Araştırma Makalesi
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Diversity in Protein Characteristics of Some Wheat Varieties

Yıl 2020, Sayı: 19, 196 - 200, 31.08.2020
https://doi.org/10.31590/ejosat.716839

Öz

The objective of this study is to evaluate protein characteristics of five wheat varieties. These varieties are Tosunbey (Turkey), Urfasert (Turkey), Esperia (Italy), Odeska (Ukraine) and imported wheat blend (Russia). Tosunbey, Urfasert, Esperia and Odeska were harvested in Turkey. Protein is an important component of wheat and influences the quality of wheat products. The hectoliter weight of wheat samples and gluten quality (gluten index, zeleny sedimentation, modified sedimentation) and rheological properties (extensograph) of flour samples were analyzed. Extensibility (mm), resistance to extension (BU) and maximum resistance (BU) values of samples were determined at 45, 90 and 135 min proving time. The results showed that the wheat samples were significantly different from each other in terms of hectoliter weight. Urfasert wheat flour had the lowest gluten index value, zeleny sedimentation value and modified sedimentation value in all samples. The other samples had statistically similar gluten index values. Zeleny sedimentation and modified sedimentation values of Russian wheat blend flour were significantly higher than those of the other samples. Russian wheat blend sample had also the highest resistance to extension and maximum resistance values at 45 min proving time. The extensibility value of Tosunbey wheat sample at all proving times was statistically similar to that of other wheat samples. The highest maximum resistance values at 90 and 135 min proving time were observed for Russian wheat blend sample. It was concluded that Russian wheat blend sample imported from Russia had high gluten quality, while Urfasert wheat sample harvested in Turkey had low gluten quality.

Teşekkür

We thank Tınaztepe Flour Factory (Afyon, Turkey) for providing wheat samples.

Kaynakça

  • AACC International, 2000. Approved Methods of the American Association of Cereal Chemists, tenth ed. American Association of Cereal Chemistry, St. Paul.
  • ALKAY, Z., KILMANOĞLU, H., & DURAK, M. Z. Prevention of Sourdough Bread Mould Spoliage by antifungal Lactic Acid Bacteria Fermentation. Avrupa Bilim ve Teknoloji Dergisi, (18), 379-388.
  • Aalami, M., Rao, U. P., & Leelavathi, K. (2007). Physicochemical and biochemical characteristics of Indian durum wheat varieties: Relationship to semolina milling and spaghetti making quality. Food Chemistry, 102(4), 993-1005.
  • Borasio, E. (1997). Classificazione merceologica del frumento con indici di qualità. Agricoltura, 9, 59-61.
  • Edwards, N. M., Gianibelli, M. C., McCaig, T. N., Clarke, J. M., Ames, N. P., Larroque, O. R., & Dexter, J. E. (2007). Relationships between dough strength, polymeric protein quantity and composition for diverse durum wheat genotypes. Journal of Cereal Science, 45(2), 140-149.
  • Gooding, M. J., & Davies, W. P. (1997). Wheat production and utilization: systems, quality and the environment. CAB international.
  • Gupta, R. B., Khan, K., & Macritchie, F. (1993). Biochemical basis of flour properties in bread wheats. I. Effects of variation in the quantity and size distribution of polymeric protein. Journal of Cereal Science, 18(1), 23-41.
  • ICC, (1992). International Association for Cereal Science and Technology. Standard method number 114/1.
  • ICC, 1994. International Association for Cereal Science and Technology. Standard method number 116/1.
  • Karaman, K., & Sağdıç, O. (2018). Fitaz aktif bazı laktik asit bakteri ve maya izolatlarının tam buğday ekmeğinde hamur reolojisi üzerine etkileri. Avrupa Bilim ve Teknoloji Dergisi, (14), 1-9.
  • Katyal, M., Virdi, A. S., Kaur, A., Singh, N., Kaur, S., Ahlawat, A. K., & Singh, A. M. (2016). Diversity in quality traits amongst Indian wheat varieties I: flour and protein characteristics. Food chemistry, 194, 337-344.
  • Kaur, A., Singh, N., Ahlawat, A. K., Kaur, S., Singh, A. M., Chauhan, H., & Singh, G. P. (2013). Diversity in grain, flour, dough and gluten properties amongst Indian wheat cultivars varying in high molecular weight subunits (HMW-GS). Food research international, 53(1), 63-72.
  • Kibar, H. (2015). Influence of storage conditions on the quality properties of wheat varieties. Journal of Stored Products Research, 62, 8-15.
  • Ktenioudaki, A., Butler, F., & Gallagher, E. (2010). Rheological properties and baking quality of wheat varieties from various geographical regions. Journal of Cereal Science, 51(3), 402-408.
  • Manley, M., Engelbrecht, M. L., Williams, P. C., & Kidd, M. (2009). Assessment of variance in the measurement of hectolitre mass of wheat, using equipment from different grain producing and exporting countries. Biosystems engineering, 103(2), 176-186.
  • Migliorini, P., Spagnolo, S., Torri, L., Arnoulet, M., Lazzerini, G., & Ceccarelli, S. (2016). Agronomic and quality characteristics of old, modern and mixture wheat varieties and landraces for organic bread chain in diverse environments of northern Italy. European journal of agronomy, 79, 131-141.
  • Posner, E. S., & Hibbs, A. N. (2005). Wheat Flour Milling, 2nd. Ed. AACC, St. Paul, Minnesota, USA P, 489. Mustafa, K. U. R. T., & Dizlek, H. (2020). Ekmeklik Buğdaylara (Triticum aestivum L.) İki Aşamalı Uygulanan Tavlama İşleminin Unun Ekmeklik Özelliklerine Etkisi. Avrupa Bilim ve Teknoloji Dergisi, (18), 445-453.
  • Sissons, M. (2008). Role of durum wheat composition on the quality of pasta and bread. Food, 2(2), 75-90.

