GRAIN PROTEIN FRACTIONS OF BARLEY VARIETIES GROWN IN TATARSTAN

The results of studies carried out in 2010-2012 on the formation of protein fractions (albumins, globulins, hordeins, glutelins) of grains of leading varieties of spring barley Raushan, Rahat and Timerhan cultivated in Tatarstan are presented. Based on the results of the studied varieties of barley it was found that the fractional composition of protein in grain is defined both the varietal, and weather conditions. It is established that the Rahat variety had the fairly constant albumin content by year and it amounted in 2010 to 15,5 % in 2011 to 17,6 % and in 2012 to 16,7 % from the total content of protein fractions. In the varieties Raushan and Timerhan their number was higher and varied in 2010 between 17,3 and 19,3 %, in 2011 – 25,0 and 23,0 %, and in 2012 – 19,0 and 18,5 % of the total number of protein fractions. Over the study years the number of globulins in the varieties Raushan (13,3 %) and Timerhan (12,7 %) was higher by 2,4 and 1,8 %, respectively, than in the Rahat variety (10,9 % of the total number of protein fractions). High molecular weight proteins in the varieties’ grain made 68,6 % of the total number of protein fractions, while low molecular weight proteins made 31,4 %, where hordein dominated over the glutelins – 43,4 % versa 25,2 %. Thus, in Raushan variety hordein fraction amounted in 2010 to 51,8 %, in 2011 to 32,6 % and in 2012 to 37,5 % of the total protein. Varieties Rahat and Timerhan had hordein in grain 49,8 % and 46,8 % in 2010, 42,4 % and 44,0 % in 2011, 47,3 % and 38,3 % in 2012, respectively. The remainder was presented by glutelins (25.2%) with a variation on varieties from 19.0 to 29,0 % of the total protein content. The content of glutelin fraction in the grain of Raushan variety was more stable: in 2010 – 24,0 %, in 2011 – 25,0 %, in 2012 – 28,0%, than varieties Rahat and Timerhan: in 2010 – 26,0 % and 25,0 %, in 2011 – 29,0 and 19,0 %, in 2012 – 23,0 % and 28,0 %, respectively. The highest content of fractions of high molecular weight proteins from the total protein content in grain was recorded in 2010 in varieties Raushan and Rahat 75,8 %, and Timerhan 71,8 %, that was higher than in 2011 in varieties Raushan (57,6 %) 18,2 %, Rahat (71,4 %) 4,4 % and Timerhan (63,0 %) by 8,8 %. Fractions of low molecular weight proteins of the total protein content averaged by varieties 31,4 %. The highest content of low molecular weight protein fractions were accumulated in 2011: Raushan (42.4 %) and Timerhan (37,0 %) and in 2012 Rahat (29,7 %). The obtained results on the formation of protein fractions in barley grain and the ratio of high and low molecular weight proteins from total fractions of protein are of interest in breeding for quality and their practical use in the directions. The ratio of low molecular weight protein fractions to high molecular weight proteins, which is 1:2,64 (27,5 %:72,5 %) in malting variety Rahat, 1:1,2 (33,0 %:67,0 %) in forage variety Timerhan and 1:1,97 (33,7 %:66,3 %) in cereal variety Raushan, shows that they can be used for the intended purpose