New possibilities in micro-scale wheat quality characterisation: micro-gluten determination and starch isolation

New possibilities in micro-scale wheat

quality characterisation: micro-gluten

determination and starch isolation

11th International Gluten Workshop

August 12-15, 2012

Beijing, China

S. TÖMÖSKÖZI1, SZ. SZENDI1, A. BAGDI1, A. HARASZTOS1,

G. BALÁZS1, D. DIEPEVEEN2, R. APPELS3 and F. BÉKÉS4

1 Budapest University of Technology and Economics (BUTE),

Department of Applied Biotechnology and Food Science,

Budapest, Hungary; 2Department of Agriculture and Food Western Australia

3 Centre for Comparative Genomics, Murdoch University,

Western Australia, Australia; 4 FBFD PTY LTD, Beecroft, NSW, Australia

Earlier quality-based selection of wheat lines

Studying the roles of protein

subunits in modified wheat varieties

Investigation of the effects of

different types of additives

(protein subunits, carbohydrates,

lipoproteins, etc.) on the quality

parameters.

Application in routine analytical work. However,

the causes of the differences between standard

and small-scale procedures have to be identified.

Why micro-tests?

Where the amount of sample is limited…

New possibilities in micro-scale wheat quality characterisation

Instrumental and methodological background of

micro-scale research


Available micro-scale tools today

(most frequently used examples)


Successful longterm ongoing Hungarian-Australian

collaboration with CSIRO Plant Industry, Newport

Scientific Ltd (Australia), Metefém Ltd and Labintern

Ltd, Hungary


Tradition 1: Supporting the birth of wheat chemistry with Hungarian

micro-mill in Australia from 1870s

Hungarian Ganz-type

micro-mill


F.B. Gurthi drafted the philosophy of

the wheat quality measurement and

research, namely: We have to mimic

the industrial processes in the

laboratory.

Continuation of our tradition: Sample preparation with micro

mill and sieve

Technical parameters

Optimal moisture content :

durum wheat 16 %

aestivum wheat 15 %

Milling yields : 51-70 %

Weight : 17.5 kg

Dimensions : 270×210×350 mm

Sample size : > 3 g


50 55 60 65 70 75 80Milling Yield on Traditional Test Mills

50

55

60

65

70

75

80

Mill

ing

Yie

ld o

n M

icro

Mill

Correlation between milling

yields measured with micro-

mill vs. Quadromat-Junior

type labmill

Summary:

- Milling yields are slightly lower in

case of micro-mill.

- The mixing curves are similar and the

calculated parameters are in good

correlation.

Continuation of our tradition: Comparison with standard

laboratory milling procedures

Effect on Mixing Time

0

50

100

150

200

250

300

350

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18

Flour Samples

Mix

ing

Tim

e (

sec)

28

29

30

31

32

33

34

35

36

2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18

Flour Samples

Lo

af

He

igh

t (m

m)

Effect on Loaf Height

Comparison studies of

dough properties

with

BUHLER and

FQC-2000 flours


Jenő Hankóczy

(1869 – 1939)

Hungarian inventor

of the Farinograph

and Extensograph

The prototype of the Farinograph

(1912- 1928)

Tradition 2: Development of routine tests for determination of

wheat qulaity


Continuation of our tradition: development the prototype of

micro-scale Z-arm mixer in cooperation with CSIRO and

Newport Scientific, Australia

Macro Valorigraph

Magvas

Micro Z-arm Mixer

Magvas


Applications: Comparison of mixing properties

Summary:

- Characteristics of curves registered with micro- and macro methods are

similar.

- The correlations between macro and micro parameters are highly

significant.

- Some alterations can be identified – for example in case of dough

development time. We have to learn more about the causes of identified

differences.


