Influence of gluten proteins on technological properties of Croatian wheat cultivars

Horvat, Daniela; Jurković, Zorica; Drezner, Georg; Šimić, Gordana; Novoselović, Dario; Dvojković, Krešimir

doi:10.1556/crc.34.2006.2-3.258

Cited by 12 publications

(11 citation statements)

References 13 publications

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“…Also, the mean values of the technological parameters (Table IV) of the wheat samples that belong to the same cluster indicate that clusters 1a and 1b possess several superior quality traits (Stab, SD, QN, gluten index [37°C], W, PV, and maximum viscosity [C3]) compared with the other three clusters, which were formed mainly from the other two cultivars with lower Glu 1 than Pobeda and Gordana. The detected positive influence of HMW-GS composition (Glu 1 score) on quality traits is in accordance with the results that other authors have obtained (Horvat et al 2006;Oury et al 2010). Additionally, the mean values of the technological parameters show that similarity between these two clusters (1a and 1b) is predominantly characterized by farinograph, extensigraph, amylograph, and alveograph properties (Table IV) and that difference is caused by some mixolab properties (Table IV) (elasticity, starch retrogradation [C5], gelling range [C5 -C4], and a).…”

Section: Resultssupporting

confidence: 93%

“…5). The detected positive influence of HMW-GS composition (Glu 1 score) on quality traits is in accordance with the results that other authors have obtained (Horvat et al 2006;Oury et al 2010). The dendrogram shows that four cultivars investigated in two production years (2011 and 2012) at four localities grouped into clusters at different levels only when an outlier formed by one sample of Apache (produced at Sremska Mitrovica in 2012 at the distance 600) was eliminated.…”

Section: Resultssupporting

confidence: 90%

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Effect of Climate Change on Wheat Quality and HMW Glutenin Subunit Composition in the Pannonian Plain

et al. 2016

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Cereal Chem. 93(1):90-99The primary goal of this study is to improve our understanding of the extent of influence of climatic factors in Serbia and high-molecular-weight glutenin subunit (HMW-GS) composition upon wheat end-use quality. In-depth analyses were performed on four bread wheat cultivars that are the most common in agricultural practice in Serbia. Total glutenin content showed significant difference between the production years, in opposition to gliadins. Cluster analysis of different percentages of glutenin and gliadin subunit molecular weight ranges (<40,000, 40,000-80,000, 81,000-120,000, and >120,000) indicated that the year of production and the cultivar did not have a significant effect on the percentage ranges for glutenins. However, they had a considerable impact on the percentage ranges for gliadins. Production year and the interaction of year and cultivar had the strongest influences on the percentage of SDSunextractable polymeric proteins. A synergistic effect of the HMW-GS composition and climatic conditions revealed that all eight samples with HMW-GS composition 2*, 5 + 10, 7 + 9 along with the highest Glu 1 score of 9 (out of a maximum of 10) produced in the year 2011 belonged to two clusters with the best wheat end-use quality. Furthermore, the climate conditions in 2011 made it possible for the wheat cultivars with HMW-GS composition -, 2 + 12, 7 + 9 to possess similar qualities as cultivars with HMW-GS composition 2*, 5 + 10, 7 + 9 produced in 2012. † Corresponding

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Section: Resultssupporting

confidence: 93%

Section: Resultssupporting

confidence: 90%

Effect of Climate Change on Wheat Quality and HMW Glutenin Subunit Composition in the Pannonian Plain

et al. 2016

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“…The P and TEP content varied between 12.17 % and 16.08 % and 754 AU and 1075 AU, respectively. The results of the linear correlation analyses (P<0.05) carried out on the proteins data showed that P and TEP content were highly significantly correlated (r=0.914) (Figure 1) similar to Wiser et al (1998), Horvat et al (2006) and Tsilo et al (2010). P and TEP were significantly negatively correlated with AG and positively with GLI components and HMW.…”

