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Türkiye’de Hasat Edilen Bazı Buğday Çeşitlerinin Protein Özelliklerinin Karşılaştırılması

Year 2020, Volume: 20 Issue: 3, 441 - 447, 30.06.2020
https://doi.org/10.35414/akufemubid.606621

Abstract

Bu çalışmada, Tosunbey (Turkey), Adana-99 (Turkey), Negev (İsrail), Esperia (İtalya) ve Bezostaya-1 (Rusya) gibi farklı menşeili Türkiye’de hasat edilen 5 buğday çeşitinin fiziksel ve reolojik özelliklei incelenmiştir. Bu amaçla, bu örneklerden öğütülen unların L*, a* ve b* renk değerleri, bin tane ağırlığı, protein içeriği, gluten index değeri, zeleny sedimantasyon değeri, alveograf özellikleri ve düşme sayısı analiz edilmiştir. Bezostaya-1, Esperia ve Negev buğday çeşitleri, Tosunbey ve Adana-99 çeşitlerine kıyasla düşük parlaklık ve sarılık ve yüksek kırmızılık göstermiştir. Buğday örnekleri arasında, Esperia en yüksek bin tane ağırlığı değerini vermiştir. Adana-99 buğday unu, diğer buğday unlarına kıyasla yüksek gluten indeks değeri, zeleny sedimentasyon değeri ve α-amilaz aktivitesi göstermiştir. Alveograf özelliklerine göre, Adana-99 buğday unun yapışkanlık (P), stabilite (W) ve elastikiyet (Ie) değerleri diğer unlardan yüksek bulunmuştur. Bejostaja-1 buğday ununun α-amilaz aktivitesi diğer unlarınkinden düşüktür. Sonuç olarak, Adana-99 buğday unu en iyi protein kalitesi ve en yüksek α-amilaz aktivitesini göstermiştir.

References

  • AACC International 2000. Approved Methods of the American Association of Cereal Chemists, tenth ed. American Association of Cereal Chemistry, St. Paul.
  • Aalami, M., Leelavathi, K., Rao, U.J.S.P. 2007. Physicochemical and biochemical characteristics of Indian durum wheat varieties: Relationship to semolina milling and spaghetti making quality. Food Chemistry, 102, 993-1005.
  • Adeyeye, J.A., Singh, B.O., Doboblaise, E.P. 2013. Evaluation of triticale and wheat grains for cookie-baking characteristics. actaSATECH 5(1), 38-47.
  • Edwards. NM, Gianibelli ML, McCaig, T.N., Clarke, J.M., Ames, N.P., Larroque, D.R., Dexter, J.E. 2007. Relationships between dough strength, polymeric protein quantity and composition for diverse durum wheat genotypes. Journal of Cereal Science, 45, 140-149.
  • Gupta, R.B., Khan, K., Macritchie, F. 1993. Biochemical basis of flour properties in bread wheats. 1. Effects of variation in the quantity and size distribution of polymeric protein. Journal of Cereal Science, 18(1), 23-41.
  • Hruskova, M., Skodova, V., Blazek, J. 2004. Wheat sedimentation values and falling number. Czech Journal of Food Science, 22, 51-57.
  • ICC 1968. International Association for Cereal Science and Technology. Standard method number 117/1.
  • ICC (1994) International Association for Cereal Science and Technology. Standard method number 116/1 Ilker. E., Altunbaş, M., Tosun, M. 2009. Selection for test weight and kernel weight in high yielding wheat using a safety-first index. Turkish Journal of Agriculture and Forestry, 33, 37-45.
  • 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, 337-34.
  • 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, 63-72.
  • Kibar, H., 2015. Influence of storage conditions on the quality properties of wheat varieties. Journal of Stored Products. Research, 62, 8-15. Koksel, H., Kahraman, K., Sanal, T., Sivri Ozay, D., Dubat, A. 2009. Potential utilization of mixolab for quality evaluation of bread wheat genotypes. Cereal Chemistry, 86(5), 522-526
  • Ktenioudaki, A., Butler, F., Gallagher, E. 2010. Rheological properties and baking quality of wheat varieties from various geographical regions. Journal of Cereal Science, 51, 402-408.
  • Migliorini, P., Spagnolo, S., Torri, L., Arnoulet. M., Lazzerinic, 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.
  • Qualia, G.B. 1988. Other durum wheat products. In: Durum chemistry and Technology, AACC International, St. Paul, MN, 263-282.
  • Sanchez-Garcia, M., Álvaro, F., Peremarti, A., Martín-Sánchez, J.A., Royo, C. 2015. Changes in bread-making quality attributes of bread wheat varieties cultivated in Spain during the 20th century. European Journal of Agronomy, 63, 79-88.
  • Savas, K., Basman, A. 2016. Infrared drying: Apromising technique for bugur production. Journal of Cereal Science, 68, 31-37. Shewry, P.I., Halford, N.G., Tatham, A.S. 1992. High molecular weight subunits of wheat glutenin. Journal of Cereal Science, 15, 105-120.
  • Singh S, Singh N, MacRitchie F (2011) Relationship of polymeric proteins with pasting, gel dynamic- and dough empirical-rheology in different Indian wheat varieties. Food Hydrocolloid, 25, 19-24.
  • Sissons, M. 2008. Role of durum wheat composition on the quality of pasta and bread. Global Scie Books. pp 90
  • Vazquez, J.F., Ruiz, M., Nieto-Taladriz, M.T., Albuquerque, M.M. 1996. Effects on gluten strength of low Mr glutenin subunits coded by alleles at Glu-A3 and Glu-B3 loci in durum wheat. Journal of Cereal Science, 24, 125-130. Wrigley, C., Bekes, F., Bushuk, W. 2006. Gliadin and Glutenin: The unique balance of wheat quality (1st Edn), AACC Inter, MN, pp 3-32.
  • Zaidel, A.D.N., Chin, N.L., Yusof, Y.A., Abd Rahman, R. 2009. Analysis and correlation studies on gluten quantity and quality during production, Journal of Applied Science, 9(9), 1686-1694.

