Naslov
CHARACTERIZATION OF BREAD WHEAT CULTIVARS BY SEED STORAGE PROTEINS

Autori
Horvat, Daniela ; Đukić, Nevena ; Mastilović, Jasna ; Magdić, Damir ; Šimić, Gordana ; Torbica, Aleksandra ; Dvojković, Krešimir ; Živančev, Dragan

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

Izvornik
Abstract Book of 6th Central European Congress on Food / Lević, Jovanka - Novi Sad : Naučni institut za prehrambene tehnologije u Novom Sadu, 2012, 214-214

ISBN
978-86-7994-028-5

Skup
6th Central European Congress on Food

Mjesto i datum
Novi Sad, Srbija, 23.05.2012. - 26.05.2012

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
wheat cultivars, flour, gluten proteins

Sažetak
Gluten proteins are the major storage protein fraction in the wheat grain. Protein content and composition are of particular interest because the gluten proteins play a major role in determining the grain processing quality. When flour is mixed with water, the gluten proteins swells and form a continuous elastic network which confers viscosity and elasticity to the dough, enabling the production of yeast leavened products. Sixteen Croatian and sixteen Serbian winter wheat cultivars differing in processing quality were analyzed and compared. Samples were collected at the experimental fields of the Agricultural Institute Osijek and Institute of the Field and Vegetable Crops Novi Sad in 2009. The gluten proteins have been examined by RP-HPLC and SDS-PAGE. The proportion of albumins and gliadins in total extractible proteins were range from 10.14 to 23.44%, while the proportion of total gliadins and glutenins varied between 42.19 and 58.91% and 28.23 and 38.46%, respectively. Regarding the high-molecular-weight-glutenin subunits (HMW-GS), their proportion varied between 5.49 and 12.89%. Observing the HMW-GS composition, the dominant subunits at the Glu-A1 locus were N and 2*, at the Glu-B1 locus 7+8 and 7+9, while at the Glu-D1 locus the subunits 5+10 were the most frequent. The results showed the significant differences between two cultivars group in the proportions of total albumin and globulins, total glutenins and gliadins as well as in γ-gliadins and low-molecular-weight-glutenin subunits (LMW-GS).

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija

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