SDS Sedimentation Values Research Articles

Grain albumin content is affected by 1BL/1RS translocation and alters the processing quality of wheat (Triticum aestivum L.).

Grain albumin is highly nutritious and closely related to the processing quality of wheat. However, few studies have explored the grain albumin content (GAC) in wheat. This study aims to uncover quantitative trait loci (QTLs) linked to wheat GAC by analyzing a doubled haploid (DH) population derived from common wheat cultivars ShanNong23 and ZhouMai17. We detected six QTLs controlling GAC on chromosomes 1B, 5A, and 6D, with individual QTL explaining 5.78% to 22.29% of the GAC variation. The effect of QGac.cau-1B.1 on GAC is attributed to the presence of the 1BL/1RS translocation, indicating that the 1BL/1RS translocation increase of GAC compared with the non-1BL/1RS translocation lines. The higher GAC observed in 1BL/1RS lines could be primarily attributed to the increased accumulation of omega-secalin, omega-gliadin, low molecular weight glutenin subunit and ribosomal protein content. Additionally, we also found that the SDS-sedimentation value of whole wheat flour was decreased by adding albumin solution. These results advance our understanding of the genetic basis of GAC and offer novel perspectives for enhancing wheat quality through genetic enhancements.

Modelling dried noodle quality: Contribution of starch and protein physicochemical properties of 32 wheat cultivars

30 mainstream wheat breeds from China and 2 from Australian were evaluated to analyze the correlation between grain quality traits, protein/starch properties and the comprehensive quality of fine dried noodles (FDN), with a multiple regression analysis conducted to establish predictive equations. Results showed FDN quality was both determined by the protein content and quality, as well as the starch properties, especially pasting characteristics. The balance between gluten strength and starch swelling characteristics was a key point to produce high quality FDN. Zhoumai32 and APW were found to be excellent cultivars for FDN production. Gluten content and index, SDS sedimentation value, dough extensibility, setback and peak viscosity could be served as indicators for specializing FDN flour. The established predictive equations could well explain over 60% of the variation in noodle color, cooking time, hardness, chewiness, and extensibility. These results were hoped to be a fundamental step towards developing the related standards or regulations for specializing FDN flour and rapid noodle quality prediction.

Phenotypic and genetic diversity of doubled haploid bread wheat population and molecular validation for spike characteristics, end-use quality, and biofortification capacity.

Increasing grain quality and nutritional value along with yield in bread wheat is one of the leading breeding goals. Selection of genotypes with desired traits using traditional breeding selection methods is very time-consuming and often not possible due to the interaction of environmental factors. By identifying DNA markers that can be used to identify genotypes with desired alleles, high-quality and bio-fortified bread wheat production can be achieved in a short time and cost-effectively. In the present study, 134 doubled haploid (DH) wheat lines and their four parents were phenotypically evaluated for yield components (spike characteristics), quality parameters, and grain Fe and Zn concentrations in two successive growing seasons. At the same time, ten genic simple sequence repeats (SSR) markers linked to genes related to the traits examined were validated and subsequently used for molecular characterization of trait-specific candidate genotypes. Significant genotypic variations were determined for all studied traits and many genotypes with desired phenotypic values were detected. The evaluation performed with 10 SSR markers revealed significant polymorphism between genotypes. The polymorphic information content (PIC) values of 10 markers ranged from 0.00 to 0.87. Six out of 10 SSRs could be more effective in representing the genotypic differentiation of the DH population as they demonstrated the highest genetic diversity. Both Unweighted Pair Group Method with Arithmetic Mean (UPGMA) clustering and STRUCTURE analyses divided 138 wheat genotypes into five (K = 5) main groups. These analyzes were indicative of genetic variation due to hybridization and segregation in the DH population and the differentiation of the genotypes from their parents. Single marker regression analysis showed that both Xbarc61 and Xbarc146 had significant relationships with grain Fe and Zn concentrations, while Xbarc61 related to spike characteristics and Xbarc146 related to quality traits, separately. Other than these, Xgwm282 was associated with spike harvest index, SDS sedimentation value and Fe grain concentration, while Gwm445 was associated with spikelet number, grain number per spike and grain Fe concentration. These markers were validated for the studied DH population during the present study and they could be effectively used for marker-assisted selection to improve grain yield, quality, and bio-fortification capacity of bread wheat.

