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undergraduate thesis
Karakterizacija proteina zrna različitih genotipova pšenice
Osijek: Josip Juraj Strossmayer University of Osijek, Department of biology, 2024. urn:nbn:hr:181:601466
Vincek, Helena
Josip Juraj Strossmayer University of Osijek
Department of biology

Cite this document

Vincek, H. (2024). Karakterizacija proteina zrna različitih genotipova pšenice (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Department of biology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:181:601466

Vincek, Helena. "Karakterizacija proteina zrna različitih genotipova pšenice." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of biology, 2024. https://urn.nsk.hr/urn:nbn:hr:181:601466

Vincek, Helena. "Karakterizacija proteina zrna različitih genotipova pšenice." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of biology, 2024. https://urn.nsk.hr/urn:nbn:hr:181:601466

Vincek, H. (2024). 'Karakterizacija proteina zrna različitih genotipova pšenice', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of biology, accessed 17 March 2025, https://urn.nsk.hr/urn:nbn:hr:181:601466

Vincek H. Karakterizacija proteina zrna različitih genotipova pšenice [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Department of biology; 2024 [cited 2025 March 17] Available at: https://urn.nsk.hr/urn:nbn:hr:181:601466

H. Vincek, "Karakterizacija proteina zrna različitih genotipova pšenice", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of biology, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:181:601466

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Metadata
TitleKarakterizacija proteina zrna različitih genotipova pšenice
Title (english)Characterization of grain proteins of different wheat genotypes
AuthorHelena Vincek
MentorRosemary Vuković (mentor)
MentorŠpanić Valentina (mentor)
Committee memberRosemary Vuković (predsjednik povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Department of biology
Osijek
Defense date and country2024-09-24, Croatia
Scientific / art field,
discipline and subdiscipline		NATURAL SCIENCES
Biology
Abstract
Kvaliteta zrna pšenice i proteinski sastav ovisi o mnogim čimbenicima kao što su genetska svojstva, agroklimatski uvjeti uzgoja, agrotehničke mjere, te izloženost stresnim uvjetima okoliša. Varijacije u sastavu proteina kritičan su čimbenik u određivanju kvalitete krajnjeg proizvoda dobivenog od tijesta. Stoga je cilj ovog istraživanja odrediti utjecaj genotipa i okolišnih čimbenika, odnosno dviju klimatski različitih vegetacijskih sezona na sadržaj i sastav glijadina i glutenina u pšeničnom... More zrnu. Na zrnu i brašnu šest genotipova ozime pšenice uzgajanih u dvije vegetacijske sezone provedena je analiza tehnoloških i reoloških svojstava kvalitete na temelju kojih je genotip Kraljica svrstan u najbolju kvalitetnu skupinu (A1-A2). Također, analiziran je doprinos glijadina i glutenina reološkim svojstvima tijesta. Rezultati su pokazali da zastupljenost glijadina i glutenina ima značajan učinak na stabilnost tijesta i vrijeme razvoja tijesta, dok promjene u njihovom međusobnom omjeru utječu na viskoelastičnost glutena i rastezljivost tijesta. Omjer glijadina i glutenina u negativnoj je korelaciji s vremenom razvoja tijesta, stabilnošću tijesta, gluten indeksom te sadržajem proteina. Analiza sadržaja glijadina i glutenina pokazala je polimorfizam u broju i intenzitetu polipeptidnih lanaca, osobito u rasponu molekulske težine koji odgovara području α/β i γ glijadina te području LMW glutenina. Less
Abstract (english)
Wheat grain quality and protein composition depend on many factors, such as genetic characteristics, agroclimatic growing conditions, agrotechnical measures, and exposure to stressful environmental conditions. Variations in protein composition are a critical factor in determining the end-use quality of dough products. Therefore, this research aims to determine the influence of genotype and environmental factors, i.e. two climatically different growing seasons, on the content and composition... More of gliadins and glutenins in wheat grain. An analysis of technological and rheological quality properties was performed on the grain and flour of six winter wheat genotypes grown in two growing seasons, based on which the genotype Kraljica was classified in the best quality group (A1-A2). Also, the contribution of gliadins and glutenins to the dough's rheological properties was analyzed. The results showed that the presence of gliadins and glutenins significantly affected dough stability and dough development time, while changes in their mutual ratio affected gluten viscoelasticity and dough stretchability. The ratio of gliadins and glutenins is negatively correlated with dough development time, dough stability, gluten index and protein content. Analysis of the gliadin and glutenin content showed polymorphism in the number and intensity of polypeptide chains, especially in the molecular weight range that corresponds to the area of α/β and γ gliadins and the area of LMW glutenin. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:181:601466
Study programmeTitle: Undergraduate University Study Programme in Biology (Bachelor of Science)
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) biologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) biologije)
Type of resourceText
File originBorn digital
Access conditionsClosed access
Terms of useLicence In copyright icon
RepositoryRepository of Department of biology, Josip Juraj Strossmayer University of Osijek
Created on2024-10-17 07:30:59
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