Faculty of Agrobiotechnical Sciences Osijek and Agricultural Institute Osijek
Abstract
Rezervne bjelančevine zrna pšenice u značajnoj mjeri utječu na funkcionalna svojstva brašna. Cilj istraživanja bio je kvalitativno i kvantitativno analizirati rezervne bjelančevine pšenice primjenom visokotlačne tekućinske kromatografije obrnutih faza (RP-HPLC). U radu je ispitano 13 kultivara ozimih pšenica uzgojenih na Poljoprivrednom institutu Osijek. Albumini i globulini su, s prosječnom vrijednošću od 19,03%, najmanje zastupljeni u ukupnim bjelančevinama zrna ispitivanih kultivara pšenice. Analizom kromatograma albumina i globulina, utvrđeno je da se profili ispitivanih kultivara razlikuju po broju podjedinica (19-22), s konstantnim vremenom zadržavanja od 7 do 15 min. Unutar glijadinske skupine bjelančevina, dominirali su hidrofobni - (8-10 podjedinica) i - glijadini (6-9 podjedinica), dok se broj podjedinica hidrofilnih 5- kretao od 1 do 3, a 1,2- od 3 do 6. Prema dobivenim rezultatima, - i - glijadini su dominantne komponente glijadinske skupine u odnosu na minorne 5- i 1,2- glijadine. Unutar gluteninske skupine bjelančevina, LMW podjedinice prisutne su s najvećim brojem podjedinica (16-19), dok se broj podjedinica HMW glutenina kretao od 4 do 6, što znači da su LMW podjedinice dominirale unutar gluteninske skupine. Prosječan udio glutena iznosio je 80,97 %. Glijadini su, s prosječnom vrijednošću od 44,20%, u ukupnim bjelančevinama zrna dominantnija skupina u glutena, u odnosu na glutenine čiji je prosječni udio iznosio 36,77 %.The wheat storage proteins have the most important role in defining functional properties of flour. The aim of this study was to analyse the wheat storage proteins profiles and relative amount by reversed phase-high performance liquid chromatography (RP-HPLC). 13 wheat cultivars grown at Agricultural Institute Osijek were investigated. As compared to the other wheat storage protein fractions the average proportion of albumins and globulins was the least (19.03%). The albumins and globulins chromatogram profiles were different regarding subunits number (19-22) with constant retention time from 7 to 15 minutes. Within gliadins group hidrophobic - (8-10 subunits) and - gliadins (6-9 subunits) were dominant, while the subunits number of hydrophilic gliadins varied from 1 to 3 for 5- and 3 to 6 for 1,2- gliadins. According to obtained results - and - gliadins were dominant components of gliadins group in relation to minor 5- and 1,2- gliadins. The LMW glutenins with 16 to 19 subunits were dominant proteins of glutenins group compared with the HMW glutenins whose subunits number varied from 4 to 6. The average proportion of gluten was 80.97%. Concerning gluten proteins, the gliadins were dominant group (44.20%) compared with the average glutenins proportion (36.77%)
