RHEOLOGICAL PROPERTIES OF GRAIN IN PROGENY OF WINTER COMMON WHEAT FROM HYBRIDIZATION WITH AMYLOPECTIN VARIETY

Author(s):  V.P. Netsvetaev, Dr., Prof., Belgorod Federal Agrarian Scientific Center of the Russian Academy of Sciences, Belgorod, Russia, v.netsvetaev@yandex.ru

M.Yu. Tretyakov, Belgorod Federal Agrarian Scientific Center of the Russian Academy of Sciences, Belgorod, Russia

Ya.O. Kozelets, Belgorod Federal Agrarian Scientific Center of the Russian Academy of Sciences, Belgorod, Russia

A.P. Ascheulova, Belgorod Federal Agrarian Scientific Center of the Russian Academy of Sciences, Belgorod, Russia

Issue:  Volume 42, №1

Rubric:  Biological sciences

Annotation:  Rheological properties of grain in common winter wheat harvest in 2017 in the progeny from hybridization with amylopectin variety Sofiyka was investigated. Weather conditions this year contributed to the differentiation of samples on the rheological properties associated with carbohydrate composition of the seed. Based on the analysis on the Mixolab device selected shape having the rheological properties of the starch complex of similar class Sofiyka. Found significant positive relationship between yield and water absorption capacity of grain (r = 0.472±0.167÷0.697±0.136). For high values of the resulting carbohydrate, part of the seed (Retrogradation) is influenced by increased values of Viscosity and Amylase, which leads to deterioration in the quality of bakery products. The Retrogradation is not affected by the peculiarities of the protein part of the grain. An index of gluten deformation (IGD) reflects its quality and affects the rheological index Mixing (r = –0.741±0,127; t = 5.842). This is allowed to at the same time control the quality of the grain samples, caused by both protein and carbohydrate complexes in the endosperm.

Keywords:  common winter wheat, grain quality, rheological properties, Mixolab, amylopectin starch.

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