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Ekmeklik buğday (Triticum aestivum) genotiplerinin gluten kalitesinin glutopik cihazı ile değerlendirilmesi

Year 2020, Volume: 24 Issue: 2, 151 - 164, 24.06.2020
https://doi.org/10.29050/harranziraat.657208

Abstract

Bu çalışma, 2017-2018 ve 2018-2019 yetiştirme sezonunda Bahri Dağdaş Uluslararası Tarımsal Araştırma Enstitüsü merkez lokasyonunda kuru ve sulu şartlarda 13 adet ekmeklik buğday genotipi ile yürütülmüştür. Deneme örnekleri kepeği ayrılarak öğütülmüş ve Glutopik cihazında Hızlı Un Kontrol Metoduna göre (Rapid Flour Check Method) analiz edilmiştir. Glutopik verileri maksimum torktan 15 saniye (s) önceki tork (AM), maksimum tork değeri (BEM), maksimum torka kadar geçen süre (PMT), maksimum torktan 15 saniye sonraki tork (PM), protein oranı (GPRT), yaş gluten (GGLT), enerji değeri (GW), su absorbsiyonu (GSAB), startup enerji (S. enerji) ve agregasyon enerji (A. enerji) olarak belirlenmiştir. Ayrıca Farinograf su absorbsiyonu (FSAB), Alveograf enerji değeri (AW), yaş gluten (YGLT), protein oranı (PRT) ve sertlik analizleri (SRT) yapılmıştır. Glutopik cihazı verileri ile klasik yöntemle yapılan analizler değerlendirilip korelasyonlar incelenmiştir. AM ile FSAB r= 0.5579 ve AW r= 0.3580, BEM değeri ile FSAB r= 0.7665, SRT r= 0.4089, YGLT r= 0.3745, PMT ile PRT arasında r= -0.3583, FSAB arasında r= -0.6385 P <0.01 düzeyinde önemli korelasyonlar bulunmuştur. GPRT ile PRT arasında r= 0.3592, GGLT ile YGLT arasında r= 0.3506, GW ile AW arasında r= 0.3919, GSAB ile FSAB arasında r= 0.8280 P <0.01 düzeyinde önemli ilişki olduğu belirlenmiştir. Glutopik cihazında elde edilen özellikler ile FSAB arasında yüksek korelasyon belirlenirken PRT, YGLT, AW arasında da önemli korelasyon olduğu belirlenmiştir. PMT değeri ile diğer özellikler arasında negatif ilişki olduğu belirlenmiştir. Bu veriler doğrultusunda ekmeklik buğday genotiplerinin gluten kalitesinin değerlendirilmesinde, az örnekle kısa sürede analiz gerçekleştirildiğinden Glutopik cihazı kullanımının kolaylık sağlayacağını söyleyebiliriz.

References

  • Anonymous (2000a). Official Methods of Analysis of Association of Official Analytical Chemists(AOAC), 17th ed. Method 992.23. Gaithersburg, MD.
  • Anonymous (2000b). Approved Methods of American Association of Cereal Chemists (AACC), 10th ed. Methods. Minnesota, USA. Banu, I., Aprodu, I. (2015). Association of physicochemical with technological properties of wheat. International Journal of Food Science & Technology. 50: 1644-1650.
  • Bouchra,S., Begemann,J., Arab, L., Hüsken, A. (2017).Prediction of Bread Wheat baking quality using an optimized Glotopeak-Test Method. Journal of Cereals Science 76: 8-16.
  • Chandi, G.K. and Seetharaman K. (2012). Optimization of gluten peak tester: A statistical approach. Journal of Food Quality. 35: 69-75.
  • Gupta, R. R., Batey, I. L., MacRitchie, F. (1992). Relationships between protein composition and functional properties of wheat flours. Cereal Chemistry. 69: 125-131.
  • Giovenzana, V., Beghi, R., Malegori, C., Civelli, R., Guidetti, R. (2013). Wavelength selection with a view to a simplified handheld optical system to estimate grape ripeness. American Journal of Enology and Viticulture. 65: 117-123
  • Güçbilmez, Ç.M., Şahin, M., Akçacık, A.G., Aydoğan, S., Demir, B., Hamzaoğlu, S., Gür, Yakışır, E. (2019). Evaluation of GlutoPeak test for prediction of bread wheat flour quality, rheological properties and baking performance. Journal of Cereal Science. 90: 1-9.
  • Karaduman, Y., Akın, A., Türkölmez, S., Tunca, Z.Ş. (2015). Ekmeklik Buğday Islah Programlarında Gluten Kalitesinin Değerlendirilmesi için GlutoPik Parametrelerinin Kullanılabilirliğinin Araştırılması. Tarla Bitkileri Merkez Araştırma Enstitüsü Dergisi. 24 (1): 65-74.
  • Karaduman,Y.,Önder, O., Sayaslan, A., Aydın,N. (2019). Utilisation of Glutopeak Taster on Whole-wheat flour for gluten quality assesment. Quality Assurance and Safety of crops & Foods. 11(3): 295-304.
  • Malegori, C., Grassi, S., Ohm, J., Anderson, J., Marti, A. (2018). GlutoPeak profile analysis for wheat classification: skipping the refinement process. Journal of Cereal Science 79: 73–79.
  • Marti, A.,Ulrici, A., Foca, G., Quaglia, L., Pagani, M.A. (2015). Characterization of common wheat flours (Triticum aestivum L.) through multivariate analysisi of conventional rheological parameters and gluten peak test indices. LWT - Food Science and Technology. 64: 95-103.
  • Pastor, K., A_canski, M., Vuji_c, D., Bekavac, G., Milovac, S., Kravi_c, S. (2016). Rapid method for small grain and corn flour authentication using gc/eiems and multivariate analysis. Food Analytical Methods. 9: 443-450.
  • Rakita, S., Dokić, L., Hadnad-ev, T.D., Hadnad-ev, M., Torbica, A. (2017). Predicting rheological behavior and baking quality of wheat flour using a GlutoPeak test. Journal of Texture Studies.
  • Şahin,M., Göçmen Akçacık, A., Aydoğan, S., Demir,B.,Önmez, H., Taner, S.(2013). Ekmeklik Buğday Ununda Ekmek Hacmi ile Bazı Fizikokimyasal ve Reolojik Özellikler Arasındaki İlişkilerin Tespiti. Tarla Bitkileri Merkez Araştırma Enstitüsü Dergisi. 22 (1): 13-19.
  • Şahin, M., Göçmen Akçacık, A., Aydoğan, S.(2011). Bazı Ekmeklik Buğday Genotiplerinin Tane Verimi ile Kalite Özellikleri Arasındaki İlişkiler ve Stabilite Yetenekleri. Anadolu Ege Tarımsal Araştırma Enstitüsü Dergisi 21(2): 39 – 48.
  • Wang, J.,Hou, G.G., Liu, T., Wang, N., Bock, J. (2018) GlutoPeak method improvement for gluten aggregation measurement of whole wheat flour. Food Science and Technology. 90: 8–14.
  • Wiertz, J. (2018). GlutoPeak methods – RFC. In: Wiertz, J. (Ed.), Brabender® GmbH & Co. KG – Sales Seminar 2018 GlutoPeak Methods – a Quick Overview, pp. 7–13 Germany

