，促进田间植株形成光滑且同时生长的芽，提高幼苗成活率，提高籽粒产量。对所得收获（2024）的籽粒进行定性组成研究，对籽粒的主要成分，即蛋白质、淀粉、面筋等烘焙行业的重要指标进行含量测定。对经该化合物处理的小麦籽粒淀粉的结构和热力学特性进行了评价。

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来源期刊

Biophysics Biochemistry, Genetics and Molecular Biology-Biophysics

CiteScore

1.20

自引率

0.00%

发文量

期刊介绍： Biophysics is a multidisciplinary international peer reviewed journal that covers a wide scope of problems related to the main physical mechanisms of processes taking place at different organization levels in biosystems. It includes structure and dynamics of macromolecules, cells and tissues; the influence of environment; energy transformation and transfer; thermodynamics; biological motility; population dynamics and cell differentiation modeling; biomechanics and tissue rheology; nonlinear phenomena, mathematical and cybernetics modeling of complex systems; and computational biology. The journal publishes short communications devoted and review articles.