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dc.creatorMastilović, Jasna
dc.creatorHorvat, Daniela
dc.creatorŽivančev, Dragan
dc.creatorTorbica, Aleksandra
dc.creatorKevrešan, Žarko S.
dc.creatorĐukić, Nevena
dc.creatorMagdić, Damir
dc.creatorSimić, Gordana
dc.date.accessioned2021-04-26T19:09:00Z
dc.date.available2021-04-26T19:09:00Z
dc.date.issued2014
dc.identifier.issn0367-598X
dc.identifier.urihttp://fiver.ifvcns.rs/handle/123456789/1296
dc.description.abstractData on protein fractions' proportion, obtained with RP-HPLC and technological quality parameters for 29 wheat cultivars grown in Serbia and Croatia, were used for studying of interrelations among wheat protein fractions with different solubility and molecular weight properties by multivariate (PCA) analysis. Obtained trends were used as the base for investigations related to differentiation of technological quality among wheat cultivars with different combination of protein fractions' compositions using univariate statistics (ANOVA followed by Duncan's test) in order to draw out information about interrelations between protein fractions proportion in wheat cultivars and their technological quality. Analysis based on the first four PCA factors (89.04% of variability) pointed out interdependencies between: 1) high content of albumins and globulins, low gliadins content and gliadins/glutenins ratio, high omega-gliadins, LMW glutenins and low alpha-gliadins share in total protein with low water absorption, high energy and high resistance to extensibility ratio, 2) high albumin and globulin content and high proportion of omega-gliadins in total protein and low extensigraph extensibility, 3) high share of high molecular weight glutenins (HMW-GS) in total proteins, high extensigraph resistance/extensibility ratio and 4) high gamma-gliadins share in total protein and low extensigraph resistance/extensibility ratio.en
dc.publisherSavez hemijskih inženjera, Beograd
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31007/RS//
dc.rightsopenAccess
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.sourceHemijska Industrija
dc.subjectwheaten
dc.subjectgenotypeen
dc.subjectquality propertiesen
dc.subjectalbumins and globulinsen
dc.subjectgluten proteinsen
dc.subjectRP-HPLCen
dc.titleAnalysis of interrelations between wheat protein fractions composition and its technological quality by combined multivariate and univariate statisticsen
dc.typearticle
dc.rights.licenseBY-NC-ND
dc.citation.epage329
dc.citation.issue3
dc.citation.other68(3): 321-329
dc.citation.rankM23
dc.citation.spage321
dc.citation.volume68
dc.identifier.doi10.2298/HEMIND130313057M
dc.identifier.fulltexthttp://fiver.ifvcns.rs/bitstream/id/236/1293.pdf
dc.identifier.scopus2-s2.0-84904134417
dc.identifier.wos000339707000006
dc.type.versionpublishedVersion


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Приказ основних података о документу