Analysis of interrelations between wheat protein fractions composition and its technological quality by combined multivariate and univariate statistics/Analiza meduzavisnosti sastva frakcija proteina i tehnoloskog kvaliteta psenice primenom Kombinacije multivarijantne i univarijantne statistike

• Published in: Hemijska industrija 2014-05, Vol.68 (3), p.321
• Main Authors: Mastilovic, Jasna S, Horvat, Daniela I, Zivancev, Dragan R, Torbica, Aleksandra M, Kevresan, Zarko S, Dukic, Nevena, Magdic, Damir N, Simic, Gordana H
• Format: Article
• Language: English
• Subjects: Multivariate analysis; Physiological aspects; Plant proteins; Wheat
• ISSN: 0367-598X
• DOI: 10.2298/HEMIND130313057M

Data on protein fractions' proportion, obtained with RP-HPLC and technological quality parameters for 29 wheat cultivars grown in Serbia and Croatia, were used for studying of interrelations among wheat protein fractions with different solubility and molecular weight properties by multivariate (PCA) analysis. Obtained trends were used as the base for investigations related to differentiation of technological quality among wheat cultivars with different combination of protein fractions' compositions using univariate statistics (ANOVA followed by Duncan's test) in order to draw out information about interrelations between protein fractions proportion in wheat cultivars and their technological quality. Analysis based on the first four PCA factors (89.04% of variability) pointed out interdependencies between: 1) high content of albumins and globulins, low gliadins content and gliadins/glutenins ratio, high ω-gliadins, LMW glutenins and low α-gliadins share in total protein with low water absorption, high energy and high resistance to extensibility ratio, 2) high albumin and globulin content and high proportion of ω-gliadins in total protein and low extensigraph extensibility, 3) high share of high molecular weight glutenins (HMW-GS) in total proteins, high extensigraph resistance/extensibility ratio and 4) high-gliadins share in total protein and low extensigraph resistance/extensibility ratio. Keywords: wheat, genotype, quality properties, albumins and globulins, gluten proteins, RP-HPLC. Podaci o odnosu frakcija proteina pSenice dobijeni primenom RP-HPLC i parametri tehnoloskog kvaliteta 32 sorte pSenice uzgajane u Srbiji i Hrvatskoj su korisceni za izuCavanje meduzavisnosti frakcija proteina pSenice razlicite rastvorljivosti i molekulskih masa primenom multivarijantne (PCA) analize. Utvrdeni trendovi su upotrebljeni kao osnova za ispitivanje diferenciranja tehnoloSkog kvaliteta medu sortama okarakterisanim razliCitim kombinacijma proteinskih frakcija uz primenu univarijantne statistike (analiza varijanse praCena Dankanovim testom znaCajnosti razlika) sa ciljem da se dobije informacija o meduzavisnosti izmedu sastava frakcija proteina sorti pSenice i njhovog tehnoloSkog kvaliteta. Analiza zasnovana na prva Cetiri PCA faktora (89.04% varijabilnosti) ukazuje na zavisnosti izmedu: 1) visokog sadrzaja albumina i globulina, niskog sadrzaja glijadina i odnosa glijadina i glutnina, visokog sadrzaja ω-glijadina, niskomolekularnih glutenina i niskog udela α-glijadina