New possibilities in micro-scale wheat quality characterisation: micro-gluten determination and starch isolation

New possibilities in micro-scale wheat
quality characterisation: micro-gluten
determination and starch isolation

S. TÖMÖSKÖZI1, SZ. SZENDI1, A. BAGDI1, A. HARASZTOS1,
G. BALÁZS1, D. DIEPEVEEN2, R. APPELS3 and F. BÉKÉS4
1 Budapest University of Technology and Economics (BUTE),
Department of Applied Biotechnology and Food Science,
Budapest, Hungary;
2Department of Agriculture and Food Western Australia
3 Centre for Comparative Genomics, Murdoch University,

Western Australia, Australia;
4 FBFD PTY LTD, Beecroft, NSW, Australia

11th International Gluten Workshop
August 12-15, 2012
Beijing, China

New possibilities in micro-scale wheat quality characterisation

Why micro-tests?
Where the amount of sample is limited…
Earlier quality-based selection of wheat lines

Studying the roles of protein
subunits in modified wheat varieties

Investigation of the effects of
different types of additives
(protein subunits, carbohydrates,
lipoproteins, etc.) on the quality
parameters.

Application in routine analytical work. However,
the causes of the differences between standard
and small-scale procedures have to be identified.


Instrumental and methodological background of
micro-scale research


Available micro-scale tools today
(most frequently used examples)


Successful longterm ongoing Hungarian-Australian
collaboration with CSIRO Plant Industry, Newport
Scientific Ltd (Australia), Metefém Ltd and Labintern
Ltd, Hungary


Tradition 1: Supporting the birth of wheat chemistry with Hungarian
micro-mill in Australia from 1870s
F.B. Gurthi drafted the philosophy of
the wheat quality measurement and
research, namely: We have to mimic
the industrial processes in the
laboratory.

Hungarian Ganz-type
micro-mill


Continuation of our tradition: Sample preparation with micro
mill and sieve

Technical parameters
Optimal moisture content :
durum wheat 16 %
aestivum wheat 15 %
Milling yields : 51-70 %
Weight : 17.5 kg
Dimensions : 270×210×350 mm
Sample size : >3g


Continuation of our tradition: Comparison with standard
laboratory milling procedures
80
Correlation between milling
Summary:
Milling Yield on Micro Mill

75 yields measured with micro-
mill vs. Quadromat-Junior
70
type labmill
- Milling yields are slightly lower in
65
case of micro-mill.
60 - The mixing curves are similar and the
55
calculated parameters are in good
correlation.
50
50 55 60 65 70 75 80
Milling Yield on Traditional Test Mills

Effect on Mixing Time Effect on Loaf Height
350 36

Comparison studies of 300 35
Mixing Time (sec)

34
dough properties 250

Loaf Height (mm)
33
with 200
32
BUHLER and 150
31
FQC-2000 flours 100
30
50
29
0
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18
28
2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18
Flour Samples
Flour Samples


Tradition 2: Development of routine tests for determination of
wheat qulaity

Jenő Hankóczy
(1869 – 1939)
Hungarian inventor The prototype of the Farinograph
of the Farinograph (1912- 1928)
and Extensograph


Continuation of our tradition: development the prototype of
micro-scale Z-arm mixer in cooperation with CSIRO and
Newport Scientific, Australia

Magvas

Macro Valorigraph

Magvas

Micro Z-arm Mixer


Applications: Comparison of mixing properties

Summary:

- Characteristics of curves registered with micro- and macro methods are
similar.
- The correlations between macro and micro parameters are highly
significant.
- Some alterations can be identified – for example in case of dough
development time. We have to learn more about the causes of identified
differences.


Applications in research activities (examples)
250 250
Z-arm mixer 2g Mixograph 1 , 17+18,5+10

Research on protein - , 17+18,5+10
D 200 200

subunit composition 1 , - ,5+10
D 150 150

(Békés et al) 1 , 17+18, -

T 100 Mixes of flour prepared from wheat with deletions of glutenin subunits,5+10
100
-, -

genes show much better discrimination between poor and good wheats -
- , 17+18,
50 50
than the Mixograph probably because the mechanism of dough - , -
1,

0
development in the Z-arm mixer is not as dependant on dough strength ,as
0 -, - -
in pin mixers.

