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The Falling Number (FN) test is not suitable for the determination of α-amylase activity in malt flour because the amylolytic activity is too high to be determined by the FN instrument. The aim of this study was to modify the FN method to allow quantification of high α-amylase activity in malt flour. The modifications were performed in two ways: using different amounts of malt flour (0.05, 0.1, 0.2, and 0.3 g) or by using malt extracts (0.5, 1, 2, 3, 4, 5, and 6 mL). In both cases, 6 g of standard wheat starch was used as substrate. The results of the modified methods were compared with the α-amylase activity determined by the standard Ceralpha method. Linear and nonlinear exponential regression was used to calculate the predicted amylase activity, and Bland-Altman analysis was used to measure the agreement between standard and modified methods. The modifications of the FN method using 0.1 g of malt flour showed that the modified method was able to accurately measure high levels of α-amylase activity in malt flour, and the results obtained by the modified method were in agreement with the results obtained by the standard Ceralpha method.

Extended drought affects the production and quality of wheat (Triticum aestivum L.), one of the world’s most important food crops. Breeding for increased drought resistance is becoming increasingly important due to the rising demand for food production. Four old traditional Croatian wheat cultivars were used in the present study to examine the early antioxidant response of flag leaves to desiccant-stimulated drought stress and to identify drought-tolerant cultivars accordingly. The results indicate that the enzymatic antioxidant system plays the most significant role in the early response of adult wheat plants to drought stress and the removal of excessive H2O2, particularly GPOD and APX. Nada and Dubrava cultivars revealed the strongest activation of the enzymatic defense mechanism, which prevented H2O2 accumulation and lipid peroxidation. Additionally, the Nada cultivar also showed increased synthesis of proline and specific phenolic compounds, which both contribute to the increased stress tolerance. Among the cultivars investigated, cultivar Nada has the broadest genetic base, which may explain why it possesses the ability to activate both enzymatic and non-enzymatic defense mechanisms in an early response to drought stress. This suggests that old traditional wheat cultivars with broad genetic bases can be a valuable source of drought tolerance, which is especially important given the current climate change.

Flour from the new hull-less barley variety Mandatar was produced in the traditional mill for wheat flour production. Based on the amount of ash, fractions of the flour are formed and quality control analysis of each fraction was done. Differences in the content of protein (from 12.77 to 16.93%), fat (from 2.65 to 3.43%) and β-glucan (from 2.46 to 7.02%) were found between the milling fractions. The milling fraction with a higher proportion of bran had almost two fold higher total phenolic content and antioxidant activity, compared to milling fraction that was mostly comprised of endosperm. Differences in fibre components, composition and content of phenolic compounds among milling fractions were also detected. The predominant phenolic compounds were the (−)-epicatechin and (+)-catechin which accounted 93–99% of the total phenolic compounds determined in all flour fractions. The results of this study could be useful for the food industry in the development of functional products using whole grain hull-less barley flours.

To ensure the demanded quality for malting barley, each season a number of quality indicators have to be determined and evaluated. Depending on the variety, location and growing conditions (precipitation, temperature, soil type, and agro- technical measures), the achieved quality indicators have to fulfil a certain theoretical value to set the variety into an end-purpose group. End purpose can be designated as feed or malting. However, based on their intended end-use and in respect to their characteristics, barley varieties in Croatia can also be classified as dual, namely malting-feed varieties. Most important parameters that have to be analyzed every year include total protein content, soluble proteins, moisture, malt extract, extract difference, friability, viscosity, Kolbach index, wort color, wort pH. For malting barley varieties, these values have to be within the set and recommended values, taken from different literature sources. The aim of this work was to present a five-year long, continuous examination of all mentioned quality control indicators. All indicators are prone to variations due to the variety, location and growing conditions, so a five-year continuous study can provide mean values for the tested indicators important for growers, maltsters and brewers. Expressed variations can be noted in protein content. Namely, 2018 resulted with the lowest protein content in comparison to other years, for almost all varieties.

The aim of this paper was to assess the technological quality of three novel Croatian spring barley varieties and lines intended for brewing and distilling. Two tested lines Osk.5.45/2-15 and Osk.5.33/23-15 and one variety Pivarac were developed at the Agricultural Institute Osijek, while the used control sample was the recognised whisky barley variety Grace. The quality of starting barley and final malts were assessed. The results indicate that the tested varieties/lines of spring barley have the potential to become recognised as whisky malt varieties. In order to confirm the obtained results, further monitoring should be employed during the statistically relevant period. The tested quality values the OSK.5.33/23-15 has shown were the closest to the recommended values for whisky malts. In all tested varieties β-glucans content should be reduced which would consequently improve the F/C extract difference and friability values and increase the fermentability and extract yield during fermentation.

Short-dough cookies are one of the most popular cereal-based products in the world, but usually they are considered as foods with a low nutritional value. Therefore, the aim of this study was to investigate the possibility of replacing part of the wheat flour (WF) with hulless barley flour (HLBF), in order to improve the functional properties and nutritional value of the cookies. Cookies were prepared from composite flours in the ratios HLBF:WF 0:100, 25:75, 50:50, 75:25, and 100:0. The results show that as the HLBF content in the composite flour increases, the viscosity of the corresponding HLBF:WF slurries also increases, due to the high dietary fiber content (especially the high β-glucan content), which is significantly higher when HLBF is included in the formulation. The addition of HLBF decreases the spread factor of the cookies, and increases their softness compared to the control cookies (100% WF), but these changes are not statistically significant up to 50% HLBF addition. The color of the HLBF:WF cookies is not significantly affected. A significant increase in total phenolic content (TPC) and increased antioxidant capacity (AOC) are observed in the HLBF:WF cookies. In addition, sensory evaluation confirms that WF can be replaced by up to 50% with HLBF without significant deterioration of the organoleptic properties of the cookies. It can be concluded that hulless barley serves as a promising raw material if the nutritional and functional properties of cereal-based products are to be improved.

Field trials were conducted to evaluate the effect of nitrogen level on wheat protein content and composition in 16 cultivars over two years at three locations. The nitrogen treatment comprised two nitrogen levels, 0 kg ha−1 as low and 100 kg ha−1 as high nitrogen, applied as top dressings of 50 kg nitrogen per ha at tillering and stem extension growth stages. Increased nitrogen level generally enhanced grain protein by 11.3% (11.5% vs. 12.8%). Considering protein composition determined by reversed phase–high-pressure liquid chromatography, higher nitrogen supply generally enhanced the proportion of total gliadins, α-gliadins, γ-gliadins and high-molecular-weight glutenin subunits by 1.1%, 2.0%, 3.7%, 0.6% and 0.9%, respectively, and reduced albumins and globulins, ω-gliadins, total glutenins and low-molecular-weight glutenin subunits by 1.1%, 1.7%, 1.9% and 3.2%. Under a high nitrogen level, the historical cultivars Libellula, San Pastore and U-1 had a higher protein content (13.1–15.2%) with significantly higher total gliadins, which resulted in a significantly higher gliadin/glutenin ratio (1.68–1.92). In the modern cultivars, protein content varied between 11.4% and 14.6% with a well-balanced gliadin/glutenin ratio (1.08–1.50), except for cultivar MV Nemere which had a high gliadin/glutenin ratio at both nitrogen levels (1.81 vs. 1.87). In summary, increasing nitrogen level enhanced grain protein content while the composition of gliadin and glutenin fractions was changed to a lesser extent and was largely cultivar specific and therefore should be considered for wheat baking quality assessment and breeding purposes.

