New possibilities in micro-scale wheat quality characterisation: micro-gluten determination and starch isolation
1. New possibilities in micro-scale wheat
quality characterisation: micro-gluten
determination and starch isolation
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
11th International Gluten Workshop
August 12-15, 2012
Beijing, China
2. New possibilities in micro-scale wheat quality characterisation
Why micro-tests?
Where the amount of sample is limited…
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.
3. New possibilities in micro-scale wheat quality characterisation
Instrumental and methodological background of
micro-scale research
4. New possibilities in micro-scale wheat quality characterisation
Available micro-scale tools today
(most frequently used examples)
5. New possibilities in micro-scale wheat quality characterisation
Successful longterm ongoing Hungarian-Australian
collaboration with CSIRO Plant Industry, Newport
Scientific Ltd (Australia), Metefém Ltd and Labintern
Ltd, Hungary
6. New possibilities in micro-scale wheat quality characterisation
Tradition 1: Supporting the birth of wheat chemistry with Hungarian
micro-mill in Australia from 1870s
F.B. Gurthi drafted the philosophy of
the wheat quality measurement and
research, namely: We have to mimic
the industrial processes in the
laboratory.
Hungarian Ganz-type
micro-mill
7. New possibilities in micro-scale wheat quality characterisation
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 : >3g
8. New possibilities in micro-scale wheat quality characterisation
Continuation of our tradition: Comparison with standard
laboratory milling procedures
80
Correlation between milling
Summary:
Milling Yield on Micro Mill
75 yields measured with micro-
mill vs. Quadromat-Junior
70
type labmill
- Milling yields are slightly lower in
65
case of micro-mill.
60 - The mixing curves are similar and the
55
calculated parameters are in good
correlation.
50
50 55 60 65 70 75 80
Milling Yield on Traditional Test Mills
Effect on Mixing Time Effect on Loaf Height
350 36
Comparison studies of 300 35
Mixing Time (sec)
34
dough properties 250
Loaf Height (mm)
33
with 200
32
BUHLER and 150
31
FQC-2000 flours 100
30
50
29
0
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18
28
2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18
Flour Samples
Flour Samples
9. New possibilities in micro-scale wheat quality characterisation
Tradition 2: Development of routine tests for determination of
wheat qulaity
Jenő Hankóczy
(1869 – 1939)
Hungarian inventor The prototype of the Farinograph
of the Farinograph (1912- 1928)
and Extensograph
10. New possibilities in micro-scale wheat quality characterisation
Continuation of our tradition: development the prototype of
micro-scale Z-arm mixer in cooperation with CSIRO and
Newport Scientific, Australia
Magvas
Macro Valorigraph
Magvas
Micro Z-arm Mixer
11. New possibilities in micro-scale wheat quality characterisation
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.
12. New possibilities in micro-scale wheat quality characterisation
Applications in research activities (examples)
250 250
Z-arm mixer 2g Mixograph 1 , 17+18,5+10
Research on protein - , 17+18,5+10
D 200 200
subunit composition 1 , - ,5+10
D 150 150
(Békés et al) 1 , 17+18, -
T 100 Mixes of flour prepared from wheat with deletions of glutenin subunits,5+10
100
-, -
genes show much better discrimination between poor and good wheats -
- , 17+18,
50 50
than the Mixograph probably because the mechanism of dough - , -
1,
0
development in the Z-arm mixer is not as dependant on dough strength ,as
0 -, - -
in pin mixers.
Research on glutenin
subunit incorporation into
rice dough
(Oszvald et al)
Please visit our poster, also: Balázs, G. et
al: Complex quality characterisation…
13. New possibilities in micro-scale wheat 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)
14. New possibilities in micro-scale wheat quality characterisation
Tradition 3: Sedimentation tests
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...
15. New possibilities in micro-scale wheat quality characterisation
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 Corr. between loaf valume and
sedimentation value sedimentation value
Zeleny, L, november, 1947
16. New possibilities in micro-scale wheat quality characterisation
Recent developments: Semi-automatic instrument and methods
for determination of Zeleny value on micro- and micro-scale in
cooperation with Labintern Ltd, Hungary
Detector
Easy sample
handling
Micro-test tubes
Macro-test tubes
Shaking unit
Operational sequence
SediCom
Tester
17. New possibilities in micro-scale wheat quality characterisation
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.
18. New possibilities in micro-scale wheat quality characterisation
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)
Functional data and their relationships to allelic composition indicated that
• Most significant on for Zeleny value
while dough strength and partly extensibility are dependQTLthe presence of
were detected on chromosomes not
HMW glutenin alleles, the allelic composition of LMW glutenins are mostly
responsible Glu3B variation of Zeleny indeces of the wheats, investigated.
for the harbouring HMW Glutenin loci
•
Among glutenin loci, significant QTLs wereChrom 6A the regions of both type of
found in -LOD 6.1 (possibly Gliadin)
• Chrom 1 and 6.
gliadin loci on chromosome 5A -LOD 4.5 (protein gene?)