Applications in research activities (examples)

0

50

100

150

200

250

Z-arm mixer 2g Mixograph

0

50

100

150

200

250

1 , - ,5+10

1 , 17+18, -

- , - , -

- , 17+18,5+10

- , - ,5+10

1 , 17+18,5+10

- , 17+18, -

1 , - , -

Research on protein

subunit composition

(Békés et al)

Research on glutenin

subunit incorporation into

rice dough

(Oszvald et al)


D

D

T Mixes of flour prepared from wheat with deletions of glutenin subunits

genes show much better discrimination between poor and good wheats

than the Mixograph probably because the mechanism of dough

development in the Z-arm mixer is not as dependant on dough strength as

in pin mixers.

Please visit our poster, also: Balázs, G. et

al: Complex quality characterisation…

Application in routine analysis – Micro-doughLab by Perten

Instuments

Features and benefits

- Small (4 gram) Sample Size

- Correlates with Standard Tests

- Programmable Mixing Speed (Source: www.perten.com. 01 08 2012)


http://www.perten.com/

History

1916. First experimental results for correlation between collodial swelling

properties and the baking quality of wheat flours by Upson és Calvin

1918. In diluted acid solulion, the rate and extent of the swelling of „strong”

wheat flours are higher than the same value of weak flours (Gortner és

Doherty)

….

1946. …relationship between water-retention capacity and loaf volume for

hard ret winter wheat (Finney és Yamazaki).

1947. Higher gluten content and better gluten quality gives slower

sedimentation and higher Zeleny value. (Lawrence Zeleny)

1950- Standardization of Zeleny- and other sedimentation tests...

Tradition 3: Sedimentation tests


Principle and interpretation of sedimentation tests

The Zeleny value means the degree of sedimentation of suspended

flour in lactic acid in a given time. The method is characterising the

swelling properties of wheat proteins and insoluble components.

First experiments Corr. between prot. cont. and

sedimentation value

Corr. between loaf valume and

sedimentation value

Zeleny, L, november, 1947


Detector

Shaking unit

Easy sample

handling

Operational sequence

Micro-test tubes

Macro-test tubes

SediCom

Tester

Recent developments: Semi-automatic instrument and methods

for determination of Zeleny value on micro- and micro-scale in

cooperation with Labintern Ltd, Hungary


Applications: method validation, routine analysis

Summary:

- The new instrument is an automated version of the traditional

equipment, applicable also for macro (standard)- and micro-scale

measurements, where the sample requirements are 3.2g and 0,4 g

of flour, respectively.

- Using the equipment, the measurement is simpler, faster, and

more accurate. The daily throughput can be increased by 50% per

day.


Application in research activities: QTL mapping for Zeleny values

Experimental design followed, consisting of blocking for individual days

and day order recorded. Population: Chara (Aus) x Glenlea (Can), 180

DH lines. Field and milling effects were also included in the QTL model.

Replication at the zeleny testing consisted of double replicates for each

genotype (Cavanagh, C. et al)

• Most significant QTL for Zeleny value

were detected on chromosomes not

harbouring HMW Glutenin loci

• Chrom 6A -LOD 6.1 (possibly Gliadin)

• Chrom 5A -LOD 4.5 (protein gene?)

• Chrom 3B –LOD 3.5

Glu3B

1B Rmax

EXT


Functional data and their relationships to allelic composition indicated that

while dough strength and partly extensibility are depend on the presence of

HMW glutenin alleles, the allelic composition of LMW glutenins are mostly

responsible for the variation of Zeleny indeces of the wheats, investigated.

Among glutenin loci, significant QTLs were found in the regions of both type of

gliadin loci on chromosome 1 and 6.

.

Please visit our poster, also:

Balázs, G. et al: Complex quality

characterisation…

New member of the small-scale family: Development of GluStar

system and methods for determination of gluten content and

separation of wheat starch (in collaboration with Labintern Ltd,

Hungary and CSIRO Plant Industry, Australia)

Vacuum

system Filters for separation

of starch (soluble

carbohydrate

polimers)

The novelty is the capability for

the determination of wet gluten

content and for the separation

of the starch from flour

samples, in same time. The

modularity of the measuring

system ensures the utilization

of basic modules, separately.

