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Pregled bibliografske jedinice broj: 370469

Effect of HMM Glutenin Subunits on Wheat Quality Attributes

Horvat, Daniela; Kurtanjek, Želimir; Drezner, Georg; Šimić, Gordana; Magdić, Damir
Effect of HMM Glutenin Subunits on Wheat Quality Attributes // Food Technology and Biotechnology, 47 (2009), 3; 253-259 (međunarodna recenzija, članak, znanstveni)

Effect of HMM Glutenin Subunits on Wheat Quality Attributes

Horvat, Daniela ; Kurtanjek, Želimir ; Drezner, Georg ; Šimić, Gordana ; Magdić, Damir

Food Technology and Biotechnology (1330-9862) 47 (2009), 3; 253-259

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
HMW subunits; wheat quality; evaluation

Glutenin is a group of polymeric gluten proteins. Glutenin molecules consist of glutenin subunits linked together with disulphide bonds and having higher (HMM-GS) and lower (LMM-GS) molecular mass. The main objective of this study is the evaluation of the influence of HMM-GS on flour processing properties. Seven bread wheat genotypes with contrasting quality attributes and different HMM-GS composition were analyzed during three years. The composition and quantity of HMM-GS were determined by SDS-PAGE and RP-HPLC, respectively. The quality diversity among genotypes was estimated by the analysis of wheat grain, and flour and bread quality parameters. The presence of HMM glutenin subunits 1 and 2* at Glu-A1 and the subunits 5+10 at Glu-D1 locus, as well as a higher proportion of total HMM-GS, had a positive effect on wheat quality. Cluster analysis for the three groups of data (genotype-HMM-GS, flour and bread quality, and dough rheology) yielded the same hierarchical structure for the first top three levels, and similarity of the corresponding dendrograms was proved by the principal eigenvalues of the corresponding Euclidian distance matrices. The obtained similarity in classification based on essentially different types of measurements reflectes strong natural association between genetic data, product quality and physical properties. Principal component analysis (PCA) was applied to effectively reduce large data set into lower dimensions of latent variables amenable for the analysis.PCA analysis of the total set of data (15 variables) revealed a very strong interrelationship between the variables. The first three PCA components accounted for 96 % of the total variance, which was significant to the level of 0.05 and was considered as the level of experimental error. These data imply that the quality of wheat cultivars can be contributed to HMM-GS data and should be taken into account in breeding programs assisted by computer models with the aim to improve flour technological quality.

Izvorni jezik

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija


Projekt / tema
058-1252086-0589 - Matematičko modeliranje, optimiranje i upravljanje biotehnoloških procesa (Želimir Kurtanjek, )
073-0730718-0598 - Razvoj nove germplazme u oplemenjivanju kvantitativnih svojstava pšenice (Georg Drezner, )
113-1130471-0451 - Prijenos topline i toplinska svojstva pri procesiranju hrane (Bernarda Šeruga, )
113-1130471-0592 - Nedestruktivne metode u procesima proizvodnje i čuvanja hrane (Damir Magdić, )

Prehrambeno-biotehnološki fakultet, Zagreb,
Poljoprivredni institut Osijek,
Prehrambeno-tehnološki fakultet, Osijek

Časopis indeksira:

  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus

Uključenost u ostale bibliografske baze podataka:

  • CAB Abstracts
  • FSTA: Food Science and Technology Abstracts