Wheat landraces as sources of high grain quality and nutritional properties

Background. Improving the grain quality of modern spring bread wheat cultivars is a highly relevant task of breeding. To solve this problem, old and local wheat varieties (landraces) are of considerable interest. A rich collection of them is available among the plant genetic resources preserved at VIR. With this in view, the aim of this research was to identify sources of high protein, gluten, macro- and micronutrient content out of the landraces from the VIR collection for improvement of wheat grain quality through breeding.Materials and methods. Field and laboratory research were conducted in the experimental field of Omsk State Agrarian University under the conditions of the southern forest-steppe of Western Siberia in 2020–2021. Sowing was carried out on fallow on conventional sowing dates. Mineral composition in the grain of the studied landraces was analyzed at the Kurchatov Genomic Center, Novosibirsk, using atomic absorption spectrometry techniques.Results. The research results showed that landraces from different regions of Russia, Kazakhstan, Tajikistan, and Kyrgyzstan were characterized by high levels of protein (18.4–18.8%) and gluten (35.9–36.0%) in grain. Landraces from Kazakhstan had low Zn content (on average 38.3 mg/kg), while those from Kyrgyzstan, on the contrary, had high content of Zn (41.9 mg/kg) and Fe (55.1 mg/kg), and landraces from Tajikistan had high K content (3820 mg/kg). A positive relationship between the concentrations of Mg, Mn, Fe, and Zn was found in the grain of wheat landraces.Conclusion. Wheat landraces are of interest as genetic resources for the development of high-protein cultivars with improved nutritional value of grain for the milling and breadmaking industries

The Effect of Suni-Bug (Eurygaster Spp.) Damaged Wheat on the Physical Properties of Extrusion Cooked Product

The effects of supplementation of high protease activity wheat (Triticum aestivum) flour due to bug (Eurygaster spp.) damage on characteristics of wheat flour extrudates were investigated. Different proportions of high protease activity flour (HPAF) were blended with wheat flour (0, 10, 20, 30 and 40%) and extruded with a twin-screw Brabender laboratory extruder (Model CTSE-V) at two different barrel temperatures (140 degrees C and 160 degrees C). The obtained extrudates were tested for extrusion quality parameters. Significant differences were observed between two barrel temperatures (140 degrees C and 160'C) in terms of water absorption index (WAI), specific mechanical energy (SME), bulk density (BD) and color (redness) values of the extrudates (p < 0.05). Statistical analysis showed that addition of HPAF had significant effect on SME, WAI and WSI (water solubility index) values of extruded samples at 140 degrees C. At higher process temperatures (160 degrees C), SME, color, WAI and WSI values of the extrudates were significantly affected by the addition levels of HPAF. At both process temperatures, a significant decrease and a significant increase were observed in BD and ER (expansion ratio) values of the extrudates, respectively. These results suggested HPAF had positive effects on some quality parameters (BD, ER, WAI and WSI) of the extrudates in the proportions examined.WoSScopu

Use of EPR spin probe technique for detection of irradiated wheat

WOS: 000078549900016PubMed: 1007071

Comparison of clinical outcomes between anteroposterior and lateral penetrating craniocerebral gunshot wounds

Objective: To investigate and compare, using a retrospective clinical study, the clinical outcomes of penetrating craniocerebral gunshot wounds (PCGW) with respect to the trajectory of penetration in the axial plane. Methods: In total, 22 patients with PCGW caused by conflict, suicide attempt, or accidental firing were included in this study. They were divided into two groups: anteroposterior and lateral. All patients underwent surgical treatment following emergency intervention. Results: Of the 22 patients, 16 had anteroposterior and 6 had lateral penetrating injury. Four patients with anteroposterior and five patients with lateral injury died despite surgical treatment. Mortality rate was 25% in the anteroposterior and 83% in the lateral injury group. Conclusion: We found that lateral PCGW is the most devastating type of missile injury to the head

Effects Of Irradiation On Protein Electrophoretic Properties, Water Absorption And Cooking Quality Of Dry Bean And Chickpea

Effects of gamma-irradiation at doses of 1, 5, 10 kGy on electrophoretic patterns of insoluble proteins, water absorption properties and cooking quality of dry bean and chickpea samples were investigated. SDS-PAGE patterns of the samples in each variety did not differ in terms of relative mobilities. The densitometric analysis results indicated that the effects of irradiation on SIDS-PAGE patterns of dry bean and chickpea proteins seem to be minor. Generally, lower irradiation doses did not significantly affect the water absorption properties of the food legumes. On the other hand, the dry and wet cooking times of the irradiated samples were found to be significantly reduced in all dry bean and chickpea samples.WoSScopu

Detection of irradiated wheat using the electron paramagnetic resonance spin probe technique

In this study, the electron paramagnetic resonance (EPR) spin probe technique is applied as a detection method in the differentiation of irradiated and unirradiated wheat seeds. Two wheat cultivars, Kunduru and Bezostaya, were used. Aqueous solutions of 4-hydroxy-TEMPO (TANOL) spin probe prepared with a line-broadening agent, potassium ferricyanide, were used in all experiments. The EPR spectra of the samples were recorded against time. A decrease in the signal intensity and a change in the shape of the intensity-time curve (rehydration curve) were observed, depending on the applied level of irradiation. The ratio of the lipid and aqueous regions at the high field (m(I) = -1) line changes, depending on the dose of irradiation