Variability of wheat technological quality propreties and their relationships with gliadin and glutenin alleles
2023
Аутори
Knežević, DesimirKondić, Danijela
Novoselskaya Dragovich, Aleksandra Yu
Kudryavtsev, Alexander M.
Matković Stojšin, Mirela
Zečević, Veselinka
Radosavac, Adriana
Paunović, Aleksandar
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The storage proteins influence technological quality value of grain wheat, dough quality traits and loaf quality. The aim of this study estimation of variability grain protein content, sedimentation volume, dry gluten content, loaf volume and their relationships with encoding allele of gliadin and glutenins. For investigation used wheat genotypes grown in two vegetation season (2015/16 and 2016/17). The analysed technological quality traits varied in wheat genotypes within and between vegetation season. In both vegetation season were established the highest grain protein content in G-3627-1 (14.40% and 14.60%), the highest protein sedimentation volume in G-3606-5 (46.0 ml and 52.0 ml), the highest dry gluten content in G-3621-1 (30.23% and 31.15%) and the highest value of loaf volume in the G-3621-1 (530 ml and 540 ml). In both vegetation were found the least protein sedimantation volume in genotypes G-3636-3 (34.0 ml snd 36. ml), the least grain protein content in G-3606-4 (13.10% and... 13.00%), the least dry gluten content was in G-3606-6 (25.42% and 25.98%) and the least loaf volume in G-3606-6 (380 ml and 390 ml). The composition of gliadin and glutenin alleles at the analyzed wheat geneotypes was different. In analysed wheat genotypes at six Gli- loci were identified 24 alleles and at three Glu-1 loci eight alleles. Genotypes carrying Gli-B1b, Gli-D1b, Gli-D2b and Glu-A1b, Glu-B1c, Glu-D1d had the highest sedimentation volume, genotype that carried Gli-B1l and Glu-A1b, Glu-B1c, Glu-D1d had high volume of bread. The results showed relationships of gliadin and glutenin alleles with analysed grain, flour and bread traits quality.
Кључне речи:
wheat / gliadin / glutenin / allele / bread / qualityИзвор:
Book of abstracts : XII International Symposium on Agricultural Sciences 24-26 May, 2023, 61-62Издавач:
- Banja Luka : Poljoprivredni fakultet
Институција/група
Institut za povrtarstvoTY - CONF AU - Knežević, Desimir AU - Kondić, Danijela AU - Novoselskaya Dragovich, Aleksandra Yu AU - Kudryavtsev, Alexander M. AU - Matković Stojšin, Mirela AU - Zečević, Veselinka AU - Radosavac, Adriana AU - Paunović, Aleksandar PY - 2023 UR - http://RIVeC.institut-palanka.rs/handle/123456789/713 AB - The storage proteins influence technological quality value of grain wheat, dough quality traits and loaf quality. The aim of this study estimation of variability grain protein content, sedimentation volume, dry gluten content, loaf volume and their relationships with encoding allele of gliadin and glutenins. For investigation used wheat genotypes grown in two vegetation season (2015/16 and 2016/17). The analysed technological quality traits varied in wheat genotypes within and between vegetation season. In both vegetation season were established the highest grain protein content in G-3627-1 (14.40% and 14.60%), the highest protein sedimentation volume in G-3606-5 (46.0 ml and 52.0 ml), the highest dry gluten content in G-3621-1 (30.23% and 31.15%) and the highest value of loaf volume in the G-3621-1 (530 ml and 540 ml). In both vegetation were found the least protein sedimantation volume in genotypes G-3636-3 (34.0 ml snd 36. ml), the least grain protein content in G-3606-4 (13.10% and 13.00%), the least dry gluten content was in G-3606-6 (25.42% and 25.98%) and the least loaf volume in G-3606-6 (380 ml and 390 ml). The composition of gliadin and glutenin alleles at the analyzed wheat geneotypes was different. In analysed wheat genotypes at six Gli- loci were identified 24 alleles and at three Glu-1 loci eight alleles. Genotypes carrying Gli-B1b, Gli-D1b, Gli-D2b and Glu-A1b, Glu-B1c, Glu-D1d had the highest sedimentation volume, genotype that carried Gli-B1l and Glu-A1b, Glu-B1c, Glu-D1d had high volume of bread. The results showed relationships of gliadin and glutenin alleles with analysed grain, flour and bread traits quality. PB - Banja Luka : Poljoprivredni fakultet C3 - Book of abstracts : XII International Symposium on Agricultural Sciences 24-26 May T1 - Variability of wheat technological quality propreties and their relationships with gliadin and glutenin alleles EP - 62 SP - 61 UR - https://hdl.handle.net/21.15107/rcub_rivec_713 ER -
