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...
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| Format: | Article |
| Language: | English |
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Ankara University
2018-03-01
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| Series: | Journal of Agricultural Sciences |
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| Online Access: | https://dergipark.org.tr/tr/download/article-file/510883 |
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| author | Noha İ. A. Mutwalı Abdelmoniem İ. Mustafa Elfadil E. Babıker İsam A. Mohamed Ahmed |
| author_facet | Noha İ. A. Mutwalı Abdelmoniem İ. Mustafa Elfadil E. Babıker İsam A. Mohamed Ahmed |
| author_sort | Noha İ. A. Mutwalı |
| collection | DOAJ |
| description | 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 beedings. |
| format | Article |
| id | doaj-art-b1591eff0cfa442994361d2aa050223f |
| institution | Kabale University |
| issn | 1300-7580 2148-9297 |
| language | English |
| publishDate | 2018-03-01 |
| publisher | Ankara University |
| record_format | Article |
| series | Journal of Agricultural Sciences |
| spelling | doaj-art-b1591eff0cfa442994361d2aa050223f2025-08-20T03:24:33ZengAnkara UniversityJournal of Agricultural Sciences1300-75802148-92972018-03-0124111912910.15832/ankutbd.44640745Effect of Environment and Genotype on the Protein Quality Attributes and Baking Characteristic of Newly Developed Wheat Inbred LinesNoha İ. A. Mutwalı0Abdelmoniem İ. Mustafa1Elfadil E. Babıker2İsam A. Mohamed Ahmed3University of Khartoum, Faculty of Agriculture, Department of Food Science and Technology, Shambat 13314, Khartoum, SUDANUniversity of Khartoum, Faculty of Agriculture, Department of Food Science and Technology, Shambat 13314, Khartoum, SUDANKing Saud University, College of Food and Agricultural Sciences, Department of Food Science and Nutrition, Riyadh 11451, KINGDOM of SAUDI ARABIUniversity of Khartoum, Faculty of Agriculture, Department of Food Science and Technology, Shambat 13314, Khartoum, SUDANThe 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 beedings.https://dergipark.org.tr/tr/download/article-file/510883wheat genotypes; loaf volume; electrophoresis; molecular weight; protein; starch |
| spellingShingle | Noha İ. A. Mutwalı Abdelmoniem İ. Mustafa Elfadil E. Babıker İsam A. Mohamed Ahmed Effect of Environment and Genotype on the Protein Quality Attributes and Baking Characteristic of Newly Developed Wheat Inbred Lines Journal of Agricultural Sciences wheat genotypes; loaf volume; electrophoresis; molecular weight; protein; starch |
| title | Effect of Environment and Genotype on the Protein Quality Attributes and Baking Characteristic of Newly Developed Wheat Inbred Lines |
| title_full | Effect of Environment and Genotype on the Protein Quality Attributes and Baking Characteristic of Newly Developed Wheat Inbred Lines |
| title_fullStr | Effect of Environment and Genotype on the Protein Quality Attributes and Baking Characteristic of Newly Developed Wheat Inbred Lines |
| title_full_unstemmed | Effect of Environment and Genotype on the Protein Quality Attributes and Baking Characteristic of Newly Developed Wheat Inbred Lines |
| title_short | Effect of Environment and Genotype on the Protein Quality Attributes and Baking Characteristic of Newly Developed Wheat Inbred Lines |
| title_sort | effect of environment and genotype on the protein quality attributes and baking characteristic of newly developed wheat inbred lines |
| topic | wheat genotypes; loaf volume; electrophoresis; molecular weight; protein; starch |
| url | https://dergipark.org.tr/tr/download/article-file/510883 |
| work_keys_str_mv | AT nohaiamutwalı effectofenvironmentandgenotypeontheproteinqualityattributesandbakingcharacteristicofnewlydevelopedwheatinbredlines AT abdelmoniemimustafa effectofenvironmentandgenotypeontheproteinqualityattributesandbakingcharacteristicofnewlydevelopedwheatinbredlines AT elfadilebabıker effectofenvironmentandgenotypeontheproteinqualityattributesandbakingcharacteristicofnewlydevelopedwheatinbredlines AT isamamohamedahmed effectofenvironmentandgenotypeontheproteinqualityattributesandbakingcharacteristicofnewlydevelopedwheatinbredlines |