Research on glutenin
subunit incorporation into
rice dough
(Oszvald et al)

Please visit our poster, also: Balázs, G. et
al: Complex quality characterisation…


Application in routine analysis – Micro-doughLab by Perten
Instuments

Features and benefits

- Small (4 gram) Sample Size
- Correlates with Standard Tests
- Programmable Mixing Speed
(Source: www.perten.com. 01 08 2012)


Tradition 3: Sedimentation tests

History
1916. First experimental results for correlation between collodial swelling
properties and the baking quality of wheat flours by Upson és Calvin

1918. In diluted acid solulion, the rate and extent of the swelling of „strong”
wheat flours are higher than the same value of weak flours (Gortner és
Doherty)

….

1946. …relationship between water-retention capacity and loaf volume for
hard ret winter wheat (Finney és Yamazaki).

1947. Higher gluten content and better gluten quality gives slower
sedimentation and higher Zeleny value. (Lawrence Zeleny)

1950- Standardization of Zeleny- and other sedimentation tests...


Principle and interpretation of sedimentation tests
The Zeleny value means the degree of sedimentation of suspended
flour in lactic acid in a given time. The method is characterising the
swelling properties of wheat proteins and insoluble components.

First experiments Corr. between prot. cont. and Corr. between loaf valume and
sedimentation value sedimentation value

Zeleny, L, november, 1947


Recent developments: Semi-automatic instrument and methods
for determination of Zeleny value on micro- and micro-scale in
cooperation with Labintern Ltd, Hungary

Detector

Easy sample
handling

Micro-test tubes

Macro-test tubes

Shaking unit
Operational sequence
SediCom
Tester


Applications: method validation, routine analysis

Summary:

- The new instrument is an automated version of the traditional
equipment, applicable also for macro (standard)- and micro-scale
measurements, where the sample requirements are 3.2g and 0,4 g
of flour, respectively.

- Using the equipment, the measurement is simpler, faster, and
more accurate. The daily throughput can be increased by 50% per
day.


Application in research activities: QTL mapping for Zeleny values

Experimental design followed, consisting of blocking for individual days
and day order recorded. Population: Chara (Aus) x Glenlea (Can), 180
DH lines. Field and milling effects were also included in the QTL model.
Replication at the zeleny testing consisted of double replicates for each
genotype (Cavanagh, C. et al)
Functional data and their relationships to allelic composition indicated that
• Most significant on for Zeleny value
while dough strength and partly extensibility are dependQTLthe presence of
were detected on chromosomes not
HMW glutenin alleles, the allelic composition of LMW glutenins are mostly
responsible Glu3B variation of Zeleny indeces of the wheats, investigated.
for the harbouring HMW Glutenin loci
•
Among glutenin loci, significant QTLs wereChrom 6A the regions of both type of
found in -LOD 6.1 (possibly Gliadin)
• Chrom 1 and 6.
gliadin loci on chromosome 5A -LOD 4.5 (protein gene?)
. Chrom 3B –LOD 3.5
•

1B Rmax

EXT
Please visit our poster, also:
Balázs, G. et al: Complex quality
characterisation…


New member of the small-scale family: Development of GluStar
system and methods for determination of gluten content and
separation of wheat starch (in collaboration with Labintern Ltd,
Hungary and CSIRO Plant Industry, Australia)
The novelty is the capability for
the determination of wet gluten
content and for the separation
of the starch from flour
samples, in same time. The
modularity of the measuring
system ensures the utilization
of basic modules, separately.

Filters for separation Vacuum
of starch (soluble system
The combined measuring system is
carbohydrate
available with standard (10 g) and
polimers)
micro-scale (5g) bowls.