Comparison of Protein Characteristics of Some Wheat Varieties Harvested in Turkey

Year 2020, Volume: 20 Issue: 3, 441 - 447, 30.06.2020
https://doi.org/10.35414/akufemubid.606621

Abstract

Physical and rheological characteristics activity of five wheat varieties, harvested in Turkey, having different origins including Tosunbey (Turkey) Adana-99 (Turkey) Negev (Israel), Esperia (Italy) and Bezostaya-1 (Russia) were investigated in this study. For this purpose, L*, a* and b* color values, thousand grain weight of wheat samples, protein content, gluten index value, zeleny sedimentation value, alveograph properties and falling number value of flours milled from these samples were analyzed. Bezostaya-1, Esperia and Negev wheat samples showed lower brightness and yellowness and higher redness compared to Tosunbey Adana-99 wheat samples. Among wheat samples, Esperia had the highest thousand grain weight. Adana-99 wheat flour had the higher gluten index value, zeleny sedimentation value and α-amylase activity compared to other wheat flours. Alveograph properties showed that tenacity (P) strength (W) and elasticity (Ie) of Adana-99 wheat flour were higher than those of other wheat flours. α-amylase activity of Bezostaya-1 wheat flour was lower than that of other wheat flours. As a consequence, Adana-99 wheat flour had the best protein quality and high α-amylase activity.

References

  • AACC International 2000. Approved Methods of the American Association of Cereal Chemists, tenth ed. American Association of Cereal Chemistry, St. Paul.
  • Aalami, M., Leelavathi, K., Rao, U.J.S.P. 2007. Physicochemical and biochemical characteristics of Indian durum wheat varieties: Relationship to semolina milling and spaghetti making quality. Food Chemistry, 102, 993-1005.
  • Adeyeye, J.A., Singh, B.O., Doboblaise, E.P. 2013. Evaluation of triticale and wheat grains for cookie-baking characteristics. actaSATECH 5(1), 38-47.
  • Edwards. NM, Gianibelli ML, McCaig, T.N., Clarke, J.M., Ames, N.P., Larroque, D.R., Dexter, J.E. 2007. Relationships between dough strength, polymeric protein quantity and composition for diverse durum wheat genotypes. Journal of Cereal Science, 45, 140-149.
  • Gupta, R.B., Khan, K., Macritchie, F. 1993. Biochemical basis of flour properties in bread wheats. 1. Effects of variation in the quantity and size distribution of polymeric protein. Journal of Cereal Science, 18(1), 23-41.
  • Hruskova, M., Skodova, V., Blazek, J. 2004. Wheat sedimentation values and falling number. Czech Journal of Food Science, 22, 51-57.
  • ICC 1968. International Association for Cereal Science and Technology. Standard method number 117/1.
  • ICC (1994) International Association for Cereal Science and Technology. Standard method number 116/1 Ilker. E., Altunbaş, M., Tosun, M. 2009. Selection for test weight and kernel weight in high yielding wheat using a safety-first index. Turkish Journal of Agriculture and Forestry, 33, 37-45.
  • 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, 337-34.
  • 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, 63-72.
  • Kibar, H., 2015. Influence of storage conditions on the quality properties of wheat varieties. Journal of Stored Products. Research, 62, 8-15. Koksel, H., Kahraman, K., Sanal, T., Sivri Ozay, D., Dubat, A. 2009. Potential utilization of mixolab for quality evaluation of bread wheat genotypes. Cereal Chemistry, 86(5), 522-526
  • Ktenioudaki, A., Butler, F., Gallagher, E. 2010. Rheological properties and baking quality of wheat varieties from various geographical regions. Journal of Cereal Science, 51, 402-408.
  • Migliorini, P., Spagnolo, S., Torri, L., Arnoulet. M., Lazzerinic, 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.
  • Qualia, G.B. 1988. Other durum wheat products. In: Durum chemistry and Technology, AACC International, St. Paul, MN, 263-282.
  • Sanchez-Garcia, M., Álvaro, F., Peremarti, A., Martín-Sánchez, J.A., Royo, C. 2015. Changes in bread-making quality attributes of bread wheat varieties cultivated in Spain during the 20th century. European Journal of Agronomy, 63, 79-88.
  • Savas, K., Basman, A. 2016. Infrared drying: Apromising technique for bugur production. Journal of Cereal Science, 68, 31-37. Shewry, P.I., Halford, N.G., Tatham, A.S. 1992. High molecular weight subunits of wheat glutenin. Journal of Cereal Science, 15, 105-120.
  • Singh S, Singh N, MacRitchie F (2011) Relationship of polymeric proteins with pasting, gel dynamic- and dough empirical-rheology in different Indian wheat varieties. Food Hydrocolloid, 25, 19-24.
  • Sissons, M. 2008. Role of durum wheat composition on the quality of pasta and bread. Global Scie Books. pp 90
  • Vazquez, J.F., Ruiz, M., Nieto-Taladriz, M.T., Albuquerque, M.M. 1996. Effects on gluten strength of low Mr glutenin subunits coded by alleles at Glu-A3 and Glu-B3 loci in durum wheat. Journal of Cereal Science, 24, 125-130. Wrigley, C., Bekes, F., Bushuk, W. 2006. Gliadin and Glutenin: The unique balance of wheat quality (1st Edn), AACC Inter, MN, pp 3-32.
  • Zaidel, A.D.N., Chin, N.L., Yusof, Y.A., Abd Rahman, R. 2009. Analysis and correlation studies on gluten quantity and quality during production, Journal of Applied Science, 9(9), 1686-1694.
There are 20 citations in total.

