Gluten Proteins - Determinant of Wheat Quality
Proteini glutena – determinanta kvaliteta pšenice
Author
Knezevic, Desimir
Paunovic, Aleksandar
Menkovska, Mirjana
Maskovic, Pavle
Kondic, Danijela
Zelenika, Milica
Madic, Milomirka
Zecevic, Veselinka
Keywords
glutenwheat
alleles
quality
breeding
pšenica
aleli
kvalitet
oplemenjivanje
Metadata
Show full item recordAbstract
Gluten is complex of gliadina and glutenins which play main role in determining of technological quality properties of wheat seeds and wheat products, but may be cause of allergy and celiac diseases in imune sensitive people. In this analysis of 10 wheat genotypes were established differences for gluten content, protein content loaf volume in two year of studies under different conditions. The highest gluten content in first year had Aurora (32.40%) and the lowest had G-3089 (21.40%), while in second year the highest gluten content had Beogradjanka (33.18%) and the lowest (22.33%) was in G-3089. In both year of experiment, the genotype G-3617 had the highest protein content (14.210%; 14.80%), loaf volume (560ml; 560ml) while genotypes G-3089 the lowest value of protein content (10.80%; 11.10%) and loaf volume (360ml; 380ml). In analysed wheat genotypes were identified 3 alleles (a, b, f) at Gli-A1 locus and 5 alleles (b, g, e, l, k) at Gli-A2 locus. Also, identified 3 alleles (a, b, c) at Glu-A1, 3 (a, c, d) at Glu-D1 and 5 alleles (a, b, c, d, h) at Glu-B1. The genotypes which possessed the alleles Glu-A1b, Glu-D1d, in combination Gli-A1b, had higher levels of gluten content, protein and bread volume. Gluten je kompleks glijadina i glutenina, koji ima značajnu ulogu u determinaciji osobina tehnološkog kvaliteta semena pšenice i gotovih proizvoda, a, može biti uzročnik alergijskih reakcija i nekih oboljenja probavnog trakta kod imunoosetljivih individua. U ovom radu je izučavano variranje sadržaja suvog glutena kod 10 genotipova pšenice, volumen hleba, sadržaj proteina, aleli glijadinskih alela sa 1A i 6A hromozoma i aleli sa visoko-molekularih glutenina na sva tri Glu-1 lokusa. Ustanovljeno je variranje: sadržaja suvog glutena u rasponu od 22,33% (G-3089) do 33,18% (Beogradjanka), sadržaja proteina od 10,80% (G-3089) do 14,80% (G-3617) i volumen hleba od 360ml (G-3089) do 560ml (G-3617). Na lokusu Gli-A1 identifikovano je 3 alela (a, b, f), na Gli-A2 je 5 alela (b, g, e, l, k). Determinisane su različite komponente visokomolekularnih glutenina i identifikovani aleli za te komponente. Ustanovljeno je prisistvo heterogenosti sorti na Glu-A1 kod dve sorte (Aurora i Kavkaz) i na Glu-D1 kod sorte Banaćanka 2. Identifikovano je po tri različita lalela na Glu-A1 (a, b, c) i Glu-D1 (a, c, d) i 5 alela na Glu-B1 (a, b ,c, d, h), a ustanovljeno je 9 tipova kompozicije gluteninskih alela.