Written Paper

Studies of protein fraction in grain of spelt wheat (Triticum spelta) and common wheat (Triticum aestivum)  [2001]

Dvoracek, V. Moudry, J. Curn, V. (Jihoceska Univ., Ceske Budejovice (Czech Republic). Zemedelska Fakulta)

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In the years 1999 to 2000 on two localities under low input conditions five spelt wheat varieties (T. spelta) - Altgold (CH), Lueg (B), Rouquin (B), Ostro (Germany) and Oberkulmer Schwarzer (Germany) were cultivated. Two Czech common wheat varieties Brea and Samara were chosen as reference varieties. TKW, crude protein content, and contents of three protein fractions. The results obtained confirmed a marked influence of medium as well as genetic conditionality on percentage of different protein fractions. The capacity of spelt wheat to accumulate crude proteins significantly and their fractions, even under conditions of low inputs, was confirmed. Gliadin fraction that will evidently limit its utilisation for gluten-free diet was proved. In view of quantitative comparison of extracted fractions found by the method after Kjeldahl and preliminary densitometric measurement on gel, mutual irreplaceableness of both methods follows. Nevertheless, densitometric and spectrophotometric evaluation, respectively, should be a suitable complement to evaluate both nutritional and technological qualities in view of evaluation of protein molecules only.

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Scientia Agriculturae Bohemica (Czech Republic)

ISSN : 0582-2343