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首页> 美国卫生研究院文献>Foods >Differences in Processing Quality Traits Protein Content and Composition between Spelt and Bread Wheat Genotypes Grown under Conventional and Organic Production
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Differences in Processing Quality Traits Protein Content and Composition between Spelt and Bread Wheat Genotypes Grown under Conventional and Organic Production

机译：在常规和有机生产下生长的拼写和面包小麦基因型之间加工质量性状蛋白质含量和组成的差异

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摘要

The unique rheological properties of bread wheat dough and the breadmaking quality of its flour are the main factors responsible for the global distribution and utilization of wheat. Recently, interest in the production and expansion of spelt wheat has been boosted due to its significance in the production of healthy food, mostly originated from organic production. The aim of this study was to examine and compare quality parameters (gluten content, Zeleny sedimentation volume, farinograph dough properties), protein content and composition (by the Dumas method, Size Exclusion (SE) and Reversed Phase (RP) High Performance Liquid Chromatography (HPLC) analyses) of five bread and five spelt wheat varieties grown under conventional and organic production in Hungary and under conventional production in Serbia. Most of the analyzed traits showed significant differences between varieties, wheat species and growing sites. Total protein content was significantly higher in spelt than in bread wheat and under conventional than under organic production. In comparison to spelt, bread wheat showed better breadmaking quality, characterized by a higher amount of glutenins (in particular high molecular weight glutenin subunits) and unextractable polymeric proteins. The proportion of the gliadins was also found to be different under conventional and organic systems. Spelt Ostro and Oberkulmer-Rotkorn and bread wheat varieties Balkan, Estevan and Pobeda proved suitable for low input and organic systems.
机译：面包小麦面团的独特流变性质和面粉的面粉的面包素质是主要因素，负责全球分布和利用小麦。最近，由于其在生产健康食品的重要性，对拼写小麦的生产和扩张的兴趣已经提升，主要来自有机生产。本研究的目的是检查和比较质量参数（麸质含量，Zeleny沉积体积，法律谱系面团特性），蛋白质含量和组成（通过Dumas方法，尺寸排除（SE）和反相（RP）高效液相色谱法（HPLC）分析）在匈牙利常规和有机产量下生长的五种面包和五种拼写小麦品种，在塞尔维亚常规生产下。大多数分析的性状显示了品种，小麦物种和生长位点之间的显着差异。拼写的总蛋白质含量明显高于面包小麦和常规在有机生产下。与拼写的拼写相比，面包小麦显示出更好的面包制造质量，其特征在于较多的谷丁蛋白（特别是高分子量谷蛋白亚基）和未指定的聚合物蛋白。在常规和有机系统下也发现胶质蛋白的比例不同。拼写奥斯特罗和奥伯鲁姆利尔鹿·罗克恩和面包小麦品种巴尔干，estevan和Pobeda被证明适用于低输入和有机系统。

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