Skladba bílkovin a kvalita pšenice ozimé z ekologického a konvenčního zemědělství

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F06%3A19941" target="_blank" >RIV/60460709:41210/06:19941 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Protein composition and quality of winter wheat from organic and conventional farming

Popis výsledku v původním jazyce

During a two-year experiment we evaluated relations between the grain protein composition and wheat quality parameters in a set of varieties from different quality groups from conventional and organic farming. Our results indicate an influence of organicand conventional growing on the grain storage proteins composition and technological quality. Varieties with a higher content of high molecular weight (HMW) glutenins (quality group E ? elite, the most suitable for baking utilization, A ? high-quality)reached more positive values of rheology characteristics and of baking quality indicators. Varieties from the quality group C (others ? wheat unsuitable for baking utilization) were mainly characterized by a higher content of low molecular weight (LMW) glutenins and gliadins and a higher content of valuable nutritional albumins and globulins. This trend was noticed in wheat varieties from both systems of growing.

Název v anglickém jazyce

Protein composition and quality of winter wheat from organic and conventional farming

Popis výsledku anglicky

During a two-year experiment we evaluated relations between the grain protein composition and wheat quality parameters in a set of varieties from different quality groups from conventional and organic farming. Our results indicate an influence of organicand conventional growing on the grain storage proteins composition and technological quality. Varieties with a higher content of high molecular weight (HMW) glutenins (quality group E ? elite, the most suitable for baking utilization, A ? high-quality)reached more positive values of rheology characteristics and of baking quality indicators. Varieties from the quality group C (others ? wheat unsuitable for baking utilization) were mainly characterized by a higher content of low molecular weight (LMW) glutenins and gliadins and a higher content of valuable nutritional albumins and globulins. This trend was noticed in wheat varieties from both systems of growing.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GC - Pěstování rostlin, osevní postupy

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2006

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Zemdirbyste

ISSN

1392-3196

e-ISSN

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Svazek periodika

93

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

LT - Litevská republika

Počet stran výsledku

12

Strana od-do

285-296

Kód UT WoS článku

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EID výsledku v databázi Scopus

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