scholarly journals Differences in Processing Quality Traits, Protein Content and Composition between Spelt and Bread Wheat Genotypes Grown under Conventional and Organic Production

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 156
Author(s):  
Verica Takač ◽  
Viola Tóth ◽  
Marianna Rakszegi ◽  
Sanja Mikić ◽  
Milan Mirosavljević ◽  
...  
Keyword(s):  
Protein Content ◽  
Bread Wheat ◽  
Reversed Phase ◽  
Organic Production ◽  
Size Exclusion ◽  
Total Protein Content ◽  
Wheat Varieties ◽  
Breadmaking Quality ◽  
Spelt Wheat ◽  
Organic Systems

The unique rheological properties of bread wheat dough and the breadmaking quality of its flour are the main factors responsible for the global distribution and utilization of wheat. Recently, interest in the production and expansion of spelt wheat has been boosted due to its significance in the production of healthy food, mostly originated from organic production. The aim of this study was to examine and compare quality parameters (gluten content, Zeleny sedimentation volume, farinograph dough properties), protein content and composition (by the Dumas method, Size Exclusion (SE) and Reversed Phase (RP) High Performance Liquid Chromatography (HPLC) analyses) of five bread and five spelt wheat varieties grown under conventional and organic production in Hungary and under conventional production in Serbia. Most of the analyzed traits showed significant differences between varieties, wheat species and growing sites. Total protein content was significantly higher in spelt than in bread wheat and under conventional than under organic production. In comparison to spelt, bread wheat showed better breadmaking quality, characterized by a higher amount of glutenins (in particular high molecular weight glutenin subunits) and unextractable polymeric proteins. The proportion of the gliadins was also found to be different under conventional and organic systems. Spelt Ostro and Oberkulmer-Rotkorn and bread wheat varieties Balkan, Estevan and Pobeda proved suitable for low input and organic systems.

Does growing Canadian Western Hard Red Spring wheat under organic management alter its breadmaking quality?

2007 ◽  
Vol 22 (3) ◽  
pp. 157-167 ◽  
Author(s):  
H. Mason ◽  
A. Navabi ◽  
B. Frick ◽  
J. O'Donovan ◽  
D. Niziol ◽  
...  
Keyword(s):  
Protein Content ◽  
Management Practices ◽  
Sodium Dodecyl ◽  
Organic Production ◽  
Test Weight ◽  
Kernel Hardness ◽  
Organic Management ◽  
Breadmaking Quality ◽  
Conventional Management ◽  
Flour Yield

AbstractCanadian Western Hard Red Spring (CWRS) wheat is recognized as premium quality wheat, ideal for breadmaking due to its superior milling qualities, baking characteristics and protein content. Organic wheat production is becoming more prevalent in Canada, due to increasing consumer demand for organic wheat products. Differences may exist in the baking and milling quality of wheat grown under conventional and organic management, a result of the dissimilarity between organic and conventional soil and crop management practices. Five CWRS cultivars released from 1885 to 1997 were grown under conventional and organic management and were assessed for their breadmaking potential. Several traits were investigated, including test weight, protein content, flour yield, kernel hardness and several mixograph parameters. Test weight was higher under conventional management, while no differences in protein content were observed between organic and conventionally grown wheat. Higher sodium dodecyl sulfate sedimentation (SDSS) volume, a reflection of gluten strength, was observed under conventional management, while there was a trend towards higher dough strength under organic management. Cultivars differed in grain protein, flour yield, kernel hardness and mixograph parameters, with Park and McKenzie superior to the others, particularly Red Fife, a much older cultivar. Management×cultivar interaction effects suggest that cultivars exhibit somewhat different baking characteristics when grown in the two management systems. There was no evidence that older cultivars (developed prior to the widespread use of pesticides and fertilizers) are better suited, in terms of breadmaking quality, for organic production.

scholarly journals Investigation of Protein and Epitope Characteristics of Oats and Its Implications for Celiac Disease

