scholarly journals Cereal properties of spelt wheat grains depending on the variety

2021 ◽  
Vol 1 (99) ◽  
pp. 146-161
Author(s):  
V. V. Liubych ◽  
Keyword(s):  
Protein Content ◽  
Wheat Variety ◽  
Weather Conditions ◽  
Grain Protein Content ◽  
High Protein ◽  
Cereal Products ◽  
High Protein Content ◽  
Spelt Wheat ◽  
Low Protein ◽  
Hard Consistency

Purpose. To investigate the formation of cereal properties of spelt wheat grain depending on variety and line. Methods. Laboratory, mathematical and statistical, physicochemical. Results. As a result of studies it is found that technological properties of grain significantly vary depending on spelt variety and weather conditions. The protein content in spelt grain ranges from 11.0 to 21.3 % depending on the variety. A very high protein content in spelt grain (over 18.0 %) is in variety Zoria of Ukraine; rather high protein content (16.0–17.9 %) is in varieties Schwabenkorn (17.6 %), NSS 6/01 (17.3 %), Avstraliiska 1 (16.7 %) and LPP 3218 (16.7 %); low protein content (12.0–13.9 %) is in varieties LPP 3435 (13.1 %)and LPP 1224 (13.0 %); very low protein content is in varieties Shvedska 1 (11.0 %) and LPP 3117 (11.5 %); the rest of varieties has this indicator at the level of average – 14.0–15.9 %. Vitreous consistency of the endosperm has corn of varieties Zoria of Ukraine and Avstraliiska 1, semi vitreous consistency has grain of varieties NSS 6/01, Schwabenkorn, Frankenkorn and lines LPP 3218, LPP 3132, LPP 1305, LPP 1197, LPP 3124, LPP 3435, semi floury consistency has Shvedska 1 and LPP 3117. Culinary assessment of rolled spelt grains varies significantly depending on the variety. Total culinary assessment of rolled grain porridge of the spelt ranges from 6,8 to 9,0 points. Origin of spelt variety does not affect this indicator. The highest culinary assessment (8.9–9.0 points) has porridge obtained from grain of the variety Zoria of Ukraine and LPP 3132 line which makes it possible to use its grain to obtain cereal products. The lowest assessment of the porridge has variety Shvedska 1 and lines LPP 1224, LPP 3117 – 6.8–7.7 points. The other varieties have a culinary assessment of the porridge at a level of 8.1–8.8 points. For spelt grain indicator of protein content and grain vitreuesness can be used to evaluate the culinary properties of cereals. Conclusions. As a result of the conducted researches, it is established that Zoria Ukrainy, Schwabenkorn, NSS 6/01, Australian 1 varieties and LPP 3218 line are characterized by high protein content. Hard consistency of endosperm has the grain of Australian 1 and Zoria Ukrainy varieties in which the grain hardness is 73 and 84%, respectively. The origin of spelt wheat variety does not affect the color of cooked porridge. The general culinary evaluation of rolled spelt wheat porridge ranges from 6.8 to 9.0 points. Zoria Ukrainy spelt grain has the highest culinary evaluation which makes it possible to use it to produce cereals. To evaluate the culinary properties of spelt cereals, grain protein content and its hardness can be used.

Variability in grain protein in Australian hexaploid wheats

1990 ◽  
Vol 41 (2) ◽  
pp. 277 ◽  
Author(s):  
FL Stoddard ◽  
DR Marshall
Keyword(s):  
Protein Content ◽  
Wheat Variety ◽  
Grain Protein Content ◽  
Grain Protein ◽  
Yield Data ◽  
Yield Level ◽  
Low Protein ◽  
Market Requirements ◽  
Breeding Programmes ◽  
Western Australian

