scholarly journals The effect of organic and conventional growing systems on quality and storage protein composition of winter wheat

2008 ◽  
Vol 53 (No. 11) ◽  
pp. 499-505 ◽  
Author(s):  
L. Krejčířová ◽  
I. Capouchová ◽  
J. Petr ◽  
E. Bicanová ◽  
O. Faměra
Keyword(s):  
Winter Wheat ◽  
Crude Protein ◽  
Dry Matter ◽  
Storage Proteins ◽  
Protein Composition ◽  
Bread Making ◽  
Wheat Varieties ◽  
Sds Page ◽  
Hmw Glutenins ◽  
And Storage

Protein composition of the grain storage proteins (evaluation using electrophoresis in polyacrylamide gel – the SDS-PAGE method) and selected parameters of bread-making quality in a set of 6 winter wheat varieties from organic and conventional growing in Central Bohemia (elevation 295 m a.s.l.) were evaluated during a two-year experiment (2004 and 2005). In comparison with the varieties from organic growing, wheat varieties from the conventional growing were characterized by twice the percentage of High Molecular Weight (HMW) glutenins, responsible for dough elasticity (conventional wheat in average 25.22%, organic wheat 12.71%). At the same time, varieties from conventional growing generally reached higher, more positive values of crude protein content and wet gluten content in grain dry matter, sedimentation index by Zeleny and yield of bread. On the other hand, wheat varieties from organic growing were mainly characterized by significantly higher percentage of nutritionally valuable albumins and globulins (organic wheat in average 17.69%, conventional wheat 7.33%). In both systems of growing the highest percentage of HMW glutenins was determined in varieties from the quality group E (elite, the most suitable for bread-making), while the varieties from the quality group C (wheat unsuitable for bread-making) reached the highest percentage of residual albumins and globulins.

scholarly journals Wplyw stopnia krzewienia się roślin na akumulacje biomasy organicznej u niektórych odmian zwyczajnej pszenicy ozimej [Influence of tillering degree on the accumulation of dry matter of some winter wheat varieties]

2015 ◽  
Vol 28 (2) ◽  
pp. 155-175
Author(s):  
Witold Drezner
Keyword(s):  
Winter Wheat ◽  
Dry Matter ◽  
Net Assimilation Rate ◽  
Assimilation Rate ◽  
Wheat Varieties ◽  
H Index ◽  
Net Assimilation ◽  
Winter Wheat Varieties

The correlation between the net assimilation rate and the degree of plant tillering are investigated for several varieties of simple winter wheat. The net assimilation rate (E, NAR, An) of the studied varieties for different degrees of tillering, individual shoots and individual plants is described according to the units mg/cm<sup>2</sup> • 24 h. Index of efficiency of assimilation surface (F, LAR, I<sub>S</sub>) is determined in units cm<sup>2</sup>/mg. The tillering ability of vegetative shoots in plaints is a very important factor which increases the total assimilate stirfaice value and the assimilation effectivity of the plant's biomass.

scholarly journals Some correlations between parameters of winter wheat technological quality

2006 ◽  
Vol 54 (1) ◽  
pp. 23-30
Author(s):  
Jindřiška Kučerová
Keyword(s):  
Winter Wheat ◽  
Grain Yield ◽  
Protein Content ◽  
Negative Correlation ◽  
Weather Conditions ◽  
Loaf Volume ◽  
Bread Making ◽  
Wheat Varieties ◽  
Baking Quality ◽  
Technological Quality

The results of three-year trials (1999 to 2001) conducted with six winter wheat varieties in which was studied the grain yield and parameters of technological quality. Varieties of wheat come from four different localities of the Czech Republic. The most favourable weather conditions, a lot of precipitation and high temperature in the course of ripening from three years were proved in the year 2000. The best grain yield were in 2001 (average of sites 8.84 t/ha) and variety Semper, worst quality, had the highest grain yield of 9.17 t/ha, the least grain yield had Sulamit, best quality (7.94 t/ha). The laboratory analysis revealed negative correlation between grain yield and baking quality. The number of statistically highly significant correlations among bread-making quality parameters too.The negative correlation was of grain yield and grain volume mass (P < 0.05), Zeleny test and protein content taken as a whole for three years (P < 0.01). The correlation of loaf volume, which is the traits of baking quality and Zeleny test (r = 0.6016**), protein content (r = 0.5932**), dough stability (r = 0.2898**) and flour water absorption (r = 0.3632**) was positive (P < 0.01).

