Characterization of Bread Wheat Cultivars (Triticum aestivum L.) by Glutenin Proteins
Samo za registrovane korisnike
2013
Autori
Horvat, DanielaĐukić, Nevena
Magdić, Damir
Mastilović, Jasna
Simić, Gordana
Torbica, Aleksandra
Živančev, Dragan
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Glutenin polymers composed of HMW and LMW subunits are important contributors to the wheat end-use properties. Twenty-six winter wheat cultivars differing in bread processing quality were collected at the experimental fields of the Agricultural Institute Osijek, Croatia and Institute of the Field and Vegetable Crops Novi Sad, Serbia, in 2008/2009 season. The HMW glutenins composition and glutenin proteins content were determined by SDS-PAGE and RP-HPLC, respectively, with aim to determine the relationship between glutenin protein fractions and wheat quality properties. Significant differences were found between Croatian and Serbian cultivars in several quality attributes (GI, WA, DDT, DS and R/EXT) as well as in the content of total glutenins and LMW glutenins and GLI/GLU ratio. The dominant HMW subunits in analyzed cultivars were 2*, 7 + 9/7 + 8 and 5 + 10. Principal component analysis (PCA) confirmed the presence of association between HMW glutenins composition and GI, dough E, R and... R/EXT, while the glutenins quantitative data showed pronounced relation with P, DDT, DS, E, R and R/EXT. GLI/GLU ratio had the opposite effect on these parameters.
Ključne reči:
wheat / end-use quality / glutenins / SDS-PAGE / RP-HPLCIzvor:
Cereal Research Communications, 2013, 41, 1, 133-140Izdavač:
- Springer Heidelberg, Heidelberg
Finansiranje / projekti:
- Bilateral project Croatia - Serbia: Genetic polymorphism of gluten proteins and its relationship with bread-making quality of wheat (Triticum aestivum L.)
DOI: 10.1556/CRC.2012.0021
ISSN: 0133-3720
WoS: 000314644700013
Scopus: 2-s2.0-84873691900
Kolekcije
Institucija/grupa
FiVeRTY - JOUR AU - Horvat, Daniela AU - Đukić, Nevena AU - Magdić, Damir AU - Mastilović, Jasna AU - Simić, Gordana AU - Torbica, Aleksandra AU - Živančev, Dragan PY - 2013 UR - http://fiver.ifvcns.rs/handle/123456789/1252 AB - Glutenin polymers composed of HMW and LMW subunits are important contributors to the wheat end-use properties. Twenty-six winter wheat cultivars differing in bread processing quality were collected at the experimental fields of the Agricultural Institute Osijek, Croatia and Institute of the Field and Vegetable Crops Novi Sad, Serbia, in 2008/2009 season. The HMW glutenins composition and glutenin proteins content were determined by SDS-PAGE and RP-HPLC, respectively, with aim to determine the relationship between glutenin protein fractions and wheat quality properties. Significant differences were found between Croatian and Serbian cultivars in several quality attributes (GI, WA, DDT, DS and R/EXT) as well as in the content of total glutenins and LMW glutenins and GLI/GLU ratio. The dominant HMW subunits in analyzed cultivars were 2*, 7 + 9/7 + 8 and 5 + 10. Principal component analysis (PCA) confirmed the presence of association between HMW glutenins composition and GI, dough E, R and R/EXT, while the glutenins quantitative data showed pronounced relation with P, DDT, DS, E, R and R/EXT. GLI/GLU ratio had the opposite effect on these parameters. PB - Springer Heidelberg, Heidelberg T2 - Cereal Research Communications T1 - Characterization of Bread Wheat Cultivars (Triticum aestivum L.) by Glutenin Proteins EP - 140 IS - 1 SP - 133 VL - 41 DO - 10.1556/CRC.2012.0021 ER -
@article{ author = "Horvat, Daniela and Đukić, Nevena and Magdić, Damir and Mastilović, Jasna and Simić, Gordana and Torbica, Aleksandra and Živančev, Dragan", year = "2013", abstract = "Glutenin polymers composed of HMW and LMW subunits are important contributors to the wheat end-use properties. Twenty-six winter wheat cultivars differing in bread processing quality were collected at the experimental fields of the Agricultural Institute Osijek, Croatia and Institute of the Field and Vegetable Crops Novi Sad, Serbia, in 2008/2009 season. The HMW glutenins composition and glutenin proteins content were determined by SDS-PAGE and RP-HPLC, respectively, with aim to determine the relationship between glutenin protein fractions and wheat quality properties. Significant differences were found between Croatian and Serbian cultivars in several quality attributes (GI, WA, DDT, DS and R/EXT) as well as in the content of total glutenins and LMW glutenins and GLI/GLU ratio. The dominant HMW subunits in analyzed cultivars were 2*, 7 + 9/7 + 8 and 5 + 10. Principal component analysis (PCA) confirmed the presence of association between HMW glutenins composition and GI, dough E, R and R/EXT, while the glutenins quantitative data showed pronounced relation with P, DDT, DS, E, R and R/EXT. GLI/GLU ratio had the opposite effect on these parameters.", publisher = "Springer Heidelberg, Heidelberg", journal = "Cereal Research Communications", title = "Characterization of Bread Wheat Cultivars (Triticum aestivum L.) by Glutenin Proteins", pages = "140-133", number = "1", volume = "41", doi = "10.1556/CRC.2012.0021" }
Horvat, D., Đukić, N., Magdić, D., Mastilović, J., Simić, G., Torbica, A.,& Živančev, D.. (2013). Characterization of Bread Wheat Cultivars (Triticum aestivum L.) by Glutenin Proteins. in Cereal Research Communications Springer Heidelberg, Heidelberg., 41(1), 133-140. https://doi.org/10.1556/CRC.2012.0021
Horvat D, Đukić N, Magdić D, Mastilović J, Simić G, Torbica A, Živančev D. Characterization of Bread Wheat Cultivars (Triticum aestivum L.) by Glutenin Proteins. in Cereal Research Communications. 2013;41(1):133-140. doi:10.1556/CRC.2012.0021 .
Horvat, Daniela, Đukić, Nevena, Magdić, Damir, Mastilović, Jasna, Simić, Gordana, Torbica, Aleksandra, Živančev, Dragan, "Characterization of Bread Wheat Cultivars (Triticum aestivum L.) by Glutenin Proteins" in Cereal Research Communications, 41, no. 1 (2013):133-140, https://doi.org/10.1556/CRC.2012.0021 . .