Applications: method validation, routine analysis

Both small scale and macro-methods were validated
for determination of wet gluten content. The results
are correlated with the generally used standard
methods (ISO 21415-2:2006, ICC-Standard No.106/2).
Table 1: Wet Gluten content (%)

Glutomatic 2200 vs. Micro GluStar System Martonvásár vs. Micro GluStar System
A Micro GluStar System = -3,796 + 1,0491 * Glutomatic 2200 B Micro GluStar System = -8,012 + 1,2224 * Martonvásár
Correlation: r = ,99281 Correlation: r = ,98815
42 42

40 40

38 38

36 36
Micro GluStar System

Micro GluStar System
34 34

32 32

30 30

28 28

26 26

24 24

22 22
24 26 28 30 32 34 36 38 40 42 44 24 26 28 30 32 34 36 38 40 42
Glutomatic 2200 0,95 Conf.Int. Martonvásár 0,95 Conf.Int.


Application in research activities: An example for
investigation of gluten proteins

Rudi Appels et al: Proteome bioinformatics and genetics for
associating proteins with grain phenotype

•A total of 740 flour samples from lines in a MAGIC population (4-way cross)
established in CSIRO Plant Industry were analysed using the GluStar equipment.
•Based on control samples (from cv Carnamah) analysed every 10 samples, the
%wet gluten ranged from 1.295 - 1.405 g/4.5g flour and hence the reproducibility
of the measurement for these 74 control samples was good.
•The genetic variation assayed by GluStar for the set of samples from the
structured MAGIC population, ranged from 0.95 g wet gluten/4.5g flour to 2.8g
wet gluten/4.5 g flour and within this analysis the reproducibility was consistent
with that defined by the control Carnamah samples.
•A particularly useful aspect of the small scale analyses, in addition to the % wet
gluten measurement, was the fast qualitative assessment of the dough formed
by the flour samples.


Application in research activities: Investigation of the effect
of amylose content on the rheological properties
Comparison of viscosity (RVA) profiles of the
flours and separated starch
Comparison of amilosy content measured
in flour blends and from their isolates

Comparison of viscosity (RVA) profiles of
starches separated from different wheat
varieties


Application in research activities: Investigation the effect of
non starchy carbohidrates on the rheological properties
Water extractable (WEAX) and unextractable (WUAX) arabinoxilane
content in the wheat flours and separated carbohydrates

-WUAX remains in the filtrate of the effluent
-WEAX can barely be measured in the isolates


Application in research activities: Relatinoship between
carbohydrate composition and rheological parameters

Correlation between carbohydrate
constitution and RVA parameters
of flours
(21 Hungarian wheat varieties)

Correlation between
carbohydrate constitution and
RVA parameters of isolates


Instead of summary … a completted
picture of micro-scale tools


Acknowledgement
Many thanks all of our mentioned and non-mentioned colleagues,
students, technicians who took part in the mentioned projects.

This work was and is supported by
- Hungarian Scientific Research Found
(OTKA, Projects No.: 80292 and 80334 )

- Hungarian National Project titled ‘Development of breeding,
agricultural production and food industrial processing system of
Pannon wheat varieties , (NTP, PojectTECH-09-A3-2009-0221)

- National Research and Development Programs
(NKFP, Project No: 04/35/2001)

- Hungarian Economic Competitiveness Operative Programme
(GAK, Project No.: ALAP1-00126/2004).

- Hungarian Gábor Baross Innocsek Programme
(KM-CSEKK-2005-000044)

- CIMMYT

Thank you for your kind
attention!


Instead of summary…
The whole picture of wheat characterisation


Applications in research activities: measured relationships
among Zeleny values and different functional parameters

Budapest University of Technology and Economics

Invitation to the next MoniQA Conference….


Requirements for high throughput methods
Fordí !!!
tás


Instead of summary: the available micro-scale
instruments and methods
Kiegészí
teni a sikérmosóval


Case 2: Sample preparation with micro-mill for
micro-analytical methods

Summary:

Improved repeability for
the determination of
glutenin subunit
composition with LOC


Bekes, F. and Gras, P.W. Demonstration of the 2 g Mixograph
as a research tool. Cereal Chemistry 69 (1992) 229–230.