Grain protein content and grain yield data were collected from 11 Interstate Wheat Variety Trials (IWVT) and other sources. The level of variation in grain protein content beyond that attributable to covariation in environment and yield was estimated using a generalized linear model. A range of almost 4% in corrected protein content was found among 204 lines tested in IWVT. The Western Australian cv. Tincurrin was approx1% lower in grain protein content than any other line, while Shortim, Sun 43A, QT2200-20, QT2612-1 and Sun 92A were all 1.4-1.7% higher than the pooled mean of 4 control cultivars (Cook, Eagle, Halberd and Oxley). Accessions did not vary significantly in protein content with change in yield. Results from a range of other independent trials confirmed those from IWVT. Wheats genetically capable of producing a higher concentration of protein in their grain at a given yield level came principally from the Sydney University and Queensland breeding programmes, and those producing a lower concentration principally from Victoria and Western Australia. Grain hardness was independent of grain protein content and many low protein hard wheats entering the IWVT fell well outside current international market requirements.

scholarly journals Identification of SSR Markers Linked to Regions Associated with Protein Content in F2 Population of Rice (Oryza sativa L.)

2020 ◽  
pp. 32-37
Author(s):  
D. Sravani ◽  
C. N. Neeraja ◽  
V. Ravindrababu ◽  
M. Rajendar Reddy
Keyword(s):  
Chromosome Number ◽  
Protein Content ◽  
Ssr Markers ◽  
Recombination Frequency ◽  
Oryza Sativa L ◽  
High Protein ◽  
Chromosome 8 ◽  
High Protein Content ◽  
F2 Population ◽  
Low Protein

Improvement of rice proteins is important in rice breeding for high nutritional quality. The objective of this study was to identify protein associated regions in the chromosomes in F2 population of the cross derived from swarna and Mahamaya, Parental polymorphism survey between Mahamaya and Swarna was studied using 24 SSR markers. Out of 24 markers, 4 (16%) were polymorphic, 185 F2 plants were assayed individually for protein content and genotyping. Total grain protein content ranged from 4.12 to 12.0 per cent in F2 population. The strategy of selective genotyping was carried out with the F2 plants. The results showed that these three markers RM1369 on chromosome number 6, RM263 on chromosome number 2 and RM337 on chromosome number 8 were unlinked among themselves. Since for mapping a minimum of two markers per locus are required, the data obtained for this study were analyzed by Recombination frequency. Recombination frequency values revealed the association of markers, RM1369 (Chromosome-6) with high protein content (Recombination frequency=0.41) and low protein content (Recombination frequency=0.25), RM263(Chromosome-2) with high protein content (Recombination frequency =0.37%) and low protein content (Recombination frequency =0.33%) and RM337 (Chromosome-8) with high protein content (Recombination frequency =0.22%) and low protein content (Recombination frequency =0.18). This trial study reveals that the above markers can be utilized for identification of regions associated with protein content in rice.

CORRELATION BETWEEN YIELD AND PROTEIN CONTENT OF WHEAT AND BARLEY IN RELATION TO BREEDING

1938 ◽  
Vol 16c (1) ◽  
pp. 1-15 ◽  
Author(s):  
K. W. Neatby ◽  
A. G. McCalla
Keyword(s):  
Protein Content ◽  
High Protein ◽  
High Yield ◽  
High Protein Content ◽  
Low Protein ◽  
High Yielding Varieties ◽  
Marked Tendency

High yielding varieties of wheat and barley have a marked tendency to be constitutionally low in protein content. While varieties characterized by moderately high yield and high protein content are known, it is doubtful whether the maximum possible yield can be combined with maximum possible protein. The problem of breeding hard red spring wheats is complicated by this relation, while breeding soft wheats and low protein malting barleys is simplified.

scholarly journals Deciphering the effect of different nitrogen doses on grain protein content, quality attributes and yield related traits of rice

2021 ◽  
Vol 58 (4) ◽  
pp. 530-539
Author(s):  
Rashmi Upadhyay ◽  
Mamta Banjara ◽  
Devidas Thombare ◽  
Shrikant Yankanchi ◽  
Girish Chandel
Keyword(s):  
Grain Yield ◽  
Protein Content ◽  
Amylose Content ◽  
Grain Protein Content ◽  
Cooking Time ◽  
High Protein ◽  
Grain Protein ◽  
Cooked Rice ◽  
Polished Rice ◽  
Low Protein