Breadmaking Performance of Elite Einkorn (Triticum monococcum L. subsp. monococcum) Lines: Evaluation of Flour, Dough and Bread Characteristics.

Einkorn flour, rich in proteins, carotenoids, and other antioxidants, generally has poor breadmaking value. In this research, the composition and technological characteristics of the flours and breads of two elite einkorns (Monlis and ID331) and a bread wheat (Blasco), cropped in four different environments, were evaluated. The einkorns confirmed better flour composition than bread wheat for proteins (on average, 16.5 vs. 10.5 g/100 g), soluble pentosans (1.03 vs. 0.85 g/100 g), and yellow pigment (10.0 vs. 1.0 mg/kg). Technologically, they had better SDS sedimentation values (89 vs. 66 mL), lower farinographic water absorption (52.6 vs. 58.8%), and a similar development time, stability, and degree of softening. Viscoelasticity tests showed lower storage and loss moduli and more prevalent elastic behaviour for Blasco, while rheofermentographic tests showed an anticipated development time (120.8 vs. 175.0 min), higher maximum height (73.0 vs. 63.0 mm), and superior retention coefficient (99.1 vs. 88.7%), but a lower CO2 total (1152 vs. 1713 mL) for einkorn doughs. Einkorn breads were bigger than the control (736 vs. 671 cm3); crumb pores percentage was similar, but medium-size pores were scarcer. Finally, a 52-h shelf-life trial demonstrated that einkorn bread had a softer texture, maintained for a longer time, and a slower retrogradation than the control. Therefore, choice of appropriate varieties and process optimisation allows the production of excellent einkorn breads with a superior nutritional value and longer shelf life.

Generation of Wheat Near-Isogenic Lines Overexpressing 1Bx7 Glutenin with Increased Protein Contents and SDS-Sedimentation Values

Overexpression of Glu-1Bx7 via allele 1Bx7OE significantly contributes to high dough strength in some wheat varieties and is useful for improving wheat quality. However, the proportion of wheat varieties containing Bx7OE is quite low. In this study, four cultivars containing 1Bx7OE were selected, and among the selected varieties, Chisholm (1Ax2*, 1Bx7OE + 1By8*, and 1Dx5 + 1Dx10) was crossed with Keumkang, a wheat variety that contains 1Bx7 (1Ax2*, 1Bx7 + 1By8, and 1Dx5 + 1Dx10). SDS-PAGE and UPLC analyses showed that the expression of the high-molecular-weight glutenin subunit (HMW-GS) 1Bx7 was significantly higher in NILs (1Ax2*, 1Bx7OE + 1By8*, and 1Dx5 + 1Dx10) compared with that in Keumkang. Wheat quality was analyzed with near infrared reflectance spectroscopy by measuring the protein content and SDS-sedimentation of NILs. The protein content of NILs (12.94%) was 21.65% higher than that of Chisholm (10.63%) and 4.54% higher than that of Keumkang (12.37%). In addition, the SDS-sedimentation value of NILs (44.29 mL) was 14.97% and 16.44% higher than that of Keumkang (38.52 mL) and Chisholm (38.03 mL), respectively. This study predicts that the quality of domestic wheat can be improved by crossbreeding with 1Bx7OE-containing cultivars.

