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BUGʻDOY NAVLARIDA AMINOKISLOTALAR TARKIBINI TAQQOSLAMA TAHLILI

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Agrochemistry, Plant Protection and Plant Quarantine

Agrochemistry, Plant Protection and Plant Quarantine

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ARTICLE ANNOTATION

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This article investigates the amino acid composition of grain samples from wheat varieties of different origins and evaluates their nutritional and biological value. The study analyzed grain samples of ten soft wheat varieties derived from the germplasm of Central Asia and Kyrgyzstan, in which the contents of twenty amino acids were determined in mg/g. The results revealed significant genetic differences among wheat varieties in terms of amino acid composition. The Vostorg and Starshina varieties were characterized by high concentrations of essential amino acids. A high proline content observed in the Kamol variety indicates its tolerance to stress conditions. The obtained results confirm the importance of considering amino acid composition when selecting wheat varieties.

AUTHORS

Z.Alloberganova

Abu Rayhon Beruniy nomidagi Urganch Davlat Universiteti

M.Sultonov

Xorazm Ma’mun akademiyasi

Tags

# 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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Article Identifiers

ROI:

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

DOI:

Not Available

References

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.