The correlation of (1-3)(1-4)-beta-d-glucan with some qualitative parameters in the oat grain | Korelácia (1-3)(1-4)-beta-d-glukánu s vybranými kvalitatívnymi parametrami v zrne ovsa siateho
2008
Havrlentová, M., Slovenské centrum poľnohospodárskeho výskumu, Nitra (Slovak Republic) | Bieliková, M., Slovenské centrum poľnohospodárskeho výskumu, Nitra (Slovak Republic) | Mendel, L., Slovenské centrum poľnohospodárskeho výskumu, Nitra (Slovak Republic) | Kraic, J., Slovenské centrum poľnohospodárskeho výskumu, Nitra (Slovak Republic) | Hozlár, P., Slovenské centrum poľnohospodárskeho výskumu, Nitra (Slovak Republic)
The interest in oats is increasing, due to both their nutritional quality and the indication of health benefits related to oat consumption. The chemical constituents of the oat kernel (protein, lipid, fibre and so on) are therefore the focus of a number of studies. Consequently the breeders work on producing the lines containing high content of such substances. With the aim to study the variability in beta-D-glucan content and its relationship to some other qualitative parameters, content of beta-D-glucan, total dietary fibre, crude fibre, and proteins was analysed in 10 oat varieties (Ábel, Atego, Avenuda, Auron, Detvan, Expander, Flämingsstern, Izak, Kanton, Zvolen) registered in the Slovak Republic and grown during 3 years on one locality. In hulled oat, higher content of total dietary and crude fibre was detected in comparison to naked genotypes (Ábel, Avenuda, Detvan, Izak) where higher content of beta-D-glucan and proteins was measured. In the given years, both maximal average (5.7%) as well as maximal content of beta-D-glucan were detected in the variety Izak. The lowest mean value of beta-D-glucan was specified in the variety Flämingsstern (2.7%). Statistically significant positive or negative correlations were observed between the given analysed components. The content of beta-D-glucan shows negative correlation with the content of total dietary and crude fibre and positive correlation with the content of proteins.
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Эту запись предоставил Slovak University of Agriculture in Nitra