Productivity and SDS-sedimentation of the promising winter bread wheat varieties depending on forecrops

The main purpose of breeding and commercial production is the quantity of grain and its quality. Occupying 74 % in the structure of grain crops, and 80 % in terms of gross yields, wheat grain is the most important source of income for grain producers in the Rostov region. The purpose of the current study was to reveal the effect of forecrops on productivity and SDS-sedimentation of the promising winter bread wheat varieties. In the trial there were studied 12 winter bread wheat varieties developed by the FSBSI “ARC “Donskoy” and sent to the State Variety Testing in recent years. There were estimated productivity and the amount of SDS-sedimentation. On average, over the three years of study (2019–2021), for all the studied forecrops, in terms of productivity there have been identified such winter wheat varieties of the intensive type as ‘Razdolie’ (7.14 t/ha), ‘Razgulay’ (7.67 t/ha) and ‘Vasilich’ (7.51 t/ha), which makes it possible to recommend these genotypes for sowing according to high and medium levels of Agricultural background. Among winter wheat varieties of semi-intensive type there has been identified only one variety ‘Donets’ (7.31 t/ha), which allows us to characterize it as a universal variety and recommend it for sowing in production according to high, medium and low levels of Agricultural background. According to the value of SDS-sedimentation for all the studied forecrops, there have been identified such varieties of intensive type as ‘Razdolie’ (62 ml), ‘Azov Sea’ (61 ml), ‘Razgulay’ (63 ml) and ‘Vasilich’ (63 ml). The varieties of semi-intensive type did not significantly exceed the value of SDS-sedimentation of the standard variety or were at its level, however, the values were high. Such SDS-sedimentation values have indicated that the presented genotypes are able to form high grain quality for all the studied forecrops and regardless of the productivity value.

Quality and nutritional characteristics of durum wheats grown in Anatolia

This study aimed to determine the quality and nutritional characteristics of durum wheat varieties commonly grown in Anatolia and detect changes in nutritional properties due to milling. There were significant differences in hectoliter weight, thousand kernel weight, hardness index, kernel size, ash, protein, beta-carotene contents, and SDS sedimentation values. The correlation between ash and phytic acid contents was significant (r=0.953). Over 60% reduction was observed in semolina samples’ phytic acid content compared to wheat. There were significant correlations between TDF and phytic acid contents in the durum wheat and semolina samples. Although the Zn, Fe, P, Ca, and B concentrations of the wheat samples grown in Central Anatolia were higher than those grown in South-eastern Anatolia, there was an opposite trend in their semolina samples. The results might benefit breeders in improving durum wheat’s technological and nutritional quality.

글루텐 강도가 다른 미국산 연질밀가루의 건면 제조 적성 비교

Purpose: The present study compared the dry noodle-making performance of US soft wheat flours with different gluten strength. Methods: Three flours (weak, medium, and strong gluten strength - W, M, and S, respectively) milled from US Soft Red Winter (SRW) wheat cultivars and a commercial all-purpose flour (control) were analyzed for their physicochemical properties including pasting property, SDS sedimentation volume, solvent retention capacity (SRC), and dry noodle-making performance. Results: The three soft wheat flours were significantly different in SDS sedimentation volume, lactic acid SRC, and gluten performance index, whereas the all-purpose flour had similar SDS sedimentation value and lactic acid SRC to S flour, and gluten performance index similar to the M flour. The peak viscosity of pasting, final viscosity, and peak time of the all-purpose flour were within the range of soft flours. The resistance (R) and extensibility (E) of the fresh noodles were in the order of W<M<S flour. The R and E of the all-purpose flour were greater than all three soft wheat flours, but the R/E of the flour was similar to the S flour. The firmness and chewiness measured after boiling the dry noodles made with the S soft wheat flour were higher or similar, compared to those made with the all-purpose flour. Conclusions: Soft wheat flour with high gluten strength was suitable for making dry white-salted noodles. The SDS sedimentation volume, lactic acid SRC, and gluten performance index of the soft wheat flours could be useful indicators for selecting a soft wheat flour suitable for dry white-salted noodle production.

CRISPR/Cas9-Mediated Disruption of Xylanase inhibitor protein (XIP) Gene Improved the Dough Quality of Common Wheat.

