hrcak mascot   Srce   HID

Izvorni znanstveni članak

Quality of wheat cultivars created at the Agricultural Institute Osijek in relation to high molecular weight glutenin subunits (HMW – GS) composition

DANIELA HORVAT ; Agricultural Institute Osijek, Južno predgrađe 17, 31000 Osijek, Croatia
GEORG DREZNER ; Agricultural Institute Osijek, Južno predgrađe 17, 31000 Osijek, Croatia
GORDANA ŠIMIĆ ; Agricultural Institute Osijek, Južno predgrađe 17, 31000 Osijek, Croatia
ANTO MIJIĆ
DAMIR MAGDIĆ ; Faculty of Food Technology, Franje Kuhača 18, 31000 Osijek, Croatia

Puni tekst: engleski, pdf (107 KB) str. 263-268 preuzimanja: 336* citiraj
APA 6th Edition
HORVAT, D., DREZNER, G., ŠIMIĆ, G., MIJIĆ, A. i MAGDIĆ, D. (2008). Quality of wheat cultivars created at the Agricultural Institute Osijek in relation to high molecular weight glutenin subunits (HMW – GS) composition. Periodicum biologorum, 110 (3), 263-268. Preuzeto s https://hrcak.srce.hr/32580
MLA 8th Edition
HORVAT, DANIELA, et al. "Quality of wheat cultivars created at the Agricultural Institute Osijek in relation to high molecular weight glutenin subunits (HMW – GS) composition." Periodicum biologorum, vol. 110, br. 3, 2008, str. 263-268. https://hrcak.srce.hr/32580. Citirano 20.09.2019.
Chicago 17th Edition
HORVAT, DANIELA, GEORG DREZNER, GORDANA ŠIMIĆ, ANTO MIJIĆ i DAMIR MAGDIĆ. "Quality of wheat cultivars created at the Agricultural Institute Osijek in relation to high molecular weight glutenin subunits (HMW – GS) composition." Periodicum biologorum 110, br. 3 (2008): 263-268. https://hrcak.srce.hr/32580
Harvard
HORVAT, D., et al. (2008). 'Quality of wheat cultivars created at the Agricultural Institute Osijek in relation to high molecular weight glutenin subunits (HMW – GS) composition', Periodicum biologorum, 110(3), str. 263-268. Preuzeto s: https://hrcak.srce.hr/32580 (Datum pristupa: 20.09.2019.)
Vancouver
HORVAT D, DREZNER G, ŠIMIĆ G, MIJIĆ A, MAGDIĆ D. Quality of wheat cultivars created at the Agricultural Institute Osijek in relation to high molecular weight glutenin subunits (HMW – GS) composition. Periodicum biologorum [Internet]. 2008 [pristupljeno 20.09.2019.];110(3):263-268. Dostupno na: https://hrcak.srce.hr/32580
IEEE
D. HORVAT, G. DREZNER, G. ŠIMIĆ, A. MIJIĆ i D. MAGDIĆ, "Quality of wheat cultivars created at the Agricultural Institute Osijek in relation to high molecular weight glutenin subunits (HMW – GS) composition", Periodicum biologorum, vol.110, br. 3, str. 263-268, 2008. [Online]. Dostupno na: https://hrcak.srce.hr/32580. [Citirano: 20.09.2019.]

Sažetak
Abstract

Background and Purpose: The objective of this study was to estimate the effect of high molecularweight glutenin subunits(HMW-GS) composition of the Glu-1 loci on the quality of winter wheat cultivars created at the Agricultural Institute Osijek.

Materials and Methods: Ten winter wheat cultivars were grown in 4 different locations during two years in a randomized complete block (RCB) experimental design with three repetitions at each location. Samples were collected and subjected to quality analysis and determination of HMW-GS composition by sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE).

Results: Considering theHMW-GS composition, the most frequent subunit at the Glu-A1 locus was N, at the Glu-B1 locus 7+9 and at the Glu-D1 locus 2+12. The analyzed cultivar Demetra, with subunits 5+10 at the Glu-D1 locus, has shown the best bread-making quality. Among cultivars with subunits 2+12 at the Glu-D1 locus, the cultivars with subunits 7+8 at the Glu-B1 locus have shown on average better characteristics of gluten strength with regard to higher values of Gluten Index and resistance to exstensibility ratio (R/Ext). The results of the linear correlation between quality parameters and HMW-GS composition, expressed as the Glu-1 score, have shown the most significant (P<0.05) influence ofHMW- -GS on Gluten Index r=0.42), dough energy (r=0.48) and dough maximum resistance (r=0.47).

Conclusions: These results indicated that the presence of HMW-GS 5+10 and 7+8 contributes to higher bread-making quality of analyzed cultivars. TheHMW-GS composition has predictive value in quality analysis, therefore, the composition ofHMW-GS at the Glu-1 loci has to be taken into consideration when parents for a bread wheat breeding programme are chosen.

Ključne riječi
wheat; quality; HMW-GS composition; Glu-1 score; correlation

Hrčak ID: 32580

URI
https://hrcak.srce.hr/32580

Posjeta: 691 *