2021 ◽  
Vol 8 ◽  
Author(s):  
Gyöngyvér Gell ◽  
Zsuzsanna Bugyi ◽  
Christakis George Florides ◽  
Zsófia Birinyi ◽  
Dalma Réder ◽  
...  
Keyword(s):  
Total Protein ◽  
Estimation Method ◽  
Protein Composition ◽  
Reversed Phase ◽  
Size Exclusion ◽  
Total Protein Content ◽  
Sample Population ◽  
Gluten Free ◽  
Spectrometric Data ◽  
Rp Hplc

The use of pure oats (oats cultivated with special care to avoid gluten contamination from wheat, rye, and barley) in the gluten-free diet (GFD) represents important nutritional benefits for the celiac consumer. However, emerging evidence suggests that some oat cultivars may contain wheat gliadin analog polypeptides. Consequently, it is necessary to screen oats in terms of protein and epitope composition to be able to select safe varieties for gluten-free applications. The overall aim of our study is to investigate the variability of oat protein composition directly related to health-related and techno-functional properties. Elements of an oat sample population representing 162 cultivated varieties from 20 countries and the protein composition of resulting samples have been characterized. Size distribution of the total protein extracts has been analyzed by size exclusion-high performance liquid chromatography (SE-HPLC) while the 70% ethanol-extracted proteins were analyzed by RP-HPLC. Protein extracts separated into three main groups of fractions on the SE-HPLC column: polymeric proteins, avenins (both containing three subgroups based on their size), and soluble proteins, representing respectively 68.79–86.60, 8.86–27.72, and 2.89–11.85% of the total protein content. The ratio of polymeric to monomeric proteins varied between 1.37 and 3.73. Seventy-six reversed phase-HPLC-separated peaks have been differentiated from the ethanol extractable proteins of the entire population. Their distribution among the cultivars varied significantly, 6–23 peaks per cultivar. The number of appearances of peaks also showed large variation: one peak has been found in 107 samples, while 15 peaks have been identified, which appeared in less than five cultivars. An estimation method for ranking the avenin-epitope content of the samples has been developed by using MS spectrometric data of collected RP-HPLC peaks and bioinformatics methods. Using ELISA methodology with the R5 antibody, a high number of the investigated samples were found to be contaminated with wheat, barley, or rye.

scholarly journals Combining Protein Content and Grain Yield by Genetic Dissection in Bread Wheat under Low-Input Management

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1058
Author(s):  
Junjie Ma ◽  
Yonggui Xiao ◽  
Lingling Hou ◽  
Yong He
Keyword(s):  
Grain Yield ◽  
Protein Content ◽  
Bread Wheat ◽  
Growing Season ◽  
Triticum Aestivum L ◽  
Field Trials ◽  
Yield Potential ◽  
Wheat Varieties ◽  
Low Input ◽  
Conventional Management

The simultaneous improvement of protein content (PC) and grain yield (GY) in bread wheat (Triticum aestivum L.) under low-input management enables the development of resource-use efficient varieties that combine high grain yield potential with desirable end-use quality. However, the complex mechanisms of genotype, management, and growing season, and the negative correlation between PC and GY complicate the simultaneous improvement of PC and GY under low-input management. To identify favorable genotypes for PC and GY under low-input management, this study used 209 wheat varieties, including strong gluten, medium-strong gluten, medium gluten, weak gluten, winter, semi-winter, weak-spring, and spring types, which has been promoted from the 1980s to the 2010s. Allelic genotyping, performed using kompetitive allele-specific polymerase chain reaction (KASP) technology, found 69 types of GY-PC allelic combinations in the tested materials. Field trials were conducted with two growing season treatments (2018–2019 and 2019–2020) and two management treatments (conventional management and low-input management). Multi-environment analysis of variance showed that genotype, management, and growing season had extremely substantial effects on wheat GY and PC, respectively, and the interaction of management × growing season also had extremely significant effects on wheat GY. According to the three-sigma rule of the normal distribution, the GY of wheat varieties Liangxing 66 and Xinmai 18 were stable among the top 15.87% of all tested materials with high GY, and their PC reached mean levels under low-input management, but also stably expressed high GY and high PC under conventional management, which represents a great development potential. These varieties can be used as cultivars of interest for breeding because TaSus1-7A, TaSus1-7B, TaGW2-6A, and TaGW2-6B, which are related to GY, and Glu-B3, which is related to PC, carry favorable alleles, among which Hap-1/2, the allele of TaSus1-7A, and Glu-B3b/d/g/i, the allele of Glu-B3, can be stably expressed. Our results may be used to facilitate the development of high-yielding and high-quality wheat varieties under low-input management, which is critical for sustainable food and nutrition security.