2 g mixograph
(National/TMCO,USA)


Dobraszczyk, B.J. and Roberts C.A. Strain hardening and
dough gas cell-wall failure in biaxial extension. J. Cereal Sci.
20:265, 1994.
Dough rheological properties were measured in biaxial extension using a modified
Chopin Alveograph under conditions close to those of baking expansion. The resulting
stress-strain curves showed power-law strain hardening, indicating an increase in
stiffness with increasing inflation. This strain hardening was shown to be critical in
determining the limit of bubble expansion, both in the Alveograph and in baking. A
criterion for gas cell-wall instability and failure has been derived, which takes into
account the strain and strain-rate hardening properties of dough during large
extensional deformation. Differences in bubble stability were observed between
different wheat cultivars at low rates of inflation close to those of baking expansion,
but these differences disappeared at the higher rates normally associated with
rheological testing.

TA.XTplus Texture Analyser
Stable Micro System, UK


R. Kieffer, H. Wieser, M.H. Henderson, A. Graveland:
Correlations of the Breadmaking Performance of Wheat Flour
with Rheological Measurements on a Micro-scale(1998)
Cereal Sci 27:53:60
For the characterization of wheat quality, micro-extension tests for dough and
gluten and a micro-baking test were developed using comparable dough
compositions, the same mixing temperature and cultivar-specific mixing times. By
means of these methods, the flours of 26 wheat samples were studied for dough
development time, maximum resistance and extensibility of dough and gluten and
loaf volume of the baked products. Standard methods (rapid-mix-test, gluten index
determination) were used for comparison. The results indicated that the
rheological properties of dough and gluten as well as the gluten index are
correlated higher with the optimised micro-baking test than with the standard
baking test. If flour protein or wet gluten content is included in the correlations,
the extension test of gluten, which can be performed easily and reproducibly,
allows a reliable prediction of the loaf volume obtained by the micro-baking test.

TA.XTplus Texture Analyser
Stable Micro System, UK


Ide kellene ugyanaz, ami előbb első RVA cikk és abstract
vagy eredmény, Feri tudnál segíteni, nem találom?

Rapid Visco Analyser
Perten Instruments


Summary…
-Functional data and their relationships to allelic composition
indicated that while dough strength and partly extensibility
are depend on the presence of HMW glutenin alleles, the
allelic composition of LMW glutenins are mostly responsible
for the variation of Zeleny indeces of the wheats,
investigated. Among glutenin loci, significant QTLs were
found in the regions of both type of gliadin loci on
chromosome 1 and 6.

-Infrared spectroscopy can be a useful tool for prediction the
sedimentation values, but the results are highly depend on
the calibration procedure

- The Sedicom System® can be a valuable tool both for basic
and applied research and also quality evaluation in the whole
wheat verticum, including breeding, grain handling, milling
and baking.


Result 3: Relationship between different functional
properties

Summary:

- Strong relationships can be identified in numerous cases between different
quality parameters using our database.

- However, the validity of these relationships cannot be generalized, mainly
because the different sensitivity of alternative methodologies/parameters on
different types of wheat.

Marked correlations are significant at p<0,05 level, n=23


But… Effects of location and treatment
Comparison of location and agricultural treatment
80

70

60
Zeleny value (ml)

50 1.treatment
2.treatment
40
3.treatment
30 4.treatment

20 5.treatment

10

0 Which value belongs to a given variety
1 2
for evaluation of6 compositional treatment and location
3 4 5
Location
7 8 9
Comparison of agricultural
background?
80

70

60 1.location
Zeleny value (ml)

2. location
50
3. location
40
4.location
30 5.location
6. location
20
7. location
10
8. location
0 9. location
1 2 3 4 5
Agriculture treatment

But… Effects of treatment
(Pannon-wheat quality program)