scholarly journals Evaluation of winter wheat collection in terms of HMW- and LMW-glutenin subunits

2010 ◽  
Vol 46 (Special Issue) ◽  
pp. S96-S99 ◽  
Author(s):  
J. Bradová ◽  
L. Štočková
Keyword(s):  
Molecular Weight ◽  
Winter Wheat ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Low Molecular Weight ◽  
Glutenin Subunits ◽  
Bread Making ◽  
Wheat Varieties ◽  
Lmw Glutenin Subunits ◽  
Winter Wheat Varieties

The composition of high molecular weight (HMW-GS) and low molecular weight (LMW-GS) glutenin subunits was examined in a collection of 86 Czech registered winter wheat varieties. These proteins were analyzed by sodium dodecyl sulphate polyacrylamide gel electrophoresis. An inter-varietal polymorphism of the HMW and LMW glutenin subunits was detected. Twenty-one different patterns for HMW were identified, and eighteen for the LMW-glutenins. The different alleles encoded at the six glutenin loci were determined. Three, six, and four alleles were observed, respectively at the <I>Glu-A1, Glu-</I>B1, and <I>Glu-D1 </I>loci (encoding high HMW-GS). Three, eight, and three alleles of LMW-GS were found, respectively, at the <I>Glu-A3, Glu- B3</I>, and <I>Glu-D3 </I>loci. The evaluated varieties were split into four categories of baking quality, and these variety groups were analyzed for the presence of different HMW-GS and LMW-GS alleles. While the alleles <I>Glu-B1c </I>(7+9), and <I>Glu-D1d </I>(5+10) were detected exclusively in bread wheat varieties, the alleles <I>Glu-B1d </I>(6+8), <I>Glu-D1a </I>(2+12), and <I>Glu-A3e/f </I>only occurred in those varieties that are not suitable for bread-making. &nbsp;

scholarly journals Diversity of HMW-Glu Alleles and Evaluation of their Effects on some Characters in Winter Wheat Landraces and Old Cultivars

2012 ◽  
Vol 38 (No. 3-4) ◽  
pp. 109-116
Author(s):  
L. Dotlačil ◽  
E. Gregová ◽  
J. Hermuth ◽  
Z. Stehno ◽  
J. Kraic
Keyword(s):  
Winter Wheat ◽  
Central Europe ◽  
Crude Protein ◽  
Grain Quality ◽  
Field Experiments ◽  
Crude Protein Content ◽  
Agronomic Characters ◽  
Allelic Combination ◽  
Sds Page ◽  
Gluten Index

Earliness, morphological and agronomic characters and grain quality were studied in 123 European landraces and old cultivars of winter wheat in three-year field experiments. Simultaneously, HMW Glu-alleles were identified in these cultivars by means of SDS-PAGE. Within this set of cultivars 224 Glu-lines (with occurrence over 5% in the cultivar) were identified carrying 3 different allelic combinations at 1A, 10 combinations at 1B and 3 combinations at 1D chromosomes, respectively. Relatively rare were alleles 2* at 1A and 3+12 at 1D as well as alleles 8, 6, 9, 7, 13+16 and 17+ 18 at 1B. Allele 20 at 1B was identified only in cultivars from DNK, CHE and EST. Allele 2* at 1A locus was found mainly in cultivars from Eastern, South-Eastern and Central Europe. Allelic combination 17+18 at 1B was also characteristic of cultivars from Central Europe. However, the gluten patterns themselves were not a sufficient tool for geographic characterisation of cultivars. The composition of Glu-alleles influenced the earliness of cultivars (alleles 2* at 1A, 17+ 18 and 6 at 1B and 3+12 at 1D). Spike length was positively affected by allele 1 at 1A and number of spikelets per spike by alleles 2+12 et 1D chromosome. Allele 2* was also associated with lower grain weight per spike. Crude protein content was decreased in cultivars where GS at 1A locus was absent (0). The value of gluten index was considerably higher (59.2) in cultivars bearing allelic combination 5+10 at 1D. A number of alleles affected the values of SDS micro-sedimentation test.