Understanding the gravity of nutritional significance of rice (Oryza sativa L.) protein, an experiment conducted in Randomized Complete Block Design (RCBD) involving effect of nitrogen (N) rates i.e.,140 kg N/ha, 120 kg N/ha, 100 kg N/ha and 80 kg N/ha on grain protein content, yield parameters and cooking characteristics of polished rice from eight rice genotypes was conducted. N application significantly affected the grain protein content, grain yield, head rice recovery, plant height and effective tillers. In high protein cultivars substantially low to intermediate amylose content and more cooking time was recorded while in low protein counterpart amylose content was comparatively high with low cooking time. Maximum cooking time in polished rice was of 25 min at 180 kg N/ha dose and highest amylose content of about 27% at 80 kg N/ha. Gumminess and hardness of cooked rice and cooking time significantly elevated with increase in N dose. The substantial differences in grain protein content in brown, polished and cooked rice was observed. Cooking revealed the significant increase in protein content ranged from 50%-70% in low protein to high protein genotypes. R-RGM-ATN-47 with highest grain yield of 62.13 q/ha, grain protein content of 10.00 % in polished rice and intermediate amylose appears to be the most promising candidate.

scholarly journals Yield and protein content in grain of winter triticale collection samples

2021 ◽  
Vol 22 (4) ◽  
pp. 495-506
Author(s):  
Sergey N. Ponomarev ◽  
Mira L. Ponomareva ◽  
Gulnaz S. Mannapova ◽  
Lubov V. Ilalova
Keyword(s):  
Grain Yield ◽  
Protein Content ◽  
Plant Genetic Resources ◽  
Grain Protein Content ◽  
High Protein ◽  
Breeding Value ◽  
High Yield ◽  
Grain Protein ◽  
High Protein Content ◽  
Winter Triticale

The aim of the study is to characterize winter triticale samples by protein content in grain and productivity, to identify sources of high protein content and high grain yield for use in breeding process. Experimental work was carried out in the conditions of Tatarstan Republic in 2013-2017. The collection of 93 varieties of winter triticale of Russian selection, obtained from the Federal Research Center “All-Russian Institute of Plant Genetic Resources"(VIR) was evaluated in field trials. Wide genetic diversity of the studied gene pool was demonstrated by grain protein content (11.69...16.15 %) and grain yield (277...579 g/m2). Protein content and grain yield were mostly determined by the growing conditions – the factor “year” (58.1 % and 61.8 %, respectively), with a relatively small share of the factor “genotype” (23.9 % and 15.4 %, respectively). Significant variation in the values of the studied indicators, both by genotype and by year, was observed. There were identified 19 sources of high protein content in grain (over 14.5 %) and 17 sources of high grain yield (over 510 g/m2), which showed a significant excess of the standard Bashkirskaya korotkostebelnaya. A group of samples with a relatively high protein content (13.8 ... 14.1 %) and yield higher than the average value (450...500 g/m2) was identified. The highest breeding value among the sources of high yield was shown by samples Zimogor, Kornet, Privada, Vodoley, 3/9 oh Ag 4418, and among the sources of high protein content – Kurskaya stepnaya, Mir, Student, Svyatozar. The listed variety samples additionally possessed a complex of positive features: high ear productivity, high full-scale weight and large grains. In varieties Dokuchaevsky 8 and Privada there was noted a favorable combination of significantly high levels of yield (542 and 527 g/m2, respectively) and protein content in the grain (14.28 and 13.93 %, respectively). The finding of a reliable moderate negative correlation (r = -0.682) between yield and grain protein content indicates that grain protein content can be increased by breeding methods at relatively high or medium yields of varieties.

scholarly journals Mutant Lines of Spring Wheat with Increased Iron, Zinc, and Micronutrients in Grains and Enhanced Bioavailability for Human Health