The combined measuring system is

available with standard (10 g) and

micro-scale (5g) bowls.


Applications: method validation, routine analysis

Table 1: Wet Gluten content (%)

Glutomatic 2200 vs. Micro GluStar System

Micro GluStar System = -3,796 + 1,0491 * Glutomatic 2200

Correlation: r = ,99281

24 26 28 30 32 34 36 38 40 42 44

Glutomatic 2200

22

24

26

28

30

32

34

36

38

40

42

Mic

ro G

luS

tar

Syste

m

0,95 Conf.Int.

Martonvásár vs. Micro GluStar System

Micro GluStar System = -8,012 + 1,2224 * Martonvásár

Correlation: r = ,98815

24 26 28 30 32 34 36 38 40 42

Martonvásár

22

24

26

28

30

32

34

36

38

40

42

Mic

ro G

luS

tar

Syste

m

0,95 Conf.Int.

A B

Both small scale and macro-methods were validated

for determination of wet gluten content. The results

are correlated with the generally used standard

methods (ISO 21415-2:2006, ICC-Standard No.106/2).


Application in research activities: An example for

investigation of gluten proteins


Rudi Appels et al: Proteome bioinformatics and genetics for

associating proteins with grain phenotype

•A total of 740 flour samples from lines in a MAGIC population (4-way cross)

established in CSIRO Plant Industry were analysed using the GluStar equipment.

•Based on control samples (from cv Carnamah) analysed every 10 samples, the

%wet gluten ranged from 1.295 - 1.405 g/4.5g flour and hence the reproducibility

of the measurement for these 74 control samples was good.

•The genetic variation assayed by GluStar for the set of samples from the

structured MAGIC population, ranged from 0.95 g wet gluten/4.5g flour to 2.8g

wet gluten/4.5 g flour and within this analysis the reproducibility was consistent

with that defined by the control Carnamah samples.

•A particularly useful aspect of the small scale analyses, in addition to the % wet

gluten measurement, was the fast qualitative assessment of the dough formed

by the flour samples.

Application in research activities: Investigation of the effect

of amylose content on the rheological properties

Comparison of viscosity (RVA) profiles of the

flours and separated starch

Comparison of viscosity (RVA) profiles of

starches separated from different wheat

varieties

Comparison of amilosy content measured

in flour blends and from their isolates


Application in research activities: Investigation the effect of

non starchy carbohidrates on the rheological properties

Water extractable (WEAX) and unextractable (WUAX) arabinoxilane

content in the wheat flours and separated carbohydrates


-WUAX remains in the filtrate of the effluent

-WEAX can barely be measured in the isolates

Application in research activities: Relatinoship between

carbohydrate composition and rheological parameters

Correlation between carbohydrate

constitution and RVA parameters

of flours

(21 Hungarian wheat varieties)

Correlation between

carbohydrate constitution and

RVA parameters of isolates


Instead of summary … a completted

picture of micro-scale tools


Acknowledgement Many thanks all of our mentioned and non-mentioned colleagues,

students, technicians who took part in the mentioned projects.

This work was and is supported by

- Hungarian Scientific Research Found

(OTKA, Projects No.: 80292 and 80334 )

- Hungarian National Project titled ‘Development of breeding,

agricultural production and food industrial processing system of

Pannon wheat varieties , (NTP, PojectTECH-09-A3-2009-0221)

- National Research and Development Programs

(NKFP, Project No: 04/35/2001)

- Hungarian Economic Competitiveness Operative Programme

(GAK, Project No.: ALAP1-00126/2004).

- Hungarian Gábor Baross Innocsek Programme

(KM-CSEKK-2005-000044)

- CIMMYT


Thank you for your kind

attention!

Instead of summary…


The whole picture of wheat characterisation

Applications in research activities: measured relationships

among Zeleny values and different functional parameters


Budapest University of Technology and Economics

Invitation to the next MoniQA Conference….

Requirements for high throughput methods

Fordítás !!!


