Activity of alpha-amylase in rye grain and its relationship with other traits
2005
Ruzgas, V., Lithuanian Inst. of Agriculture, Akademija, Kedainio reg. (Lithuania) | Plycevaitiene, V., Lithuanian Inst. of Agriculture, Akademija, Kedainio reg. (Lithuania)
The prime task set for the up-to-date winter rye breeding is to improve grain yield and bread-making qualities. To achieve a high quality of bread, an optimal α-amylase activity is required. The activity of alfa-amylase in rye grain and its relationship with protein and starch content, thousand grain weight and volume weight were studied in a field experiment set up at the Lithuanian Institute of Agriculture during 2001-2003. The tests involved 14 new, advanced rye breeding numbers and the check variety 'Duoniai'. The experimental findings suggest that the falling number ranges from 165 to 263 s, protein content from 11.2 to 14.6, starch content from 57.7 to 59.7 g kgE-1. A thousand grain weight is within the range 34.1-40.4 g, volume weight - 692-752 g lE-1, which is common for Lithuanian rye. The best falling number index 263 s was obtained for the breeding number LIA 463, high falling numbers were identified for LIA 395, 423 and 424. The germplasm of these breeding numbers included parental varieties from West European countries 'Amilo', 'Motto', and 'Hacada', as well as the local variety 'Kombaininiai'. The analysis of paired regression revealed a high significant negative correlation between protein content and falling number, and a positive correlation between falling number and starch content. A less significant positive correlation was identified between a thousand grain weight and protein content and falling number and volume weight.
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