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Prediction of the genetic similarity of wheat and wheat quality by reversed-phase high-performance liquid chromatography and lab-on-chip methods

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dc.contributor.author Torbica, Aleksandra
dc.contributor.author Horvat, Daniela
dc.contributor.author Živančev, Dragan
dc.contributor.author Belović, Miona
dc.contributor.author Šimić, Gordana
dc.contributor.author Magdić, Damir
dc.contributor.author Đukić, Nevena
dc.contributor.author Dvojković, Krešimir
dc.date.accessioned 2018-06-29T12:57:27Z
dc.date.available 2018-06-29T12:57:27Z
dc.date.issued 2017-06
dc.identifier.citation A. Torbica, D. Horvat, D. Živančev, M. Belović, G. Šimić, D. Magdić, N. Đukić, K. Dvojković. Prediction of the genetic similarity of wheat and wheat quality by reversed-phase high-performance liquid chromatography and lab-on-chip methods. Acta Alimentaria, 46 (2017) 137-144. DOI: 10.1556/066.2016.0003 en_US
dc.identifier.issn 0139-3006
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/92
dc.description peer-reviewed en_US
dc.description.abstract The aim of this study was to compare efficiency of RP-HPLC (Reversed-Phase High-Performance Liquid Chromatography) and LOC (Lab-on-Chip) methods for wheat gluten protein quantification regarding clustering of wheat cultivars according to the genetic similarity (HMW-GS combinations), as well as to explore relations of these two methods to wheat quality parameters. For that purpose, wheat quality parameters (protein content, falling number, wet gluten content, gluten index, Farinograph, Extensograph, and Amylograph), as well as amounts of gliadin and glutenin fractions by RP-HPLC and LOC methods were determined in two different sets of wheat cultivars (Croatian and Serbian). The percentages of gluten proteins and the values of quality parameters were used to characterize the samples by principal component analysis (PCA). Gluten protein quantification performed by method based on the protein fraction separation by molecular weights (LOC) was better for grouping of genetically similar wheat cultivars than quantification of proteins separated by their different solubility in specified solvent gradient (RP-HPLC). LOC method showed higher potential in wheat quality prediction. en_US
dc.description.sponsorship This work was supported by the Ministry of Education, Science and Technological Development of the Republic of Serbia within the Project of technological development No. TR 31007 and bilateral cooperation between Serbia and Croatia — Genetic polymorphism of gluten proteins and its relationship to bread-making quality of wheat (Triticum aestivum L.). Dr. Nikola Hristov from Institute of Field and Vegetable Crops (Novi Sad, Serbia) is also acknowledged for providing one set of examined cultivars en_US
dc.language.iso en en_US
dc.publisher Akadémiai Kiadó en_US
dc.relation info:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31007/RS//
dc.relation.ispartofseries 001;0087
dc.rights info:eu-repo/semantics/openAccess
dc.subject wheat quality en_US
dc.subject RP-HPLC en_US
dc.subject LOC en_US
dc.subject gluten proteins en_US
dc.subject genetic similarity en_US
dc.title Prediction of the genetic similarity of wheat and wheat quality by reversed-phase high-performance liquid chromatography and lab-on-chip methods en_US
dc.title.alternative - en_US
dc.type info:eu-repo/semantics/article en_US


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