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Cereal Research Communications

, Volume 35, Issue 4, pp 1685–1699 | Cite as

Amino Acid Compositions in Wheat Species with Different Genomes

  • P. PepóEmail author
  • Z. Győri
Article

Abstract

As regards wheat varieties constituting a natural ploid series the issue of analysing diploid, tetraploid and hexaploid species is tropical since ancient varieties can play significant roles in contemporary agriculture as well. Seventeen winter wheat varieties, out of which 2 diploid varieties carried genome A, 9 diploidic types had genomes AB, two varieties had genomes AG and four varieties were hexaploid ones with genomes ABD, were analysed from the point of view of their amino acid compositions. The amino acid contents of Asp, Thr, Ser, Glu, Gly, Ala, Cys, Val, Met, Ile, Leu, Tyr, Phe, His, Lys, Arg, Pro (a total of 17) were determined in the varieties listed above.

It has been found that the amino acid contents of the grains genotype AA Triticum boeticum and T. monococcum exceeded the amino acid content of T. aestivum in respect of all the amino acids analysed in this experiment, with Glu being the only exception. In comparison with the aestivum wheat, essential amino acid contents showed a similarly favourable picture in the diploidic varieties mentioned. As regards type AB tetraploid varieties excesses of 13–16%, in comparison to the aestivum wheat, were found in essential amino acid contents. The amounts of non-essential amino acids in all the winter wheat varieties showed decreases irrespective of the ploid level.

What concerns the total amino acid content, all the winter wheat varieties with the exception of T. monococcum (A), T. dicoccoides (AB) and T. dicoccum (AB) contained less amino acid than the aestivum wheat. All the monocarbonic acid and aromatic as well as heterocyclic amino acid contents of the wildly growing Triticum boeticum (A) and the grown Triticum monococcum (A) (with polaric, apolaric R groups, diamino radicles) exceeded the same contents of T. aestivum. The value of the monoamino-dicarbonic acid, however, was lower in our experiment.

Keywords

wheat different genomes amino acid 

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Copyright information

© Akadémiai Kiadó, Budapest 2007

Authors and Affiliations

  1. 1.Department of Horticulture and Plant BiotechnologyUniversity of DebrecenDebrecenHungary
  2. 2.Institute of Food Processing, Quality Control and Microbiology, Centre for Agricultural Sciences, Faculty of Agricultural ScienceUniversity of DebrecenDebrecenHungary

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