Location Treatments
• Complex qualification for Állampuszta
Hungarian varieties Pécs-
Reménypuszta
•2 varieties (MV Suba and Balatonkeresztúr 100 +*100 kg N/ha
GK Kalász), 9 agricultural Balatonkenese 100 + *50 kg N/ha
areas, 5 agrotechnological
Egyházashetye 100 kg N/ha
treatment
Csorvás 50 kg N/ha
Törökszentmiklós 0 kg N/ha
Jászboldogháza
Szentistván


Pictures from the beginning…


Pictures from the beginning…

Comparison of Farinograms and
micro-Valorigrams


Application fields and results of micro tests


Method(s) 2: Mixing properties

Summary:

- Characteristics of curves registered with micro- and macro methods are
similar.
- Some alteration can be identified – for example in case of dough
development time.
- In most cases the correlations between macro and micro parameters are
significant.
- More or less similar dough systems are characterized with both types of
methods and instruments.
- We can learn more about the causes of identified differences.


Method(s) 2: Mixing properties


Case 2: Effect of Glu/Gli ratio on the mixing
properties of wheat dough

ERADU

400 [s]
Dough development time

control flour 64

Water Absorption
300 gliadin
gluten 63
glutenin
200
62

100
61

0 60
Control +10% +20% Control +10% +20%
flour flour


Case 2: Effect of Glu/Gli ratio on the mixing
properties of wheat dough

Research on protein subunit composition
Mixes of flour prepared from
wheats with deletions of glutenin subunits genes show
TM
much better discrimination between poor and good wheats than the Mixograph
,
probably because the mechanism of dough development in the Z-arm mixer is not as
dependant on dough strength as in pin mixers.

250 250
Z-arm mixer 2g Mixograph 1 , 17+18,5+10

- , 17+18,5+10
200 200

1 , - ,5+10
150 150
1 , 17+18, -

100 100
-, - ,5+10

- , 17+18, -
50 50
1, - , -

0 0 -, - , -


Case 3: Effect of protein subunit incorporation on
the mixing properties of rice dough

Summary:

• Application of micro Z-arm mixer is suitable for investigation of
rice functionality

• Incorporated glutenin subunits are able to alter dough mixing
properties of rice flour (WA, DDT, stability).

• Carefully controlled reduction/oxidation procedure can be
applied on protein functionality studies in reconstituted rice
dough.


Method 1: Sample preparation with micro mill


Method 1: Sample preparation with micro mill
Effect on Mixing Time Effect on Peak Resistance
350
100 Comparison of milling yields: 400
BUHLER test and FQC-2000
300
75
Mixing Time (sec)

300

Peak Resistance
250

200
50 200
150

100
25 100
50

0
1 0
2 31 4
2 6 3 7 4 9 510 6 12 13 814 15
5 8 11 7 9 1610 11
17 18 12 13 14 15 16
0
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18
17 18 Flour Samples sample number Flour Samples

Effect on Resistance Breakdown Effect on Loaf Height
40 36

35
Resistance Breakdown

30 34

Loaf Height (mm) 33

20 32

31

10 30

29

0 28
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18

Flour Samples Flour Samples


Standardization

• ICC Standar dNo.116: Determination of the Sedimentation
Value
• AACC method 56-60,
• AACC method 56-61A
• AACC method 56-70
• Magyar szabvány- MSZ ISO 5529

