Protein Content and Amino Acid Composition in Seed of Bread Wheat (Triticum aestivum L.)
Authors
Urošević, Dušan
Knežević, Desimir

Branković, Gordana

Yu. Novoselskaya-Dragovich, Aleksandra

Kudryavtsev, Alexander M.

Matković Stojšin, Mirela

Mićanović, Danica

Zečević, Veselinka

Article (Published version)
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The aim of this study was determination of protein content and amino acid composition in seeds of bread wheat, with particular focus of evaluation essential amino acids (EAAs). For analysis used flour samples of grained seed of 10 wheat variety, which selected in different breeding center (in Novi Sad and Kragujevac, Serbia). Kjeldahl method was used for determination of nitrogen (N) contents which value multiplied with coefficient 5.7 for computing protein content (protein contents = 5.7 x % N contents). Amino acids analyses of wheat samples were performed by ion exchange chromatography, followed by the ninhydrin colour reaction and photometric detection at 570 nm and 440 nm (for proline). The results showed that the mean protein content for wheat varied from the lowest value 10.24% in Ljubičevka to the highest 14.21% in Fortuna variety. The mean contents (g 100 g-l protein) of nonessential amino acids (NEAAs) were aspartic acid 5.42%, serine 4.23%, glutamic acid 18.51%, proline 12.18...%, glycine 4.17%, alanine 3.64%, tyrosine 2.52%, arginine 5.02%, while mean contents of essential amino acids (EAAs) were threonine 2.86%, valine 4.52%, methionine 1.28%, isoleucine 3.87%, leucine 5.87%, phenylalanine 4.62%, histidine 2.46%, lysine 2.91%. The wheat variety contained relatively high concentration of the most deficient EAAs. The variety Ljubičevka contained relatively high concentration of the most deficient EAAs (threonine, valine, leucine, lysine,). The highest value (29.31 g 100 g-l protein) of total essential amino acids (TEAA), 59.79 g 100 g-l protein of total nonessential amino acids (TNEAA) as well as the highest value (90.35 g 100 g-l protein) of total amino acids (TAA). Obtained results provide variability of wheat variety on the base of amino acid contents and indicate reliable variety for selecting desirable parents in breeding program for improving nutrient quality.
Keywords:
amino acid composition / amino acid score protein contentSource:
Genetika, 2023, 55, 1, 301-318Publisher:
- Beograd : Društvo genetičara Srbija
Funding / projects:
- Ministry of Education, Science and Technological Development, Republic of Serbia, Grant no. 200189 (University of Priština - Kosovska Mitrovica, Faculty of Agiculture, Lešak) (RS-200189)
- Ministry of Education, Science and Technological Development, Republic of Serbia, Grant no. 200054 (Research and Development Institute TAMIS) (RS-200054)
- Ministry of Education, Science and Technological Development, Republic of Serbia, Grant no. 200216 (Institute for Vegetable Crops, Smederevska Palanka) (RS-200216)
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Institut za povrtarstvoTY - JOUR AU - Urošević, Dušan AU - Knežević, Desimir AU - Branković, Gordana AU - Yu. Novoselskaya-Dragovich, Aleksandra AU - Kudryavtsev, Alexander M. AU - Matković Stojšin, Mirela AU - Mićanović, Danica AU - Zečević, Veselinka PY - 2023 UR - http://RIVeC.institut-palanka.rs/handle/123456789/659 AB - The aim of this study was determination of protein content and amino acid composition in seeds of bread wheat, with particular focus of evaluation essential amino acids (EAAs). For analysis used flour samples of grained seed of 10 wheat variety, which selected in different breeding center (in Novi Sad and Kragujevac, Serbia). Kjeldahl method was used for determination of nitrogen (N) contents which value multiplied with coefficient 5.7 for computing protein content (protein contents = 5.7 x % N contents). Amino acids analyses of wheat samples were performed by ion exchange chromatography, followed by the ninhydrin colour reaction and photometric detection at 570 nm and 440 nm (for proline). The results showed that the mean protein content for wheat varied from the lowest value 10.24% in Ljubičevka to the highest 14.21% in Fortuna variety. The mean contents (g 100 g-l protein) of nonessential amino acids (NEAAs) were aspartic acid 5.42%, serine 4.23%, glutamic acid 18.51%, proline 12.18%, glycine 4.17%, alanine 3.64%, tyrosine 2.52%, arginine 5.02%, while mean contents of essential