Section: Resultssupporting

confidence: 80%

“…Divana as Croatian standard for the highest quality has a distinct position on Figure 2 due to the highest P (16.08 %) and HMW (10.81 %) and the lowest AG (12.21 %). In our previous studies this cultivar was also characterized by the highest P and HMW proportion (Horvat et al, 2006(Horvat et al, , 2013. Cultivar Olimpija, which is also characterized by excellent bread-making properties, is more distant than cv.…”

Section: Resultsmentioning

confidence: 81%

Distribution of Wheat Protein Components Under Different Genetic Backgrounds and Environments

Horvat¹,

Drezner²,

Sudar³

et al. 2014

Turkish Journal of Field Crops

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The crude protein and protein components of fourteen commercial bread wheat cultivars grown in Eastern Croatia over two years and three locations were evaluated. Protein components were measured by reversed phase -high pressure liquid chromatography. A dominant effect of genotypes was obtained for the proportion of albumins and globulins, γ-gliadins and total glutenins, while year had a more pronounced impact on crude protein, total gliadins and high molecular weights and low molecular weights glutenin subunits. Locations had the strongest influence on total extracted proteins. Variability of gliadins to glutenins ratio was at the same extent influenced by the genotype and the year. Among interactions, genotype x year and year x location had the highest impact on evaluated proteins. The principal component analysis showed that wheat cultivars were differentiated according to variability of grain protein components. Considering the significant impact of proteins on the wheat bread-making quality, cultivar classification by protein components significantly contributes to the improvement of breeding program towards the creation of high quality cultivars.

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“…The influence of wheat protein fractions on dough rheological properties and end use quality of wheat has been the subject of numerous studies that included the use of sodium dodecil sulphate polyacrilamid gel electrophoresis (SDS-PAGE) [3][4][5], capillary electrophoresis [6], electrophoresis on chip [7] or high performance liquid chromatography (HPLC) [4,[8][9][10][11] for fractioning of wheat proteins by their molecular weights.…”

mentioning

confidence: 99%

Analysis of interrelations between wheat protein fractions composition and its technological quality with combined multivariate and univariate statistics

Mastilovic

Horvat

Zivancev

et al. 2014

Hem Ind

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Data on protein fractions' proportion, obtained with RP-HPLC and technological quality parameters for 29 wheat cultivars grown in Serbia and Croatia, were used for studying of interrelations among wheat protein fractions with different solubility and molecular weight properties by multivariate (PCA) analysis. Obtained trends were used as the base for investigations related to differentiation of technological quality among wheat cultivars with different combination of protein fractions' compositions using univariate statistics (ANOVA followed by Duncan's test) in order to draw out information about interrelations between protein fractions proportion in wheat cultivars and their technological quality. Analysis based on the first four PCA factors (89.04% of variability) pointed out interdependencies between: 1) high content of albumins and globulins, low gliadins content and gliadins/glutenins ratio, high ω-gliadins, LMW glutenins and low α-gliadins share in total protein with low water absorption, high energy and high resistance to extensibility ratio, 2) high albumin and globulin content and high proportion of ω-gliadins in total protein and low extensigraph extensibility, 3) high share of high molecular weight glutenins (HMW-GS) in total proteins, high extensigraph resistance/extensibility ratio and 4) high γ-gliadins share in total protein and low extensigraph resistance/extensibility ratio.

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Influence of gluten proteins on technological properties of Croatian wheat cultivars

Cited by 12 publications

References 13 publications

Effect of Climate Change on Wheat Quality and HMW Glutenin Subunit Composition in the Pannonian Plain

Effect of Climate Change on Wheat Quality and HMW Glutenin Subunit Composition in the Pannonian Plain

Distribution of Wheat Protein Components Under Different Genetic Backgrounds and Environments

Analysis of interrelations between wheat protein fractions composition and its technological quality with combined multivariate and univariate statistics

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