EVALUATION OF OAT GENOTYPES FOR THE CONTENT OF Β-Glucans IN GRAIN ON THE BASIS OF ITS PHYSICAL CHARACTERISTICS

Polonskiy, V. I.

doi:10.15389/agrobiology.2020.1.45eng

Cited by 4 publications

(1 citation statement)

References 21 publications

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“…В поддержку этого эффекта следует отметить недавно продемонстрированную в литературе существенную положительную связь между содержанием β-глюканов и величиной плотности лишенного пленок зерна овса. Предложен способ оценки генотипов по этому признаку качества зерна (Polonskiy et al, 2020). Вместе с тем некоторые авторы, работая с голозерными формами ячменя, пришли к заключению о неустойчивой корреляции между содержанием β-глю канов и массой 1000 зерен (Yalçin et al, 2007), что, по-видимому, связано с выбором конкретных генотипов и усло виями выращивания растений.…”

Section: Discussionunclassified

Evaluation of barley genotypes for the content of β-glucans in grain and other valuable features in Eastern Siberia

Сурин

Герасимов

Липшин

et al. 2021

Trudy po prikladnoy botanike, genetike i selektsii

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Background.The aim of the research was to identify barley germplasm accessions with the minimum and maximum content of β-glucans in their grain in combinations with other improved useful traits.Material and methods.The material for analysis were 18 hulled and 8 naked barley accessions of various ecogeographic origin from the collection of the N.I. Vavilov AllRussian Institute of Plant Genetic Resources (VIR), which were grown under the conditions of Eastern Siberia in 2016–2018.Results.Hulled accessions yielded grains with β-glucan content from 3.18 to 4.51%; naked ones, from 3.18 to 5.21%. According to the minimum value of the studied qualitative trait (3.18–3.43%), cultivars of Siberian breeding were identified: ‘Mayak’ (k-29622, Krasnoyarsk Territory) and ‘Tarsky 3’ (k-30719, Omsk Province), plus cv. ‘AC Albright’ (k-30599, Canada); according to the maximum value (5.06–5.21%), the naked accessions Nudum 155 (k-13328, Ukraine) and ‘Nudum 95’ (k-31125, Chelyabinsk Province). The highest protein content in grain (16.63–18.36%) was found in the accessions Nudum 155, Nudum 7566 (k-29453, Kyrgyzstan) and ‘Nudum 95’. The accessions Nudum 155 and ‘Nudum 95’ were characterized by combined high contents of β-glucans and protein in their grain. Early maturity and increased productivity were shown by the cultivars ‘Tarsky 3’, ‘Kolchan’ (k-31039, Altai Territory), ‘Zolotnik’ (k-30845, Altai Territory), ‘Abalak’ (Krasnoyarsk Territory, Tyumen Province), and ‘AC Albright’ (Canada). A significant positive relationship was found between the content of β-glucans and the weight of 1000 grains in both forms of barley.Conclusion.According to β-glucan content combined with other valuable characteristics in grain, the accessions ‘Mayak’, ‘Tarsky 3’ and ‘AC Albright’ are of interest for the improvement of fodder cultivars, while ‘Nudum 95’ and Nudum 155 are promising for breeding for food.

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Section: Discussionunclassified

Evaluation of barley genotypes for the content of β-glucans in grain and other valuable features in Eastern Siberia

Сурин

Герасимов

Липшин

et al. 2021

Trudy po prikladnoy botanike, genetike i selektsii

View full text Add to dashboard Cite

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Adaptive potential of oat accessions in the context of their chemical and physical grain characteristics