Details

Primary Language English
Subjects Engineering
Journal Section Articles
Authors

Seda Yalçın 0000-0001-9741-0919

Besim Maden 0000-0003-4973-1958

Publication Date June 30, 2020
Submission Date August 19, 2019
Published in Issue Year 2020 Volume: 20 Issue: 3

Cite

APA Yalçın, S., & Maden, B. (2020). Türkiye’de Hasat Edilen Bazı Buğday Çeşitlerinin Protein Özelliklerinin Karşılaştırılması. Afyon Kocatepe Üniversitesi Fen Ve Mühendislik Bilimleri Dergisi, 20(3), 441-447. https://doi.org/10.35414/akufemubid.606621
AMA Yalçın S, Maden B. Türkiye’de Hasat Edilen Bazı Buğday Çeşitlerinin Protein Özelliklerinin Karşılaştırılması. Afyon Kocatepe Üniversitesi Fen Ve Mühendislik Bilimleri Dergisi. June 2020;20(3):441-447. doi:10.35414/akufemubid.606621
Chicago Yalçın, Seda, and Besim Maden. “Türkiye’de Hasat Edilen Bazı Buğday Çeşitlerinin Protein Özelliklerinin Karşılaştırılması”. Afyon Kocatepe Üniversitesi Fen Ve Mühendislik Bilimleri Dergisi 20, no. 3 (June 2020): 441-47. https://doi.org/10.35414/akufemubid.606621.
EndNote Yalçın S, Maden B (June 1, 2020) Türkiye’de Hasat Edilen Bazı Buğday Çeşitlerinin Protein Özelliklerinin Karşılaştırılması. Afyon Kocatepe Üniversitesi Fen Ve Mühendislik Bilimleri Dergisi 20 3 441–447.
IEEE S. Yalçın and B. Maden, “Türkiye’de Hasat Edilen Bazı Buğday Çeşitlerinin Protein Özelliklerinin Karşılaştırılması”, Afyon Kocatepe Üniversitesi Fen Ve Mühendislik Bilimleri Dergisi, vol. 20, no. 3, pp. 441–447, 2020, doi: 10.35414/akufemubid.606621.
ISNAD Yalçın, Seda - Maden, Besim. “Türkiye’de Hasat Edilen Bazı Buğday Çeşitlerinin Protein Özelliklerinin Karşılaştırılması”. Afyon Kocatepe Üniversitesi Fen Ve Mühendislik Bilimleri Dergisi 20/3 (June 2020), 441-447. https://doi.org/10.35414/akufemubid.606621.
JAMA Yalçın S, Maden B. Türkiye’de Hasat Edilen Bazı Buğday Çeşitlerinin Protein Özelliklerinin Karşılaştırılması. Afyon Kocatepe Üniversitesi Fen Ve Mühendislik Bilimleri Dergisi. 2020;20:441–447.
MLA Yalçın, Seda and Besim Maden. “Türkiye’de Hasat Edilen Bazı Buğday Çeşitlerinin Protein Özelliklerinin Karşılaştırılması”. Afyon Kocatepe Üniversitesi Fen Ve Mühendislik Bilimleri Dergisi, vol. 20, no. 3, 2020, pp. 441-7, doi:10.35414/akufemubid.606621.
Vancouver Yalçın S, Maden B. Türkiye’de Hasat Edilen Bazı Buğday Çeşitlerinin Protein Özelliklerinin Karşılaştırılması. Afyon Kocatepe Üniversitesi Fen Ve Mühendislik Bilimleri Dergisi. 2020;20(3):441-7.