Elfadil E. BABIKER, Isam A. Mohamed AHMED, Noha I. A. MUTWALI, Abdelmoniem I. MUSTAFA

Kendileme ile Geliştirilmiş Yeni Buğday Hatlarının Protein Kalitesi ve Ekmeklik Özelliklerine Çevre ve Genotipin Etkisi

Bu çalışmada üç farklı çevrede yetiştirilmiş olan altı buğday genotipinin protein içeriği ve fraksiyonlarına, nişasta fraksiyonlarına, nişastanın SSL (sodium stearol-2-laktilat) ve DMG (distilled mono gliserit) bağlama gücüne ve spesifik ekmek hacmine (SLV) çevre ve genotip etkisi araştırılmıştır. Genotip ve çevre incelenen tüm kalite özelliklerini önemli düzeyde etkilemiştir. Ancak protein içeriği ve fraksiyonları genotip ve çevreye bağlı olarak farklılıklar göstermiştir. Protein kalite özelliklerinin çoğunda çevreye göre genotip daha etkili olmuştur. Glutenin alt ünitelerinin boyut dağılımları da çevre ve genotip tarafından önemli düzeyde etkilenmiştir. Un protein kapsamı arttıkça monomeric proteinlerin boyutlarının da artma eğilimi gösterirken glutenin içeriğinin azaldığı gözlenmiştir. Un protein içeriği, gliadin ve hamur yapım özellikleri ile yüksek derecede ilişkili olmuştur. Çevre, hem toplam protein hem de ekmek yapım kalitesini belirleyen protein fraksiyonları miktarı üzerine etkili olmuştur.

Effect of Environment and Genotype on the Protein Quality Attributes and Baking Characteristic of Newly Developed Wheat Inbred Lines

The present work examined the effect of genotype and environment on protein content and fractions, gluten and starch fraction, SSL (sodium stearoyl-2-lactylate) and DMG (distilled mono glyceride) binding ability of starch and specific loaf volume (SLV) of six wheat genotypes grown in three different environment. Genotype and environment significantly affected all quality attributes under investigation. However, protein content and fractions showed differences in relative effects of genotype and environment. Most of the protein quality characteristics were influenced more by genotype than environment. Size distribution of gluten subunits was significantly affected by genotype and environment. It was observed that as the flour protein content increased, the magnitudes of monomeric proteins appeared to rise, but glutenin decreased. Flour protein content was expressively associated with gliadin and dough making characteristics. Environment influenced both the amounts of total protein and the quantities of different protein fractions, which, in turn, influenced baking quality.

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