The wheat dough quality is of great significance for the end-use of flour. Some genes have been cloned for controlling the protein fractions, grain protein content, starch synthase, grain hardness, etc. Using a unigene map of the recombinant inbred lines (RILs) for “TN 18 × LM 6,” we mapped a quantitative trait locus (QTL) for dough stability time (ST) and SDS-sedimentation values (SV) on chromosome 6A (QSt/Sv-6A-2851). The peak position of the QTL covered two candidate unigenes, and we speculated that TraesCS6A02G077000 (a xylanase inhibitor protein) was the primary candidate gene (named the TaXip gene). The target loci containing the three homologous genes TaXip-6A, TaXip-6B, and TaXip-6D were edited in the variety “Fielder” by clustered regularly interspaced short palindromic repeats–associated protein 9 (CRISPR/Cas9). Two mutant types in the T2:3 generation were obtained (aaBBDD and AAbbdd) with about 120 plants per type. The SVs of aaBBDD, AAbbdd, and WT were 31.77, 27.30, and 20.08 ml, respectively. The SVs of the aaBBDD and AAbbdd were all significantly higher than those of the wild type (WT), and the aaBBDD was significantly higher than the AAbbdd. The STs of aaBBDD, AAbbdd, and WT were 2.60, 2.24, and 2.25 min, respectively. The ST for the aaBBDD was significantly higher than that for WT and was not significantly different between WT and AAbbdd. The above results indicated that XIP in vivo can significantly affect wheat dough quality. The selection of TaXip gene should be a new strategy for developing high-quality varieties in wheat breeding programs.

Prevalence of Puroindoline Genes and Their Impact on Quality Traits in A Diverse Germplasm of Wheat Genotypes

Grain hardness is an imperative attribute that determines the end-use quality of wheat. Variation in grain hardness is usually controlled by Puroindoline (pin-a and pin-b) genes located on the 5D chromosome. The study was aimed to reveal different mutations in Puroindoline genes utilizing the STS-marker approach and their association with important quality attributes in 100 hexaploid wheat genotypes (96 from Pakistan and 4 from CIMMYT). Overall, seven puroidoline genes were identified. Among them Pina-d1b(null) (85%) was most common while Pinb-d1i (1%) and Pinb-d1ab (1%) were most rare gene. Out of 100 genotypes, 97 had hard texture either with single or double mutant pin-genes, while three had a soft texture with wild type (Pinad1a/Pinb-d1a) pin-genes. All four quality attributes revealed a vast deviation among germplasm, while their correlation analysis revealed the highest association (r=0.71) between thousand-grain weight and protein content. In addition, three out of four quality traits, i.e. thousandgrain weight, SDS-sedimentation value and protein content, showed the highest mean values for double mutant (Pina-d1b/Pinb-d1b) followed by single mutant, i.e. Pina-d1b. The present study facilitates breeders for varietal selection (hard or soft) according to end-use quality and offers valuable information for improving wheat quality.

Grain quality indices in common wheat lines with introgressions of chromosome 1U from Aegilops biuncialis Vis.

Aim. The aim of this study was to analyze grain quality indices in winter common wheat lines with introgressions of chromosome 1U from Aegilops biuncialis Vis. marked by storage protein loci. Methods. Acid polyacrylamide gel electrophoresis and SDS-electrophoresis of storage proteins were performed to identify introgressions. Grain quality indices (SDS sedimentation volume and grain protein content) were analyzed in lines with introgressed chromosome 1U or its arm 1UL, as well as in the cultivars Panna and Bezostaya 1. Results. SDS-sedimentation volume in the cultivars and lines depended on year’s conditions. The studying of the lines during two years has demonstrated that the presence of the allele at the high molecular weight glutenin subunit locus Glu-U1 from Ae. biuncialis was associated with a high volume of SDS-sedimentation SDS30 (higher than that in the cultivar Bezostaya 1). The introgressive lines show high grain protein content. Conclusions. The effect of the allele at the high molecular weight glutenin subunit locus Glu-U1 from Ae. biuncialis on SDS-sedimentation value is similar to that of the high-quality allele Glu-B1al. The lines with the introgressed allele at Glu-U1 from Ae. biuncialis are valuable initial material for breeding for quality.Keywords: Triticum aestivum, Aegilops biuncialis, high molecular weight glutenin subunits, SDS-sedimentation, protein content.