@conference{ author = "Knežević, Desimir and Kondić, Danijela and Novoselskaya Dragovich, Aleksandra Yu and Kudryavtsev, Alexander M. and Matković Stojšin, Mirela and Zečević, Veselinka and Radosavac, Adriana and Paunović, Aleksandar", year = "2023", abstract = "The storage proteins influence technological quality value of grain wheat, dough quality traits and loaf quality. The aim of this study estimation of variability grain protein content, sedimentation volume, dry gluten content, loaf volume and their relationships with encoding allele of gliadin and glutenins. For investigation used wheat genotypes grown in two vegetation season (2015/16 and 2016/17). The analysed technological quality traits varied in wheat genotypes within and between vegetation season. In both vegetation season were established the highest grain protein content in G-3627-1 (14.40% and 14.60%), the highest protein sedimentation volume in G-3606-5 (46.0 ml and 52.0 ml), the highest dry gluten content in G-3621-1 (30.23% and 31.15%) and the highest value of loaf volume in the G-3621-1 (530 ml and 540 ml). In both vegetation were found the least protein sedimantation volume in genotypes G-3636-3 (34.0 ml snd 36. ml), the least grain protein content in G-3606-4 (13.10% and 13.00%), the least dry gluten content was in G-3606-6 (25.42% and 25.98%) and the least loaf volume in G-3606-6 (380 ml and 390 ml). The composition of gliadin and glutenin alleles at the analyzed wheat geneotypes was different. In analysed wheat genotypes at six Gli- loci were identified 24 alleles and at three Glu-1 loci eight alleles. Genotypes carrying Gli-B1b, Gli-D1b, Gli-D2b and Glu-A1b, Glu-B1c, Glu-D1d had the highest sedimentation volume, genotype that carried Gli-B1l and Glu-A1b, Glu-B1c, Glu-D1d had high volume of bread. The results showed relationships of gliadin and glutenin alleles with analysed grain, flour and bread traits quality.", publisher = "Banja Luka : Poljoprivredni fakultet", journal = "Book of abstracts : XII International Symposium on Agricultural Sciences 24-26 May", title = "Variability of wheat technological quality propreties and their relationships with gliadin and glutenin alleles", pages = "62-61", url = "https://hdl.handle.net/21.15107/rcub_rivec_713" }
Knežević, D., Kondić, D., Novoselskaya Dragovich, A. Y., Kudryavtsev, A. M., Matković Stojšin, M., Zečević, V., Radosavac, A.,& Paunović, A.. (2023). Variability of wheat technological quality propreties and their relationships with gliadin and glutenin alleles. in Book of abstracts : XII International Symposium on Agricultural Sciences 24-26 May Banja Luka : Poljoprivredni fakultet., 61-62. https://hdl.handle.net/21.15107/rcub_rivec_713
Knežević D, Kondić D, Novoselskaya Dragovich AY, Kudryavtsev AM, Matković Stojšin M, Zečević V, Radosavac A, Paunović A. Variability of wheat technological quality propreties and their relationships with gliadin and glutenin alleles. in Book of abstracts : XII International Symposium on Agricultural Sciences 24-26 May. 2023;:61-62. https://hdl.handle.net/21.15107/rcub_rivec_713 .
Knežević, Desimir, Kondić, Danijela, Novoselskaya Dragovich, Aleksandra Yu, Kudryavtsev, Alexander M., Matković Stojšin, Mirela, Zečević, Veselinka, Radosavac, Adriana, Paunović, Aleksandar, "Variability of wheat technological quality propreties and their relationships with gliadin and glutenin alleles" in Book of abstracts : XII International Symposium on Agricultural Sciences 24-26 May (2023):61-62, https://hdl.handle.net/21.15107/rcub_rivec_713 .