Bazı Buğday Çeşitlerinin Protein Karakterizasyonundaki Farklılık

Yıl 2020, Sayı: 19, 196 - 200, 31.08.2020
https://doi.org/10.31590/ejosat.716839

Öz

Bu çalışmanın amacı, beş buğday çeşidinin protein karakterini değerlendirmektir. Bu çeşitler Tosunbey (Türkiye), Urfasert (Türkiye), Esperia (İtalya), Odeska (Ukrayna) ve ithal buğday karışımıdır (Rusya). Tosunbey, Urfasert, Esperia ve Odeska, Türkiye’de hasat edilmiştir. Protein, buğdayın önemli bir bileşenidir ve buğday ürünlerinin kalitesini etkilemektedir. Buğday örneklerinin hektolitre ağırlığı ve gluten kalitesi (gluten indeks, Zeleny sedimentasyon, modifiye sedimentasyon ve un örneklerinin reolojik özellikleri (ekstensograf) analiz edilmiştir. Örneklerin ekstensibilite (mm), uzamaya karşı direnç (BU) ve maksimum direnç (BU) değerleri, 45, 90 ve 135 dakika bekleme sürelerinde değerlendirilmiştir. Sonuçlar bütün buğday örnrklerinin hektolitre ağırlığı cinsinden istatistiksel olarak farklı olduğunu göstermiştir. Urfasert buğday unu tüm örneklerde en düşük gluten indeks değeri, Zeleny sedimentasyon değeri ve modifiye sedimentasyon değerine sahiptir. Rusya buğday karışımının Zeleny sedimentasyon ve modifiye sedaimentasyon değerleri, diğer buğdayların aynı değerlerinden istatistiksel olarak yüksek bulunmuştur. Rusya buğday karışımı örneği 45. Dakika beklemede en yüksek uzamaya karşı direnç ve maksimum direnç değerine sahiptir. Tosunbey buğday örneğinin, bütün sürelerindeki ekstensibilite değeri, diğer buğday örneklerinin aynı değerlerine istatistiksel olarak benzer bulunmuştur. 90 dk ve 135. dakika en yüksek maksimum direnç değerini, Rusya buğday karışımı vermiştir. Sonuçlara bakıldığında, Rusya buğday karışımı yüksek gluten kalitesine sahipken, Urfasert buğday örneği düşük gluten kalitesine sahip olmuştur.