Phenolic acids (PAs) are a dominant group of phenolic compounds in cereals, existing mostly bound to compounds of cell wall. In this study, a total of 25 cereal grain samples, including wheat, winter and spring barley, corn, and popcorn, were evaluated for bound PAs and antioxidant activity in a two-year field trial. The PA contents, determined by HPLC, were significantly affected by cereal type. The mean total PA content was highest in popcorn and corn (3298 and 2213 &mu, g/gdm, respectively), followed by winter and spring barley (991 and 908 &mu, g/gdm, respectively) and wheat (604 &mu, g/gdm). Ferulic acid was the most abundant, accounting from 62% to 83% of total PAs (in popcorn and winter and spring barley, respectively). Across cereals, p-coumaric (35&ndash, 259 &mu, g/gdm) and p-hidroxybenzoic (45&ndash, 79 &mu, g/gdm) were also dominant, while in corn and popcorn o-coumaric (71 and 89 &mu, g/gdm, respectively) also occurred in higher content. The mean total phenol content ranged from 853 &mu, g GAE/gdm (wheat) to 1403 &mu, g GAE/gdm (winter barley) with DPPH scavenging activity from 14% to 67%, respectively. A significant influence of crop years on the ferulic acid and total PA content was found, while the variability of other PAs was dependent on the cereal type. The results indicated a high health benefit potential of selected cereals.

Climatic changes influence considerably the distribution and occurrence of different secondary metabolites in cereals. The aim of this investigation was to assess the changes in metabolite prevalence observed in six different winter barley varieties over a statistically significant period of three years by linking agro-climatic conditions with metabolite concentrations in chosen samples. The results showed that temperatures and precipitation levels varied during the observed timeframe and that the multi-toxin concentrations followed the trend of changing climatic conditions depending on the variety. All quantified (fungal) metabolites showed significant variations throughout the years and, for some (tryptophol and the cyclic dipeptides cyclo(L-Pro-L-Tyr) and cyclo(L-Pro-L-Val)), an unexpected, but clear connection can be made with temperature changes and precipitation levels during the growing season.

U radu su istraživani učinci izlaganja biljaka ječma abiotskome stresu (nedostatku vode) u njegovim ranim fazama rasta. Izvršena su mjerenja i usporedna analiza relativnoga sadržaja vode u biljci (RWC), mase biljke u cjelini, mase lista, udjela korijena, ukupne dužine korijena te dužine pojedinih frakcija korijena (VL1-VL4) kod biljaka izloženih stresu (nedostatku vode) i biljaka bez vodnoga stresa na 10 kultivara ozimoga ječma. U istraživanjima je izmjeren prosječan RWC u nestresnim uvjetima uzgoja 97,5%, a u uvjetima stresa 66,1%. Prosječna razlika između nestresnih i stresnih uvjeta kod mase biljke iznosila je 61,2 mg, mase lista 42,5 mg, RWC 31,4%, mase korijena 18,5 mg i ukupne dužine korijena 129 cm. Ustanovljeno je da su relativni gubitci pod utjecajem vodnoga stresa manji što su frakcije korijena sitnije. Pod utjecajem vodnoga stresa najmanje gubitke mase lista i biljke imale su sorte Titan, Arturio i Bingo. Na temelju najmanjih gubitaka prouzročenih stresom mase korijena i dužine korijena, najpovoljniju reakciju na vodni stres u ranim fazama razvoja biljke imale su sorte Titan, Bingo i Rex.

U radu su istraživani učinci izlaganja biljaka ječma abiotskome stresu (nedostatku vode) u njegovim ranim fazama rasta. Izvršena su mjerenja i usporedna analiza relativnoga sadržaja vode u biljci (RWC), mase biljke u cjelini, mase lista, udjela korijena, ukupne dužine korijena te dužine pojedinih frakcija korijena (VL1-VL4) kod biljaka izloženih stresu (nedostatku vode) i biljaka bez vodnoga stresa na 10 kultivara ozimoga ječma. U istraživanjima je izmjeren prosječan RWC u nestresnim uvjetima uzgoja 97,5%, a u uvjetima stresa 66,1%. Prosječna razlika između nestresnih i stresnih uvjeta kod mase biljke iznosila je 61,2 mg, mase lista 42,5 mg, RWC 31,4%, mase korijena 18,5 mg i ukupne dužine korijena 129 cm. Ustanovljeno je da su relativni gubitci pod utjecajem vodnoga stresa manji što su frakcije korijena sitnije. Pod utjecajem vodnoga stresa najmanje gubitke mase lista i biljke imale su sorte Titan, Arturio i Bingo. Na temelju najmanjih gubitaka prouzročenih stresom mase korijena i dužine korijena, najpovoljniju reakciju na vodni stres u ranim fazama razvoja biljke imale su sorte Titan, Bingo i Rex., We conducted research on the effects of exposing barley plants to short water stress deficiency through their early growth stage. The measurements and parallel analyses of relative water content (RWC), the mass of the whole plant, leaf mass, root percentage, total root length and length of root fractions with plants exposed to stress (water deficit) and with plants which were not exposed to water deficit have been conducted. Ten varieties were included in this research. The overall average of relative water content (RWC) measured in winter barley varieties was 97.5% under non-stressful conditions, and 66.1% under stressful conditions. An average difference between non-stressful and stressful conditions of plant mass was 61.2 mg, leaf mass 42.5 mg, RWC 31.4%, root mass 18.5 mg and total root length 129 cm. Relative losses under effect of water stress were lower at smaller (finer) root fractions. Significant differences among the examined barley varieties cultivated under or without the water stress were found for plant mass, leaf mass, root mass, total root length and root fractions. Varieties with the lowest losses in leaf and plant mass are Titan, Arturio and Bingo. Also, the varieties Titan, Bingo and Rex had the lowest losses of root length and mass under water stress during the early growth stage.