Analysis of the effect of n fertilisation on the growth dynamics of winter wheat varieties using the hunt-parsons model

2011 ◽  
Vol 59 (1) ◽  
pp. 35-45
Author(s):  
E. Sugár ◽  
Z. Berzsenyi
Keyword(s):  
Winter Wheat ◽  
Leaf Area ◽  
Dry Matter ◽  
Growth Parameters ◽  
Growth Dynamics ◽  
Dry Matter Accumulation ◽  
Wheat Varieties ◽  
Mean Values ◽  
N Treatment ◽  
Winter Wheat Varieties

The effect of nitrogen (N) fertilisation on the growth of winter wheat varieties was examined in three diverse years using the functional method of growth analysis. The main plot in the two-factorial, split-plot experiment was the N treatment and the subplot the variety. The wheat varieties Mv Toborzó (extra-early), Mv Palotás (early) and Mv Verbunkos (mid-early) were treated with N rates of 0, 80, 160 and 240 kg N ha−1 (N0, N80, N160, N240). The Hunt-Parsons (HP) program fitted a third-degree exponential function to the dry matter and leaf area data. In 2007 and 2008 dry matter accumulation continued up to the N240 rate and in 2009 to the N160 rate. In all three years the highest value was recorded for Mv Verbunkos (4.62 g plant−1 in 2007, 4.63 g in 2008 and 4.51 g in 2009). The highest value of maximum leaf area (237.5 cm2) was found for Mv Verbunkos in the N240 treatment. The maximum values of leaf area in each N treatment, averaged over years and varieties (cm2 plant−1), were as follows: N0: 86.2; N80: 141.0; N160: 164.0; N240: 173.1. The parameter AGRmean exhibited the highest value (8.04 g day−1 102) in the N160 treatment, while among the varieties Mv Verbunkos had the highest mean value (7.18 g day−1 102). The highest value of RGRmean was achieved by Mv Toborzó in the N160 treatment in 2009 (3.94 g g−1 day−1 102). The value of NARmean increased up to fertiliser rates of N160 and N240, with mean values (g m−1 day−1) of N0: 2.35, N80: 2.44, N160: 2.53 and N240: 2.47. The highest value of NAR (3.29 g m−1 day−1) was obtained for Mv Palotás in the N160 treatment in 2008. On average the greatest value of LARmax was recorded in the N160 treatment (172.8 cm2 g−1), while the highest absolute value (213.6 cm2 g−1) was achieved by Mv Toborzó in 2008. The unfavourable effect of the drought in 2007 was clearly reflected in the values of the growth parameters.

scholarly journals Variation in HMW glutenin subunits of different species of wheat

2011 ◽  
Vol 48 (No. 1) ◽  
pp. 15-19
Author(s):  
Z. Gálová ◽  
MichalíkI ◽  
H. Knoblochová ◽  
E. Gregová
Keyword(s):  
Triticum Turgidum ◽  
Wheat Cultivars ◽  
Glutenin Subunits ◽  
Bread Making ◽  
Wheat Varieties ◽  
Hmw Glutenin Subunits ◽  
Sds Page ◽  
Hmw Glutenin ◽  
Triticum Durum Desf

