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Genetička varijabilnost sadržaja albumina i globulina i aktivnosti lipoksigenaze i peroksidaze između genotipova hlebne i durum pšenice

dc.creatorŽilić, Slađana
dc.creatorBarać, Miroljub
dc.creatorPešić, Mirjana
dc.creatorHadži-Tašković-Šukalović, Vesna
dc.creatorDodig, Dejan
dc.creatorMladenović-Drinić, Snežana
dc.creatorJanković, Marijana
dc.date.accessioned2019-05-16T12:13:16Z
dc.date.available2019-05-16T12:13:16Z
dc.date.issued2011
dc.identifier.issn0534-0012
dc.identifier.urihttp://rik.mrizp.rs/handle/123456789/380
dc.description.abstractThe classical Osborne wheat proteins fraction (albumin-globulin), as well as several polypeptides from the non-gluten protein fraction using SDS-PAGE analyses were determined in the grain of five bread (T. aestivum L.) and five durum wheat (T. durum Desf.) genotypes. In addition, the activity rate of lipoxygenase (LOX) and peroxidase (POD) enzymes implicated in the antioxidant metabolism was determined. Albumins and globulins in wheat grains were characterized by rich protein pattern - the number of bands varied from 19 to 23 and they were defined by molecular weight 76.4-12.4 kDa. The great differences between bread and durum wheat polypeptide contents were found. Result pointed out that polypeptides with molecular weight of 65.6, 43.5 and 32.9 kDa could be used to differentiate the bread from durum wheat. Significant differences in the LOX and POD activity between and within two wheat species were detected. Present study showed in durum wheat a lower activities of LOX and POD enzymes for about 45 and 22%, respectively, than in bread wheat. Our results could be useful for plant breeders in screening and selecting of better raw materials with high protein quality for the flour, breadmaking and pasta industry.en
dc.description.abstractOdređen je sadržaj albuminsko-globulinske frakcije, kao i polipetida koji ulaze u sastav ovih neglutenskih proteina korišćenjem SDS-PAGE analize u zrnu pet genotipova hlebne pšenice (T. aestivum L.) i pet genotipova durum pšenice(T. durum Desf.). Pored toga, određena je aktivnost oksidativnih enzima, lipoksigenaze (LOX) i peroksidaze (POD), koji su uključeni u metabolizam antioksidanasa.Albumisko- globulinska frakcija proteina zrna pšenice karakterisala se bogatom proteinskom šemom - broj traka na gelu je varirao od 19 do 23, a molekulska masa izolovanih proteina kretala se od 76.4 do 12.4 kDa. Detektovani polipeptidi u zrnu genotipova hlebne i durum pšenice razlikovali se u sadržaju. Rezultati ukazuju da bi se polipeptidi molekulskih masa 65.6, 43.5 i 32.9 kDa mogli koristiti za razlikovanje hlebne i durum pšenice. Između i unutar analiziranih vrsta pšenice detektovana je značajna razlika u aktivnosti enzima LOX i POD. Rezultati pokazuju nižu aktivnost LOX i POD u zrnu durum pšenice za 45, odnosno 22% u odnosu na hlebnu pšenicu.Dobijeni rezultati mogu doprineti selekciji osnovnog materijala visokog kvaliteta proteina za upotrebu u pekarstvu i industriji testenina.sr
dc.publisherDruštvo genetičara Srbije, Beograd
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31069/RS//
dc.rightsopenAccess
dc.sourceGenetika
dc.subjectbread and durum wheaten
dc.subjectglobulin fractionen
dc.subjectlipoxygenaseen
dc.subjectperoxidaseen
dc.titleGenetic variability of albumin-globulin content, and lipoxygenase, peroxidase activities among bread and durum wheat genotypesen
dc.titleGenetička varijabilnost sadržaja albumina i globulina i aktivnosti lipoksigenaze i peroksidaze između genotipova hlebne i durum pšenicesr
dc.typearticle
dc.rights.licenseBY-NC-ND
dc.citation.volume43
dc.citation.issue3
dc.citation.spage503
dc.citation.epage516
dc.citation.other43(3): 503-516
dc.citation.rankM23
dc.identifier.wos000299730100008
dc.identifier.doi10.2298/GENSR1103503Z
dc.identifier.scopus2-s2.0-84858409759
dc.identifier.fulltexthttp://rik.mrizp.rs//bitstream/id/2312/378.pdf
dc.identifier.rcubconv_457
dc.type.versionpublishedVersion


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