Naslov
Bread making quality and storage proteins of wheat cultivars grown at the Agricultural Institute Osijek

Autori
Horvat, Daniela ; Drezner, Georg ; Sudar, Rezica ; Dvojkovic, Krešimir ; Simic, Gordana ; Spanic, Valentina

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

Izvornik
Book of Abstracts of the 23rd International Scientific-Experts Congress on Agriculture and Food Industry / Murat Yercan, Duygu Tosun, Zubeyde Albayram - Izmir : Ege University, 2012, 117-117

Skup
23rd International Scientific-Experts Congress on Agriculture and Food Industry

Mjesto i datum
İzmir, Turska, 27.09.2012. - 29.09.2012

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
wheat cultivars; bread making quality; endosperm storage proteins

Sažetak
Bread making quality and wheat storage proteins of 12 winter wheat cultivars grown at the experimental field of the Agricultural Institute Osijek were studied. The protein content varied from 12.4 to 16.4%. Dough rheological parameters as indicators of gluten strength varied between weak to very strong. Allelic variations at Glu-1 loci analyzed by SDS-PAGE method showed that HMW subunits 2* at the Glu-A1 locus, 7+9 at the Glu-B1 locus and 5+10 at the Glu-D1 locus were dominant in analyzed cultivars. Regarding the quantitative results of storage proteins obtained by RP-HPLC method a specific differences among cultivars was noticed. Within the storage proteins, the _- gliadins (27.5%), LMW glutenins (34.0%) and _- gliadins (20.3%) were generally major components, while _- gliadins (3.7%), HMW glutenins (8.9%) and albumis and globulins (14.6%) were minor ones. Results of the linear correlation (p<0.05) showed that albumins and globulins were highly negatively correlated with P and WG, WA and bread VSPEC. Among the gliadins fractions, _- gliadins had the highest positive impact on P and WA, while DS was positively correlated with _- gliadins. Total gliadins and GLI/GLU ratio had the most negative influence on RMAX and R/EXT. Among the glutenin fractions, HMW subunits were positively correlated with P, DDT and negatively with DS, while LMW subunits did not show any significant influence on bread making parameters.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija

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