Method ISTA SDS-PAGE was used for separation, detection and evaluation of high molecular weight glutenin subunits (HMW) in the different wheat species. The relation has been studied between the HMW glutenin subunit alleles and the bread-making quality of 25 world wheat cultivars and 21 regional varieties common wheat varieties (Triticum aestivum L.), 17 winter spelt wheat (Triticum spelta L.), 3 durum wheat cultivars (Triticum durum DESF.), 9 cultivars of Triticum turgidum L. and 5 cultivars of Triticum polonicum L. The highest frequency of occurrence of HMW glutenin subunits 2*, 13 + 16 and 5 + 10 were found in world wheat cultivars. In Slovak wheat varieties were analysed subunits 0, 7 + 9 and 5 + 10, 2 + 12. The HMW subunits 0, 7 + 8 with Glu-score 4 were determined in Triticum durum DESF. Three electrophoretical profile groups of different HMW glutenin subunits were found in Triticum turgidum L. and Triticum polonicum L. and six electrophoretical profile groups were determined in Triticum spelta L. The verified correlations between bread-making quality and specific HMW subunits of glutenin can be utilised by wheat breeders using SDS-PAGE of proteins as a screening test for the prediction of bread-making quality of wheat.

scholarly journals Evaluation of size distribution of starch granules in selected wheat varieties by the Low Angle Laser Light Scattering method

2011 ◽  
Vol 49 (No. 1) ◽  
pp. 12-17 ◽  
Author(s):  
I. Capouchová ◽  
J. Petr ◽  
D. Marešová
Keyword(s):  
Crude Protein ◽  
Dry Matter ◽  
Laser Light ◽  
Starch Content ◽  
Laser Light Scattering ◽  
Starch Granules ◽  
Crude Protein Content ◽  
Wheat Varieties ◽  
Intensity Of Cultivation ◽  
Total Starch

&nbsp; &nbsp; The distribution of the size of wheat starch granules using the method LALLS (Low Angle Laser Light Scattering), followed by the evaluation of the effect of variety, experimental site and intensity of cultivation on the vol. % of the starch A (starch granules &gt; 10 &mu;m) was determined. The total starch content and crude protein content in dry matter of flour T530 in selected collection of five winter wheat varieties were determined. Vol. % of the starch A in evaluated collection of wheat varieties varied between 65.31 and 72.34%. The effect of a variety on the vol. % of starch A seemed to be more marked than the effect of site and intensity of cultivation. The highest vol. % of starch A reached evaluated varieties from the quality group C, i.e. varieties unsuitable for baking utilisation (except variety Contra with high total content of starch in dry matter of flour T530, but relatively low vol. % of starch A). A low vol. % of starch A was also found in the variety Hana (very good variety for baking utilisation). Certain variety differences followed from the evaluation of distribution of starch fractions of starch granules, forming starch A. In the case of varieties Hana, Contra and Siria higher representation of fractions up to 30 &mu;m was recorded, while starch A in the varieties Estica andVersailleswas formed in higher degree by size fractions of starch granules over 30 &mu;m and particularly size fraction &gt; 50 &mu;m was greatest in these varieties of all evaluated samples. With increasing total starch content in dry matter of flour T530 the crude protein content decreased; the vol. % of starch A not always increased proportionally with increasing total starch content.

Changes in total and individual proteins during drying and ruminal fermentation of alfalfa

2005 ◽  
Vol 2005 ◽  
pp. 198-198
Author(s):  
A. A. Sadeghi ◽  
P. Shawrang ◽  
M. Moradi ◽  
A. Nikkhah
Keyword(s):  
Crude Protein ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Protein Composition ◽  
Plant Proteins ◽  
Ruminal Fermentation ◽  
Protein Nitrogen ◽  
Sds Page ◽  
Total Crude Protein ◽  
Hydrolysis Of

Proteolysis within plant cells occurs during wilting and drying. Changes in plant proteins during those periods usually are monitored by measurement of total crude protein and non protein nitrogen. Alternatively, changes in concentrations of individual proteins can be measured. Plants are composed of an array of different proteins. Electrophoresis can be used to separate these proteins and has been used to study effects of wilting and ensiling on proteins of some forages (Grum et al., 1991). Electrophoresis also has been used in the study of ruminal hydrolysis of oilseed meals proteins (Sadeghi et al., 2004). Most of the experiments designed to use electrophoresis to study protein metabolism in forages and ruminants have been qualitative. The main objective of this study was to determine whether sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) and densitometry could be used to monitor quantitatively the changes in alfalfa protein composition during wilting, drying and ruminal exposure.

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