You are here

Головна » 2020 » AGROBIOLOGY №1 2020

Biochemical composition of emmer wheat (Triticum Dicoccum (Schrank) Schuebl) grain depending on the variety

The article presents the research results of the biochemical composition of grain – the content of protein, starch, ash, chemical elements in wheat grains (emmer, soft). The sedimentation index according to Zelen test, and the proportion of chemical elements in the grain ash were determined. It is known that the grain of diff erent wheat varieties diff er in size and content of anatomical components, which aff ects its biochemical composition. Modern wheat varieties can form grain with the protein content of about 20 %. Emmer is of high value as a raw material for dietary food. Biochemical components of emmer wheat grain, especially of new varieties, are poorly investigated. Therefore, studies on the biochemical composition of emmer wheat grain new varieties and lines are relevant.
The aim of the study was to investigate the issue of then emmer wheat biochemical components, depending on the genotype. To properly evaluate the crop, the tasks of the study were performed – the protein and starch content, number of falls, ash content, trace element content, sedimentation index according to Zelen test were determined. The studies were conducted during 2017–2019 with Holikovska emmer wheat variety and LP 1152 line, grown under the Right-bank forest steppe.
It was found that the biochemical composition of wheat grain (emmer, soft) signifi cantly depends on the varietal characteristics, agri-technical and weather conditions. The highest protein content and sedimentation index according to the Zelen test had the LP 1152 wheat line – 16.2 % and 53.9 cm3, respectively. In Holikovska emmer variety, these indicators were at the level of soft wheat Odessa Epoch variety – 13.8 % and 45.8 cm3 respectively. Protein content has greatly varied over the years of research. In emmer wheat grain – from 15.2 to 17.3 %, and in Holikovska variety – from 11.7 to 15.3 %.
There is a strong correlation between protein content in grain and sedimentation index according to Zelen test. The starch content varied from 48.5 to 69.1 % in Holikovska variety grain and from 50.0 to 61.7 % in LP 1152 line grain. The alpha amylase activity of wheat varieties has been low throughout the research years. The average ash content of Holikovska wheat grain was 1.81 %, the LP 1152 line was 1.95 %, which is 19–22 % higher compared to the standard varieties, respectively, the variety Akratos and Age of Odessa. Emmer wheat grain has a signifi cantly higher content of phosphorus, potassium, sulfur, magnesium, calcium, iron, zinc and copper.
Key words: wheat, emmer, variety, biochemical composition, protein, starch, chemical elements, sedimentation.
 

Osokina N.


Lubich V. https://orcid.org/0000-0003-4100-9063


Novikov V.


Leshchenko I.


