PROTEIN QUALITY OF BREAD WHEAT
2022
Desimir Knežević | Aleksandra Yu. Novoselskaya-Dragovich | Alexander M. Kudryavtsev | Aleksandar Paunović | Adriana Radosavac | Mirela Matković Stojšin | Svetlana Roljević Nikolić
The storage proteins content and their composition have important role in determination of protein quality in bread wheat. The aim of this work is analysis of gluten content, loaf volume and their relationship with gliadin and high molecular weight glutenin subunits in bread wheat. In investigation included 10 wheat genotypes grown in two vegetation seasons (2015/16 and 2016/17) with different climatic conditions. In the first year, the genotype G-3634-2 had the lowest dry gluten content (21.20%) and loaf volume (380 ml), while genotype G-3622-1, had the highest dry gluten content (26.54%) and loaf volume (500 ml). In second year, the lowest dry gluten content (23.44%) and the lowest loaf volume was in wheat G-3601-4 (400 ml), while in genotype G-3622-1, found the highest dry gluten content (29.86%) and loaf volume (540 ml). Wheat genotypes which possess glutenin subunits 2* encoded by Glu-A1b, 7+9 encoded by Glu-B1c, and 5+10 encoded by Glu-D1d. For improving bread making quality are necessary select and wheat genotypes in terms of gluten protein composition (gliadin and glutenin’s) and higher gluten content.
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Эту запись предоставил Ss. Cyril and Methodius University in Skopje