. Chrom 3B –LOD 3.5
•
1B Rmax
EXT
Please visit our poster, also:
Balázs, G. et al: Complex quality
characterisation…
19. New possibilities in micro-scale wheat 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)
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.
Filters for separation Vacuum
of starch (soluble system
The combined measuring system is
carbohydrate
available with standard (10 g) and
polimers)
micro-scale (5g) bowls.
20. New possibilities in micro-scale wheat quality characterisation
Applications: method validation, routine analysis
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).
Table 1: Wet Gluten content (%)
Glutomatic 2200 vs. Micro GluStar System Martonvásár vs. Micro GluStar System
A Micro GluStar System = -3,796 + 1,0491 * Glutomatic 2200 B Micro GluStar System = -8,012 + 1,2224 * Martonvásár
Correlation: r = ,99281 Correlation: r = ,98815
42 42
40 40
38 38
36 36
Micro GluStar System
Micro GluStar System
34 34
32 32
30 30
28 28
26 26
24 24
22 22
24 26 28 30 32 34 36 38 40 42 44 24 26 28 30 32 34 36 38 40 42
Glutomatic 2200 0,95 Conf.Int. Martonvásár 0,95 Conf.Int.
21. New possibilities in micro-scale wheat quality characterisation
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.
22. New possibilities in micro-scale wheat quality characterisation
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 amilosy content measured
in flour blends and from their isolates
Comparison of viscosity (RVA) profiles of
starches separated from different wheat
varieties
23. New possibilities in micro-scale wheat quality characterisation
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
24. New possibilities in micro-scale wheat quality characterisation
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
25. New possibilities in micro-scale wheat quality characterisation
Instead of summary … a completted
picture of micro-scale tools
26. New possibilities in micro-scale wheat quality characterisation
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
28. New possibilities in micro-scale wheat quality characterisation
Instead of summary…
The whole picture of wheat characterisation
29. New possibilities in micro-scale wheat quality characterisation
Applications in research activities: measured relationships
among Zeleny values and different functional parameters
30. Budapest University of Technology and Economics
Invitation to the next MoniQA Conference….
31. New possibilities in micro-scale wheat quality characterisation
Requirements for high throughput methods
Fordí !!!
tás
32. New possibilities in micro-scale wheat quality characterisation
Instead of summary: the available micro-scale
instruments and methods
Kiegészí
teni a sikérmosóval
33. New possibilities in micro-scale wheat quality characterisation
Case 2: Sample preparation with micro-mill for
micro-analytical methods
Summary:
Improved repeability for
the determination of
glutenin subunit
composition with LOC
34. New possibilities in micro-scale wheat quality characterisation
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)
35. New possibilities in micro-scale wheat quality characterisation
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
36. New possibilities in micro-scale wheat quality characterisation
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
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.
TA.XTplus Texture Analyser
Stable Micro System, UK
37. New possibilities in micro-scale wheat quality characterisation
Ide kellene ugyanaz, ami előbb első RVA cikk és abstract
vagy eredmény, Feri tudnál segíteni, nem találom?
Rapid Visco Analyser
Perten Instruments
38. Budapest University of Technology and Economics
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.
40. Budapest University of Technology and Economics
Result 3: Relationship between different functional
properties
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.
Marked correlations are significant at p<0,05 level, n=23
41. Budapest University of Technology and Economics
But… Effects of location and treatment
Comparison of location and agricultural treatment
80
70
60
Zeleny value (ml)
50 1.treatment
2.treatment
40
3.treatment
30 4.treatment
20 5.treatment
10
0 Which value belongs to a given variety
1 2
for evaluation of6 compositional treatment and location
3 4 5
Location
7 8 9
Comparison of agricultural
background?
80
70
60 1.location
Zeleny value (ml)
2. location
50
3. location
40
4.location
30 5.location
6. location
20
7. location
10
8. location
0 9. location
1 2 3 4 5
Agriculture treatment
42. But… Effects of treatment
(Pannon-wheat quality program)
Location Treatments
• Complex qualification for Állampuszta
Hungarian varieties Pécs-
Reménypuszta
•2 varieties (MV Suba and Balatonkeresztúr 100 +*100 kg N/ha
GK Kalász), 9 agricultural Balatonkenese 100 + *50 kg N/ha
areas, 5 agrotechnological
Egyházashetye 100 kg N/ha
treatment
Csorvás 50 kg N/ha
Törökszentmiklós 0 kg N/ha
Jászboldogháza
Szentistván
47. Budapest University of Technology and Economics
Application fields and results of micro tests
48. Budapest University of Technology and Economics
Method(s) 2: Mixing properties
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.