Quality of wheat lines solely expressing high-molecular-weight glutenin allelic variation of 1Dy 12

ABSTRACT The high-molecular-weight glutenin subunits (HMW-GS) at Glu-D1 have a larger contribution to the processing property of wheat flours than those at the Glu-A1 and Glu-B1 loci and are always expressed in nature. Wheat lines missing one subunit at Glu-D1, either x or y, attract great interest for their potential quality value. Major quality parameters including SDS-sedimentation value, gluten-related indices, and other dough strength parameters such as development time, stability time, degree of softening, and farinograph quality numbers were tested in wheat lines solely expressing HMW-GS 1Dy12 from different backgrounds and compared with a weak gluten wheat control CN 16 to elucidate their quality potential. Wheat line solely expressing HMW-GS 1Dy12 derived from different genetic backgrounds showed similar but low SDS-sedimentation values (∼10 mL) and low wet gluten (∼20–25 g) and dry gluten contents (∼10 g). Additionally, wheat line solely expressing HMW-GS 1Dy 12 also showed a lower development time (<1 min), stability time (<1 min), and farinograph quality number (∼5–15), and a higher degree of softening (∼170–301), than the control CN 16. Wheat line solely expressing HMW-GS 1Dy 12 had a weak dough strength and may be used as a potential material for producing weak-gluten foods.

Relationships of flour characteristics with Isolated Starch Properties in Different Chinese Wheat Varieties

Flour and isolated total starch granules (TS), A-type starch granules (AS), and B-type starch granules (BS) characteristics as well as their relationships were evaluated. Flour from varieties with higher grain hardness index (GHI) exhibited higher damaged starch content, SDS-sedimentation values (SDS), and water SRC (W-SRC). GHI showed a negative correlation with breakdown viscosity (BDV) and swelling power of TS while positive with solubility of BS. BS from varieties with higher hardness showed lower pasting viscosity compared to that from lower hardness. Damaged starch, W-SRC, Sucrose SRC (S-SRC), water absorption, and extensional resistance of flour showed a negative correlation with AS content. Protein content, SDS, curve area, and extensional resistance of flour showed a negative correlation with BDV and setback viscosity (SV) of TS. Damage starch, W-SRC, and S-SRC of flour showed a positive correlation with pasting viscosities and solubility of BS while negative with swelling power of TS and AS. Pasting properties of flour showed a positive correlation with BDV, SV, and gel hardness of BS while negative with solubility, gel springiness, and cohesiveness of BS. The results demonstrated wheat flour and starch characteristics were related to grain texture, furthermore, starch granule size affected flour functionality and end-use quality.

Evaluating the sterilization effect of wheat flour treated with continuous high-speed-stirring superheated steam

In this study, the response surface methodology (RSM) was used to optimize the superheated steam sterilization conditions of wheat flour. Moreover; the impact of different treatment conditions on the physicochemical and structure of starch and protein in wheat flour was investigated. The three response variables (the total plate count, peak viscosity, and SDS sedimentation value) were determined to be most dependent on treatment time levels followed by moisture content and treatment temperature. Multiple-response optimization results showed that the treatment temperature 150 °C for 6 s at 13.5% moisture content was an optimal condition. In this case, the peak viscosity of wheat flour increased to 2560 cP, and enthalpy of gelatinization (ΔH) decreased to 5.67 J/g, while the crystalline structure and granular microstructure of starch were well maintained, and the ordering of protein was improved. Based on the optimized conditions, further increasing the treatment temperature, time, and moisture content, respectively, would destroy the physicochemical properties, among which the treatment time had the greatest effect.