Evaluation of gluten quality of bread wheat (Triticum aestivum) genotypes with glutopeak device

Year 2020, Volume: 24 Issue: 2, 151 - 164, 24.06.2020
https://doi.org/10.29050/harranziraat.657208

Abstract

This study was carried out with 13 wheat genotypes in rainfed and irrigated conditions at the central land of Bahri Dağdaş International Agricultural Research Institute in 2017-2018 and 2018-2019 growing season. Test samples were milled by separating the bran and analyzed by Rapid Flour Check method at GlutoPeak device. GlutoPeak data; torque, 15 seconds (s) before maximum torque (AM), maximum torque (BEM), time to maximum torque (PMT), 15 seconds after maximum torque (PM), protein content (GPRT), wet gluten (GGLT), energy value (GW), water absorption (GSAB), startup energy (S. energy) and aggregation energy (Ag. energy) values were determined . Protein ratio (PRT) and hardness analysis (SRT) in whole wheat, Farinograph water absorption (FSAB), Alveograph energy value (AW), wet gluten (YGLT) analyzes in flour samples were made. GlutoPeak device data and classical analyses were evaluated through correlations. Significant coefficient of correlations (P<0.01 ) were found between AM and FSAB (r = 0.5579) and AW (r = 0.3580), BEM value with FSAB (r = 0.7665), SRT (r = 0.4089), YGLT (r = 0.3745), PMT value with and PRT (r = -0.3583) and FSAB (r = -0.6385). Significant relationships were determined between GPRT and PRT r = 0.3592, between GGLT and YGLT r = 0.3506, between GW and AW r = 0.3919, between GSAB and FSAB r = 0.8280, at level P<0.01. While a high correlation was detected between the scores of GlutoPeak device and those of FSAB, significant correlation between PRT, YGLT and AW was also determined. There was a negative correlation between PMT and other properties. In the light of these data, we can say that the use of GlutoPeak equipment will provide convenience in the evaluation of gluten quality of bread wheat genotypes since analysis is performed in a short time with few samples.