PROTEIN QUANTITY AND QUALITY AS FACTORS IN THE EVALUATION OF BREAD WHEATS

1969 ◽  
Vol 49 (2) ◽  
pp. 113-122 ◽  
Author(s):  
W. Bushuk ◽  
K. G. Briggs ◽  
L. H. Shebeski
Keyword(s):  
Protein Content ◽  
Protein Quality ◽  
Quality Parameters ◽  
Bread Quality ◽  
Loaf Volume ◽  
High Quality ◽  
Wheat Varieties ◽  
Breadmaking Quality ◽  
Constant Quality ◽  
Baking Performance

In evaluating new wheat varieties for breadmaking quality, it is necessary to separate the effects of protein quality and protein content. By the remix bread baking test, there is a particular protein quality that gives the optimum baking performance. Poor baking results are obtained for wheats that are weaker or stronger as judged by the farinograph test. High-quality varieties such as Manitou give poor baking results by standard baking tests if the protein content is too low. For bread wheats of different protein quality, the loaf volume is positively correlated with protein content. Wheats that have too little or too much of the peculiar protein quality necessary for optimum bread quality as assessed by the remix baking test can be improved by physical modification of the dough by means of variable mixing. This procedure can be used in some cases to place wheats on a constant quality base, whereby different wheat varieties can give similar bread quality for the same protein content. For a single variety (Manitou) grown in the same location during two years, most of the standard breadmaking quality parameters are significantly correlated with protein content.

scholarly journals STUDYING GENETIC RESOURCES OF SPRING BREAD WHEAT IN THE ENVIRONMENTS OF NORTHERN KAZAKHSTAN

2020 ◽  
Vol 180 (4) ◽  
pp. 44-47
Author(s):  
A. T. Babkenov ◽  
S. A. Babkenova ◽  
E. K. Kairzhanov
Keyword(s):  
Genetic Resources ◽  
Protein Content ◽  
Bread Wheat ◽  
Large Scale ◽  
Plant Genetic Resources ◽  
Sodium Dodecyl ◽  
Scale Production ◽  
Spring Bread Wheat ◽  
Wheat Varieties ◽  
Northern Kazakhstan

Background. Spring bread wheat is the main export crop in Kazakhstan. Unfortunately, wheat varieties cultivated for large-scale production do not fully meet the requirements of agricultural producers. The world diversity of wheat genetic resources should be widely used in breeding programs in order to develop new wheat cultivars with stable yields and with resistance to adverse environmental factors.Materials and methods. One hundred collection accessions of spring bread wheat were studied in 2015–2017 at the A.I. Barayev Science and Production Center of Grain Farming, Ltd. Seeds were sown at an optimum time (May 20–25), using an SSFC-7 seeder. Harvesting was conducted with a Wintersteiger combine. The study of the collection material was carried out in accordance with the guidelines developed by the N.I. Vavilov Institute of Plant Genetic Resources (VIR). The protein content was measured in line with State Standard 10846-91. The method of sodium dodecyl sulfate (SDS) sedimentation, modified by V. M. Bebyakin and M. V. Buntina, was used to measure the level of sedimentation.Results and conclusion. During the three-year study of spring bread wheat accessions in Northern Kazakhstan, only the cultivars ‘Shortandinskaya 2012’ and ‘Astana 2’ exceeded the reference ‘Astana’ in yield. The accessions ‘BW 252’, ‘Neepawa’ (Canada), ‘MANITUOU LR 13’ (CIMMYT, Mexico) and ‘Novosibirskaya 29’ (Russia) ripened 1–2 days earlier than the reference, while their average yield for 3 years was almost on the same level with the reference. The cultivars ‘Astana’ (the reference, Kazakhstan), ‘WA007824 WA7824’ (USA), ‘Novosibirskaya 29’, ‘Novosibirskaya 15’ (Russia), ‘OPATA85 LR10’ and ‘LR27+LR31,LR34’ (CIMMYT, Mexico) were distinguished for grain quality due to their high protein content and the level of sedimentation.

