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BUGʻDOY NAVLARIDA AMINOKISLOTALAR TARKIBINI TAQQOSLAMA TAHLILI

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“Agro kimyo himoya va o‘simliklar karantini” jurnali

“Agro kimyo himoya va o‘simliklar karantini” jurnali

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MAQOLA ANNOTATSIYASI

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Ushbu maqolada bug‘doyning kelib chiqishi turlicha bo‘lgan nav namunalarida don tarkibidagi aminokislotalar tarkibi o‘rganilib, ularning oziq-ovqat va biologik qiymati baholangan. Tadqiqotda Markaziy Osiyo va Qirgʻiziston yumshoq bugʻdoy germplazmasidan olingan 10 ta nav namunalarining don tarkibi tahlil qilinib, 20 turdagi aminokislotalarning miqdori mg/gr hisobida aniqlangan. Natijalar bug‘doy navlari o‘rtasida aminokislotalar tarkibi bo‘yicha sezilarli genetik farqlar mavjudligini ko‘rsatgan. Vostorg va Starshina navlari muhim aminokislotalarning yuqori konsentratsiyasi bilan ajralib turgan. Kamol navida prolin miqdorining yuqori bo‘lishi ushbu navning stress sharoitlarga chidamliligini ko‘rsatgan. Olingan natijalar bug‘doy navlarini tanlashda don tarkibidagi aminokislotalarni hisobga olish muhimligini tasdiqlangan.

MUALLIFLAR

Z.Alloberganova

Abu Rayhon Beruniy nomidagi Urganch Davlat Universiteti

M.Sultonov

Xorazm Ma’mun akademiyasi

Teglar

# глутаминовая кислота# glutamic acid# grain quality# germplasm# аминокислоты# amino acids# гермплазма# пролин# proline# aminokislotalar# prolin# качество зерна# биологическая ценность# bug‘doy navi# don sifati# biologik qiymat# glutamin kislotasi# germplazm# сорт пшеницы# wheat variety# biological value

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https://eroi.uz/11.0071/A0126-0038

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Foydalanilgan adabiyotlar

1. Belitz H. D., Grosch W., Schieberle P. Food Chemistry. Springer, Berlin, 2009, pp. 8-34.

2. FAO. Protein quality evaluation. FAO Food and Nutrition Paper, Rome, 2013, pp. 41-45.

3. Miflin B. J., Lea P. J. Amino acid metabolism. Annual Review of Plant Biology, 1977, 28, pp. 299-329.

4. Cohen S. A., Tarvin T. L., & Bidlingmaier B. A. Analysis of amino acids using pre-column derivatization with phenylisothiocyanate, Journal of Liquid Chromatography, 1989. 12 (9-10), -P 1735-1750.

5. Wieser H. Chemistry of gluten proteins. Food Microbiology, 2007, 24 (2), pp. 115-119.

6. Shewry P.R., Halford N.G. Cereal seed storage proteins: structures, properties and role in grain utilization. Journal of Experimental Botany, 2002, 53 (370), pp. 947-958.

1. Belitz H. D., Grosch W., Schieberle P. Food Chemistry. Springer, Berlin, 2009, pp. 8-34.

2. FAO. Protein quality evaluation. FAO Food and Nutrition Paper, Rome, 2013, pp. 41-45.

3. Miflin B. J., Lea P. J. Amino acid metabolism. Annual Review of Plant Biology, 1977, 28, pp. 299-329.

4. Cohen S. A., Tarvin T. L., & Bidlingmaier B. A. Analysis of amino acids using pre-column derivatization with phenylisothiocyanate, Journal of Liquid Chromatography, 1989. 12 (9-10), -P 1735-1750.

5. Wieser H. Chemistry of gluten proteins. Food Microbiology, 2007, 24 (2), pp. 115-119.

6. Shewry P.R., Halford N.G. Cereal seed storage proteins: structures, properties and role in grain utilization. Journal of Experimental Botany, 2002, 53 (370), pp. 947-958.