This paper aimed to compare the quality indicators of hull-less (naked) barley malt with malt obtained from hulled barley, according to the recommended values for standard pale malt. Five domestic hull-less barley varieties (Osvit, Mandatar, GZ-184, Osk.8.26/1–14 and Osk.6.24/4–12) and five hulled (Barun, OsLukas, Vanessa, Casanova, and Maestro) barley varieties were malted according to the standard procedure. The results of starting barley quality indicators (hectolitre weight, protein, starch, 1000 kernel weight, first class grain) and of finished malts (malt moisture, extract, extract difference, friability, wort viscosity, soluble protein, Kolbach index, wort color, and wort pH) were then compared. The results indicate that the main problem of hull-less barley is the resistance to deeper modification of grain. This is expressed as lower water absorption during steeping, and lower friability. The intensification of the process of malting could be boosted with the extension of steeping time and decreased temperatures during germination. This should result with higher friability but other indicators of malt quality should also show better values.

peer-reviewed, The 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., This 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 cultivars

Two hull-less barley varieties were roller-milled, and breaks (B) and reduction flours (C), shorts, and bran were collected. Shorts, which mainly originate from endosperm cells with a smaller amount of the outer layers, had the largest yield (48.87&ndash, 51.54%). Ash (0.82&ndash, 3.10%) and protein (9.95&ndash, 14.8%) increased from flours toward shorts and bran, while starch decreased (82.31&ndash, 48.69%). In contrast to clear distribution differences in protein content (bran &gt, shorts &gt, C &gt, B), albumins/globulins content was lowest in bran (0.78&ndash, 0.90 g/100 gdw), and their distribution between fractions was uneven and genotype dependent. Distribution of hordeins (6.69&ndash, 10.49 g/100 gdw) was more distinct and generally decreased in order from bran &gt, B &gt, C. The proportion of nutritionally poor C-hordeins in total hordeins varied from 28.33% to 30.24%, without significant differences between fractions. The &beta, glucan content varied from 0.80% to 7.49% with decreasing content in the order bran, shorts &gt, B. Shorts and bran could be classified as moderate and high &beta, glucan flour (5.70&ndash, 7.22%). The total phenolic and antioxidant activities ranged from 0.91 to 2.21 mg GAE/gdw and 28.81&ndash, 72.06%, respectively. Ferulic and sinapic acids determined by high-performance liquid chromatography (HPLC) were major contributors to the antioxidant activity (45.16&ndash, 1026.91 ug/gdw and 18.93&ndash, 206.52 ug/gdw), respectively. The yield and high content of phytonutrients make hull-less barley shorts suitable for the production of health-promoting food and food supplements.

Glutenin polymers composed of HMW and LMW subunits are important contributors to the wheat end-use properties. Twenty-six winter wheat cultivars differing in bread processing quality were collected at the experimental fields of the Agricultural Institute Osijek, Croatia and Institute of the Field and Vegetable Crops Novi Sad, Serbia, in 2008/2009 season. The HMW glutenins composition and glutenin proteins content were determined by SDS-PAGE and RP-HPLC, respectively, with aim to determine the relationship between glutenin protein fractions and wheat quality properties. Significant differences were found between Croatian and Serbian cultivars in several quality attributes (GI, WA, DDT, DS and R/EXT) as well as in the content of total glutenins and LMW glutenins and GLI/GLU ratio. The dominant HMW subunits in analyzed cultivars were 2*, 7 + 9/7 + 8 and 5 + 10. Principal component analysis (PCA) confirmed the presence of association between HMW glutenins composition and GI, dough E, R and R/EXT, while the glutenins quantitative data showed pronounced relation with P, DDT, DS, E, R and R/EXT. GLI/GLU ratio had the opposite effect on these parameters.

Nine malting and six hulless barley varieties were evaluated for their grain characteristics, β-glucans, total phenolic contents, and corresponding antioxidant activities determined by DPPH radical scavenging method. Samples were malted to compare malt quality properties between hulled and hulless types of barley and to estimate the influence of malting process on total phenolics. The highest levels of total phenolics and antioxidant activity were observed in the hulless barley lines GZ-191 and GZ-186. Malts were found to have higher antioxidant activity and contents of total phenolics than their corresponding barley. Results from the present study showed that hulless barley lines had on average higher protein, starch, β-glucan, malt extract content, and wort viscosity, but lower Kolbach Index and malt friability when compared to hulled malting varieties. The analysis of fifteen different barley samples shows that the barley type has an influence on both the total phenolic content and the antioxidant activity, as well as on the malting performance of hulless and hulled barley.

Malting barley varieties usually demand higher expences than feed varieties, at least as far as management practice is concerned. For this reason, many growers in Croatia search for a quality replacement of malting varieties. Croatian market allows dual-purpose varieties, but strict quality parameters have to be met in order for a variety to be recognized as a malting/feed variety. The aim of this research was to preliminary assess the malting quality of several malting, feed and multipurpose (dual or combined) malting/feed barley varieties. 11 barley varieties were grown in Osijek area during 2011: seven malting/feed (M/F), two malting (M) and two feed barley varieties (F). The suitability for the beer production was assessed according to the malting quality indicators, determined by using standard methods of analytica EBC (European Brewing Convention). As expected, both malting varieties (Vanessa and Tiffany) demonstrated the best malting quality parameters. Most of the combined malting/feed varieties were within recommended values, except Maxim, Lukas and Gazda, which showed the lowest results in friability. Considering that the results were collected and evaluated over a period of one year, this study was taken as a good pointer to future, longer lasting investigations.

The hordein proteins of ten barley ( Hordeum vulgare L.) cultivars grown in region of eastern Croatia were studied for their contribution to the malting quality, particularly relating hordein influence on malt extract yield. The analysis of hordein proteins was carried out by reversed-phase high-performance liquid chromatography (RP-HPLC). The micromalting of investigated barley cultivars and malt analyses were done according to the EBC official methods. The quantitative analysis of hordein proteins has showed that B-hordein was major component, followed by C- and D-hordeins. Among investigated cultivars the malt extract yield varied from 76.8% (cv. Angora) to 82.6% (cv. Scarlett). Spring barleys had on the average higher malt extract yield in contrast to winter barleys. The significant negative correlation between the total hordein content and malt extract yield was found. Among hordein fractions the B-hordein and D-hordein significantly contributed to lower malt extract yield. RP-HPLC analysis of malt hordeins revealed that the amount of hordein degraded during malting significantly correlated with Kolbach index.

The crude protein and protein components of fourteen commercial bread wheat cultivars grown in Eastern Croatia over two years and three locations were evaluated. Protein components were measured by reversed phase – high pressure liquid chromatography. A dominant effect of genotypes was obtained for the proportion of albumins and globulins, γ- gliadins and total glutenins, while year had a more pronounced impact on crude protein, total gliadins and high molecular weights and low molecular weights glutenin subunits. Locations had the strongest influence on total extracted proteins. Variability of gliadins to glutenins ratio was at the same extent influenced by the genotype and the year. Among interactions, genotype x year and year x location had the highest impact on evaluated proteins. The principal component analysis showed that wheat cultivars were differentiated according to variability of grain protein components. Considering the significant impact of proteins on the wheat bread-making quality, cultivar classification by protein components significantly contributes to the improvement of breeding program towards the creation of high quality cultivars. Keywords: wheat, protein components, environments, RP-HPLC

