Analysis of interrelations between wheat protein fractions composition and its technological quality with combined multivariate and univariate statistics
Data on protein fractions proportion obtained with RP-HPLC and technological quality parameters for 29 wheat cultivars grown in Serbia and Croatia were used for studying of interrelations among wheat protein fractions with different solubility and molecular weight properties by multivariate...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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Association of Chemical Engineers of Serbia
2014-01-01
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| Series: | Hemijska Industrija |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/0367-598X/2014/0367-598X1300057M.pdf |
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| author | Mastilović Jasna S. Horvat Daniela I. Živančev Dragan R. Torbica Aleksandra M. Kevrešan Žarko S. Đukić Nevena Magdić Damir N. Šimić Gordana H. |
| author_facet | Mastilović Jasna S. Horvat Daniela I. Živančev Dragan R. Torbica Aleksandra M. Kevrešan Žarko S. Đukić Nevena Magdić Damir N. Šimić Gordana H. |
| author_sort | Mastilović Jasna S. |
| collection | DOAJ |
| description | Data on protein fractions proportion obtained with RP-HPLC and technological
quality parameters for 29 wheat cultivars grown in Serbia and Croatia were
used for studying of interrelations among wheat protein fractions with
different solubility and molecular weight properties by multivariate (PCA)
analysis. Obtained trends were used as the base for investigations related
to differentiation of technological quality among wheat cultivars with
different combination of protein fractions compositions using univariate
statistics (ANOVA followed by Duncan’s test) in order to draw out
information about interrelations between protein fractions proportion in
wheat cultivars and their technological quality. Analysis based on first
four PCA factors (89.04% of variability) pointed out at interdependences
between: (1) high content of albumins and globulins, low gliadins content
and gliadins/glutenins ratio, high ω-gliadins, LMW glutenins and low α-
gliadins share in total protein with low water absorption, high energy and
high resistance to extensibility ratio, (2) high albumin and globulin
content and high proportion of ω-gliadins in total protein and low
extensigraph extensibility, (3) high share of high molecular weight
glutenins (HMW-GS) in total proteins, high extensigraph
resistance/extensibility ratio and (4) high γ-gliadins share in total
protein and low extensigraph resistance/extensibility ratio. [Projekat
Ministarstva nauke Republike Srbije, br. TR 31007] |
| first_indexed | 2024-12-21T13:40:26Z |
| format | Article |
| id | doaj.art-927ee2444af74af0879f76db69de6d0b |
| institution | Directory Open Access Journal |
| issn | 0367-598X 2217-7426 |
| language | English |
| last_indexed | 2024-12-21T13:40:26Z |
| publishDate | 2014-01-01 |
| publisher | Association of Chemical Engineers of Serbia |
| record_format | Article |
| series | Hemijska Industrija |
| spelling | doaj.art-927ee2444af74af0879f76db69de6d0b2022-12-21T19:02:02ZengAssociation of Chemical Engineers of SerbiaHemijska Industrija0367-598X2217-74262014-01-0168332132910.2298/HEMIND130313057M0367-598X1300057MAnalysis of interrelations between wheat protein fractions composition and its technological quality with combined multivariate and univariate statisticsMastilović Jasna S.0Horvat Daniela I.1Živančev Dragan R.2Torbica Aleksandra M.3Kevrešan Žarko S.4Đukić Nevena5Magdić Damir N.6Šimić Gordana H.7University of Novi Sad, Institute of Food Technology, Novi Sad, SerbiaAgricultural Institute Osijek, Osijek, CroatiaUniversity of Novi Sad, Institute of Food Technology, Novi Sad, SerbiaUniversity of Novi Sad, Institute of Food Technology, Novi Sad, SerbiaUniversity of Novi Sad, Institute of Food Technology, Novi Sad, SerbiaUniversity of Kragujevac, Faculty of Natural Science, Kragujevac, SerbiaUniversity J.J. Strossmayer, Faculty of Food Technology Osijek, Osijek, CroatiaAgricultural Institute Osijek, Osijek, CroatiaData on protein fractions proportion obtained with RP-HPLC and technological quality parameters for 29 wheat cultivars grown in Serbia and Croatia were used for studying of interrelations among wheat protein fractions with different solubility and molecular weight properties by multivariate (PCA) analysis. Obtained trends were used as the base for investigations related to differentiation of technological quality among wheat cultivars with different combination of protein fractions compositions using univariate statistics (ANOVA followed by Duncan’s test) in order to draw out information about interrelations between protein fractions proportion in wheat cultivars and their technological quality. Analysis based on first four PCA factors (89.04% of variability) pointed out at interdependences between: (1) high content of albumins and globulins, low gliadins content and gliadins/glutenins ratio, high ω-gliadins, LMW glutenins and low α- gliadins share in total protein with low water absorption, high energy and high resistance to extensibility ratio, (2) high albumin and globulin content and high proportion of ω-gliadins in total protein and low extensigraph extensibility, (3) high share of high molecular weight glutenins (HMW-GS) in total proteins, high extensigraph resistance/extensibility ratio and (4) high γ-gliadins share in total protein and low extensigraph resistance/extensibility ratio. [Projekat Ministarstva nauke Republike Srbije, br. TR 31007]http://www.doiserbia.nb.rs/img/doi/0367-598X/2014/0367-598X1300057M.pdfwheatgenotypequality propertiesalbumins and globulinsgluten proteinsRP-HPLC |
| spellingShingle | Mastilović Jasna S. Horvat Daniela I. Živančev Dragan R. Torbica Aleksandra M. Kevrešan Žarko S. Đukić Nevena Magdić Damir N. Šimić Gordana H. Analysis of interrelations between wheat protein fractions composition and its technological quality with combined multivariate and univariate statistics Hemijska Industrija wheat genotype quality properties albumins and globulins gluten proteins RP-HPLC |
| title | Analysis of interrelations between wheat protein fractions composition and its technological quality with combined multivariate and univariate statistics |
| title_full | Analysis of interrelations between wheat protein fractions composition and its technological quality with combined multivariate and univariate statistics |
| title_fullStr | Analysis of interrelations between wheat protein fractions composition and its technological quality with combined multivariate and univariate statistics |
| title_full_unstemmed | Analysis of interrelations between wheat protein fractions composition and its technological quality with combined multivariate and univariate statistics |
| title_short | Analysis of interrelations between wheat protein fractions composition and its technological quality with combined multivariate and univariate statistics |
| title_sort | analysis of interrelations between wheat protein fractions composition and its technological quality with combined multivariate and univariate statistics |
| topic | wheat genotype quality properties albumins and globulins gluten proteins RP-HPLC |
| url | http://www.doiserbia.nb.rs/img/doi/0367-598X/2014/0367-598X1300057M.pdf |
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