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Protein composition and bread volume of German common wheat landraces grown under organic conditions

Jahn, Nora 1; Konradl, Ulla ; Fleissner, Klaus ; Geisslitz, Sabrina ORCID iD icon 1; Scherf, Katharina A. 1
1 Institut für Angewandte Biowissenschaften (IAB), Karlsruher Institut für Technologie (KIT)

Abstract:

Landraces are genetically heterogeneous plant populations that are regionally particularly well adapted to the natural and cultural agricultural environment. Their genetic memory originates from pre-industrial agriculture and food production with consequences for their agronomic and processing performance. Since wheat-related disorders have increased in the population, breeding might have resulted in changes in the protein composition. The aim of this study was to investigate the protein composition and baking quality of 14 German common wheat landraces. Six modern varieties served as a control group. The protein composition was determined using modified Osborne fractionation and reversed-phase high-performance liquid chromatography. In addition, the water absorption and bread volume were determined.
The crude protein content, proportions of albumins and globulins, water absorption and bread volume did not differ between modern varieties and landraces. The proportion of gliadins was higher in landraces (64.0%) compared to modern varieties (57.6%), whereas the proportion of glutenins was lower in landraces (17.4%) than in modern varieties (22.0%). ... mehr


Verlagsausgabe §
DOI: 10.5445/IR/1000175705
Veröffentlicht am 28.10.2024
Cover der Publikation
Zugehörige Institution(en) am KIT Institut für Angewandte Biowissenschaften (IAB)
Publikationstyp Zeitschriftenaufsatz
Publikationsjahr 2024
Sprache Englisch
Identifikator ISSN: 2665-9271
KITopen-ID: 1000175705
Erschienen in Current Research in Food Science
Verlag Elsevier
Band 9
Seiten Art.-Nr.: 100871
Vorab online veröffentlicht am 01.10.2024
Nachgewiesen in Web of Science
Scopus
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