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Effect of HMM Glutenin Subunits on Wheat Quality Attributes

Daniela Horvat ; Agricultural Institute Osijek, Južno predgrađe 17, HR-31000 Osijek, Croatia
Želimir Kurtanjek ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
Georg Drezner ; Agricultural Institute Osijek, Južno predgrađe 17, HR-31000 Osijek, Croatia
Gordana Šimić ; Agricultural Institute Osijek, Južno predgrađe 17, HR-31000 Osijek, Croatia
Damir Magdić ; Faculty of Food Technology, University J.J. Strossmayer of Osijek, F. Kuhača 18, HR-31000 Osijek, Croatia

Puni tekst: engleski, pdf (276 KB) str. 253-259 preuzimanja: 763* citiraj
APA 6th Edition
Horvat, D., Kurtanjek, Ž., Drezner, G., Šimić, G. i Magdić, D. (2009). Effect of HMM Glutenin Subunits on Wheat Quality Attributes. Food Technology and Biotechnology, 47 (3), 253-259. Preuzeto s https://hrcak.srce.hr/39841
MLA 8th Edition
Horvat, Daniela, et al. "Effect of HMM Glutenin Subunits on Wheat Quality Attributes." Food Technology and Biotechnology, vol. 47, br. 3, 2009, str. 253-259. https://hrcak.srce.hr/39841. Citirano 20.09.2019.
Chicago 17th Edition
Horvat, Daniela, Želimir Kurtanjek, Georg Drezner, Gordana Šimić i Damir Magdić. "Effect of HMM Glutenin Subunits on Wheat Quality Attributes." Food Technology and Biotechnology 47, br. 3 (2009): 253-259. https://hrcak.srce.hr/39841
Harvard
Horvat, D., et al. (2009). 'Effect of HMM Glutenin Subunits on Wheat Quality Attributes', Food Technology and Biotechnology, 47(3), str. 253-259. Preuzeto s: https://hrcak.srce.hr/39841 (Datum pristupa: 20.09.2019.)
Vancouver
Horvat D, Kurtanjek Ž, Drezner G, Šimić G, Magdić D. Effect of HMM Glutenin Subunits on Wheat Quality Attributes. Food Technology and Biotechnology [Internet]. 2009 [pristupljeno 20.09.2019.];47(3):253-259. Dostupno na: https://hrcak.srce.hr/39841
IEEE
D. Horvat, Ž. Kurtanjek, G. Drezner, G. Šimić i D. Magdić, "Effect of HMM Glutenin Subunits on Wheat Quality Attributes", Food Technology and Biotechnology, vol.47, br. 3, str. 253-259, 2009. [Online]. Dostupno na: https://hrcak.srce.hr/39841. [Citirano: 20.09.2019.]

Sažetak
Glutenin is a group of polymeric gluten proteins. Glutenin molecules consist of glutenin subunits linked together with disulphide bonds and having higher (HMM-GS) and lower (LMM-GS) molecular mass. The main objective of this study is the evaluation of the influence of HMM-GS on flour processing properties. Seven bread wheat genotypes with contrasting quality attributes and different HMM-GS composition were analyzed during three years. The composition and quantity of HMM-GS were determined by SDS-PAGE and RP-HPLC, respectively. The quality diversity among genotypes was estimated by the analysis of wheat grain, and flour and bread quality parameters. The presence of HMM glutenin subunits 1 and 2* at Glu-A1 and the subunits 5+10 at Glu-D1 loci, as well as a higher proportion of total HMM-GS, had a positive effect on wheat quality. Cluster analysis of the three groups of data (genotype and HMM-GS, flour and bread quality, and dough rheology) yielded the same hierarchical structure for the first top three levels, and similarity of the corresponding dendrograms was proved by the principal eigenvalues of the corresponding Euclidian distance matrices. The obtained similarity in classification based on essentially different types of measurements reflects strong natural association between genetic data, product quality and physical properties. Principal component analysis (PCA) was applied to effectively reduce large data set into lower dimensions of latent variables amenable for the analysis. PCA analysis of the total set of data (15 variables) revealed a very strong interrelationship between the variables. The first three PCA components accounted for 96 % of the total variance, which was significant to the level of 0.05 and was considered as the level of experimental error. These data imply that the quality of wheat cultivars can be contributed to HMM-GS data and should be taken into account in breeding programs assisted by computer models with the aim to improve flour technological quality.

Ključne riječi
wheat; technological quality; HMM-GS; principal components; cluster analysis

Hrčak ID: 39841

URI
https://hrcak.srce.hr/39841

[hrvatski]

Posjeta: 1.122 *