50. Budapest University of Technology and Economics
Case 2: Effect of Glu/Gli ratio on the mixing
properties of wheat dough
ERADU
400 [s]
Dough development time
control flour 64
Water Absorption
300 gliadin
gluten 63
glutenin
200
62
100
61
0 60
Control +10% +20% Control +10% +20%
flour flour
51. Budapest University of Technology and Economics
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
TM
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.
250 250
Z-arm mixer 2g Mixograph 1 , 17+18,5+10
- , 17+18,5+10
200 200
1 , - ,5+10
150 150
1 , 17+18, -
100 100
-, - ,5+10
- , 17+18, -
50 50
1, - , -
0 0 -, - , -
52. Budapest University of Technology and Economics
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.
53. Budapest University of Technology and Economics
Method 1: Sample preparation with micro mill
55. Budapest University of Technology and Economics
Standardization
• ICC Standar dNo.116: Determination of the Sedimentation
Value
• AACC method 56-60,
• AACC method 56-61A
• AACC method 56-62,
• AACC method 56-63,
• AACC method 56-70
• Magyar szabvány- MSZ ISO 5529
Quality parameter for European Wheat Intervention System
56. Budapest University of Technology and Economics
Measured relationships among Zeleny values and
different functional parameters
57. Budapest University of Technology and Economics
Case 4 - Molecular backcround: Relationship between
allelic composition and sedimentation values
selection from local 1891 1929
Noe (Volga region) variety
selection from local 1919 1938
Smena (Siberia) variety
selection from local 1919 1939
Lutescens 956 (Siberia) variety
-Historical 10
Irtyshanka sets Skala/Saratovskaya 36 1964 1981
Lade (Norway) / FKN-25 1970 1984
Omskaya 12 (USA)
Spontaneous hybrid 1986 ----
-Biodiversity (Canada)/Novosibirskaya
Omskaya 21 22
Novosibirskaya 22 / 1986 1998
Omskaya 26
-Biofortification W.W.16151 (Sweden)
Saratovskaya 29 / 1987 2000
Pamyaty Azyeva Lutescens 99-80-1
Lutescens 162-84-1 / 1989 2001
-Kazakhstan-Hungary-Australia-Turkey
Omskaya 32 Chris (USA) cooperation
Omsraya 20 / Lutescens 1992 2004
204-80-1//Lutescens 3-86-
Kazanskaya yubileynaya 6
-See also the lecture titled „The effects of genetic and
Biryusinka / Bezostaya 1
1970 * 1989
Tulunskaya 12
environmental factors on the 67 /
Novosibirskaya quality of Kazakhstan and
1981 * 1995
Siberian wheat” by Dr. Alexey Morgounov
Altayskaya 92 Lutescens 4029
Physical mutant from 1979 1997
Rosinka Sibakovskaya 3,
Buryatscaya 34 / 1978 * 1994
Selenga Buryatscaya 79
OmSHI 6 / ANK 17 // 1985 2000
Shernyava 13 OmSHI 6
58. Budapest University of Technology and Economics
Case 4 - Kazakh wheat varieties
2007.05.11 Contribution % Contribution %
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 Contribution % 2,95 4,18 18 32,08 32,08 4,87 9,51 21,46
67,32 7,13 18,43
GVK 1369-2B-007 b c a RMAX j Hb e 368L 62,84 HH80 17,20 LL0,00 12,16HL 19 29,53 35,64 4,48 1,83 28,51
7,
247 51,35 25,10 0,77 2,32 20,46
Lutescens 53-95 b
B-010 c d 349 b 67,32 4347,1379,30 18,43 14,54 2,95 3,74 4,18 27,43 31,13 3,31 4,28 33,85
c b 0,22 2,20 19
Astana B-013 b c a 368 g 62,84 3857,8064,47 17,20 17,65 0,00 12,7112,16 21,17 37,23 3,21 5,99 32,41
434
e b
79,30 0,22
4,71
14,54
0,47
2,20
23
3,74
Shortandinskaya 95 b
B-016 c a 385 g 64,47 3854,7164,47 17,65 17,65 0,47 12,7112,71 21,17 37,23 3,21 5,99 32,41
e b 4,71 0,47 23
Contribution %