Instead of summary: the available micro-scale

instruments and methods Kiegészíteni a sikérmosóval


Summary:

Improved repeability for

the determination of

glutenin subunit

composition with LOC

Case 2: Sample preparation with micro-mill for

micro-analytical methods


Bekes, F. and Gras, P.W. Demonstration of the 2 g Mixograph

as a research tool. Cereal Chemistry 69 (1992) 229–230.

2 g mixograph

(National/TMCO,USA)


Dobraszczyk, B.J. and Roberts C.A. Strain hardening and

dough gas cell-wall failure in biaxial extension. J. Cereal Sci.

20:265, 1994.

Dough rheological properties were measured in biaxial extension using a modified

Chopin Alveograph under conditions close to those of baking expansion. The resulting

stress-strain curves showed power-law strain hardening, indicating an increase in

stiffness with increasing inflation. This strain hardening was shown to be critical in

determining the limit of bubble expansion, both in the Alveograph and in baking. A

criterion for gas cell-wall instability and failure has been derived, which takes into

account the strain and strain-rate hardening properties of dough during large

extensional deformation. Differences in bubble stability were observed between

different wheat cultivars at low rates of inflation close to those of baking expansion,

but these differences disappeared at the higher rates normally associated with

rheological testing.

TA.XTplus Texture Analyser

Stable Micro System, UK


http://www.stablemicrosystems.com/taxtplus2.htm




For the characterization of wheat quality, micro-extension tests for dough and

gluten and a micro-baking test were developed using comparable dough

compositions, the same mixing temperature and cultivar-specific mixing times. By

means of these methods, the flours of 26 wheat samples were studied for dough

development time, maximum resistance and extensibility of dough and gluten and

loaf volume of the baked products. Standard methods (rapid-mix-test, gluten index

determination) were used for comparison. The results indicated that the

rheological properties of dough and gluten as well as the gluten index are

correlated higher with the optimised micro-baking test than with the standard

baking test. If flour protein or wet gluten content is included in the correlations,

the extension test of gluten, which can be performed easily and reproducibly,

allows a reliable prediction of the loaf volume obtained by the micro-baking test.

R. Kieffer, H. Wieser, M.H. Henderson, A. Graveland:

Correlations of the Breadmaking Performance of Wheat Flour

with Rheological Measurements on a Micro-scale(1998)

Cereal Sci 27:53:60

TA.XTplus Texture Analyser

Stable Micro System, UK






Ide kellene ugyanaz, ami előbb első RVA cikk és abstract

vagy eredmény, Feri tudnál segíteni, nem találom?

Rapid Visco Analyser

Perten Instruments



Summary…


-Functional data and their relationships to allelic composition

indicated that while dough strength and partly extensibility

are depend on the presence of HMW glutenin alleles, the

allelic composition of LMW glutenins are mostly responsible

for the variation of Zeleny indeces of the wheats,

investigated. Among glutenin loci, significant QTLs were

found in the regions of both type of gliadin loci on

chromosome 1 and 6.

-Infrared spectroscopy can be a useful tool for prediction the

sedimentation values, but the results are highly depend on

the calibration procedure

- The Sedicom System® can be a valuable tool both for basic

and applied research and also quality evaluation in the whole

wheat verticum, including breeding, grain handling, milling

and baking.



Result 3: Relationship between different functional

properties

Marked correlations are significant at p<0,05 level, n=23

Summary:

- Strong relationships can be identified in numerous cases between different

quality parameters using our database.

- However, the validity of these relationships cannot be generalized, mainly

because the different sensitivity of alternative methodologies/parameters on

different types of wheat.


0

10

20

30

40

50

60

70

80

1 2 3 4 5 6 7 8 9

Zele

ny v

alu

e (

ml)

Location

Comparison of location and agricultural treatment

1.treatment

2.treatment

3.treatment

4.treatment

5.treatment

But… Effects of location and treatment

0

10

20

30

40

50

60

70

80

1 2 3 4 5

Ze

len

y v

alu

e (

ml)

Agriculture treatment

Comparison of agricultural treatment and location

1.location

2. location

3. location

4.location

5.location

6. location

7. location

8. location

9. location

Which value belongs to a given variety

for evaluation of compositional background?