Rezervne bjelančevine zrna pšenice u značajnoj mjeri utječu na funkcionalna svojstva brašna. Cilj istraživanja bio je kvalitativno i kvantitativno analizirati rezervne bjelančevine pšenice primjenom visokotlačne tekućinske kromatografije obrnutih faza (RP-HPLC). U radu je ispitano 13 kultivara ozimih pšenica uzgojenih na Poljoprivrednom institutu Osijek. Albumini i globulini su, s prosječnom vrijednošću od 19,03%, najmanje zastupljeni u ukupnim bjelančevinama zrna ispitivanih kultivara pšenice. Analizom kromatograma albumina i globulina, utvrđeno je da se profili ispitivanih kultivara razlikuju po broju podjedinica (19-22), s konstantnim vremenom zadržavanja od 7 do 15 min. Unutar glijadinske skupine bjelančevina, dominirali su hidrofobni - (8-10 podjedinica) i - glijadini (6-9 podjedinica), dok se broj podjedinica hidrofilnih 5- kretao od 1 do 3, a 1,2- od 3 do 6. Prema dobivenim rezultatima, - i - glijadini su dominantne komponente glijadinske skupine u odnosu na minorne 5- i 1,2- glijadine. Unutar gluteninske skupine bjelančevina, LMW podjedinice prisutne su s najvećim brojem podjedinica (16-19), dok se broj podjedinica HMW glutenina kretao od 4 do 6, što znači da su LMW podjedinice dominirale unutar gluteninske skupine. Prosječan udio glutena iznosio je 80,97 %. Glijadini su, s prosječnom vrijednošću od 44,20%, u ukupnim bjelančevinama zrna dominantnija skupina u glutena, u odnosu na glutenine čiji je prosječni udio iznosio 36,77 %., The wheat storage proteins have the most important role in defining functional properties of flour. The aim of this study was to analyse the wheat storage proteins profiles and relative amount by reversed phase-high performance liquid chromatography (RP-HPLC). 13 wheat cultivars grown at Agricultural Institute Osijek were investigated. As compared to the other wheat storage protein fractions the average proportion of albumins and globulins was the least (19.03%). The albumins and globulins chromatogram profiles were different regarding subunits number (19-22) with constant retention time from 7 to 15 minutes. Within gliadins group hidrophobic - (8-10 subunits) and - gliadins (6-9 subunits) were dominant, while the subunits number of hydrophilic gliadins varied from 1 to 3 for 5- and 3 to 6 for 1,2- gliadins. According to obtained results - and - gliadins were dominant components of gliadins group in relation to minor 5- and 1,2- gliadins. The LMW glutenins with 16 to 19 subunits were dominant proteins of glutenins group compared with the HMW glutenins whose subunits number varied from 4 to 6. The average proportion of gluten was 80.97%. Concerning gluten proteins, the gliadins were dominant group (44.20%) compared with the average glutenins proportion (36.77%).

High-molecular-weight glutenin subunits (HMW-GS) composition was analyzed by sodium-dodecyl-sulfat-polyacrilamid-gel electrophoresis (SDS-PAGE), while the quantitative determination of total HMW-GS was obtained by reversed phase- high performance liquid chromatography (RP-HPLC). Considering HMW-GS composition, the most frequent subunits at Glu-A1 locus were N, at Glu-B1 locus 7+9 and at Glu-D1 locus 2+12. The cultivars with the GS 5+10 at Glu-D1 locus have shown better technological characteristics in contrast to cultivars with the GS 2+12. The cultivars Žitarka, Srpanjka, Barbara, Klara and Golubica in spite of presence HMW-GS 2+12 have shown very good and good technological properties because they had optimal proportions (>10%) of total HMW-GS. The results of the linear correlation analysis between quality parameters and HMW-GS composition have shown significant (P

The objective of research was to determine grain yield, hectoliter weight, grain proteins and starch content of 17 winter barley cultivars from trials at four locations (Tovarnik, Nova Gradiska, Pozega and Osijek) and during three years (2002 to 2005). AH traits were significantly influenced by year (Y), location (L) and genotype (G) while sowing rate (300 and 450 seeds per m2) and genotype*sowing rate (G*D) did not affect trait means (P

The objective of research was to determine grain yield, hectoliter weight, grain proteins and starch content of 17 winter barley cultivars from trials at four locations (Tovarnik, Nova Gradiska, Pozega and Osijek) and during three years (2002 to 2005). All traits were significantly influenced by year (Y), location (L) and genotype (G) while sowing rate (300 and 450 seeds per m 2 ) and genotype*sowing rate (G*D) did not affect trait means (P>0,05). Interactions as year* sowing rate (Y*D), location*sowing rate (L*D) and year*location*sowing rate caused significant influence to grain yield and proteins and starch content in grains. Regression coefficient “bi”, ecovalence “W i ” and variance of deviations from regressions “S 2 d i ” pointed out best performance of cultivars Barun, Bingo and Gvozd in more intensive growing conditions due to its top yielding, lowest proteins and rich starch content of grains. Opposite to this, best yield and quality performance of cultivars at low input production could be expe...

RP-HPLC (reversed-phase high-performance liquid chromatography) is widely used to determine the amounts of the different gluten protein types. However, this method is time-consuming, especially at early stages of wheat breeding, when large number of samples needs to be analyzed. On the other hand, LoaC (Lab-on-a-Chip) technique has the potential for a fast, reliable, and automatable analysis of proteins. In the present study, benefits and limitations of Lab-on-a-Chip method over RP-HPLC method in gluten proteins evaluation were explored in order to determine in which way LoaC method should be improved in order to make its results more compliant with the results of RP-HPLC method. Strong correlation (P≤0.001) was found between numbers of HMW glutenin peaks determined by LoaC and RP-HPLC methods. Significant correlations (P≤0.05) were obtained between percentages of HMW and LMW glutenin subunits calculated with regard to total HMW + LMW area. Even more significant correlation (P≤0.001) was found when percentages of individual HMW areas were calculated with regard to total HMW. RP-HPLC method showed superiority in determination of gliadins since larger number and better resolution of gliadin peaks were obtained by this method.

Under artificial Fusarium infection the total glutenin content determined by chromatographic (RP-HPLC) method was significantly reduced in comparison to gliadins which were increased. Among protein types, a-GLI and HMW-GS were the highest affected. Artificial Fusarium infection significantly increased GLI/GLU ratio when compared with the natural infected samples. Artificial Fusarium infection dramatically decreased the dough mixing tolerance and had a considerable negative effect on dough energy, maximum resistance, and resistance/ extensibility ratio. Disturbed GLI/GLU ratio and an increased amount of mycotoxin DON under artificial Fusarium infection showed a strong negative impact on affected functional properties of dough and bread. Total and g-GLI as well as GLI/GLU ratio were significantly positively affected by mycotoxin DON in contrast to total GLU, HMW-GS and LMW-GS which were negatively affected. Results indicated that the stability of baking quality parameters of cultivars more tolerance to the Fusarium infection can be well define by lower accumulation of mycotoxin DON.

β-Glucan content and β-glucanase activity of winter and spring barley cultivars grown under different environments were evaluated. There were signifi cant differences in both β-glucan content and β-glucanase activity between analysed barleys. The results showed that, for all cultivars and locations, approximately 75% of β-glucan present in grains was degraded after malting, and that marked differences existed among winter and spring type of cultivars in malt β-glucan content. The correlation analysis of β-glucan content and malt quality parameters showed that malt β-glucan content was signifi cantly positively correlated with viscosity and extract difference, and negatively with malt β-glucanase activity and friability. Regarding malt β-glucanase activity, signifi cantly higher activity was found in spring cultivars in contrast to winter cultivars.