Polonskiy

Герасимов

Сумина

et al. 2022

Trudy po prikladnoy botanike, genetike i selektsii

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Providing high and stable grain harvests with high content of valuable compounds in grain is an important task of crop production. The aim of the study was to assess the adaptability of oat accessions through the analysis of their chemical and physical properties and disclose relationships among adaptability indicators based on these characteristics.Eighteen oat accessions from the VIR collection, grown for 3 years in Eastern Siberia, were assessed. The content of β-glucans and oil, 1000 grain weight, and test weight were analyzed. Four adaptability indicators were measured for the aforesaid characters.Plasticity and stability parameters of the accessions showed no significant differences between the naked and hulled oat forms. Cvs. ‘Sapsan’ (k-15444) and ‘Aldan’ (k-15115) demonstrated the best adaptability in the content of β-glucans in grain, ‘Sayan’ (k-14043) and ‘Vyatsky’ (k-14960) in oil content, ‘Korifey’ (k-15113) and ‘Taidon’ (k-15183) in 1000 grain weight, and ‘Korifey’ and ‘Gosha’ (к-15120) in their test weight. Among the naked oat accessions, significant relationships were recorded between the adaptability indicators of the content of β-glucans or oil in grain and those of the test weight as well as between the average 1000 grain weight of the accessions and the parameters of their plasticity (negative correlations) or stability (positive correlations) for the said physical character.There is a high risk of obtaining hulled oats with reduced levels of oil in their grain, when selected for high stability for this character. It is assumed that successful oat breeding for increased adaptability in 1000 grain weight will be accompanied by an increase in grain size. The possibility of indirect estimation of the adaptability of naked oat accessions according to their β-glucan or oil content is shown on the basis of calculating their adaptability according to the test weight of their grain.

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Study results of rheological and baking parameters of dough from wholemeal bioactivated grain of hulless oats mixed with wheat flour

Shabolkina¹,

Shevchenko²,

Anisimkina³

2022

Zernovoe hozâjstvo Rossii

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In order to improve the biological value of bakery products and consumer properties of new products, there are used the technological additives and functional ingredients, which include bioactivated hulless oats. The purpose of the current work was to estimate the physical, rheological, baking parameters of the dough mixtures obtained by mixing oat flour (wholemeal flour from bioactivated grain) with high-quality premium wheat flour according to the farinographic results and baking analysis. There has been experimentally established that the indicators characterizing the behavior of the dough varied depending on the type of ingredients (wholemeal grain before and after bioactivation) and the proportion of oat processing products (10, 20 %) in the composite mixtures. Dough resistance has decreased on 3.0–7.0 min to wheat flour, valorigraphic estimation at 19–40 u.v. and dough dilution increases significant on 60–160 u.f. The physical properties of the dough when used in mixtures of bioactivated grains slightly have deteriorated compared to non-bioactivated grains: dough resistance and valorigraphic estimation reduced on 0.5–1.0 min and 1–7 u.v., respectively, except for the dough dilution, which improved on 22.0–29.0 %. These processes can be explained by the very high amylolytic activity of the grain after germination. During the trials, there was found an advantage in the general baking assessment in the options using bioactivated oat grain, even though the farinograph recorded a slight deterioration in the physical parameters of the dough. Volume yield was 425–625 cm3 (420–563 cm3 with non-bioactivated grain) and a baking assessment of 2.6–4.4 points versus 2.7–4.3 points. Volume yield increase and baking quality improvement in this case can be explained by the effect of the compensation ability of the mixing strength of wheat. The studied hulless oat varieties ‘Baget’ and ‘Bekas’ in comparison with the chaffy variety ‘Konkur’ in mixtures have shown the best values characterizing the physical properties of the dough and baking quality. They possess better advantage in dough resistance on 1.0–3.0 min., dough dilution on 10–40 u.f. and valorigraphic estimation on 4–17 u.v. They produced 625 cm3 of maximum volume yield, their baking assessment was 4.4 and the tendency remains the same after bioactivation of oat grain.

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EVALUATION OF OAT GENOTYPES FOR THE CONTENT OF Β-Glucans IN GRAIN ON THE BASIS OF ITS PHYSICAL CHARACTERISTICS

Cited by 4 publications

References 21 publications

Evaluation of barley genotypes for the content of β-glucans in grain and other valuable features in Eastern Siberia

Evaluation of barley genotypes for the content of β-glucans in grain and other valuable features in Eastern Siberia

Adaptive potential of oat accessions in the context of their chemical and physical grain characteristics

Study results of rheological and baking parameters of dough from wholemeal bioactivated grain of hulless oats mixed with wheat flour

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