Quality parameter for European Wheat Intervention System


Measured relationships among Zeleny values and
different functional parameters


Case 4 - Molecular backcround: Relationship between
allelic composition and sedimentation values
selection from local 1891 1929
Noe (Volga region) variety
Smena (Siberia) variety
Lutescens 956 (Siberia) variety
-Historical 10
Irtyshanka sets Skala/Saratovskaya 36 1964 1981
Lade (Norway) / FKN-25 1970 1984
Omskaya 12 (USA)
Spontaneous hybrid 1986 ----
-Biodiversity (Canada)/Novosibirskaya
Omskaya 21 22
Novosibirskaya 22 / 1986 1998
Omskaya 26
-Biofortification W.W.16151 (Sweden)
Saratovskaya 29 / 1987 2000
Pamyaty Azyeva Lutescens 99-80-1
Lutescens 162-84-1 / 1989 2001
-Kazakhstan-Hungary-Australia-Turkey
Omskaya 32 Chris (USA) cooperation
Omsraya 20 / Lutescens 1992 2004
204-80-1//Lutescens 3-86-
Kazanskaya yubileynaya 6
-See also the lecture titled „The effects of genetic and
Biryusinka / Bezostaya 1
1970 * 1989
Tulunskaya 12
environmental factors on the 67 /
Novosibirskaya quality of Kazakhstan and
1981 * 1995
Siberian wheat” by Dr. Alexey Morgounov
Altayskaya 92 Lutescens 4029
Physical mutant from 1979 1997
Rosinka Sibakovskaya 3,
Buryatscaya 34 / 1978 * 1994
Selenga Buryatscaya 79
OmSHI 6 / ANK 17 // 1985 2000
Shernyava 13 OmSHI 6


Case 4 - Kazakh wheat varieties
2007.05.11 Contribution % Contribution %
Input file: all.csv Glu1-A Glu1-B Glu1-D Glu3-A Glu3-B Glu3-D RMAX H L HH LL HL EXT H L HH LL HL
Aktobe 32 B-001 c g a b c d 247 51,35 25,10 0,77 2,32 20,46 15 17,15 61,05 1,74 6,10 13,95
Stepnaya 1 B-004 b c a c g a 349 Contribution % 2,95 4,18 18 32,08 32,08 4,87 9,51 21,46
67,32 7,13 18,43
GVK 1369-2B-007 b c a RMAX j Hb e 368L 62,84 HH80 17,20 LL0,00 12,16HL 19 29,53 35,64 4,48 1,83 28,51
7,
247 51,35 25,10 0,77 2,32 20,46
Lutescens 53-95 b
B-010 c d 349 b 67,32 4347,1379,30 18,43 14,54 2,95 3,74 4,18 27,43 31,13 3,31 4,28 33,85
c b 0,22 2,20 19
Astana B-013 b c a 368 g 62,84 3857,8064,47 17,20 17,65 0,00 12,7112,16 21,17 37,23 3,21 5,99 32,41
434
e b
79,30 0,22
4,71
14,54
0,47
2,20
23
3,74
Shortandinskaya 95 b
B-016 c a 385 g 64,47 3854,7164,47 17,65 17,65 0,47 12,7112,71 21,17 37,23 3,21 5,99 32,41
e b 4,71 0,47 23
Contribution %
Chelyaba B-019 a d a 385 j 64,47 3814,7146,46 17,65 24,93 0,47L24,6712,71 60,18 19,17LL12,09 3,2HL 5,31
381
c a
46,46 EXT 24,93
3,94
3,94 H 0,00 24,670,00 14HH 4
Lutescens 148-97-16 b
B-022 c a 368 j 62,84 3687,8062,81517,20 17,20 0,00 12,1612,16 1,74 35,64 6,10 1,813,951
e b 4 7,80 17,15 0,0061,05 19 29,53 4,48 3 28,5
447 76,43 6,16 1814,01 32,08 2,55 32,08 0,85 4,87 9,51 21,46
Fora B-025 b c d 400 g 66,50 447 76,41918,20 14,01 1,46 0,85 3,64 4,48 36,25 1,83 10,728,510
c a 10,19 3 6,16 29,53 2,5535,64 16 35,25 4,25 5 13,5
Golubkovskaya b
B-026 c a c g c 400 66,519 10,19 27,43 1,4631,13 18 3,31 32,58 4,28 7,633,855
0 18,20 3,64 32,58 4,94 4 22,2
23 21,17 37,23 3,21 5,99 32,41
Iren B-029 b u a c ? b 247 72,623 10,81 21,17 2,1037,23 17 3,21 20,80 5,99 2,632,417
7 12,31 2,10 32,39 5,44 0 38,7
Eritrospermum 78 a
B-032 c d e b a 819 37,014 6,59 60,18 11,6019,17 2212,09 35,33 3,24 2,37 5,316
0 19,90 24,91 31,39 3,15 27,7
19 29,53 35,64 4,48 1,83 28,51
Akmola 2 D-001 b c a e g e 448 61,116 7,81 35,25 0,4536,25 22 4,25 37,2510,75 6,313,508
6 16,74 13,84 23,69 3,59 7 29,0
Lutescens 25/93-3-5 b
D-002 c d c g a 447 76,418 6,16 32,58 2,5532,58 16 4,94 36,25 7,64 10,722,250
3 14,01 0,85 35,25 4,25 5 13,5
*Rmax and Ext was predicted with PQI


