Abstract
Aim. To determine the formation of bound amino acids in grain of new wheat varieties and its biological value. Methods. Field, physical-chemical, computational, analysis. Results. The differences in amino acid composi- tion of new varieties and lines of wheat were analyzed. It was established that the highest content of essential amino acids was in the grain of the Kulundynka variety (5.18 %) or 2.5 times higher compared to the standard (2.99 %). Their content in the grain of soft wheat, obtained by the hybridization of Triticum aestivum L./Triti- cum spelta L., was 1.4–1.5 times higher compared to the control. The grain of the soft variety Kulundynka had the highest biological value as the score of essential amino acids was not defi cient and the remaining varieties were defi cient in 2–5 amino acids. Only methionine was defi cient in the grain of soft wheat lines (AAS = 64– 74 %). Conclusions. The content of amino acids in soft wheat grain depends considerably on weather condi- tions, selective-genetic origin of the variety and the line. Glutamic acid, proline, and leucine were found to be most abundant. Out of nine samples of soft wheat tested, only the seed of the Kulundynka variety had a non- defi cient amino acid score (91–298 %), and in the Pannonikus variety methionine was limited (49 %). The best balanced content of amino acids is present in the grain of non-spelt lines, obtained by hybridization of Triticum aestivum L. and Triticum spelta L., namely Р 7 and LPP 1314. The grain of these lines has a non-defi cient amino acid score, more methionine (AAS = 64–74 %), and supplies human daily requirement in the best way. The grain has a high index of complex estimation and metabolization coeffi cient for essential amino acids.
Highlights
IntroductionIt is possible to solve the problem of producing vegetative protein, valuable for bread baking and confectionary production, using grain of minor wheat varieties or introgressive lines due to higher content of protein and better balance in terms of essential amino acids [3, 4]
According to the data of FAO experts, the developed countries with about 20 % of the world population supply about 50 % of the world production of wheat grain [1, 2].It is possible to solve the problem of producing vegetative protein, valuable for bread baking and confectionary production, using grain of minor wheat varieties or introgressive lines due to higher content of protein and better balance in terms of essential amino acids [3, 4]
The sum of amino acids in the grain of soft wheat varieties varied from 10.55 % in the variety Ac Mackinnon to 17.47 % in the variety Kulundynka (Table 1)
Summary
It is possible to solve the problem of producing vegetative protein, valuable for bread baking and confectionary production, using grain of minor wheat varieties or introgressive lines due to higher content of protein and better balance in terms of essential amino acids [3, 4]. There are a great number of newly hybridized introgressive varieties and lines of wheat, the amino acid composition and biological value of which has not been studied in ¿ne detail [5, 6]. The essential amino acid parameter is not stable, and may change depending on wheat variety, weather conditions and agrotechnology [9, 10]. The determination of amino acid composition of seed protein and its biological value in the grain of new varieties and lines becomes eminent
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