Variability of seed protein content and gluten content in bread wheat
Аутори
Knežević, DesimirGrčak, Milosav
Grčak, Dragan
Matković Stojšin, Mirela
Ivanović, Tatjana
Menkovska, Mirjana
Zečević, Veselinka
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Seed protein content is important component of technological quality of flour, dough and wheat end products. Proteins are genetically determined and its content varied in depending of environmental factors and interaction of genotypes/environment. The aim of this work is analysis of seed protein content and dry gluten content in wheat grown under different environmental conditions. In this research were analyzed 10 genetically divergent wheat genotypes (G-3512, G-3530, G-3535-1, G3520, G-3513, G-3524, G-3535, G-3536-1, G-3549, G-3553) which grown in field condition in two vegetation season (2015/16 and 2016/17) which are differed in wether condition (temperature and precipitation). The protein content and dry gluten content variate in analyzed wheat genotypes and were different in both years of investigation. In the first vegetation season, the dry gluten content varied between 23.28% (G-3549) and 29.04% (G-3530), while in the second, all genotypes had higher gluten content, which vari...ate in the range from 25.36% (G-3549) to 32.56% (G-3530). The seed protein content varied from the lowest (11.40%) in genotype G-3520 to the highest 14.10% in G-3535 in the first vegetation season. In the second vegetation season seed protein content was higher than in the first vegetation season in all genotypes, and found in the range from 12.50% in genotype G-3520 to the highest 15.20% in genotype G-3535. Different value of protein content and gluten content in genotypes within the seasons and between vegetation seasons indicate genotype differences in response of genotype to changed environmental conditions.
Кључне речи:
protein / gluten / seed / wheat / qualityИзвор:
Book of proceedings : 6 th International Scientific Conference Modern Trends in Agricultural Production, Rural Development and Environmental Protection Vrnjačka Banja, Serbia June 27–28, 2024, 2024, 79-87Издавач:
- Beograd : The Balkans Scientific Center of the Russian Academy of Natural Sciences
Финансирање / пројекти:
- Изучавање генетичке основе побољшања приноса и квалитета стрних жита у различитим еколошким условима (RS-MESTD-Technological Development (TD or TR)-31092)
Институција/група
Institut za povrtarstvoTY - CONF AU - Knežević, Desimir AU - Grčak, Milosav AU - Grčak, Dragan AU - Matković Stojšin, Mirela AU - Ivanović, Tatjana AU - Menkovska, Mirjana AU - Zečević, Veselinka PY - 2024 UR - http://RIVeC.institut-palanka.rs/handle/123456789/923 AB - Seed protein content is important component of technological quality of flour, dough and wheat end products. Proteins are genetically determined and its content varied in depending of environmental factors and interaction of genotypes/environment. The aim of this work is analysis of seed protein content and dry gluten content in wheat grown under different environmental conditions. In this research were analyzed 10 genetically divergent wheat genotypes (G-3512, G-3530, G-3535-1, G3520, G-3513, G-3524, G-3535, G-3536-1, G-3549, G-3553) which grown in field condition in two vegetation season (2015/16 and 2016/17) which are differed in wether condition (temperature and precipitation). The protein content and dry gluten content variate in analyzed wheat genotypes and were different in both years of investigation. In the first vegetation season, the dry gluten content varied between 23.28% (G-3549) and 29.04% (G-3530), while in the second, all genotypes had higher gluten content, which variate in the range from 25.36% (G-3549) to 32.56% (G-3530). The seed protein content varied from the lowest (11.40%) in genotype G-3520 to the highest 14.10% in G-3535 in the first vegetation season. In the second vegetation season seed protein content was higher than in the first vegetation season in all genotypes, and found in the range from 12.50% in genotype G-3520 to the highest 15.20% in genotype G-3535. Different value of protein content and gluten content in genotypes within the seasons and between vegetation seasons indicate genotype differences in response of genotype to changed environmental conditions. PB - Beograd : The Balkans Scientific Center of the Russian Academy of Natural Sciences C3 - Book of proceedings : 6 th International Scientific Conference Modern Trends in Agricultural Production, Rural Development and Environmental Protection Vrnjačka Banja, Serbia June 27–28, 2024 T1 - Variability of seed protein content and gluten content in bread wheat EP - 87 SP - 79 UR - https://hdl.handle.net/21.15107/rcub_rivec_923 ER -