amino acids (EAAs) were threonine 2.86%, valine 4.52%, methionine 1.28%, isoleucine 3.87%, leucine 5.87%, phenylalanine 4.62%, histidine 2.46%, lysine 2.91%. The wheat variety contained relatively high concentration of the most deficient EAAs. The variety Ljubičevka contained relatively high concentration of the most deficient EAAs (threonine, valine, leucine, lysine,). The highest value (29.31 g 100 g-l protein) of total essential amino acids (TEAA), 59.79 g 100 g-l protein of total nonessential amino acids (TNEAA) as well as the highest value (90.35 g 100 g-l protein) of total amino acids (TAA). Obtained results provide variability of wheat variety on the base of amino acid contents and indicate reliable variety for selecting desirable parents in breeding program for improving nutrient quality. PB - Beograd : Društvo genetičara Srbija T2 - Genetika T1 - Protein Content and Amino Acid Composition in Seed of Bread Wheat (Triticum aestivum L.) EP - 318 IS - 1 SP - 301 VL - 55 DO - 10.2298/GENSR23010301U ER -
@article{ author = "Urošević, Dušan and Knežević, Desimir and Branković, Gordana and Yu. Novoselskaya-Dragovich, Aleksandra and Kudryavtsev, Alexander M. and Matković Stojšin, Mirela and Mićanović, Danica and Zečević, Veselinka", year = "2023", abstract = "The aim of this study was determination of protein content and amino acid composition in seeds of bread wheat, with particular focus of evaluation essential amino acids (EAAs). For analysis used flour samples of grained seed of 10 wheat variety, which selected in different breeding center (in Novi Sad and Kragujevac, Serbia). Kjeldahl method was used for determination of nitrogen (N) contents which value multiplied with coefficient 5.7 for computing protein content (protein contents = 5.7 x % N contents). Amino acids analyses of wheat samples were performed by ion exchange chromatography, followed by the ninhydrin colour reaction and photometric detection at 570 nm and 440 nm (for proline). The results showed that the mean protein content for wheat varied from the lowest value 10.24% in Ljubičevka to the highest 14.21% in Fortuna variety. The mean contents (g 100 g-l protein) of nonessential amino acids (NEAAs) were aspartic acid 5.42%, serine 4.23%, glutamic acid 18.51%, proline 12.18%, glycine 4.17%, alanine 3.64%, tyrosine 2.52%, arginine 5.02%, while mean contents of essential amino acids (EAAs) were threonine 2.86%, valine 4.52%, methionine 1.28%, isoleucine 3.87%, leucine 5.87%, phenylalanine 4.62%, histidine 2.46%, lysine 2.91%. The wheat variety contained relatively high concentration of the most deficient EAAs. The variety Ljubičevka contained relatively high concentration of the most deficient EAAs (threonine, valine, leucine, lysine,). The highest value (29.31 g 100 g-l protein) of total essential amino acids (TEAA), 59.79 g 100 g-l protein of total nonessential amino acids (TNEAA) as well as the highest value (90.35 g 100 g-l protein) of total amino acids (TAA). Obtained results provide variability of wheat variety on the base of amino acid contents and indicate reliable variety for selecting desirable parents in breeding program for improving nutrient quality.", publisher = "Beograd : Društvo genetičara Srbija", journal = "Genetika", title = "Protein Content and Amino Acid Composition in Seed of Bread Wheat (Triticum aestivum L.)", pages = "318-301", number = "1", volume = "55", doi = "10.2298/GENSR23010301U" }
Urošević, D., Knežević, D., Branković, G., Yu. Novoselskaya-Dragovich, A., Kudryavtsev, A. M., Matković Stojšin, M., Mićanović, D.,& Zečević, V.. (2023). Protein Content and Amino Acid Composition in Seed of Bread Wheat (Triticum aestivum L.). in Genetika Beograd : Društvo genetičara Srbija., 55(1), 301-318. https://doi.org/10.2298/GENSR23010301U
Urošević D, Knežević D, Branković G, Yu. Novoselskaya-Dragovich A, Kudryavtsev AM, Matković Stojšin M, Mićanović D, Zečević V. Protein Content and Amino Acid Composition in Seed of Bread Wheat (Triticum aestivum L.). in Genetika. 2023;55(1):301-318. doi:10.2298/GENSR23010301U .
Urošević, Dušan, Knežević, Desimir, Branković, Gordana, Yu. Novoselskaya-Dragovich, Aleksandra, Kudryavtsev, Alexander M., Matković Stojšin, Mirela, Mićanović, Danica, Zečević, Veselinka, "Protein Content and Amino Acid Composition in Seed of Bread Wheat (Triticum aestivum L.)" in Genetika, 55, no. 1 (2023):301-318, https://doi.org/10.2298/GENSR23010301U . .