Nutritional and Phenolic Antioxidant Properties of Pakistani Wheat Varieties as Influenced by Planting Period and Variety

The objective of this study was to investigate the effects of variety and plant environment on nutritional composition, phenolic contents and antioxidant activities from commercial wheat cultivars grown in Pakistan. Chemical composition, total phenolic contents and antioxidant activities were measured in twenty-seven spring wheat varieties grown for two cropping years. Preliminary assessment of antioxidant strength of the extracts was carried out by the evaluation of total phenolic contents (TPC), antioxidant activity (AA) and free radical scavenging activity (FRSA). The grain length, width and a thousand kernel weight of different wheat varieties ranged from 6.75-6.77 mm, 3.44-3.45 mm and 42.95-45.16 g respectively. Similarly, the moisture, ash, crude fat, crude fiber, crude protein, wet gluten, dry gluten, flour gliadins, flour glutenins contents and SDS-sedimentation value varied from 10.23-10.61%, 1.47-1.48%, 1.16-1.21%, 1.37-1.40%, 11.86-12.02%, 25.39-25.46%, 8.85-8.87%, 0.46-0.52%, 0.46-0.49% and 24.99-25.85 ml respectively among different wheat varieties. In the same way, the results for total phenolic contents, free radical scavenging activity (DPPH assay) and antioxidant activity via beta carotene bleaching assay varied from 12.40-11.73 mg GE/g, 18.48-18.99% and 14.23-15.97% respectively. Our research clearly indicated that wheat variety, input conditions, environmental and genotypic variations gave effects on the phenolic antioxidant properties.

Salinity-Induced Changes in the Nutritional Quality of Bread Wheat (Triticum aestivum L.) Genotypes

This research project was undertaken to study salinity stress changes in the nutritional quality of wheat genotypes. Four wheat genotypes SARC-1, SARC-5, SARC-7, and SARC-8 were grown under nonsaline and saline (7.5 dS/m and 15 dS/m) treatments. Salinity was created artificially by the addition of NaCl in soil before filling in pots. Recommended fertilizers N (120 kg/ha), P (100 kg/ha) and K (60 kg/ha) were used in the form of Urea, diammonium phosphate (DAP) and sulphate of potash (SOP) in both saline and non-saline treatments. The grains of wheat genotypes were evaluated for nutritional quality i.e. chemical composition, mineral contents, wet and dry gluten, gliadin and glutenin, and SDS-sedimentation value. The results showed that growth parameters (biological yield, number of grains, thousand grain weight, grain yield and grain length) were affected significantly by salinity stress. Protein contents were increased with salinity, whereas other parameters (moisture, ash, fat, fiber, glutenin, and SDS-Sedimentation value) were decreased by increasing salinity stress. Similarly, Na content increased while K, Ca, P, Fe, Mg and Zn decreased significantly by increasing salinity stress. Salinity stress affect positively on protein contents in grain of all wheat genotypes. SARC-7 and SARC-5 performed better than SARC-1 and SARC-8.

Ekmeklik Buğdayda (Triticum aestivum L.) Başaklanma Döneminde Toprak ve Yapraktan Uygulanan Ürenin Tane Verimi ve Kalite Özellikleri Üzerine Etkisi

Bu çalışma, azotlu gübre miktarı ve uygulama formunun ekmeklik buğdayın tane verimi ve kalitesi üzerine etkisinin araştırmak amacıyla Eskişehir Geçit Kuşağı Tarımsal Araştırma Enstitüsü‘nde kuru (yağmura bağımlı) ve sulu koşullarda iki üretim sezonunda yürütülmüştür. Kuru koşullarda 7 adet ve sulu koşullarda 8 adet ekmeklik buğday çeşidi materyal olarak kullanılmıştır. Üre, başaklanma döneminde, granül ve yapraktan uygulama şeklinde verilmiştir. Her uygulamada çeşitlerin tane verimi, bazı teknolojik kalite özellikleri belirlenmiştir. Her iki denemede yapraktan üre uygulaması ile SDS sedimantasyon değeri, protein oranı, gluten agregasyon enerji değeri (AGGEN) ve maksimum tork (BEM) değerlerinde artış olurken; peak maksimum zaman (PMT) değerinde azalma olmuştur. Kuru ve sulu şartlarda çeşitler arasında SDS sedimantasyon değerleri açısından istatistiki olarak önemli farklılar olduğu belirlenmiştir. Araştırmada; sulu ve kuru şartlarda yapraktan üre uygulaması ile granüle göre genotiplerden yüksek ekmeklik kalite ile ilişkili olarak Glu-A1 lokusunda 2* alt ünitesi taşıyanların tane veriminde %9,0, protein oranında %6,5, sedimantasyon değerinde %17,0 ve BEM değerinde %3,8; Glu-D1 lokusunda 5+10 alt ünitesi taşıyanların tane verimde %8, protein oranında %5,6, sedimantasyon değerinde %16,0, BEM değerinde %6,4; Glu-B1 lokusunda 7+9 alt ünitesi taşıyanların tane veriminde %7,0, protein oranında %6,0, sedimantasyon değerinde %19,6 ve BEM değerinde %7,2 artış olduğu belirlenmiştir. Araştırma sonucunda, ekmeklik buğdayın tane verimi ve teknolojik kalite özelliklerinin iyileştirilmesinde başaklanma döneminde yapraktan üre uygulamasının oldukça olumlu sonuçlar verdiği görülmüştür.