But… Effects of treatment

(Pannon-wheat quality program)

• Complex qualification for

Hungarian varieties

•2 varieties (MV Suba and

GK Kalász), 9 agricultural

areas, 5 agrotechnological

treatment

Location Treatments

Állampuszta

Pécs-

Reménypuszta

Balatonkeresztúr 100 +*100 kg N/ha

Balatonkenese 100 + *50 kg N/ha

Egyházashetye 100 kg N/ha

Csorvás 50 kg N/ha

Törökszentmiklós 0 kg N/ha

Jászboldogháza

Szentistván

Pictures from the beginning…






Comparison of Farinograms and

micro-Valorigrams



Application fields and results of micro tests



Summary:

- Characteristics of curves registered with micro- and macro methods are

similar.

- Some alteration can be identified – for example in case of dough

development time.

- In most cases the correlations between macro and micro parameters are

significant.

- More or less similar dough systems are characterized with both types of

methods and instruments.

- We can learn more about the causes of identified differences.

Method(s) 2: Mixing properties


Method(s) 2: Mixing properties


Control +10% +20%

flour

control flour

gliadin

glutenin

gluten

0

100

200

300

400 [s]

ERADU

Control +10% +20%

flour

60

61

62

63

64

Wate

r A

bso

rpti

on

Do

ug

h d

evelo

pm

en

t ti

me

Case 2: Effect of Glu/Gli ratio on the mixing

properties of wheat dough


Case 2: Effect of Glu/Gli ratio on the mixing

properties of wheat dough

Research on protein subunit composition Mixes of flour prepared from wheats with deletions of glutenin subunits genes show much better discrimination between poor and good wheats than the Mixograph TM , probably because the mechanism of dough development in the Z-arm mixer is not as dependant on dough strength as in pin mixers.

0

50

100

150

200

250

Z-arm mixer 2g Mixograph

0

50

100

150

200

250

1 , - ,5+10

1 , 17+18, -

- , - , -

- , 17+18,5+10

- , - ,5+10

1 , 17+18,5+10

- , 17+18, -

1 , - , -


Case 3: Effect of protein subunit incorporation on

the mixing properties of rice dough

Summary:

• Application of micro Z-arm mixer is suitable for investigation of

rice functionality

• Incorporated glutenin subunits are able to alter dough mixing

properties of rice flour (WA, DDT, stability).

• Carefully controlled reduction/oxidation procedure can be

applied on protein functionality studies in reconstituted rice

dough.


Method 1: Sample preparation with micro mill


Method 1: Sample preparation with micro mill

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16

17 18

Comparison of milling yields:

BUHLER test and FQC-2000

0

25

50

75

100

sample number

Effect on Mixing Time

0

50

100

150

200

250

300

350

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18

Flour Samples

Mix

ing

Tim

e (

sec

)

0

100

200

300

400

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18

Flour Samples

Pe

ak

R

esis

tan

ce

Effect on Peak Resistance

0

10

20

30

40

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18

Flour Samples

Re

sis

tan

ce

Bre

ak

do

wn

Effect on Resistance Breakdown

28

29

30

31

32

33

34

35

36

2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18

Flour Samples

Lo

af

He

igh

t (m

m)

Effect on Loaf Height

Standardization


• ICC Standar dNo.116: Determination of the Sedimentation

Value

• AACC method 56-60,

• AACC method 56-61A



• AACC method 56-70

• Magyar szabvány- MSZ ISO 5529

Quality parameter for European Wheat Intervention System


Measured relationships among Zeleny values and

different functional parameters


Case 4 - Molecular backcround: Relationship between

allelic composition and sedimentation values

Noe selection from local

(Volga region) variety

1891 1929

Smenaselection from local

(Siberia) variety

1919 1938

Lutescens 956selection from local

(Siberia) variety

1919 1939

Irtyshanka 10 Skala/Saratovskaya 36 1964 1981

Omskaya 12Lade (Norway) / FKN-25

(USA)