2019 ◽  
Vol 2019 ◽  
pp. 1-10 ◽  
Author(s):  
Saule Kenzhebayeva ◽  
Alfia Abekova ◽  
Saule Atabayeva ◽  
Gulzira Yernazarova ◽  
Nargul Omirbekova ◽  
...  
Keyword(s):  
Genetic Variation ◽  
Protein Content ◽  
Spring Wheat ◽  
Grain Protein Content ◽  
Grain Protein ◽  
Cereal Products ◽  
Molar Ratios ◽  
Stable Mutant ◽  
Micronutrient Malnutrition ◽  
Mutant Lines

Deficiency of metals, primarily Fe and Zn, affects over half of the world’s population. Human diets dominated by cereal products cause micronutrient malnutrition, which is common in many developing countries where populations depend heavily on staple grain crops such as wheat, maize, and rice. Biofortification is one of the most effective approaches to alleviate malnutrition. Genetically stable mutant spring wheat lines (M7 generation) produced via 100 or 200 Gy gamma treatments to broaden genetic variation for grain nutrients were analyzed for nutritionally important minerals (Ca, Fe, and Zn), their bioavailability, and grain protein content (GPC). Variation was 172.3–883.0 mg/kg for Ca, 40.9–89.0 mg/kg for Fe, and 22.2–89.6 mg/kg for Zn. In mutant lines, among the investigated minerals, the highest increases in concentrations were observed in Fe, Zn, and Ca when compared to the parental cultivar Zhenis. Some mutant lines, mostly in the 100 Gy-derived germplasm, had more than two-fold higher Fe, Zn, and Ca concentrations, lower phytic acid concentration (1.4–2.1-fold), and 6.5–7% higher grain protein content compared to the parent. Variation was detected for the molar ratios of Ca:Phy, Phy:Fe, and Phy:Zn (1.27–10.41, 1.40–5.32, and 1.78–11.78, respectively). The results of this study show how genetic variation generated through radiation can be useful to achieve nutrient biofortification of crops to overcome human malnutrition.

scholarly journals Proteins and Bioactive Peptides in High Protein Content Foods

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1186
Author(s):  
Fidel Toldrá ◽  
Leticia Mora
Keyword(s):  
Enzymatic Hydrolysis ◽  
Protein Content ◽  
Human Body ◽  
Bioactive Peptides ◽  
High Protein ◽  
Microbial Fermentation ◽  
Gastrointestinal Digestion ◽  
High Protein Content ◽  
By Products

Foods and their industry by-products constitute very good sources of bioactive peptides, which can be naturally generated during processing but are also extensively produced through enzymatic hydrolysis, microbial fermentation, and even during gastrointestinal digestion in the human body [...]

scholarly journals Culinary and nutritional quality of common bean lines with Carioca grain type and interaction with environments

Revista CERES ◽  
2017 ◽  
Vol 64 (2) ◽  
pp. 159-166 ◽  
Author(s):  
Helton Santos Pereira ◽  
Renata Cristina Alvares ◽  
Leonardo Cunha Melo ◽  
Antônio Félix da Costa ◽  
Hélio Wilson Lemos de Carvalho
Keyword(s):  
Genetic Variability ◽  
Common Bean ◽  
Protein Content ◽  
Block Design ◽  
Genetic Effect ◽  
Cooking Time ◽  
High Protein ◽  
High Protein Content ◽  
Randomized Block Design ◽  
Distrito Federal

