Nutritional profile of spelt wheat cultivars
2000
Galova, Z. | Knoblochova, H. (Slovak Agricultural University, Nitra (Slovakia). Faculty of Agronomy, Department of Biochemistry and Biotechnology)
The nutritious and the technological aspects of five winter spelt (Triticum spelta L.) and one common (Triticum aestivum L.) wheat cultivars were investigated using several biochemical and electrophoretical methods. 11.59% crude protein content was determined. The highest technological qaulity (gliadins plus glutenins fractions content) was presented by Baulaender Spelz cultivar (69.10%), in the remaining cultivars where those gluten protein fractions varied from 66.92% to 67.85%. Values for amino acids ranged comparably in both spelt and common wheats. Cultivar did not affect their content significantly. Specific activity of the hydrolytic enzyme alfa-amylase of all analysed cultivars was between 0.18-0.50 mcat/g what responded to real values of the full grain ripeness. The quality of spelt wheat cultivars was approaching to that of the common winter wheat Samanta cultivar. Spelt wheat cultivars are available to be grown at the fields in southern Slovakia.
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