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Gafurova, D. A.; Турсунходжаев, П М; Kasymova, T. D.; Yuldashev, P. Kh.

doi:10.1023/a:1022167811596

Cited by 18 publications

(3 citation statements)

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“…Tryptophan plays a role as a precursor of the neurotransmitter serotonin and the epiphyseal hormone melatonin [44]. The tryptophan contents, obtained in the wheat genotypes that were analyzed, were lower than the content reported by Gafurova [45] (1.8 % to 2 %), higher than the content reported by Knežević [46] (0.92 % -1.0%), but similar to those reported by Comai [47] (on average 1.16 %).…”

Section: Amino Acid Contentsupporting

confidence: 50%

“…Also, the nutritional quality of protein in analyzed wheat genotypes is limited to a low concentration of methionine, phenylalanine and tryptophane. In wheat cultivars, grown in Denmark [48], in the UK [45], in Poland [49], in Serbia [41], and in Romania [50] was found poor content of lysine and the remainder were essential amino acids. The present data explained that the first two principal components accounted for 76.54 % of the total variance (53.92 % and 22.62 %, respectively) in the four variable spaces (the content of Met, Lys, Phe and Trp).…”

Section: Amino Acid Contentmentioning

confidence: 99%

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Chemical Composition and Amino Acid Content in Different Genotypes of Wheat Flour

Laze

Arapi

Ceca

et al. 2019

Period. Polytech. Chem. Eng.

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The purpose of this study was to evaluate the chemical parameters and amino acid content in 10 genotypes of soft Albanian wheat organically grown and collected during the summer seasons of 2014. The thin layer chromatography method was used for the identification the content of amino acids and spectrophotometry was used to determine the concentration of indentified amino acids. The results exhibited high protein content (13.73 % - 17.32 %) and relative high content of total amino acid content (6.3 % - 10.9 %). The most abundant of all amino acids was glutamic acid (in all genotypes) and cysteine (PZA 1, PZA 2, PZA 3, PZA 4, PZA 5, PZA 6, PZA 7, and PZA 10).

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Section: Amino Acid Contentsupporting

confidence: 50%

Section: Amino Acid Contentmentioning

confidence: 99%

Chemical Composition and Amino Acid Content in Different Genotypes of Wheat Flour

Laze

Arapi

Ceca

et al. 2019

Period. Polytech. Chem. Eng.

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“…Tryptophan acts a precursor of the neurotransmitter serotonin and the pineal hormone melatonin. The tryptophan content obtained in the analysed wheat genotypes was lower than the content reported byGafurova et al (2002) (1.8-2%), which is higher than that reported by other researchers (Kihlberg & Ericson, 1964; Aho & Koivistoinen, 2009) (0.92-1.0%), but similar to the content reported by Kondratenko et al (2015) (on average 1.07%). According to some authors (Aho & Koivistoinen, 2009; Ackah et al, 2021), cereals contain the amino acid methionine in minimal amounts.…”

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confidence: 55%

Bioecological Features, Biochemical and Physicochemical Parameters of Grain of New Genotypes

Москалец¹,

Москалец²,

BARAT³

et al. 2022

Scientific Horizons

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The presented study allowed for better coverage of the features of new varieties of soft winter wheat and winter triticale, demonstrating the bioecological potential of their crops and the biochemical and physicochemical parameters of grain, which is a relevant matter. This paper presents the results of selection work on winter triticale, highlights the parameters of productivity, the biochemical composition of grain of the new Myronosets variety. The purpose of this study was to create new genotypes of winter triticale and soft winter wheat and investigate them in terms of bioecological potential and biochemical, physico-chemical parameters of grain. The study involved biometric, physico-chemical, biochemical, and mathematical research methods. The Myronosets variety has a high grain yield (6.8-7.2 t/ha), a high protein content (≥14.2%) and a composition of essential amino acids, which confirms its nutritional and consumer value. It is recommended to use flour from this variety to produce functional bakery products. For the first time, it was found that Myronosets triticale variety is superior (4919 mg/100 g DM) to Ariivka wheat variety (3977 mg/100 g DM) and Borotba rye variety (3241 mg/100 g DM) in total amino acid content. It was found that triticale grain is inferior to wheat grain in terms of tryptophan and isoleucine content. Rye is inferior to wheat grain in all essential amino acids except leucine, and to triticale – in all amino acids except tryptophan. The most represented amino acids in triticale grain were as follows: leucine (1442 mg/100 g), valine (733 mg/100 g), phenylalanine (720 mg/100 g) and isoleucine (510 mg/100 g), in rye – leucine (1343 mg/100 g), valine (481 mg/100 g) and phenylalanine (396 mg/100 g). Further broad targeted introduction of the new variety in agroecosystems will increase the volume of grain of valuable both animal feed and to produce functional bakery products

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Gliadin protein antigenicity and health benefitting potential of Indian bread wheat (Triticum aestivum L.) varieties

et al. 2018

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Health benefitting potential of twenty leading wheat varieties was assessed for grain nutritional quality status in relation to antigenic reactivity level of gluten protein fractions. Among the nutritional parameters, macronutrients viz. starch, total sugar, total protein and gluten content were observed maximum in the varieties RAJ4120, RAJ4083, RAJ3077, and WH1021 respectively. Micronutrients-zinc and iron and phytochemicals-total phenolics and flavonoids were observed to be maximum in RAJ4083. Among the four protein fraction, albumin and globulin contents were the highest in RAJ3077, whereas gliadin and gluten content was maximum in GW322 and minimum in RAJ4120. The varieties were also characterized by SDS-PAGE and the results revealed significant polymorphism in all of the four protein fractions. The antigenic properties of flour gliadin proteins as evaluated by ELISA revealed that all the varieties possessed antigenicity with highest level in GW322 (0.217 OD). However, all the varieties possessed good baking qualities as studied by rheological measurements.

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Cited by 18 publications

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Chemical Composition and Amino Acid Content in Different Genotypes of Wheat Flour

Chemical Composition and Amino Acid Content in Different Genotypes of Wheat Flour

Bioecological Features, Biochemical and Physicochemical Parameters of Grain of New Genotypes

Gliadin protein antigenicity and health benefitting potential of Indian bread wheat (Triticum aestivum L.) varieties

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