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dc.contributor.authorTorbica, Aleksandra
dc.contributor.authorHorvat, Daniela
dc.contributor.authorŽivančev, Dragan
dc.contributor.authorBelović, Miona
dc.contributor.authorŠimić, Gordana
dc.contributor.authorMagdić, Damir
dc.contributor.authorĐukić, Nevena
dc.contributor.authorDvojković, Krešimir
dc.date.accessioned2018-06-29T12:57:27Z
dc.date.available2018-06-29T12:57:27Z
dc.date.issued2017-06
dc.identifier.citationA. 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: 10.1556/066.2016.0003en_US
dc.identifier.issn0139-3006
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/92
dc.descriptionpeer-revieweden_US
dc.description.abstractThe 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.sponsorshipThis 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 cultivarsen_US
dc.language.isoenen_US
dc.publisherAkadémiai Kiadóen_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31007/RS//
dc.relation.ispartofseries001;0087
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectwheat qualityen_US
dc.subjectRP-HPLCen_US
dc.subjectLOCen_US
dc.subjectgluten proteinsen_US
dc.subjectgenetic similarityen_US
dc.titlePrediction of the genetic similarity of wheat and wheat quality by reversed-phase high-performance liquid chromatography and lab-on-chip methodsen_US
dc.title.alternative-en_US
dc.typeinfo:eu-repo/semantics/articleen_US


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