ABSTRACT The objectives of this work were to study the genetic variability and the interaction between genotypes and environments for cooking time and protein content of bean grains as well as to identify elite lines of Carioca grain type with short cooking time, high protein content and high adaptability and stability for these two traits. Sixteen experiments were conducted in a complete randomized block design with three replications during the rainy, dry and winter seasons, in Goiás, Distrito Federal, Pernambuco, Sergipe, Bahia and Paraná States, in 2009 and 2010. Each trial was composed by 16 elite lines of Carioca grain type and the data of cooking time and protein content were obtained. Data were submitted to analysis of variance and to stability and adaptability analysis, according to the methodology proposed by Annichiarico. Genetic variability was found for cooking time and for protein content among Carioca common bean elite lines; however, for protein content this variability is lower. The environmental effect is important for the expression of these traits and is larger than the genetic effect. The interaction between genotypes and environments is important for cooking time and for protein content of common beans. The lines CNFC 11951 and CNFC 11962 presents short cooking time, high protein content and high stability and adaptability for both traits.

scholarly journals Komparasi Agribisnis Jamur Tiram (Pleurotus ostreatus) Media Tanam Limbah Sabut Kelapa dan Serbuk Gergaji

2021 ◽  
Vol 5 (2) ◽  
pp. 108
Author(s):  
D Yadi Heryadi ◽  
Ristina Siti Sundari ◽  
Rini Agustini ◽  
Andang Hidayat
Keyword(s):  
Protein Content ◽  
Growth Medium ◽  
Pleurotus Ostreatus ◽  
Production Cost ◽  
Animal Protein ◽  
High Protein ◽  
Net Income ◽  
Total Cost ◽  
High Protein Content ◽  
Oyster Mushrooms

The agribusiness of oyster mushrooms (Pleurotus ostreatus) is getting interested due to an increase in demand. It has almost complete nutrients, high protein content that can substitute animal protein for vegetarians. The growth medium for oyster mushrooms commonly uses sawdust. The cocopeat waste medium is an innovation. The research descriptively compares production cost, yield, revenue, income, and feasibility throughout both mediums. Findings that the total cost of sawdust medium was higher 750,000IDR than cocopeat waste. In terms of income, sawdust medium earned 140.72%, while cocopeat waste earned 133.29%. The feasibility of sawdust waste was 2.41 while cocopeat waste was 2.33 as well. Otherwise, the cocopeat waste medium was higher 99.21IDR than sawdust waste in cost/kg yield. Net income using cocopeat waste medium was 2,739,694.50IDR, and cocopeat waste was 2,511,769.50IDR on average. Both cocopeat waste and sawdust waste medium are very feasible to be an agribusiness. The consideration is that the availability surrounds the production site, and cocopeat waste is cheaper than sawdust waste. Agribisnis jamur tiram (Pleurotus ostreatus) semakin diminati oleh karena permintaan terus meningkat. Kandungan gizinya lengkap dengan protein yang tinggi. Bahkan bagi vegetarian menjadi pengganti protein hewani. Media pertumbuhan jamur tiram biasanya menggunakan limbah serbuk gergaji. Media limbah serbuk sabut kelapa merupakan inovasi baru. Penelitian ini ingin mengetahui biaya-biaya hingga kelayakan usaha agribisnis jamur tiram menggunakan media limbah serbuk sabut kelapa dan yang biasa yaitu limbah serbuk gergaji Ternyata, Biaya total setahun menggunakan media limbah serbuk sabut kelapa lebih hemat Rp750.000 dibandingkan dengan media limbah serbuk gergaji. Biaya per kilogramnya sedikit lebih mahal Rp99.21 tetapi hasil panen lebih rendah dari limbah serbuk gergaji. Jamur tiram media limbah serbuk sabut kelapa memberikan keuntungan 133.29% dan media limbah serbuk gergaji 140.72%. Jamur tiram media limbah serbuk gergaji memberikan keuntungan bersih/bulan rata-rata Rp2,739,694.50, sedangkan media limbah serbuk sabut kelapa rata-rata Rp2,511,769.50.Kedua media untuk jamur tiram sangat layak diusahakan dengan R/C ratio 2.33 dan 2.41. Pengusaha bisa mempertimbangkan media limbah serbuk sabut kelapa atau limbah serbuk gergaji tergantung ketersediaan di sekitar lokasi dengan informasi harga limbah sabut kelapa lebih murah daripada limbah serbuk gergaji.

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