1970 1984

Omskaya 21

Spontaneous hybrid

(Canada)/Novosibirskaya

22

1986 ----

Omskaya 26Novosibirskaya 22 /

W.W.16151 (Sweden)

1986 1998

Pamyaty AzyevaSaratovskaya 29 /

Lutescens 99-80-1

1987 2000

Omskaya 32Lutescens 162-84-1 /

Chris (USA)

1989 2001

Kazanskaya yubileynaya

Omsraya 20 / Lutescens

204-80-1//Lutescens 3-86-

6

1992 2004

Tulunskaya 12Biryusinka / Bezostaya 1 1970 * 1989

Altayskaya 92Novosibirskaya 67 /

Lutescens 4029

1981 * 1995

RosinkaPhysical mutant from

Sibakovskaya 3,

1979 1997

SelengaBuryatscaya 34 /

Buryatscaya 79

1978 * 1994

Shernyava 13OmSHI 6 / ANK 17 //

OmSHI 6

1985 2000

-Historical sets

-Biodiversity

-Biofortification

-Kazakhstan-Hungary-Australia-Turkey cooperation

-See also the lecture titled „The effects of genetic and

environmental factors on the quality of Kazakhstan and

Siberian wheat” by Dr. Alexey Morgounov


Case 4 - Kazakh wheat varieties 2007.05.11

Input file: all.csv Glu1-A Glu1-B Glu1-D Glu3-A Glu3-B Glu3-D RMAX H L HH LL HL EXT H L HH LL HL

Aktobe 32 B-001 c g a b c d 247 51,35 25,10 0,77 2,32 20,46 15 17,15 61,05 1,74 6,10 13,95

Stepnaya 1 B-004 b c a c g a 349 67,32 7,13 18,43 2,95 4,18 18 32,08 32,08 4,87 9,51 21,46

GVK 1369-2 B-007 b c a e j b 368 62,84 7,80 17,20 0,00 12,16 19 29,53 35,64 4,48 1,83 28,51

Lutescens 53-95B-010 b c d c b b 434 79,30 0,22 14,54 2,20 3,74 19 27,43 31,13 3,31 4,28 33,85

Astana B-013 b c a e g b 385 64,47 4,71 17,65 0,47 12,71 23 21,17 37,23 3,21 5,99 32,41

Shortandinskaya 95B-016 b c a e g b 385 64,47 4,71 17,65 0,47 12,71 23 21,17 37,23 3,21 5,99 32,41

Chelyaba B-019 a d a c j a 381 46,46 3,94 24,93 0,00 24,67 14 60,18 19,17 12,09 3,24 5,31

Lutescens 148-97-16B-022 b c a e j b 368 62,84 7,80 17,20 0,00 12,16 19 29,53 35,64 4,48 1,83 28,51

Fora B-025 b c d c g a 447 76,43 6,16 14,01 2,55 0,85 16 35,25 36,25 4,25 10,75 13,50

GolubkovskayaB-026 b c a c g c 400 66,50 10,19 18,20 1,46 3,64 18 32,58 32,58 4,94 7,64 22,25

Iren B-029 b u a c ? b 247 72,67 10,81 12,31 2,10 2,10 17 32,39 20,80 5,44 2,60 38,77

Eritrospermum 78B-032 a c d e b a 819 37,00 6,59 19,90 11,60 24,91 22 31,39 35,33 3,15 2,37 27,76

Akmola 2 D-001 b c a e g e 448 61,16 7,81 16,74 0,45 13,84 22 23,69 37,25 3,59 6,37 29,08

Lutescens 25/93-3-5 D-002 b c d c g a 447 76,43 6,16 14,01 2,55 0,85 16 35,25 36,25 4,25 10,75 13,50