Chelyaba B-019 a d a 385 j 64,47 3814,7146,46 17,65 24,93 0,47L24,6712,71 60,18 19,17LL12,09 3,2HL 5,31
381
c a
46,46 EXT 24,93
3,94
3,94 H 0,00 24,670,00 14HH 4
Lutescens 148-97-16 b
B-022 c a 368 j 62,84 3687,8062,81517,20 17,20 0,00 12,1612,16 1,74 35,64 6,10 1,813,951
e b 4 7,80 17,15 0,0061,05 19 29,53 4,48 3 28,5
447 76,43 6,16 1814,01 32,08 2,55 32,08 0,85 4,87 9,51 21,46
Fora B-025 b c d 400 g 66,50 447 76,41918,20 14,01 1,46 0,85 3,64 4,48 36,25 1,83 10,728,510
c a 10,19 3 6,16 29,53 2,5535,64 16 35,25 4,25 5 13,5
Golubkovskaya b
B-026 c a c g c 400 66,519 10,19 27,43 1,4631,13 18 3,31 32,58 4,28 7,633,855
0 18,20 3,64 32,58 4,94 4 22,2
23 21,17 37,23 3,21 5,99 32,41
Iren B-029 b u a c ? b 247 72,623 10,81 21,17 2,1037,23 17 3,21 20,80 5,99 2,632,417
7 12,31 2,10 32,39 5,44 0 38,7
Eritrospermum 78 a
B-032 c d e b a 819 37,014 6,59 60,18 11,6019,17 2212,09 35,33 3,24 2,37 5,316
0 19,90 24,91 31,39 3,15 27,7
19 29,53 35,64 4,48 1,83 28,51
Akmola 2 D-001 b c a e g e 448 61,116 7,81 35,25 0,4536,25 22 4,25 37,2510,75 6,313,508
6 16,74 13,84 23,69 3,59 7 29,0
Lutescens 25/93-3-5 b
D-002 c d c g a 447 76,418 6,16 32,58 2,5532,58 16 4,94 36,25 7,64 10,722,250
3 14,01 0,85 35,25 4,25 5 13,5
*Rmax and Ext was predicted with PQI
59. Budapest University of Technology and Economics
Kazakh wheat varieties – Micro-Zeleny values
60. Budapest University of Technology and Economics
Case 5 - Preliminary QTL analysis
Histogram of zeleny phenotype
45
40
35
Frequency
30
25 Frequency
20
15
10
5
0
5
4
9
5
6
3.
3.
4.
5.
• Most significant QTL for zeleny
were detected on chromosomes not
Zeleny units
harbouring HMW Glutenin loci
• Chrom 6A -LOD 6.1 (possibly
Gliadin)
• Chrom 5A -LOD 4.5 (protein gene?)
• Chrom 3B –LOD 3.5
61. Budapest University of Technology and Economics
Case 5 - Preliminary QTL analysis
Zeleny szedimentációs teszt:
szignifikáns QTL a LMW glutenin alegységek
génjeinek környezetében
Glu3B
62. Budapest University of Technology and Economics
A tészta-jellemzők (erősség, nyújthatóság) szignifikáns
Case 5 - Preliminary QTL analysis
QTL-lel rendelkeznek a HMW glutenin alegységek
génjeinek környezetében
1B Rmax
EXT
63. Budapest University of Technology and Economics
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
Micro-Zeleny values
Low correlation
coefficient…
Reasons?
NIR values
64. Budapest University of Technology and Economics
Case 6 - NIR-prediction for Zeleny based on Kazakh
wheat varieties
Comparison of calibrations based on
Scatterplot (Spreadsheet - AE_1+2 +.stw 15v*352c)
North European (), (KAZ) = 9,0905+0,8157*x; 0,95 Conf.Int. () samples #1
2221
Hungarian () and Kazah
referencia:2221 (KAZ): r2 = 0,8157; r = 0,9031; p = 0,0000; y = 9,0905 + 0,8157*x
90
Scatterplot (Spreadsheet - AE_1+2 +.stw 15v*352c)
WH371523 WH612196 0011 (HUN) 2221 (HUN) 0011 (KAZ) 2221 (KAZ)
2
referencia:WH371523: r = 0,2495; r = 0,4995; p = 0,0010; y = 31,9414 + 0,4517*x
80
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
70 referencia:0011 (KAZ): r2 = 0,5867; r = 0,7660; p = 0,000000008; y = 16,8756 + 0,6746*x
referencia:2221 (KAZ): r2 = 0,8157; r = 0,9031; p = 0,0000; y = 9,0905 + 0,8157*x
100
60
90
2221 (KAZ)
80
50
70
40 60
50
30 40
30 Reference values are based on Kazakh variation
20
20 r2 = 0,8157
10
10 10 20 30 40 50 60 70 80 90 100
10 20 30 40 50 60 70 80 90
referencia
referencia
65. Budapest University of Technology and Economics
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)