Yapraktan Üre, Potasyum Sülfat ve Çinko Sülfat Uygulamalarının Ekmeklik Buğdayın Glutopeak, Bazı Protein Kalitesi ve Farinograf Özellikleri Üzerine Etkisi

Azot ve kükürt uygulaması, ekmek yapım sürecini etkileyen buğdayın depo proteinlerinin kalitesi ve niceliği üzerinde önemli etkiye sahiptir. Bu çalışmada tarla koşullarında, vejetatif ve generatif dönemlerde, yapraktan üre, potasyum sülfat (K2SO4) ve çinko sülfat heptahidrat (ZnSO4.7H2O) uygulamalarının ekmeklik buğdayın protein kalitesi (SDS Sedimantasyon ve STK-Laktik Asit değerleri), GlutoPik parametreleri [PMT (s), BM (BE), BEM (BE) ve PM (BE)] ve hamur reolojik özellikleri [stabilite (dak), yumuşama derecesi (BU)] üzerine etkileri araştırılmıştır. Denemeler iki grup halinde yürütülmüştür. İlk denemede, yapraktan yapılan uygulamalar %0 (Kontrol); %0,5 Üre; %1 Üre; %0,5 ZnSO4.7H2O; %0,5 Üre+0,5% ZnSO4.7H2O; %1 Üre+%0,5 ZnSO4.7H2O; %0,5 K2SO4 ve %1 K2SO4 şeklinde; ikinci denemede, %0; %0,5 Üre+%0,5 K2SO4; %0,5 Üre+%1 K2SO4; %1 Üre +%0,5 K2SO4; %1 Üre+%1 K2SO4 şeklinde olmuştur.Uygulamalar arasında birinci denemede; %0,5 Üre, %1 Üre+%0,5 ZnSO4 ve %0,5 K2SO4, ikinci denemede ise %1 Üre+%0,5 K2SO4 konuları tüm özellikler bir arada değerlendirildiğinde öne çıkan uygulamalar olmuştur. Elde edilen sonuçlara göre; üre, potasyum sülfat ve çinko sülfat uygulamalarının protein kalitesi, gluten reolojisi ve hamur reolojisi üzerini etkisinin oldukça önemli olduğu belirlenmiştir.

Climatic Effects on Quality Parameters and Their Relationships of Bread Wheat Genotypes (Triticum aestivum L.) Grown under Semi-arid Region

