Protein quality of bread wheat
Authors
Knežević, Desimir![](/themes/Mirageintam/images/orcid.png)
Novoselskaya - Dragovich, Aleksandra Yu.
Kudryavtsev, Alexander M.
Paunović, Aleksandar
Menkovska, Mirjana
Radosavac, Adriana
Matković Stojšin, Mirela
![](/themes/Mirageintam/images/orcid.png)
Roljević Nikolić, Svetlana
![](/themes/Mirageintam/images/orcid.png)
Conference object (Published version)
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Show full item recordAbstract
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, and composition
of amino-acids in bread wheat. In investigation included 10 wheat genotypes grown in two vegetatio season (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. I...n analyzed wheat genotypes the differences of amino acid composition were determined. The contents of
essential amino acids (EAA) in wheat grains was lower than content of non-essential (NEAA).
The lowest content of the most important amino acids are lysine (Lys) and tryptophan (Trp)
that limit the quality of protein in the grain was established. For improving baking quality
and nutritional value are necessary select and wheat genotypes in terms of gluten protein
composition, lysine content and higher gluten content.
Keywords:
wheat / gluten protein / allele / qualitySource:
IV International Symposium for Agriculture and Food – ISAF 2022 - Book of Abstracts, 2022, 299-299Publisher:
- Skopje (North Macedonia) : Faculty of Agricultural Sciences and Food
- Skopje (North Macedonia) : Ss. Cyril and Methodius University in Skopje
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Institution/Community
Istraživačko razvojni institut TAMIŠTY - CONF AU - Knežević, Desimir AU - Novoselskaya - Dragovich, Aleksandra Yu. AU - Kudryavtsev, Alexander M. AU - Paunović, Aleksandar AU - Menkovska, Mirjana AU - Radosavac, Adriana AU - Matković Stojšin, Mirela AU - Roljević Nikolić, Svetlana PY - 2022 UR - https://intam.institut-tamis.rs/handle/123456789/316 AB - 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, and composition of amino-acids in bread wheat. In investigation included 10 wheat genotypes grown in two vegetatio season (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. In analyzed wheat genotypes the differences of amino acid composition were determined. The contents of essential amino acids (EAA) in wheat grains was lower than content of non-essential (NEAA). The lowest content of the most important amino acids are lysine (Lys) and tryptophan (Trp) that limit the quality of protein in the grain was established. For improving baking quality and nutritional value are necessary select and wheat genotypes in terms of gluten protein composition, lysine content and higher gluten content. PB - Skopje (North Macedonia) : Faculty of Agricultural Sciences and Food PB - Skopje (North Macedonia) : Ss. Cyril and Methodius University in Skopje C3 - IV International Symposium for Agriculture and Food – ISAF 2022 - Book of Abstracts T1 - Protein quality of bread wheat EP - 299 SP - 299 ER -
@conference{ author = "Knežević, Desimir and Novoselskaya - Dragovich, Aleksandra Yu. and Kudryavtsev, Alexander M. and Paunović, Aleksandar and Menkovska, Mirjana and Radosavac, Adriana and Matković Stojšin, Mirela and Roljević Nikolić, Svetlana", year = "2022", abstract = "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, and composition of amino-acids in bread wheat. In investigation included 10 wheat genotypes grown in two vegetatio season (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. In analyzed wheat genotypes the differences of amino acid composition were determined. The contents of essential amino acids (EAA) in wheat grains was lower than content of non-essential (NEAA). The lowest content of the most important amino acids are lysine (Lys) and tryptophan (Trp) that limit the quality of protein in the grain was established. For improving baking quality and nutritional value are necessary select and wheat genotypes in terms of gluten protein composition, lysine content and higher gluten content.", publisher = "Skopje (North Macedonia) : Faculty of Agricultural Sciences and Food, Skopje (North Macedonia) : Ss. Cyril and Methodius University in Skopje", journal = "IV International Symposium for Agriculture and Food – ISAF 2022 - Book of Abstracts", title = "Protein quality of bread wheat", pages = "299-299" }
Knežević, D., Novoselskaya - Dragovich, A. Yu., Kudryavtsev, A. M., Paunović, A., Menkovska, M., Radosavac, A., Matković Stojšin, M.,& Roljević Nikolić, S.. (2022). Protein quality of bread wheat. in IV International Symposium for Agriculture and Food – ISAF 2022 - Book of Abstracts Skopje (North Macedonia) : Faculty of Agricultural Sciences and Food., 299-299.
Knežević D, Novoselskaya - Dragovich AY, Kudryavtsev AM, Paunović A, Menkovska M, Radosavac A, Matković Stojšin M, Roljević Nikolić S. Protein quality of bread wheat. in IV International Symposium for Agriculture and Food – ISAF 2022 - Book of Abstracts. 2022;:299-299..
Knežević, Desimir, Novoselskaya - Dragovich, Aleksandra Yu., Kudryavtsev, Alexander M., Paunović, Aleksandar, Menkovska, Mirjana, Radosavac, Adriana, Matković Stojšin, Mirela, Roljević Nikolić, Svetlana, "Protein quality of bread wheat" in IV International Symposium for Agriculture and Food – ISAF 2022 - Book of Abstracts (2022):299-299.