Proteini glutena – determinanta kvaliteta pšenice / Gluten proteins - determinant of wheat quality
2017
Knežević, Desimir | Paunović, Aleksandar | Menkovska, Mirjana | Mašković, Pavle | Kondić, Danijela | Zelenika, Milica | Madić, Milomirka | Zečević, Veselinka
Gluten is complex of gliadina and glutenins which play main role in determining of technological quality properties of wheat seeds and wheat products, but may be cause of allergy and celiac diseases in imune sensitive people. In this analysis of 10 wheat genotypes were established differences for gluten content, protein content loaf volume in two year of studies under different conditions. The highest gluten content in first year had Aurora (32.40%) and the lowest had G-3089 (21.40%), while in second year the highest gluten content had Beogradjanka (33.18%) and the lowest (22.33%) was in G-3089. In both year of experiment, the genotype G-3617 had the highest protein content (14.210%; 14.80%), loaf volume (560ml; 560ml) while genotypes G-3089 the lowest value of protein content (10.80%; 11.10%) and loaf volume (360ml; 380ml). In analysed wheat genotypes were identified 3 alleles (a, b, f) at Gli-A1 locus and 5 alleles (b, g, e, l, k) at Gli-A2 locus. Also, identified 3 alleles (a, b, c) at Glu-A1, 3 (a, c, d) at Glu-D1 and 5 alleles (a, b, c, d, h) at Glu-B1. The genotypes which possessed the alleles Glu-A1b, Glu-D1d, in combination Gli A1b, had higher levels of gluten content, protein and bread volume.
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