Comparison of nutritional and technological quality of winter wheat (Triticum aestivumL AbstractWheat is one of the most important food crop in the world. Gluten proteins represent major protein fraction of the grain and are responsible for unique properties of the dough. The aim of this study was to analyze one genotype of the winter wheat (Triticum aestivum L.) and one genotype of hybrid wheat (Triticum aestivum L. x Triticum spelta L.) based on protein polymorphism and to compare their nutritional and technological quality. According to Kjeldahl and Golenkov, content of total nitrogen and protein fraction composition of analyzed samples were determined. Higher content of albumins and globulins (26.39%) was detected in hybrid wheat genotype PS Lubica with total nitrogen 2.02% and crude protein content 11.49%. Winter wheat genotype Elinor showed higher content of prolamins and glutelins (70.68%) and higher coefficient of nutritional quality (91.79%) than analyzed hybrid wheat. Higher total content of amino acids was determined in hybrid wheat genotype PS Lubica (122.02 mg*g -1 dry weight). For the separation of glutenin protein subunits, SDS-PAGE method by ISTA was used. On the basis of molecular weight, glutenins were separated in SDS-PAGE into HMW-GS (Elinor 10.7%; PS Lubica 3.78%) and LMW-GS (Elinor 58.4%; PS Lubica 67.28%). Electrophoretic profile of genotype Elinor was 0, 7+9, 5+10 with Glu Score 7 and composition of HMW-GS in genotype PS Lubica was 0, 20, 2+12 with Glu Score 4. According to the results, better nutritional and technological quality was proved in winter wheat genotype Elinor. According to identical results in 5 biological replicates, hybrid wheat genotype PS Lubica was not recommended for bread-making.

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Cereals and pseudocereals are one of the most important crops. In recent years, number of people suffering from various food allergies and intolerances has grown and exactly, cereal proteins are the most common food allergen group. Pseudocereals are suitable alternative that have positive effect on human organism and do not induce allergies. The aim of this work was to analyze grains of winter wheat (Triticum aestivum L.), oat (Avena sativa) and buckwheat (Fagopyrum esculentum Moench.) and compare protein composition from the point of nutritional and technological quality. Wheat had the best technological quality based on the highest content of gluten proteins (63.42%) and HMW-GS (15.21%). Potentially allergenic wheat proteins with molecular weight in the range of 25 to 45 kDa gave strong signal in Western blot. Oat, due to the higher coefficient of nutritional quality (373.89%) and content of albumins and globulins (49.29%), had worse technological and better nutritional quality than wheat. The best nutritional quality was based on the highest coefficient of nutritional quality (6,005.93%), content of albumins and globulins (60.81%) and essential amino acids in buckwheat. Buckwheat is suitable crop for gluten-free diet because it contained only 1.35% of prolamins that were not detected by Western blot analysis.

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