AMINO ACID COMPOSITION IN WINTER WHEAT GRAIN DEPENDING ON THE VARIETY
The amino acid content of soft wheat grain was analyzed depending on the variety. It was found that the content of lysine, leucine, phenylalanine, tyrosine and cystine varies the most from the weather conditions of growing season. The total weight of amino acids varies from 10.66 to 12.71 % of gra...
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Uman National University of Horticulture
2021
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oai:doaj.org-article:3168f8c8a3d74a7fa4a885481c448ab02021-11-10T08:46:08ZAMINO ACID COMPOSITION IN WINTER WHEAT GRAIN DEPENDING ON THE VARIETY10.31395/2310-0478-2021-1-60-652310-046X2310-0478https://doaj.org/article/3168f8c8a3d74a7fa4a885481c448ab02021-09-01T00:00:00Zhttps://visnyk-unaus.udau.edu.ua/assets/files/2021-1/13.pdfhttps://doaj.org/toc/2310-046Xhttps://doaj.org/toc/2310-0478The amino acid content of soft wheat grain was analyzed depending on the variety. It was found that the content of lysine, leucine, phenylalanine, tyrosine and cystine varies the most from the weather conditions of growing season. The total weight of amino acids varies from 10.66 to 12.71 % of grain depending on the variety of soft wheat. The share of indispensable amino acids is 26–32 % of their total mass. However, the sum content of indispensable amino acids varies significantly depending on the variety and line – from 7.22 до 9.35 %. The highest content of leucine(0.64 %), phenylalanine(0.58 %) and valine (0.51 %) in the grain of soft wheat Kohana (st) variety was found. The lowest methionine content is 0.07 %. The remaining amino acids ranged from 0.31 to 0,42 %. Among the dispensable amino acids, there is the highest content of glutamine (3.98 %) and proline (1.13 %), and the lowest content of cystine (0.12 %). The variation coefficient of the samples over the years of research was average for the amino acids serine, histidine, glycine and glutamine, high – arginine, and for the rest – medium. It is obvious that the content of amino acids also varies significantly depending on the weather conditions of the growing season of winter wheat. The content of indispensable amino acids in the grain of Meckinon soft wheat varied from 0.11 to 2.49 %. Thus, the content of indispensable amino acids is dominated by valine and leucine (0.57–0.77 %), among the indispensable are asparagine, proline, and glutamine (0.72–2.49 %). The lowest content among indispensable amino acids was characterized by methionine (0.09 %), among dispensable – cystine (0.11 %). It was found that the content of basic amino acids in wheat grain of Chornobrova soft wheat varied from 0.08 to 0.71 %. The content of valine and leucine 0.55–0.74 % was the highest, the content of methionine was the lowest – 0.08 %. The content of other indispensable amino acids ranged from 0.11 to 3.76 %. The highest content was of proline (1.01 %) and glutamine (3.76 %). The content of other dispensable amino acids varied from 0.33 to 0.96 %. The variation coefficient of the samples over the years of research was small for most amino acids, the average – valine, isoleucine, leucine, lysine, proline, serine and tyrosine, high – methionine and cystine. The grain of Kohana and Chornobrova soft wheat variety has the highest number of indispensable amino acids, which are recommended to be used to obtain high-quality grainG. M. HospodarenkoUman National University of HorticulturearticleAgriculture (General)S1-972ENRUUKВісник Уманського національного університету садівництва, Vol 1, Pp 60-65 (2021) |
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Agriculture (General) S1-972 |
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Agriculture (General) S1-972 G. M. Hospodarenko AMINO ACID COMPOSITION IN WINTER WHEAT GRAIN DEPENDING ON THE VARIETY |
| description |
The amino acid content of soft wheat grain was analyzed depending on the variety. It was found that the content of lysine,
leucine, phenylalanine, tyrosine and cystine varies the most from the weather conditions of growing season. The total weight
of amino acids varies from 10.66 to 12.71 % of grain depending on the variety of soft wheat. The share of indispensable
amino acids is 26–32 % of their total mass. However, the sum content of indispensable amino acids varies significantly
depending on the variety and line – from 7.22 до 9.35 %. The highest content of leucine(0.64 %), phenylalanine(0.58 %)
and valine (0.51 %) in the grain of soft wheat Kohana (st) variety was found. The lowest methionine content is 0.07 %.
The remaining amino acids ranged from 0.31 to 0,42 %. Among the dispensable amino acids, there is the highest content
of glutamine (3.98 %) and proline (1.13 %), and the lowest content of cystine (0.12 %). The variation coefficient of the
samples over the years of research was average for the amino acids serine, histidine, glycine and glutamine, high – arginine,
and for the rest – medium. It is obvious that the content of amino acids also varies significantly depending on the weather
conditions of the growing season of winter wheat.
The content of indispensable amino acids in the grain of Meckinon soft wheat varied from 0.11 to 2.49 %. Thus, the content
of indispensable amino acids is dominated by valine and leucine (0.57–0.77 %), among the indispensable are asparagine,
proline, and glutamine (0.72–2.49 %). The lowest content among indispensable amino acids was characterized by methionine
(0.09 %), among dispensable – cystine (0.11 %).
It was found that the content of basic amino acids in wheat grain of Chornobrova soft wheat varied from 0.08 to 0.71 %. The
content of valine and leucine 0.55–0.74 % was the highest, the content of methionine was the lowest – 0.08 %. The content
of other indispensable amino acids ranged from 0.11 to 3.76 %. The highest content was of proline (1.01 %) and glutamine
(3.76 %). The content of other dispensable amino acids varied from 0.33 to 0.96 %. The variation coefficient of the samples
over the years of research was small for most amino acids, the average – valine, isoleucine, leucine, lysine, proline, serine
and tyrosine, high – methionine and cystine.
The grain of Kohana and Chornobrova soft wheat variety has the highest number of indispensable amino acids, which are
recommended to be used to obtain high-quality grain |
| format |
article |
| author |
G. M. Hospodarenko |
| author_facet |
G. M. Hospodarenko |
| author_sort |
G. M. Hospodarenko |
| title |
AMINO ACID COMPOSITION IN WINTER WHEAT GRAIN DEPENDING ON THE VARIETY |
| title_short |
AMINO ACID COMPOSITION IN WINTER WHEAT GRAIN DEPENDING ON THE VARIETY |
| title_full |
AMINO ACID COMPOSITION IN WINTER WHEAT GRAIN DEPENDING ON THE VARIETY |
| title_fullStr |
AMINO ACID COMPOSITION IN WINTER WHEAT GRAIN DEPENDING ON THE VARIETY |
| title_full_unstemmed |
AMINO ACID COMPOSITION IN WINTER WHEAT GRAIN DEPENDING ON THE VARIETY |
| title_sort |
amino acid composition in winter wheat grain depending on the variety |
| publisher |
Uman National University of Horticulture |
| publishDate |
2021 |
| url |
https://doaj.org/article/3168f8c8a3d74a7fa4a885481c448ab0 |
| work_keys_str_mv |
AT gmhospodarenko aminoacidcompositioninwinterwheatgraindependingonthevariety |
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