Qualitative and quantitative variation of high molecular weight (HMW) glutenin subunits is very important for wheat bread-making quality. The aim of this investigation was to estimate the relative amounts (%) of HMW glutenin subunits in OS winter wheat cultivars and their contribution to bread-making quality by SDS-PAGE and scanning densitometry. In this paper 10 winter wheat cultivars created at Agricultural Institute Osijek (OS) and cultivar Divana (Jošt-Seed, Križevci), as Croatian standard improver, were investigated. The wheat quality evaluation was done by indirect parameters, rheological properties of dough and baking test. The quantitative analysis of HMW glutenin subunits have demonstrated that subunits encoded at Glu-D1 locus (Dx2, Dy10 and Dy12) were the dominant components. Subunit Ax1 and subunits encoded at Glu-B1 locus (Bx7, By8 and By9) were the minor ones. The proportion of subunit Dx5 depends on presence of subunit Ax1. When subunit Ax1 was present (1 7+9 5+10) the proportion of subunit Dx5 was approximately 50% reduced. The positive correlation between the relative amounts of the y-type HMW glutenin subunits and extensographic resistance and energy of dough, loaf volumes and appearance of bread (h/d) was found. That indicates that the y-type HMW glutenin subunits are more important for bread-making quality of investigated cultivars than the x-type. This investigation has indicated that the presence of HMW glutenin subunit 1 and both the presence and proportion of subunits 5+10 contributes to very good and good bread-making quality, while good bread-making quality of cultivars with subunits N 7+8(9) 2+12 is due to higher proportion of subunits at Glu-D1 locus.

The end-use quality of ten winter wheat cultivars was evaluated during the two years period 2004 and 2005 and through multi location trials. A better end-use quality of cultivars was noticed in 2004 compared with 2005. The highest protein, sedimentation value and wet gluten were realized at location Nova Gradiška, while at location Osijek the highest falling number and the highest grain hardness were found. The best flour yield was noticed at location Tovarnik and Nova Gradiška. A lack of protein with the smallest wet gluten production capacity was shown at location Požega, however at this location, as well as at location Osijek, the highest gluten index was noticed. The better mixing tolerance, regarding the degree of softening, was obtained at location Osijek and Nova Gradiška, while the best dough stretching and elasticity properties were obtained at location Osijek. Based on the average values, cultivar Golubica showed the optimal values for the most indirect quality traits. Concerning the mixing behaviour of dough, cultivars Golubica, Zrnka and Janica had the highest farinograph quality number, while cultivars Srpanjka and Alka had the lowest degree of softening. Cultivars Srpanjka and Demetra showed the best dough stretching and elasticity properties., Namjenska kakvoća deset kultivara ozime pšenice je analiziran tijekom dvije 2004. i 2005. godine na višelokacijskom pokusu. U 2004. godini kultivari su na razini prosječnih vrijednosti ostvarili bolju namjensku kakvoću u usporedbi s 2005. Najveće vrijednosti proteina, sedimentacijske vrijednosti i vlažnog glutena ostvarene su na lokaciji Nova Gradiška, dok su na lokaciji Osijeku dobivene najveće vrijednosti broja padanja i tvrdoće zrna. Najbolje izbrašnjavanje je zabilježeno na lokaciji Tovarnik. Lokacija Požega je imala najniži udio proteina s najmanjim kapacitetom produkcije vlažnog glutena, međutim na ovoj lokaciji kao i na lokaciji Osijek ostvarena je najveća vrijednost gluten indeksa. Bolja tolerancija na zamjes, obzirom na stupanj omekšanja tijesta, o stvarena j e n a l okaciji O sijek i N ova G radiška, d ok s u n ajveći o tpor n a rastezanje tijesta i najbolja elastičnost tijesta, obzirom na energiju i maksimalni otpor, ostvareni na lokaciji Osijek. Sveukupno, kultivar Golubica je imao najbolje vrijednosti za većinu indirektnih pokazatelja kakvoće. Promatrajući svojstva tijesta pri zamjesu, kultivari Golubica, Zrnka i Janica su imali najveći farinografski broj kakvoće, dok su najmanji stupanj omekšanja tijesta imali kultivari Srpanjka i Alka. Što se tiče otpora tijesta na rastezanje i svojstva elastičnosti, najbolja svojstva su ostvarili kultivari Srpanjka i Demetra.

Wheat consists mixture of 20 amino acids which are determining specific traits of proteins. Amino acids have specificity according to metabolic transformation and participation in biosynthesis of important organic constituents. It is typical to relate the protein quality to the balance of structure of essential amino acids contained within. Contents of amino acids were analyzed in 15 genotypes of Triticum aestivum L. (G 3001, G-3046, G-3044, G-3601, G-3590, G-3034, G-3040, G-3614, G-3626, G-3627, G-3662, G-3089, G-3619, G-3607, G-3606). Presence of free amino acids was analyzed by chromatography and their concentration was analyzed by spectrophotometer. Variability of amino acid composition was established. The glutamine acid is present in higher concentration in comparison to remain amino acids registered in analyzed wheat genotypes. Considering to wheat importance as human food, it is very important presence of essential amino acids, out of which the amino acid valine is prevalent. Total concentration of free amino acids in seeds of wheat lines Triticum aestivum varied in ratio from 6.2% (G-3606) to 13% (G-3619).

Glutenin is a group of polymeric gluten proteins. Glutenin molecules consist of glutenin subunits linked together with disulphide bonds and having higher (HMM-GS) and lower (LMM-GS) molecular mass. The main objective of this study is the evaluation of the influence of HMM-GS on flour processing properties. Seven bread wheat genotypes with contrasting quality attributes and different HMM-GS composition were analyzed during three years. The composition and quantity of HMM-GS were determined by SDS-PAGE and RP-HPLC, respectively. The quality diversity among genotypes was estimated by the analysis of wheat grain, and flour and bread quality parameters. The presence of HMM glutenin subunits 1 and 2* at Glu-A1 and the subunits 5+10 at Glu-D1 loci, as well as a higher proportion of total HMM-GS, had a positive effect on wheat quality. Cluster analysis of the three groups of data (genotype and HMM-GS, flour and bread quality, and dough rheology) yielded the same hierarchical structure for the first top three levels, and similarity of the corresponding dendrograms was proved by the principal eigenvalues of the corresponding Euclidian distance matrices. The obtained similarity in classification based on essentially different types of measurements reflects strong natural association between genetic data, product quality and physical properties. Principal component analysis (PCA) was applied to effectively reduce large data set into lower dimensions of latent variables amenable for the analysis. PCA analysis of the total set of data (15 variables) revealed a very strong interrelationship between the variables. The first three PCA components accounted for 96 % of the total variance, which was significant to the level of 0.05 and was considered as the level of experimental error. These data imply that the quality of wheat cultivars can be contributed to HMM-GS data and should be taken into account in breeding programs assisted by computer models with the aim to improve flour technological quality., Glutenini su skupina polimernih bjelančevina glutena. Gluteninske molekule sadrže podjedinice međusobno povezane disulfidnim vezama. Gluteninske podjedinice imaju višu (HMM-GS) i nižu (LMM-GS) molekularnu masu. Glavna je svrha rada bila procijeniti utjecaj HMM-GS na tehnološka svojstva brašna. Tijekom tri godine analizirano je sedam genotipova krušne pšenice čija je kakvoća različita kao i sastav HMM-GS. Sastav i količina HMM-GS određeni su SDS-PAGE elektroforezom i RP-HPLC-om. Razlika u kvaliteti genotipova pšenice procijenjena je analiziranjem parametara kakvoće zrna pšenice, brašna i kruha. Prisutnost HMM podjedinica glutenina 1 i 2* na Glu-A1 i podjedinica 5+10 na Glu-D1 lokusu, a i veći udio HMM-GS, pozitivno utječu na kakvoću pšenice. Klaster analizom tri skupine podataka (genotip-HMM-GS, brašno i svojstva kruha, te reologija tijesta) dobivena je ista hijerarhijska struktura za prve tri glavne razine, a sličnost pratećih dendograma objašnjena je definiranjem glavnih svojstvenih vrijednosti (engl. principal eigenvalues) preko odgovarajućih Euklidova matrica udaljenosti. Vrlo slična klasifikacija genotipova i parametara kakvoće ostvarena je bitno različitim tipovima mjerenja, što odražava jaku prirodnu povezanost između gena, kakvoće proizvoda i fizikalnih svojstava sirovine. Analizom glavnih komponenata (PCA), veliki skup podataka smanjuje se na manji broj međusobno relativno nezavisnih novih varijabla pogodnih za daljnju analizu. PCA analiza ukupnoga seta podataka (15 varijabla) upućuje na vrlo jaku međupovezanost varijabla. Na razini značajnosti p=0,05, prve dvije PCA komponente objašnjavaju 96 % ukupne varijance. Primjenom kemometrijske analize dobiveni su podaci koji upućuju na važan doprinos HMM-GS u definiranju kakvoće pšenice, što treba uzeti u obzir u procesu stvaranja novih genotipova pšenice poboljšanih tehnoloških značajka.