Spelt wheat lines of Uman National University of Horticulture

2018 ◽  
pp. 32-39
Author(s):  
I.P. Diordiieva
Keyword(s):  
Protein Content ◽  
Bread Wheat ◽  
Grain Quality ◽  
The State ◽  
Grain Weight ◽  
Spelt Wheat ◽  
Gluten Content ◽  
National University ◽  
Remote Hybridization ◽  
Wheat Lines

Goal. To analyze and systematize spelt wheat lines of Uman National University of Horticulture aiming to selection of valuable initial forms with high grain quality and involvement of them into breeding to create highly-productivve varieties of the crop. Results and Discussion. Over 300 spelt wheat lines were created by remote hybridization. They significantly differ by expression of economically valuable traits. The plant height varied within 52–129 cm. Ten accessions were significant taller than the standard. Tall, medium-height and dwarf forms were selected. The grain weight per ear did not varied significantly (V=36 %). The grain weight per ear in accessions 1695, 1691, 1755, 1559, 1674, 1817, and 1786 was significantly higher than that in the standard. We selected accessions that significantly exceeded the standard by yield capacity. At the same time, they were easily threshed (80–90 %); accessions 1559 and 1786 had high protein content of 21.2 % and 22.3 %, respectively, and high gluten content of 44.5 % and 45.2 %, respectively. The highest protein content was recorded in accessions 1721 (24.0 %) and 1691 (22.8 %). The 1000-kernel weight was significantly increased in accessions 1559 (65.0 g), 1691 (55.1 g), and 1674 (55.5 g). Early-ripening forms (1674 и 1719) maturing by 7–10 days earlier than bread wheat were distinguished. Accessions 1674 and 1721 were highly resistant to brown rust. Conclusions. Remote hybridization of spelt wheat with bread winter wheat is an effective way to improve this crop via breeding. Among over 300 lines of spelt wheat obtained by this method, there were especially valuable accessions combining high yields with high grain quality: accession 1817 with the gluten content of 45.2%, protein content of 22.3% and yield of 6.55 t/ha and accession 1559 containing 44.5% of gluten, 21.2% of protein and giving a yield of 6.36 t/ha. These accessions will be submitted to the state registration. Winter spelt wheat variety Evropa listed in the State Register of Plant Varieties Suitable for Distribution in Ukraine since 2015 resulted from hybridization between bread wheat and spelt wheat.

scholarly journals Biochemical and Molecular Characterization of Bangladeshi Wheat Varieties for Bread-Making Quality

2018 ◽  
Vol 28 (1) ◽  
pp. 57-68
Author(s):  
Sbatie Lama ◽  
Muhammed Rezwan Kabir ◽  
Md Abdullah Yousuf Akhond
Keyword(s):  
Protein Content ◽  
Grain Protein Content ◽  
Total Protein Content ◽  
Bread Making ◽  
Wheat Varieties ◽  
Wheat Genotypes ◽  
Sds Page ◽  
Kjeldahl Method ◽  
Test Result

Twenty-six wheat genotypes including 18 Bangladeshi varieties and 8 varieties/lines collected from different countries were evaluated for their breadmaking quality. Total grain protein content was measured using Kjeldahl method. Presence of the high molecular weight glutenin subunits (HMW-GS) and their corresponding genes were characterized through SDS-PAGE and PCR based methods. Total protein content of 53.85% of the genotypes ranged between 12 and 14% which is considered as a suitable range of protein for making bread. At the Glu-A1 locus, Ax2* alleles were found with a frequency of 84.62%. At the Glu-B1 locus, 4 different alleles; Bx7, Bx7+By8, Bx7+By9 and Bx17+By18 were detected. At the Glu-D1 locus, PCR test result showed that 61.11% Bangladeshi wheat varieties contain Dx5+Dy10, regarded as the best allele for making bread. Four genotypes, Kalyansona, Sonora-64, Pavon-76 and BARI Gom 28, were found to have the highest quality score of 10. Among those, Kalyansona and BARI Gom 28 had the best HMW-GS combination of Ax2*, Bx17+By18, Dx5+Dy10 and Ax2*, Bx7+By8, Dx5+Dy10, respectively. This study will be important for specifying wheat genotypes for the food industry and further breeding for bread-making quality.Plant Tissue Cult. & Biotech. 28(1): 57-68, 2018 (June)

