Composition, quality characteristics and microstructure of the grain Triticum dicoccum

Abstract

The compositional and quality characteristics of two wheat varieties Triticum dicoccum (Triticum dicoccum var. dicoccum, Triticum dicoccum var. rufum) produced in the Republic of Azerbaijan have been tested and are relatively useful in assessing their applicability to bread production. The wheat species studied, Triticum dicoccum, were found to have a higher protein and cell content, as well as essential proteins of lysine, phenylalanine, leucine and isoleucine, methionine and valine, relative to Gorbustan wheat varieties. The chromatographic method was used to determine the carbohydrate composition of the Triticum dicoccum grain. The following redistribution of low molecular weight carbohydrate fractions is noted: the maltose content is higher, and galactose, glucose and fructose are much lower than those of the modern wheat variety Gorbustan. Such a distribution of carbohydrates can reduce the formation of toxic products when baking bread. In addition, the wheat grain Triticum dicoccum is characterized by a higher content of sterols, in particular β-sitosterol. The antioxidant activity expressed as percentage inhibition of DPPG free radicals in the Triticum dicoccum grain is twice as high as this indicator for wheat of the commercial variety Gorbustan. By scanning electron microscopy, it has been established that the microstructure of the grain surface and the cross section has varietal characteristics. Grain Triticum dicoccum var. rufum has a thicker shell, tighter and tighter, unlike the grain of Triticum dicoccum var. dicoccum. With all the benefits of the wheat grain Triticum dicoccum, its technological properties were even worse. But the use of technological methods to boost gluten will ensure the production of high-quality healthy bread from old wheat grain.

Meta-QTL analysis and candidate genes for quality traits, mineral content, and abiotic-related traits in wild emmer

“…These studies primarily aimed to identify alleles or markers associated with nutritional value, particularly concerning iron and zinc content ( Peleg et al., 2009a ; Liu et al., 2021 ), protein content ( Fatiukha et al., 2019 ), and tolerance or resistance to abiotic ( Peleg et al., 2005 ) and biotic stressors ( Huang et al., 2016 ). Some of these QTLs have been used in wheat breeding programs to enhance the genotypes by introducing alleles that broaden their genetic diversity, thereby improving nutritional content, protein content, and resistance or tolerance to stressors ( Kumar et al., 2018 ; Fatiukha et al., 2019 ; Kuznetsova et al., 2019 ; Cabas-Lühmann et al., 2023 ). However, despite all these studies on QTLs, wheat breeding programs have used only a limited subset of those genetic resources ( Cobb et al., 2019 ).…”

“…Because of its nutritional values and tolerance to abiotic and biotic stressors, wild emmer has been used as an alternative crop for the introgression of favorable alleles into modern wheat genotypes, expanding the genetic diversity within ongoing wheat breeding programs ( Cakmak et al., 2004 ; Kuznetsova et al., 2019 ), particularly in the cultivation of the crop under adverse environmental conditions ( Beres et al., 2020 ). The introgression of specific wild emmer genes into modern wheats has been carried out for the principal traits important for breeders, the food industry, and the consumers ( Merchuk-Ovnat et al., 2016a , 2017 ; Kumar et al., 2020 ; Liu et al., 2021 ).…”

Simple and complex coacervation in systems involving plant proteins

“…For each protein source, data was collected from three independent studies, and error bars indicate the standard deviation. 28,[36][37][38][39][40][41][42][43][44][45][46][47][48][49][50][51] amount of salt is also added to enhance the solubility of the globulins. 57,58 After removing insoluble components through centrifugation, and dialysis to remove the salts, the proteins are acid precipitated and freeze-dried.…”