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https://doi.org/10.18047/poljo.21.1.4

VARIABILITY OF AMYLOSE AND AMYLOPECTIN IN WINTER WHEAT AND SELECTION FOR SPECIAL PURPOSES

Nikolina Weg Krstičević ; Sveučilište J.J. Strossmayer, Poljoprivredni fakultet u Osijeku, Osijek, Hrvatska
Sonja Petrović ; Sveučilište J.J. Strossmayer, Poljoprivredni fakultet u Osijeku, Osijek, Hrvatska
Andrijana Rebekić ; Sveučilište J.J. Strossmayer, Poljoprivredni fakultet u Osijeku, Osijek, Hrvatska
Đurđica Ačkar ; Sveučilište J.J. Strossmayer, Prehrambeno tehnološki fakultet Osijeku, Osijek, Hrvatska
Sunčica Guberac ; Sveučilište J.J. Strossmayer, Poljoprivredni fakultet u Osijeku, Osijek, Hrvatska
Sonja Marić ; Sveučilište J.J. Strossmayer, Poljoprivredni fakultet u Osijeku, Osijek, Hrvatska


Puni tekst: hrvatski pdf 322 Kb

str. 22-27

preuzimanja: 479

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Sažetak

The aim of this study was to investigate the variability of amylose and amylopectin in 24 Croatian and six foreign winter wheat varieties and to detect the potential of these varieties for special purposes. Starch composition analysis was based on the separation of amylose and amylopectin and the determination of their amounts and ratios. Analysis of the amount of amylose and amylopectin determined statistically highly significant differences between the varieties. The tested varieties are mostly bread wheat of different quality which have the usual content of amylose and amylopectin. Some varieties were identified among them with high amylopectin and low amylose content and one variety with high amylose content. They have the potential in future breeding programs and selection for special purposes.

Ključne riječi

wheat, amylose, amylopectin, special purposes

Hrčak ID:

139927

URI

https://hrcak.srce.hr/139927

Podaci na drugim jezicima: hrvatski

Posjeta: 964 *