Naslov
Analysis Of Interrelations Between Wheat Protein Fractions Composition And Its Technological Quality With Combined Multivariate And Univariate Statistics

Autori
Mastilović, Jasna ; Horvat, Daniela ; Živančev. Dragan ; Torbica, Aleksandra ; Kevrešan, Željko ; Đukić, Nevena ; Magdić, Damir ; Šimić, Gordana

Izvornik
Hemijska industrija (0367-598X) 68 (2014), 3; 321-329

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

Ključne riječi
wheat ; quality ; albumins and globulins ; RP-HPLC

Sažetak
The interrelations among wheat protein fractions with different solubility and molecular weight properties were studied using multivariate (PCA) analysis and obtained trends were used as the base for investigations related to differentiation of technological quality among wheat cultivars with different combination of protein fractions compositions using univariate statistcs (ANOVA followed by Duncans test) in order to draw out information about interrelations between protein fractions composition in wheat cultivars and their technological quality. Data on protein fractions composition obtained with RP-HPLC and technological quality parameters for 26 wheat cultivars grown in Serbia and Croatia in the region of south Panonian plane were used to form the data base. Analysis based on first four PCA factors which explained 89.04% variability of protein composition in investigated wheat cultivars pointed out at interdependences between: (1) low protein and gluten content and susceptibility to enzymatic processes in dough, (2) high content of albumins and globulins, low gliadins content and gliadins/glutenins ratio, high α- gliadins, low molecular weight glutenins and low α- gliadins share in total protein with low water absorption, high energy and high resistance to extensibility ratio, (3) high albumin and globulin content and high share of omega-gliadins in total protein and low extensograph extensibility, (4) high HMW-GS share in total proteins, high extensograph resistance/extensibility ratio and (5) high gamma- gliadins share in total protein and low extensograph resistance/extensibility ratio. Applied statistical approach confirmed also interdependence between high protein and gluten content and longer dough development time and high extensograph energy.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija

POVEZANOST RADA