This paper presents an investigation of the agronomic and quality traits of the barley varieties, their stability and adaptability and specific reactions towards growing conditions in the Republic of Croatia. During four year trials on localities in Tovarnik, Nova Gradiska, Pozega and Osijek we researched 14 winter barley varieties. Interaction effect variety*environment has been explored together with estimation of significant parameters of stability towards grain yield, hectoliter weight, protein and starch content. With usage of cluster analysis it was possible to group varieties considering genotype x environment interaction (GEI). Impact of year, location and variety on grain yield, hectoliter grain weight, protein and starch content has been estimated by analysis of variance. There was no significant difference between two different sowing rates (300 and 450 grains/ m2) for grain yield, hectoliter weight and protein content. There also was no significant interaction of variety*sowing rate for all researched parameters. Parameters of stability and achieved grain yield show that under favorable growing conditions one can expect better results of varieties ‘Trenk’ and ‘Princ’ with lower stability and variety Barun with higher stability of grain yield. Stability parameters point out varieties ‘Vanessa’, ‘Plaisant’, ‘Favorit’ and ‘Zlatko’ to have auspicious reaction to grain yield under extensive cultivation conditions but with significantly different levels of grain yield achieved. Cluster analysis for grain yield of the highest clustering similarity level displays five variety groups and variety Princ that does not show tendency to group with none of the other varieties. The first group is made by varieties ‘Barun’, ‘Zlatko’ and ‘Rex’. The second one consists of varieties ‘Prometej’ and ‘Gvozd’ with ‘Bingo’ and ‘Sladoran’. ‘Tiffany’ and ‘Vanessa’ make special, somewhat detached group of varieties that tend to group together with varieties ‘Favorit’, ‘Trenk’, ‘Plaisant’ and ‘Lord’ but on the lower grouping level.

U pokusima s četiri sorte jarog ječma (Astor, Fran, Matej i Scarlett) tijekom pet godina (2004.-2008.) na dva lokaliteta (Osijek i Nova Gradiška) istraživan je interakcijski učinak sorta*okolina AMMI1 i AMMI2 modelom za urod zrna i količinu bjelančevina u zrnu. Analizom varijance za urod zrna utvrđeni su značajni učinci godine i sorte, dok su značajni učinci godine, lokaliteta, norme sjetve i sorte procijenjeni za sadržaj bjelančevina. Za sadržaj bjelančevina značajne su interakcije godina*lokalitet, godina*norma sjetve, godina*sorta. Sorta Matej ostvarila je najviši urod zrna u provedenim istraživanjima, uz nizak interakcijski skor IPCA1, a što ukazuje na visoku adaptabilnost ove sorte uvjetima proizvodnje. Na biplotu se uočava povezanost ove sorte s uvjetima proizvodnje lokacije Nova Gradiška- 2005. Sorta Scarlet, uz urod zrna na razini prosjeka pokusa, vrlo visokog je interakcijskog skora IPCA1, a što ukazuje na nižu adaptabilnost ove sorte uvjetima proizvodnje (lokacije-godine) u provedenim istraživanjima. Sorte Fran i Scarlett, su sorte koje se odlikuju nižim sadržajem bjelančevina, a u provedenim istraživanjima sorta Scarlett je imala viši interakcijski skor IPCA1, a sorta Fran niži interakcijski skor IPCA 1. Putem AMMI2 biplot modela uočava se velika udaljenost sorti Astor, Matej i Scarlett od ishodišta, a što upućuje na nestabilnost ovih sorti za svojstvo sadržaja bjelančevina, te na značajan specifičan učinak okolišnih uvjeta na sadržaj bjelančevina.

U pokusima s četiri sorte jarog ječma (Astor, Fran, Matej i Scarlett) tijekom pet godina (2004.-2008.) na dva lokaliteta (Osijek i Nova Gradiška) istraživan je interakcijski učinak sorte i okoline na urod zrna i količinu bjelančevina u zrnu modelima AMMI1 i AMMI2. Analizom varijance utvrđeni su značajni učinci godine i sorte na urod zrna, dok su učinci godine, lokaliteta, norme sjetve i sorte značajno utjecali na sadržaj bjelančevina. Interakcijski učinci dokazani su za urod zrna (godina x lokacija, godina x lokacija x norma sjetve i godina x sorta), te za sadržaj bjelančevina (godina x lokacija, godina x norma sjetve i godina x sorta). Sorta Matej ostvarila je najviši urod zrna u provedenim istraživanjima, uz nizak interakcijski skor IPCA1, a što ukazuje na visoku adaptabilnost ove sorte uvjetima proizvodnje. Na biplotu se uočava povezanost ove sorte s uvjetima proizvodnje lokacije Nova Gradiška - 2005. Sorta Scarlet, uz urod zrna na razini prosjeka pokusa, vrlo visokog je interakcijskog skora IPCA1, a što ukazuje na nižu adaptabilnost ove sorte uvjetima proizvodnje (lokacijegodine) u provedenim istraživanjima. Sorte Fran i Scarlett, su sorte koje se odlikuju nižim sadržajem bjelančevina, a u provedenim istraživanjima sorta Scarlett je imala viši interakcijski skor IPCA1, a sorta Fran niži interakcijski skor IPCA 1. Na biplotu modela AMMI2 uočava se velika udaljenost sorti Astor, Matej i Scarlett od ishodišta, što upućuje na nestabilnost ovih sorti za svojstvo sadržaja bjelančevina te na značajan specifičan učinak okolišnih uvjeta na sadržaj bjelančevina., The study presents results of the research on four varieties of spring barley (Astor, Fran, Matej and Scarlett) during five years (2004 – 2008) at two localities (Osijek and Nova Gradiska). The additive main effects and multiplicative interaction (AMMI1 and AMMI2) models were used for analysis of genotype by environment interaction for grain yield and grain protein content. Significant effects of year and variety on grain yield and significant effects of year, locality, sowing density and variety on grain protein content were estimated by analysis of variance. Significant interactions year x locality, year x sowing density and year x variety were found for grain protein content. In this trial, variety Matej had highest grain yield with low interaction score IPCA1, which indicated favorable adaptability of that genotype to growing conditions. Biplot analysis implies grouping of this variety with growing conditions of locality Nova Gradiska – 2005. Variety Scarlett had grain yield at average level of the trial, but very high interaction score IPCA1 indicated lower adaptability of that genotype to growing conditions (locality – year). Varieties Fran and Scarlett are varieties that differ in low grain protein content, and in conducted trial variety Scarlett had higher interaction score IPCA1 in reverse to variety Fran which had lower interaction score IPCA1. Based on AMMI2 biplot analysis a distinguished distance from starting point of varieties Astor, Matej and Scarlett is notable, indicating instability of those genotypes for grain protein content parameter and significantly specific effect of environmental conditions on grain protein content.