@conference{ author = "Knežević, Desimir and Grčak, Milosav and Grčak, Dragan and Matković Stojšin, Mirela and Ivanović, Tatjana and Menkovska, Mirjana and Zečević, Veselinka", year = "2024", abstract = "Seed protein content is important component of technological quality of flour, dough and wheat end products. Proteins are genetically determined and its content varied in depending of environmental factors and interaction of genotypes/environment. The aim of this work is analysis of seed protein content and dry gluten content in wheat grown under different environmental conditions. In this research were analyzed 10 genetically divergent wheat genotypes (G-3512, G-3530, G-3535-1, G3520, G-3513, G-3524, G-3535, G-3536-1, G-3549, G-3553) which grown in field condition in two vegetation season (2015/16 and 2016/17) which are differed in wether condition (temperature and precipitation). The protein content and dry gluten content variate in analyzed wheat genotypes and were different in both years of investigation. In the first vegetation season, the dry gluten content varied between 23.28% (G-3549) and 29.04% (G-3530), while in the second, all genotypes had higher gluten content, which variate in the range from 25.36% (G-3549) to 32.56% (G-3530). The seed protein content varied from the lowest (11.40%) in genotype G-3520 to the highest 14.10% in G-3535 in the first vegetation season. In the second vegetation season seed protein content was higher than in the first vegetation season in all genotypes, and found in the range from 12.50% in genotype G-3520 to the highest 15.20% in genotype G-3535. Different value of protein content and gluten content in genotypes within the seasons and between vegetation seasons indicate genotype differences in response of genotype to changed environmental conditions.", publisher = "Beograd : The Balkans Scientific Center of the Russian Academy of Natural Sciences", journal = "Book of proceedings : 6 th International Scientific Conference Modern Trends in Agricultural Production, Rural Development and Environmental Protection Vrnjačka Banja, Serbia June 27–28, 2024", title = "Variability of seed protein content and gluten content in bread wheat", pages = "87-79", url = "https://hdl.handle.net/21.15107/rcub_rivec_923" }
Knežević, D., Grčak, M., Grčak, D., Matković Stojšin, M., Ivanović, T., Menkovska, M.,& Zečević, V.. (2024). Variability of seed protein content and gluten content in bread wheat. in Book of proceedings : 6 th International Scientific Conference Modern Trends in Agricultural Production, Rural Development and Environmental Protection Vrnjačka Banja, Serbia June 27–28, 2024 Beograd : The Balkans Scientific Center of the Russian Academy of Natural Sciences., 79-87. https://hdl.handle.net/21.15107/rcub_rivec_923
Knežević D, Grčak M, Grčak D, Matković Stojšin M, Ivanović T, Menkovska M, Zečević V. Variability of seed protein content and gluten content in bread wheat. in Book of proceedings : 6 th International Scientific Conference Modern Trends in Agricultural Production, Rural Development and Environmental Protection Vrnjačka Banja, Serbia June 27–28, 2024. 2024;:79-87. https://hdl.handle.net/21.15107/rcub_rivec_923 .
Knežević, Desimir, Grčak, Milosav, Grčak, Dragan, Matković Stojšin, Mirela, Ivanović, Tatjana, Menkovska, Mirjana, Zečević, Veselinka, "Variability of seed protein content and gluten content in bread wheat" in Book of proceedings : 6 th International Scientific Conference Modern Trends in Agricultural Production, Rural Development and Environmental Protection Vrnjačka Banja, Serbia June 27–28, 2024 (2024):79-87, https://hdl.handle.net/21.15107/rcub_rivec_923 .