Prediction of the quality of some turkish wheat genotypes by electrophoretic separation of protein fractions

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dc.contributor.authorÇaǧlarirmak N.
dc.contributor.authorKiral A.S.
dc.contributor.authorÜnal K.
dc.date.accessioned2024-07-22T08:24:37Z
dc.date.available2024-07-22T08:24:37Z
dc.date.issued2004
dc.description.abstractAn exploratory study was conducted to compare Konya-Bezostoya and Tokat-Bezostoya, bread making varieties of wheat, and Sofu, a Turkish local strain used for pasta making plus four breeding lines to ascertain which of the breeding lines most likely merits carrying forward for further refinement of the line. The wheat was analyzed for weight per unit of volume, kernel weight, impurities, kernel size and shape and hardness; for moisture, ash and protein content; sedimentation values and wet and dry gluten content to provide background information on kernel characteristics. The chief purpose of the study was to examine the electrophoretic properties of the standard varieties and breeding lines to relate genetic characteristics to bread- or pasta-making potential. Glutenin profiles and gliadin subunits were among the factors studied. Low and high-molecular-weight (HMW) alleles were considered. Two of the breeding lines seemed to have merit for bread making purposes and one additional line for pasta making.
dc.identifier.DOI-ID10.1111/j.1745-4557.2004.tb00638.x
dc.identifier.issn01469428
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/20055
dc.language.isoEnglish
dc.publisherFood and Nutrition Press Inc.
dc.subjectAves
dc.subjectFraxinus
dc.subjectMeleagris gallopavo
dc.subjectTriticum aestivum
dc.subjectAlcohols
dc.subjectElectrophoresis
dc.subjectFractionation
dc.subjectMixing
dc.subjectMoisture
dc.subjectMolecular weight
dc.subjectNutrition
dc.subjectOptimization
dc.subjectProteins
dc.subjectSedimentation
dc.subjectSeparation
dc.subjectSolubility
dc.subjectBreads
dc.subjectElectrophoretic separation
dc.subjectProtein fraction
dc.subjectTurkey
dc.subjectWheat genotypes
dc.subjectFood products
dc.titlePrediction of the quality of some turkish wheat genotypes by electrophoretic separation of protein fractions
dc.typeArticle

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