References

  • Anonymous (2000a). Official Methods of Analysis of Association of Official Analytical Chemists(AOAC), 17th ed. Method 992.23. Gaithersburg, MD.
  • Anonymous (2000b). Approved Methods of American Association of Cereal Chemists (AACC), 10th ed. Methods. Minnesota, USA. Banu, I., Aprodu, I. (2015). Association of physicochemical with technological properties of wheat. International Journal of Food Science & Technology. 50: 1644-1650.
  • Bouchra,S., Begemann,J., Arab, L., Hüsken, A. (2017).Prediction of Bread Wheat baking quality using an optimized Glotopeak-Test Method. Journal of Cereals Science 76: 8-16.
  • Chandi, G.K. and Seetharaman K. (2012). Optimization of gluten peak tester: A statistical approach. Journal of Food Quality. 35: 69-75.
  • Gupta, R. R., Batey, I. L., MacRitchie, F. (1992). Relationships between protein composition and functional properties of wheat flours. Cereal Chemistry. 69: 125-131.
  • Giovenzana, V., Beghi, R., Malegori, C., Civelli, R., Guidetti, R. (2013). Wavelength selection with a view to a simplified handheld optical system to estimate grape ripeness. American Journal of Enology and Viticulture. 65: 117-123
  • Güçbilmez, Ç.M., Şahin, M., Akçacık, A.G., Aydoğan, S., Demir, B., Hamzaoğlu, S., Gür, Yakışır, E. (2019). Evaluation of GlutoPeak test for prediction of bread wheat flour quality, rheological properties and baking performance. Journal of Cereal Science. 90: 1-9.
  • Karaduman, Y., Akın, A., Türkölmez, S., Tunca, Z.Ş. (2015). Ekmeklik Buğday Islah Programlarında Gluten Kalitesinin Değerlendirilmesi için GlutoPik Parametrelerinin Kullanılabilirliğinin Araştırılması. Tarla Bitkileri Merkez Araştırma Enstitüsü Dergisi. 24 (1): 65-74.
  • Karaduman,Y.,Önder, O., Sayaslan, A., Aydın,N. (2019). Utilisation of Glutopeak Taster on Whole-wheat flour for gluten quality assesment. Quality Assurance and Safety of crops & Foods. 11(3): 295-304.
  • Malegori, C., Grassi, S., Ohm, J., Anderson, J., Marti, A. (2018). GlutoPeak profile analysis for wheat classification: skipping the refinement process. Journal of Cereal Science 79: 73–79.
  • Marti, A.,Ulrici, A., Foca, G., Quaglia, L., Pagani, M.A. (2015). Characterization of common wheat flours (Triticum aestivum L.) through multivariate analysisi of conventional rheological parameters and gluten peak test indices. LWT - Food Science and Technology. 64: 95-103.
  • Pastor, K., A_canski, M., Vuji_c, D., Bekavac, G., Milovac, S., Kravi_c, S. (2016). Rapid method for small grain and corn flour authentication using gc/eiems and multivariate analysis. Food Analytical Methods. 9: 443-450.
  • Rakita, S., Dokić, L., Hadnad-ev, T.D., Hadnad-ev, M., Torbica, A. (2017). Predicting rheological behavior and baking quality of wheat flour using a GlutoPeak test. Journal of Texture Studies.
  • Şahin,M., Göçmen Akçacık, A., Aydoğan, S., Demir,B.,Önmez, H., Taner, S.(2013). Ekmeklik Buğday Ununda Ekmek Hacmi ile Bazı Fizikokimyasal ve Reolojik Özellikler Arasındaki İlişkilerin Tespiti. Tarla Bitkileri Merkez Araştırma Enstitüsü Dergisi. 22 (1): 13-19.
  • Şahin, M., Göçmen Akçacık, A., Aydoğan, S.(2011). Bazı Ekmeklik Buğday Genotiplerinin Tane Verimi ile Kalite Özellikleri Arasındaki İlişkiler ve Stabilite Yetenekleri. Anadolu Ege Tarımsal Araştırma Enstitüsü Dergisi 21(2): 39 – 48.
  • Wang, J.,Hou, G.G., Liu, T., Wang, N., Bock, J. (2018) GlutoPeak method improvement for gluten aggregation measurement of whole wheat flour. Food Science and Technology. 90: 8–14.
  • Wiertz, J. (2018). GlutoPeak methods – RFC. In: Wiertz, J. (Ed.), Brabender® GmbH & Co. KG – Sales Seminar 2018 GlutoPeak Methods – a Quick Overview, pp. 7–13 Germany
There are 17 citations in total.

Details

Primary Language Turkish
Subjects Botany, Food Engineering
Journal Section Araştırma Makaleleri
Authors

Mehmet Şahin 0000-0003-2446-5227

Aysun Göçmen Akçacık 0000-0002-8209-0796

Seydi Aydoğan 0000-0003-0472-1211

Berat Demir 0000-0001-6102-2527

Çiğdem Mecitoğlu Güçbilmez 0000-0003-0670-4546

Sümeyra Hamzaoğlu 0000-0002-0572-3801

Sadi Gür 0000-0002-1857-8359

Telat Yıldırım 0000-0003-4896-6288

Publication Date June 24, 2020
Submission Date December 9, 2019
Published in Issue Year 2020 Volume: 24 Issue: 2

Cite

APA Şahin, M., Göçmen Akçacık, A., Aydoğan, S., Demir, B., et al. (2020). Ekmeklik buğday (Triticum aestivum) genotiplerinin gluten kalitesinin glutopik cihazı ile değerlendirilmesi. Harran Tarım Ve Gıda Bilimleri Dergisi, 24(2), 151-164. https://doi.org/10.29050/harranziraat.657208

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10749  Harran Journal of Agricultural and Food Science is licensed under Creative Commons 4.0 International License.