Kaynakça

  • AACC International, 2000. Approved Methods of the American Association of Cereal Chemists, tenth ed. American Association of Cereal Chemistry, St. Paul.
  • ALKAY, Z., KILMANOĞLU, H., & DURAK, M. Z. Prevention of Sourdough Bread Mould Spoliage by antifungal Lactic Acid Bacteria Fermentation. Avrupa Bilim ve Teknoloji Dergisi, (18), 379-388.
  • Aalami, M., Rao, U. P., & Leelavathi, K. (2007). Physicochemical and biochemical characteristics of Indian durum wheat varieties: Relationship to semolina milling and spaghetti making quality. Food Chemistry, 102(4), 993-1005.
  • Borasio, E. (1997). Classificazione merceologica del frumento con indici di qualità. Agricoltura, 9, 59-61.
  • Edwards, N. M., Gianibelli, M. C., McCaig, T. N., Clarke, J. M., Ames, N. P., Larroque, O. R., & Dexter, J. E. (2007). Relationships between dough strength, polymeric protein quantity and composition for diverse durum wheat genotypes. Journal of Cereal Science, 45(2), 140-149.
  • Gooding, M. J., & Davies, W. P. (1997). Wheat production and utilization: systems, quality and the environment. CAB international.
  • Gupta, R. B., Khan, K., & Macritchie, F. (1993). Biochemical basis of flour properties in bread wheats. I. Effects of variation in the quantity and size distribution of polymeric protein. Journal of Cereal Science, 18(1), 23-41.
  • ICC, (1992). International Association for Cereal Science and Technology. Standard method number 114/1.
  • ICC, 1994. International Association for Cereal Science and Technology. Standard method number 116/1.
  • Karaman, K., & Sağdıç, O. (2018). Fitaz aktif bazı laktik asit bakteri ve maya izolatlarının tam buğday ekmeğinde hamur reolojisi üzerine etkileri. Avrupa Bilim ve Teknoloji Dergisi, (14), 1-9.
  • Katyal, M., Virdi, A. S., Kaur, A., Singh, N., Kaur, S., Ahlawat, A. K., & Singh, A. M. (2016). Diversity in quality traits amongst Indian wheat varieties I: flour and protein characteristics. Food chemistry, 194, 337-344.
  • Kaur, A., Singh, N., Ahlawat, A. K., Kaur, S., Singh, A. M., Chauhan, H., & Singh, G. P. (2013). Diversity in grain, flour, dough and gluten properties amongst Indian wheat cultivars varying in high molecular weight subunits (HMW-GS). Food research international, 53(1), 63-72.
  • Kibar, H. (2015). Influence of storage conditions on the quality properties of wheat varieties. Journal of Stored Products Research, 62, 8-15.
  • Ktenioudaki, A., Butler, F., & Gallagher, E. (2010). Rheological properties and baking quality of wheat varieties from various geographical regions. Journal of Cereal Science, 51(3), 402-408.
  • Manley, M., Engelbrecht, M. L., Williams, P. C., & Kidd, M. (2009). Assessment of variance in the measurement of hectolitre mass of wheat, using equipment from different grain producing and exporting countries. Biosystems engineering, 103(2), 176-186.
  • Migliorini, P., Spagnolo, S., Torri, L., Arnoulet, M., Lazzerini, G., & Ceccarelli, S. (2016). Agronomic and quality characteristics of old, modern and mixture wheat varieties and landraces for organic bread chain in diverse environments of northern Italy. European journal of agronomy, 79, 131-141.
  • Posner, E. S., & Hibbs, A. N. (2005). Wheat Flour Milling, 2nd. Ed. AACC, St. Paul, Minnesota, USA P, 489. Mustafa, K. U. R. T., & Dizlek, H. (2020). Ekmeklik Buğdaylara (Triticum aestivum L.) İki Aşamalı Uygulanan Tavlama İşleminin Unun Ekmeklik Özelliklerine Etkisi. Avrupa Bilim ve Teknoloji Dergisi, (18), 445-453.
  • Sissons, M. (2008). Role of durum wheat composition on the quality of pasta and bread. Food, 2(2), 75-90.
Toplam 18 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Mühendislik
Bölüm Makaleler
Yazarlar

Seda Yalçın 0000-0001-9741-0919

Besim Maden 0000-0003-4973-1958

Yayımlanma Tarihi 31 Ağustos 2020
Yayımlandığı Sayı Yıl 2020 Sayı: 19

Kaynak Göster

APA Yalçın, S., & Maden, B. (2020). Diversity in Protein Characteristics of Some Wheat Varieties. Avrupa Bilim Ve Teknoloji Dergisi(19), 196-200. https://doi.org/10.31590/ejosat.716839