Türkiye’de Hasat Edilen Bazı Buğday Çeşitlerinin Protein Özelliklerinin Karşılaştırılması

Bu çalışmada, Tosunbey (Turkey), Adana-99 (Turkey), Negev (İsrail), Esperia (İtalya) ve Bezostaya-1 (Rusya) gibi farklı menşeili Türkiye’de hasat edilen 5 buğday çeşitinin fiziksel ve reolojik özelliklei incelenmiştir. Bu amaçla, bu örneklerden öğütülen unların L*, a* ve b* renk değerleri, bin tane ağırlığı, protein içeriği, gluten index değeri, zeleny sedimantasyon değeri, alveograf özellikleri ve düşme sayısı analiz edilmiştir. Bezostaya-1, Esperia ve Negev buğday çeşitleri, Tosunbey ve Adana-99 çeşitlerine kıyasla düşük parlaklık ve sarılık ve yüksek kırmızılık göstermiştir. Buğday örnekleri arasında, Esperia en yüksek bin tane ağırlığı değerini vermiştir. Adana-99 buğday unu, diğer buğday unlarına kıyasla yüksek gluten indeks değeri, zeleny sedimentasyon değeri ve α-amilaz aktivitesi göstermiştir. Alveograf özelliklerine göre, Adana-99 buğday unun yapışkanlık (P), stabilite (W) ve elastikiyet (Ie) değerleri diğer unlardan yüksek bulunmuştur. Bejostaja-1 buğday ununun α-amilaz aktivitesi diğer unlarınkinden düşüktür. Sonuç olarak, Adana-99 buğday unu en iyi protein kalitesi ve en yüksek α-amilaz aktivitesini göstermiştir.

Comparison of Protein Characteristics of Some Wheat Varieties Harvested in Turkey

Physical and rheological characteristics activity of five wheat varieties, harvested in Turkey, havingdifferent origins including Tosunbey (Turkey) Adana-99 (Turkey) Negev (Israel), Esperia (Italy) andBezostaya-1 (Russia) were investigated in this study. For this purpose, L*, a* and b* color values,thousand grain weight of wheat samples, protein content, gluten index value, zeleny sedimentationvalue, alveograph properties and falling number value of flours milled from these samples wereanalyzed. Bezostaya-1, Esperia and Negev wheat samples showed lower brightness and yellowness andhigher redness compared to Tosunbey Adana-99 wheat samples. Among wheat samples, Esperia hadthe highest thousand grain weight. Adana-99 wheat flour had the higher gluten index value, zelenysedimentation value and α-amylase activity compared to other wheat flours. Alveograph propertiesshowed that tenacity (P) strength (W) and elasticity (Ie) of Adana-99 wheat flour were higher thanthose of other wheat flours. α-amylase activity of Bezostaya-1 wheat flour was lower than that of otherwheat flours. As a consequence, Adana-99 wheat flour had the best protein quality and high α-amylaseactivity.

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