Effect of high temperature and drought on the composition of gluten proteins in Martonvásár wheat varieties

2010 ◽  
Vol 58 (4) ◽  
pp. 343-353 ◽  
Author(s):  
K. Balla ◽  
M. Rakszegi ◽  
S. Bencze ◽  
I. Karsai ◽  
O. Veisz
Keyword(s):  
Heat Stress ◽  
Grain Yield ◽  
Protein Content ◽  
High Performance ◽  
Protein Quality ◽  
Grain Filling ◽  
Significant Negative Correlation ◽  
Size Exclusion ◽  
Wheat Varieties

Finding and improving wheat cultivars with good adaptability to abiotic stress is an important objective in breeding programmes. An experiment was set up in the climate chamber of the Martonvásár phytotron to test the effect of heat and drought stress on two winter wheat varieties and one variety of durum. Wheat plants exposed to 35°C and drought during grain filling exhibited altered agronomic and grain quality characteristics. Drought was found to have a much greater influence on yield and quality than heat stress. Reductions in the unextractable polymeric protein fraction and the glutenin-to-gliadin ratio indicated poorer grain yield quality as a result of drought, despite higher protein content. Quality deterioration was observed after drought, while heat stress had no noticeable influence on the protein quality of the three wheat genotypes, measured using size exclusion high performance liquid chromatography (SE-HPLC). The durum variety had a better ratio of protein components and a significantly higher Zeleny value when exposed to heat stress, although it had the lowest grain yield and grain/straw ratio.The most significant negative correlation was observed between the Zeleny value and the unextractable polymeric protein (UPP%) fraction after heat treatment and between the relative protein content and the albumin+globulin % (AG%) in the case of drought. These correlations testify that these parameters play an important role in determining the baking quality of wheat flour.

scholarly journals Estimation of NAM-A1 haplotypes effect on the level of quantitative traits and grain protein content in wheat

2020 ◽  
Vol 26 ◽  
pp. 114-119
Author(s):  
O. A. Orlovskaya ◽  
S. I. Vakula ◽  
L. V. Khotyleva ◽  
A. V. Kilchevsky
Keyword(s):  
Protein Content ◽  
Bread Wheat ◽  
Quantitative Traits ◽  
Grain Protein Content ◽  
Kernel Weight ◽  
Grain Protein ◽  
Wheat Varieties ◽  
Vegetative Organs ◽  
Thousand Kernel Weight ◽  
Wheat Lines

Aim. NAM-A1 gene plays an important role in the regulation of metabolic processes, the remobilization of nutrients from the wheat vegetative organs to grain. The aim of this work is the genotyping of SNP polymorphisms of the NAM-A1 gene in introgression lines derived from the cross of bread wheat varieties with species of genus Triticum, as well as estimation of NAM-A1 haplotypes effect on quantitative traits and grain protein content of the studied genotypes. Methods. NAM-A1 gene polymorphisms were identified using the TaqMan - Real-time PCR. Statistical data analysis was carried out using MS Excel 2007, Statistica 10.0. Results. NAM-A1c haplotype is mainly found in the studied genus Triticum species, NAM-A1d - in bread wheat varieties, and mixed haplotypes - in the introgression wheat lines. Statistically significant associations among NAM-A1 gene haplotypes and productive tillering of plants, the length of the main spike, the number of spikelets in the main spike and the thousand kernel weight were revealed. Conclusions. A significant effect of the NAM-A1 haplotypes was established for the traits «productive tillering» and «thousand kernel weight». The highest thousand kernel weight was reached in plants carrying the haplotype NAM-A1d. Keywords: T. aestivum L., species of genus Triticum, NAM-A1, SNP, quantitative characters.

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