Reference: 
1. Vasyliev, S.V. (2017). Harakteristika polbi jak perspektivnoi' zernovoi' kul'turi ta osnovnі problemi i'i' pіsljazbiral'nogo obroblennja [Description of the spelt as a promising grain crop and main problems of its postharvest processing]. Zernovі produkti і kombіkormi [Cereal products and compound feeds], Vol. 17, I, pp. 16–22.
2. Borovik, A.N. (2016) Selekcija i vozvrashhenie v kul'turu ischezajushhih i redkih vidov pshenicy: sharozjornoj (Triticum sphaerococcum Perc.), polby (Triticum dicoccum (Schrank.) Schuebl.), tvjordoj (Triticum durum Desf.) i sozdanie tritikale sharozjornoj (Triticale sphaerococcum) dlja diversifi kacii proizvodstva vysokokachestvennogo zerna: avtoref. dis. ... d-r. s/g. nauk [Breeding and returning to the culture of endangered and rare species of wheat: spherical (Triticum sphaerococcum Perc.), Spelled (Triticum dicoccum (Schrank.) Schuebl.), Hard (Triticum durum Desf.) and the creation of a triticale sharozernoy (Triticoccifi cation sphaera) for high quality grain: autoref. diss. Doctor of Agricultural Sciences]. Krasnodar, 49 p.
3. Drobot, V.І., Mihonіk, L.A., Semenova, A.B., Falendish, N.O. (2018). Boroshno starodavnіh pshenic', produkti pererobki krup’janih kul'tur ta shroti u tehnologіi' hlіba [Ancient wheat fl our, cereals and bread in bread technology]. Kyiv, ProfKniga, 188 p.
4. Kirilenko, N.A., Ruzhic'ka, O.M., Borisova, O.V. (2016). Anatomo-morfologіchnі osoblivostі stebel ta listkіv plіvchastih pshenic' Triticum spelta L. ta T. dicoccum (schrank) Schuebl [Anatomical and morphological features of Triticum spelta L. and T. dicoccum (schrank) Schuebl stems and leaves]. Vіsnik ONU. Bіologіja. [Bulletin of ONU. Biology.], Vil. 21, I 1 (38), pp. 50–61. Available at: https://doi.org/10.18524/2077-1746.2016.1(38).68615
5. Novak, Zh.M., Zhekova, І.O. (2011). Harakteristika pshenicі ozimoi’ Triticum spelta L. [Characteristics of winter wheat Triticum spelta L.]. Zbіrnik naukovih prac' Umans'kogo nacіonal'nogo unіversitetu sadіvnictva [Collection of scientifi c papers of Uman National University of Horticulture], Vol. 75 (1), Agronomy, pp. 128–133.
6. Lachman, J., Musilová, J., Kotíková, Z., Hejtmánková, K. (2012). Spring, einkorn and emmer wheat species – potential rich sources of free ferulic acid and other phenolic compounds. Plant Soil Environ. Vol. 58, pp. 347–353. Available at: https://doi.org/10.17221/289/2012-PSE.
7. Chugunova, O.V., Krjukova, E.V. (2015). Agronomicheskie svojstva polby, kak netradicionnogo syr'ja dlja proizvodstva muchnih konditers'kih izdelij [Agronomic properties of the shelf as an unconventional raw material for the production of fl our confectionery]. Nauchnyj vestnik: Tehnicheskie nauki [Scientifi c Bulletin: Technical Sciences], Vol. 3 (5), pp. 90–100. Available at: https://doi.org/10.17117/nv.2015.03.090
8. Zaharieva, M., Ayana, N.G., Hakimi, A.A. (2010). Cultivated emmer wheat (Triticum dicoccon Schrank), an old crop with promising future: a review. Genet Resour Crop Evol. Vol. 57, pp. 937–962. Available at: https://doi.org/10.1007/s10722-010-9572-6
9. Santisa, M.A., Giuliania, M.M., Giuzio L. (2017). Differences in gluten protein composition between old and modern durum wheat genotypes in relation to 20th century breeding in Italy. European Journal of Agronomy. Vol. 87, pp. 19–29. Available at: https://doi.org/10.1016/j.eja.2017.04.003
10. Lacko-Bartošová, M., Čurná, V., Lacko-Bartošová, L. (2015). Emmer – ancient wheat suitable for ecological farming. Research Journal of agricultural science. Vol. 47, pp. 3–10.
11. Hmeleva, E.V., Zhukov, V.Ju., Snurnicyn, E. (2016). Razrabotka tehnologicheskih reshenij po primeneniju zerna polby dlja proizvodstva zernovogo hleba [Development of technological solutions for the use of grain grain for the production of grain bread]. Fundamental'nye i prikladnye aspekty sozdanija biosferosovmestimyh sistem: materialy 3-j mezhd. nauch.-tehn. inter.-konf [Fundamental and applied aspects of creation of biosphere-compatible systems: materials of the 3rd inter. scientific-technical inter-conf.]. Orel, pp. 118–122.
12. Nakov, G., Stamatovska, V., Necinova, L. (2016). Nutritional properties of eincorn wheat (Triticum monococcum L) – rewie. Smart Specialization – an Innovative Strategy for Regional Economic Transformation: 55th Science Conference of Ruse University, Bulgaria 28 October. Ruse, pp. 381–384.
13. Wieser, H., Mueller, K.J., Koehler, P. (2009). Studies on the protein composition and baking quality of einkorn lines. European Food Research and Technology. Vol. 229 (3), pp. 523–532. Available at: https://doi.org/10.1007/s00217- 009-1081-5
14. Lacko – Bartošová, M, Čurná V. (2015). Nutritional characteristics of emmer wheat varieties. Journal of microbiology, biotechnology and food sciences. Vol. 4 (special issue 3), pp. 95–98. Available at: https://doi. org/10.15414/jmbfs.2015.4.special3.95-98
15. Corbellini, M., Empilli, S., Vaccino, P. (1999). Einkorn Characterization for Bread and Cookie Production in Relation to Protein Subunit Composition. Cereal Chemistry. Vol. 76 (5), pp. 727–733. Available at: https://doi.org/10.1094/CCHEM.1999.76.5.727
16. Giacintucci, V., Guardeño, L., Puig, A. (2014). Composition, Protein Contents, and Microstructural Characterisation of Grains and Flours of Emmer Wheats (Triticum turgidum ssp. dicoccum) of the Central Italy Type. Czech J. Food Sci. Vol. 32, no. 2, pp. 115–121. Available at: https://doi.org/10.17221/512/2012-CJFS
17. Ji,e Zeng, Guanglei, Li, Haiyan, Gao, Zhengang, Ru. (2011). Comparison of A and B Starch Granules from Three Wheat Varieties. Molecules. Vol. 16 (12), pp. 10570–10591. Available at: https://doi.org/10.3390/ molecules161210570
18. Čurná, V, Lacko-Bartošová, M. (2017). Chemical Composition and Nutritional Value of Emmer Wheat (Triticum dicoccon Schrank): a Review. Journal of Central European Agriculture. Vol. 18 (1), pp. 117–134. Available at: https://doi.org/10.5513/JCEA01/18.1.1871
19. DSTU 4117:2007. Zerno ta produkti jogo pererobki. Viznachennja pokaznikіv jakostі metodom іnfrachervonoi' spektroskopіi' [DSTU 4117:2007. Grain and its products. Determination of quality indices by infrared spectroscopy]. Kyiv, State Consumer Standard of Ukraine, 2007, 7 p.
20. DSTU 3093:2019. Pshenicja, zhito ta boroshno z nih, pshenicja tverda j mannі krupi z tverdoi' pshenicі. Viznachennja chisla padіnnja metodom Hagberga-Pertena (Hagberg-Perten) [DSTU 3093:2019. Wheat, rye and fl our thereof, durum wheat and semolina of durum wheat. Determination of the fall number by the Hagberg-Perten method]. Kyiv, UkrNDNC SE., 2019, 16 p.
21. DSTU 27494:2019. Boroshno ta visіvki. Metod viznachennja zol'nostі [DSTU 27494: 2019. Flour and bran. Method of determining ash content]. Kyiv, UkrNDNC SE., 2020, 9 p.
22. DSTU 5529:2014. Pshenicja. Viznachannja іndeksu sedimentacіi' metodom Zelenі [DSTU 5529: 2014. Wheat. Determination of the sedimentation index by the Greens method]. Kyiv, 2020, 14 p.
23. Chaddock, R.E. (1952). Exercises in statistical methods. Houghton, Houghton Mifflin, 1952, 166 p.
 
Download this article: 
AttachmentSize
PDF icon osokina_1_2020.pdf1.09 MB
YEAR: 
2020
AGROBIOLOGY №1 2020