Kazakh wheat varieties – Micro-Zeleny values


Case 5 - Preliminary QTL analysis
Histogram of zeleny phenotype

45
40
35
Frequency

30
25 Frequency
20
15
10
5
0

5
4

9

5

6
3.

3.

4.

5.
• Most significant QTL for zeleny
were detected on chromosomes not
Zeleny units
harbouring HMW Glutenin loci
• Chrom 6A -LOD 6.1 (possibly
Gliadin)
• Chrom 5A -LOD 4.5 (protein gene?)
• Chrom 3B –LOD 3.5


Zeleny szedimentációs teszt:
szignifikáns QTL a LMW glutenin alegységek
génjeinek környezetében

Glu3B


A tészta-jellemzők (erősség, nyújthatóság) szignifikáns
QTL-lel rendelkeznek a HMW glutenin alegységek
génjeinek környezetében

1B Rmax

EXT


Case 6 - NIR-prediction for Zeleny based on Kazakh
wheat varieties
Correlation between Zeleny values obtained with micro-
methods and NIR prediction using roboust calibration
Micro-Zeleny values

Low correlation
coefficient…

Reasons?

NIR values


Case 6 - NIR-prediction for Zeleny based on Kazakh
wheat varieties
Comparison of calibrations based on
Scatterplot (Spreadsheet - AE_1+2 +.stw 15v*352c)

North European (), (KAZ) = 9,0905+0,8157*x; 0,95 Conf.Int. () samples #1
2221
Hungarian () and Kazah
referencia:2221 (KAZ): r2 = 0,8157; r = 0,9031; p = 0,0000; y = 9,0905 + 0,8157*x
90
Scatterplot (Spreadsheet - AE_1+2 +.stw 15v*352c)
WH371523 WH612196 0011 (HUN) 2221 (HUN) 0011 (KAZ) 2221 (KAZ)
2
referencia:WH371523: r = 0,2495; r = 0,4995; p = 0,0010; y = 31,9414 + 0,4517*x
80
referencia:WH612196: r2 = 0,1445; r = 0,3801; p = 0,0155; y = 39,533 + 0,2166*x
referencia:0011 (HUN): r2 = 0,0790; r = 0,2810; p = 0,0790; y = 56,3925 + 0,1952*x
referencia:2221 (HUN): r2 = 0,2189; r = 0,4678; p = 0,0023; y = 49,4463 + 0,3765*x
70 referencia:0011 (KAZ): r2 = 0,5867; r = 0,7660; p = 0,000000008; y = 16,8756 + 0,6746*x
referencia:2221 (KAZ): r2 = 0,8157; r = 0,9031; p = 0,0000; y = 9,0905 + 0,8157*x
100
60
90
2221 (KAZ)

80
50
70

40 60

50
30 40

30 Reference values are based on Kazakh variation
20
20 r2 = 0,8157
10
10 10 20 30 40 50 60 70 80 90 100
10 20 30 40 50 60 70 80 90
referencia
referencia


Case +1: Evaluation of NIR spectras for Hungarian
and Kasakh wheat varieties
Principal component analysis (PCA) of NIT spectra
Hungarian samples (●) vs. Kazah samples – B (●), D (●), H (●), K (●) groups)

New possibilities in micro-scale wheat quality characterisation: micro-gluten determination and starch isolation

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New possibilities in micro-scale wheat quality characterisation: micro-gluten determination and starch isolation