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Comparative Evaluation of Different Methods to Determine the Crude Gluten Content in Wheat Grain

  • PLANT GROWING, PLANT PROTECTION AND BIOTECHNOLOGY
  • Published:
Russian Agricultural Sciences Aims and scope

Abstract

A multiple nonlinear regression equation reflecting dependence of the crude gluten content in wheat grain (Y, %) on the protein content (X1 = Ntotal × 5.7, %) and thousand kernel weight (X2, g) : Y(1) = –41.928 + 0.081\(X_{1}^{2}\) + 2.548X2 – 0.028\(X_{2}^{2}\) has been developed using regression analysis. For this equation, all grain quality indices correspond to the 12% moisture level. In the case when the protein content is determined for absolutely dry matter, the dependence is described by the following equation: Y(2) = –41.928 + 0.063\(X_{1}^{2}\) + 2.548X – 0.028\(X_{2}^{2}\). The developed equations can be used to forecast the crude gluten content in both winter and spring grain as well as soft and hard wheat varieties in all cases when the indices of its technological quality are determined by traditional analytical methods. The equations are also suitable for indirect verification of the accuracy of the crude gluten content determination if the content of protein and/or crude gluten is measured by different devices, such as InfraLUM FT-10 or FT-12, Spektra Star 2400, Infraneo, DA 7200 NIR analyzer, Inframatic 9200, and Infratec 1241.

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Authors and Affiliations

  1. Leningrad Research Institute of Agriculture, Branch of the Russian Federal Potato Research Center, 188338, Belogorka, Leningrad oblast, Russia

    A. V. Pasynkov & E. N. Pasynkova

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  1. A. V. Pasynkov
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  2. E. N. Pasynkova
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Correspondence to E. N. Pasynkova.

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The authors declare that they have no conflicts of interest. This article does not contain any studies involving animals or human participants performed by any of the authors.

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Translated by N. Statsyuk

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Pasynkov, A.V., Pasynkova, E.N. Comparative Evaluation of Different Methods to Determine the Crude Gluten Content in Wheat Grain. Russ. Agricult. Sci. 47, 238–243 (2021). https://doi.org/10.3103/S1068367421030137

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  • DOI: https://doi.org/10.3103/S1068367421030137

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