Aims: This study was conducted to determine climatic effects to quality parameters of bread wheat genotypes grown in the semi-arid region.&#x0D; Study Design: The experiment was carried out in a randomized complete block design with three replications. Thirty-three bread wheat genotypes (Triticum aestivum L.) were grown in a field trial and kernel samples analyzed for thousand kernel weight, test weight, protein content, wet gluten, dry gluten and SDS-sedimentation value.&#x0D; Place and Duration of Study: The research was carried out during the 2008 and 2009 growing seasons at Sanliurfa, Turkey.&#x0D; Methodology: For analyses 20 main spikes that contained fully developed kernels were chosen randomly from each plot and taken to the laboratory for analyses. The nitrogen content of kernels was determined using the Kjeldahl method and the result was multiplied by the factor 5.7 to calculate the protein content of kernels. Test weight and Sodium Dodecyl Sulphate (SDS)-sedimentation values were determined using standard procedures. Wet and dry gluten values were determined using a glutomatic system after separating gluten from the soluble starch and protein fractions.&#x0D; Results: Genotypes were significant (P ≤ 0.01) for all tested characteristics. Thousand kernel weight ranged from 25.8 to 42.3 g, test weight from 73.7 to 81.7 kg hl-1, protein content from 9.7 to 14.8%, wet gluten from 28.5 to 42.2%, dry gluten from 9.4 to 14.1% and SDS-sedimentation value from 19 to 39 ml. Bezostaya-I, Kutluk-94, Altay-85, Harmankaya-99, Lirasa, Kirgiz-95 and Dagdas-94 genotypes had the best quality among tested genotypes in the semi-arid climatic conditions. Protein content was positively correlated with wet gluten, dry gluten and SDS-sedimentation value, respectively. Relationships were significant between wet gluten and both dry gluten and SDS-sedimentation value. A positive significant correlation was found between thousand kernel weight and SDS-sedimentation value and between dry gluten and SDS-sedimentation value.&#x0D; Conclusion: Protein content, wet and dry gluten and SDS-sedimentation value were affected by climatic conditions of semi-arid region. Protein content, wet and dry gluten value were high but SDS-sedimentation value were low due to high temperature and low precipitation in semi-arid region.

Climatic Effects on Quality Parameters and Their Relationships of Bread Wheat Genotypes (Triticum aestivum L.) Grown under Semi-arid Region

Aims: This study was conducted to determine climatic effects to quality parameters of bread wheat genotypes grown in the semi-arid region.&#x0D; Study Design: The experiment was carried out in a randomized complete block design with three replications. Thirty-three bread wheat genotypes (Triticum aestivum L.) were grown in a field trial and kernel samples analyzed for thousand kernel weight, test weight, protein content, wet gluten, dry gluten and SDS-sedimentation value.&#x0D; Place and Duration of Study: The research was carried out during the 2008 and 2009 growing seasons at Sanliurfa, Turkey.&#x0D; Methodology: For analyses 20 main spikes that contained fully developed kernels were chosen randomly from each plot and taken to the laboratory for analyses. The nitrogen content of kernels was determined using the Kjeldahl method and the result was multiplied by the factor 5.7 to calculate the protein content of kernels. Test weight and Sodium Dodecyl Sulphate (SDS)-sedimentation values were determined using standard procedures. Wet and dry gluten values were determined using a glutomatic system after separating gluten from the soluble starch and protein fractions.&#x0D; Results: Genotypes were significant (P ≤ 0.01) for all tested characteristics. Thousand kernel weight ranged from 25.8 to 42.3 g, test weight from 73.7 to 81.7 kg hl-1, protein content from 9.7 to 14.8%, wet gluten from 28.5 to 42.2%, dry gluten from 9.4 to 14.1% and SDS-sedimentation value from 19 to 39 ml. Bezostaya-I, Kutluk-94, Altay-85, Harmankaya-99, Lirasa, Kirgiz-95 and Dagdas-94 genotypes had the best quality among tested genotypes in the semi-arid climatic conditions. Protein content was positively correlated with wet gluten, dry gluten and SDS-sedimentation value, respectively. Relationships were significant between wet gluten and both dry gluten and SDS-sedimentation value. A positive significant correlation was found between thousand kernel weight and SDS-sedimentation value and between dry gluten and SDS-sedimentation value.&#x0D; Conclusion: Protein content, wet and dry gluten and SDS-sedimentation value were affected by climatic conditions of semi-arid region. Protein content, wet and dry gluten value were high but SDS-sedimentation value were low due to high temperature and low precipitation in semi-arid region.