U četverogodišnjim pokusima s 14 sorti ječma na lokalitetima u Tovarniku, Novoj Gradiški, Požegi i Osijeku istraživan je interakcijski učinak sorta*okolina AMMI1 i AMMI2 modelom za urod zrna i količinu bjelančevina u zrnu. Analizom varijance procijenjeni su značajni učinci godine, lokaliteta i sorte na urod zrna i sadržaj bjelančevina. Najvišim urodima zrna, slične razine, izdvojile su se sorte Bingo (7,357 t/ha) i Barun (7,336 t/ha). Najviše količine bjelančevina u zrnu su sorte Vanessa (13,06%) i Prometej (12,94%), a najniže količine bjelančevina u zrnu su sorte Barun (12,14%) i Princ (12,29%). Visoku stabilnost uroda zrna i količine bjelančevina u zrnu ječma, imala je sorta Barun. Stabilnost sorte Barun za urod zrna izraženija je s obzirom na godinu ispitivanja, nego u odnosu na lokalitet ispitivanja. Sorta Vanessa, uz visoki prosječni sadržaj bjelančevina u provedenim istraživanjima, imala je visoke interakcijske skorove IPCA1, koji su izraženiji kod lokaliteta nego godina ispitivanja. Sorte Tiffany, Plaisant i Favorit osrednjih su do viših interakcijskih skorova IPCA1 i IPCA2 za sadržaj bjelančevina, a u biplot AMMI2 modelu ne pokazuju povezanosti s lokacijama., Fourteen barley cultivars were tested through 4-year trials at Tovarnik, Nova Gradiška, Požega and Osijek sites in order to explore interaction effects of genotype by environment using AMM1 and AMM2 models for grain yield and grain protein content. The results of analysis of variance showed statistically significant effects of year, location and cultivar on grain yield and protein content. The highest grain yields had cultivars Bingo (7.357 t/ha) and Barun (7.336 t/ha). The highest values of grain protein content had cultivars Vanessa (13.06%) and Prometej (12.94%), whereas the lowest values of grain protein content were obtained for cultivars Barun (12.14%) and Princ (12.29%). High stability of grain yield and protein content, together with high level of grain yield and lower level of protein content, was estimated for cultivar Barun. The stability of cultivar Barun was more expressed in relation to the year of testing than to the location. Related to location of testing, high interaction scores (IPCA1) were obtained for cultivar Vanessa with high average protein content. Cultivars Tiffany, Plaisant and Favorit had medium to higher interaction scores (IPCA1 and IPCA2) for grain protein content, and in case of AMMI2 analysis they didn't show specific relation to locations.

Background and Purpose: The objective of this study was to estimate the effect of high molecularweight glutenin subunits(HMW-GS) composition of the Glu-1 loci on the quality of winter wheat cultivars created at the Agricultural Institute Osijek. Materials and Methods: Ten winter wheat cultivars were grown in 4 different locations during two years in a randomized complete block (RCB) experimental design with three repetitions at each location. Samples were collected and subjected to quality analysis and determination of HMW-GS composition by sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE). Results: Considering theHMW-GS composition, the most frequent subunit at the Glu-A1 locus was N, at the Glu-B1 locus 7+9 and at the Glu-D1 locus 2+12. The analyzed cultivar Demetra, with subunits 5+10 at the Glu-D1 locus, has shown the best bread-making quality. Among cultivars with subunits 2+12 at the Glu-D1 locus, the cultivars with subunits 7+8 at the Glu-B1 locus have shown on average better characteristics of gluten strength with regard to higher values of Gluten Index and resistance to exstensibility ratio (R/Ext). The results of the linear correlation between quality parameters and HMW-GS composition, expressed as the Glu-1 score, have shown the most significant (P

Conducted researches showed significant effect of cultivar and environment on grain yield and malting quality of barley. Barun is cultivar with the highest grain yield and very good indicators of protein and malt extract content. Vanessa had lower grain yield than cultivars Barun and Zlatko, higher protein content in grain but the best indicators of malt extract, malt viscosity and beta-glucan. Cluster analysis of malt extract content indicated grouping of locations Nova Gradiska and Pozega as well as Osijek and Tovarnik, which did not depend on year. Significant differences were found for beta glucan content between years and locations of testing, and particularly inadequate beta glucan content was found at Osijek and Nova Gradiska locations in 2005. Interactions of variety and environment may have an impact on sustainable cropping methods.

Bjelančevine pšenice u značajnoj mjeri utječu na tehnološke karakteristike brašna. Cilj istraživanja bio je ispitati utjecaj albumina i globulina na pekarsku kakvoću pšenice primjenom visokotlačne tekućinske kromatografije obrnutih faza (RP-HPLC). U radu je ispitano 15 kultivara ozime pšenice uzgojenih na Poljoprivrednom institutu Osijek. Pekarska kakvoća ispitivanih kultivara definirana je određivanjem indirektnih parametara kakvoće i reoloških svojstava tijesta. Rezultati istraživanja ukazuju na značajnu negativnu korelaciju između albumina, globulina i sedimentacijske vrijednosti, indeksa glutena, stabilnosti, energije tijesta, otpora i omjera otpora i rastezljivosti., Wheat proteins mainly determine the technological properties of wheat flour. The aim of the study was to determine the relative quantity of albumins and globulins in wheat cultivars and their contribution to bread-making quality by Reversed Phase High Pressure Liquid Chromatography (RP-HPLC). Investigations were carried out on 15 wheat cultivars growing at the Agriculture Institute Osijek. The bread-making quality of wheat cultivars was defined by indirect quality parameters and rheological properties of flour. The negative linear correlation was observed between albumins and globulins content of and sedimentation value, gluten index, dough stability, dough energy, resistance and resistance to extension ratio.

