Albumin content in bread wheat (Triticum aestivum L.) and durum wheat (Triticum durum Desf.) as affected by the environment

Abstract

Albumins or water soluble proteins (wsp) in wheat are important as nutrients containing high content of essential amino acids such as lysine, tryptophan, methionine, and also asparagine, glutamine, arginine, and proline in comparison to storage proteins-glutenins and gliadins. Fifteen bread wheat (Triticum aestivum L.) and 15 durum wheat (Triticum durum Desf.) genotypes were evaluated across six different environments for two years to determine the content of albumins in grains. The purpose of this research was to determine the variability of the albumins content of the tested bread wheat and durum wheat genotypes, effects of environment, genotype and their interaction (GEI) on the trait of interest, heritability in a broad sense, stability, and also to interpret GEI by climatic factors modelling. The statistical procedure included analysis of variance, sites regression and factorial regression. The mean content of albumins was 20.23 g kg -1 in bread wheat and 23.12 g kg -1 in durum wheat. Environment followed by GEI was the most important in determining albumins content. The heritability in a broad sense was low, i.e. 31.3% for bread wheat and only 2.4% for durum wheat. GEI for the albumins content was explained with the efficacy of 94.7% and 94.2% of sum of squares, for bread wheat and durum wheat, respectively, by the following models: mean temperature in May, winter moisture reserves, minimum temperature in April and March for bread wheat; and precipitation sum in April, sunshine hours sum in March, maximum temperature in May, and winter moisture reserves for durum wheat. The simultaneous selection for high albumins content and good stability proved to be possible for bread wheat genotypes, but less for durum wheat genotypes due to unsatisfactory stability.

Bulk and Surface Chemical Composition of Wheat Flour Particles of Different Sizes

“…Glutenin contributes to the hydration, elasticity, and antiextensibility of dough, while gliadin contributes to stickiness and extensibility. Globulin and albumin, which belong to nongluten proteins, have little effect on flour quality [23][24][25].…”

Nutritive value of spelt (Triticum aestivum spp. spelta L.) as influenced by the foliar application of copper, zinc and manganese

“…As regards nutrition, spelt grain is more valuable than bread wheat (Rachoń, Szumiło, 2009). It is richer in protein, which is characterized by its relatively high biological value (Branković et al, 2015). The technological parameters of spelt flour are close to those of bread wheat flour and, in many respects, much like those of hard wheat grain.…”