Contribution % Contribution %

RMAX H L HH LL HL

247 51,35 25,10 0,77 2,32 20,46

349 67,32 7,13 18,43 2,95 4,18

368 62,84 7,80 17,20 0,00 12,16

434 79,30 0,22 14,54 2,20 3,74

385 64,47 4,71 17,65 0,47 12,71

385 64,47 4,71 17,65 0,47 12,71

381 46,46 3,94 24,93 0,00 24,67

368 62,84 7,80 17,20 0,00 12,16

447 76,43 6,16 14,01 2,55 0,85

400 66,50 10,19 18,20 1,46 3,64

Contribution %

EXT H L HH LL HL

15 17,15 61,05 1,74 6,10 13,95

18 32,08 32,08 4,87 9,51 21,46

19 29,53 35,64 4,48 1,83 28,51

19 27,43 31,13 3,31 4,28 33,85

23 21,17 37,23 3,21 5,99 32,41

23 21,17 37,23 3,21 5,99 32,41

14 60,18 19,17 12,09 3,24 5,31

19 29,53 35,64 4,48 1,83 28,51

16 35,25 36,25 4,25 10,75 13,50

18 32,58 32,58 4,94 7,64 22,25

Contribution %

*Rmax and Ext was predicted with PQI


Kazakh wheat varieties – Micro-Zeleny values


Histogram of zeleny phenotype

05

1015202530354045

3.4

3.9

4.5 5

5.6

Zeleny units

Fre

qu

en

cy

Frequency

Case 5 - Preliminary QTL analysis

• Most significant QTL for zeleny

were detected on chromosomes not

harbouring HMW Glutenin loci

• Chrom 6A -LOD 6.1 (possibly

Gliadin)

• Chrom 5A -LOD 4.5 (protein gene?)

• Chrom 3B –LOD 3.5



Glu3B

Zeleny szedimentációs teszt:

szignifikáns QTL a LMW glutenin alegységek

génjeinek környezetében



1B Rmax

EXT

A tészta-jellemzők (erősség, nyújthatóság) szignifikáns

QTL-lel rendelkeznek a HMW glutenin alegységek

génjeinek környezetében


Case 6 - NIR-prediction for Zeleny based on Kazakh

wheat varieties

Correlation between Zeleny values obtained with micro-

methods and NIR prediction using roboust calibration

NIR values

Mic

ro-Z

ele

ny v

alu

es

Low correlation

coefficient…

Reasons?


Scatterplot (Spreadsheet - AE_1+2 +.stw 15v*352c)

WH371523 WH612196 0011 (HUN) 2221 (HUN) 0011 (KAZ) 2221 (KAZ)

referencia:WH371523: r2 = 0,2495; r = 0,4995; p = 0,0010; y = 31,9414 + 0,4517*x

referencia:WH612196: r2 = 0,1445; r = 0,3801; p = 0,0155; y = 39,533 + 0,2166*x

referencia:0011 (HUN): r2 = 0,0790; r = 0,2810; p = 0,0790; y = 56,3925 + 0,1952*x

referencia:2221 (HUN): r2 = 0,2189; r = 0,4678; p = 0,0023; y = 49,4463 + 0,3765*x

referencia:0011 (KAZ): r2 = 0,5867; r = 0,7660; p = 0,000000008; y = 16,8756 + 0,6746*x


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Comparison of calibrations based on

North European (), Hungarian () and Kazah () samples #1

Scatterplot (Spreadsheet - AE_1+2 +.stw 15v*352c)

2221 (KAZ) = 9,0905+0,8157*x; 0,95 Conf.Int.


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222

1 (

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Z)

Reference values are based on Kazakh variation

r2 = 0,8157

Case 6 - NIR-prediction for Zeleny based on Kazakh

wheat varieties


Case +1: Evaluation of NIR spectras for Hungarian

and Kasakh wheat varieties Principal component analysis (PCA) of NIT spectra

Hungarian samples (●) vs. Kazah samples – B (●), D (●), H (●), K (●) groups)