High-molecular-weight glutenin subunits (HMW-GS) composition was analyzed by sodium-dodecyl-sulfat-polyacrilamid-gel electrophoresis (SDS-PAGE), while the quantitative determination of total HMW-GS was obtained by reversed phase- high performance liquid chromatography (RP-HPLC). Considering HMW-GS composition, the most frequent subunits at Glu-A1 locus were N, at Glu-B1 locus 7+9 and at Glu-D1 locus 2+12. The cultivars with the GS 5+10 at Glu-D1 locus have shown better technological characteristics in contrast to cultivars with the GS 2+12. The cultivars Žitarka, Srpanjka, Barbara, Klara and Golubica in spite of presence HMW-GS 2+12 have shown very good and good technological properties because they had optimal proportions (>10%) of total HMW-GS. The results of the linear correlation analysis between quality parameters and HMW-GS composition have shown significant (P, Sastav visokomolekularnih podjedinica glutenina (HMW-GS) analiziran je natrium-dodecil-sulfat poliakrilamid-gel elektroforezom (SDS-PAGE), dok je njihova ukupna količina određena visokotlačnom tekućinskom kromatografijom obrnutih faza (RP-HPLC). U analiziranim kultivarima najzastupljenija podjedinica Glu-A1 lokusa je N, Glu-B1 lokusa podjedinice 7+9 te Glu-D1 lokusa podjedinice 2+12. Kultivari s HMW-GS 5+10 na Glu-D1 lokusu u prosjeku su pokazali bolja tehnološka svojstva u odnosu na kultivare s HMW-GS 2+12. Kultivari Žitarka, Srpanjka, Barbara, Klara i Golubica pokazali su, bez obzira na prisustvo HMW-GS 2+12, vrlo dobra i dobra tehnološka svojstva, jer je kvantitativnom analizom kod ovih kultivara utvrđena optimalna vrijednosti (>10%) ukupnih HMW-GS. Rezultati linearne korelacije između parametara kakvoće i sastava HMW-GS pokazali su značajan (p

Gluten proteins are primarily responsible for the end-use wheat quality and quite a number of methods for gluten quality evaluation was suggested and applied. The aim of the work presented here was to examine the genotype effect on the ratio of wet gluten to total protein content (WG/P), as measure of wet gluten production per protein unit. Ten winter wheat cultivars of Agricultural Institute Osijek were included in this study. Signifi cant (P90), known as improvers, had WG/P ratio between 2.3 and 2.4. Signifi cant (P

The objective of this study was to determine bread slice medium part properties in relation to quality parameters with a focus on gluten strength. Since sensory evaluation of bread is time consuming, expensive and subjective in nature, computerized image analysis was applied as objective method of bread crumb quality evaluation. Gluten Index method was applied as fast and reliable tool for defining gluten strength of wheat. Significant (P90) Ana, Demetra, Klara, Srpanjka and Divana have shown trend to give unequal and bigger crumb grains while cultivars Golubica, Barbara, Žitarka, Kata and Sana with optimal gluten strength (GI= 60-90) have shown finer and uniform crumb grain., Cilj istraživanja bio je utvrditi povezanost parametara izgleda sredine kruha i kakvoće pšenice, s naglaskom na jačinu glutena. Budući da je senzorska procjena kruha vremenski zahtjevna, skupa i relativno subjektivna, u procjeni izgleda sredine kruha korištena je računalna analiza slike kao objektivna metoda. Jačina glutena pšenice određena je brzom i pouzdanom gluten indeks metodom. Statistički značajna (p90), Anu, Demetru, Klaru, Srpanjku i Divanu, karakterizira neujednačena poroznost sredine kruha s velikim šupljinama, za razliku od kultivara Golubice, Barbare, Žitarke, Kate i Sane s optimalnom vrijednošću gluten indeksa (GI= 60-90), čija je poroznost, s obzirom na manje šupljine, bila ujednačenija.

The gluten proteins of 15 winter wheat cultivars grown in eastern Croatia were studied for their contribution to the bread-making quality. Composition of high-molecular-weight glutenin subunits (HMW-GS) was analyzed by SDS-PAGE, while the quantity of gluten proteins was determined by combined extraction/RP-HPLC procedure. The results of the linear correlation analysis carried out on the particular gluten proteins and technological properties showed that the amount of total gluten content highly correlates with protein content. Among gluten proteins, the glutenins showed higher correlation with protein content, with pronounced influence of HMW-GS, than gliadins. Wet gluten content was significantly correlated to total gliadin quantity. Gluten index as gluten quality parameter was positively influenced by total glutenins and low-molecular-weight glutenin subunits (LMW-GS), and negatively, by the ratios of gliadin to glutenin (Gli/Glu), whereas the amount of gliadins was not important. Dough development time was strongly correlated with total gluten content, total glutenins and the Gli/Glu ratio. Dough mixing resistance was strongly affected by total glutenin content with pronounced influence of HMW-GS. Degree of dough softening is mainly negative influenced by total glutenins and ratio of Gli/Glu. Farinograph quality number as flour quality index was highly positively correlated with total glutenins, with emphasized influence of HMW-GS. The Gli/Glu ratio had the highest influence on dough maximum resistance. Dough extensibility showed moderate correlation with total gliadins. The results of the linear correlation indicated that loaves volumes were significantly influenced by total gluten proteins, HMW-GS and LMW-GS.

On pp. 133–140 of the present issue of Cereal Research Communications an error was made in THMWvalues for Serbia (top line 2, columns 4 and 5) in Table 3. Please find below Table 3 with the correct values.

The genetic and environmental effects on total grain protein, malt extract and hordein fractions have been studied in four spring barley cultivars grown in field trials at Croatia. Barley grain hordeins were analyzed by RP-HPLC. A significant difference was observed among the cultivars in B, C and D hordein relative proportions, but there was no statistically significant difference between locations and years. Regarding protein content, malt extract and total hordein content, there were significant differences among years, but not among locations. There were also differences in malt extract content and total hordein content between cultivars. Grain protein content was highly significantly correlated with total hordein content, but there wasn’ t noticed grain protein influence on particular hordein fractions proportions.

Crop improvement depends largely on the availability of diverse germplasm and their efficient utilization. The evaluation, characterization and screening of genetic resources are considered priorities in alfalfa breeding as such information is crucial in choosing material for incorporation into breeding activities. The objectives of this research were to explore the extent and pattern of phenotypic variability in the alfalfa collections, to classify the germplasm into similar groups and to identify the main traits contributing to the overall variability. Twenty seven populations and cultivars of alfalfa of different origin were evaluated for thirteen phenotypic traits on the experimental field of the Agricultural Institute Osijek – Croatia, during three growing seasons (2004-2006). Collected data were centered and scaled to unit variance and analyzed by principal component (PC) analysis. The first four PCs contributed to 89.02% of the total variability among the populations and cultivars. The yields of green mass and dry matter, vigour, growth habit, plant regeneration and length of central leaflet were the most important traits for the genetic variability, representing 58.21% of the total variability in the first PC variable. The second PC explained 16.24% of the total variability and was associated with number of stems, shape of leaf and width of central leaflet. The cluster analysis performed on the two first components grouped the majority of alfalfa cultivars and populations into three clusters of germplasm. In most cases, clustering did not depend on the country of origin. The present investigation revealed that there was wide phenotypic variability for the majority of the assessed traits in the alfalfa collections.