Naslov
AMINO ACIDS CONTENTS IN SOME WHEAT GENOTYPES Triticum aestivum L.

Autori
Nevena, Đukić ; Daniela, Horvat ; Gordana, Šimić ; J., Knežević ; Jasmina, Lukinac

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
6th International Congress "Flour-Bread '11, 8th Croatian Congress of Cereal Technologists, Brašno-Kruh '11. Book of Abstract / Daliborka Koceva Komlenić - Osijek, 2011

Skup
6th International Congress Flour-Bread '11, 8th Croatian Congress of Cereal Technologists Brašno-kruh '11

Mjesto i datum
Opatija, Hrvatska, 12.10.2011. - 14.10.2011

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
wheat; Triticum aestivum L.; amino acids

Sažetak
Wheat consists mixture of 20 amino acids which are determining specific traits of proteins. Amino acids have specificity according to metabolic transformation and participation in biosynthesis of important organic constituents. It is typical to relate the protein quality to the balance of structure of essential amino acids contained within. Contents of amino acids were analyzed in 15 genotypes of Triticum aestivum L. (G 3001, G-3046, G-3044, G-3601, G-3590, G-3034, G-3040, G-3614, G-3626, G-3627, G-3662, G-3089, G-3619, G-3607, G-3606). Presence of free amino acids was analyzed by chromatography and their concentration was analyzed by spectrophotometer. Variability of amino acid composition was established. The glutamine acid is present in higher concentration in comparison to remain amino acids registered in analyzed wheat genotypes. Considering to wheat importance as human food, it is very important presence of essential amino acids, out of which the amino acid valine is prevalent. Total concentration of free amino acids in seeds of wheat lines Triticum aestivum varied in ratio from 6.2% (G-3606) to 13% (G-3619).

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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