CHARACTERIZATION OF AMINO ACID CONTENT
OF GRAIN OF NEW WHEAT VARIETIES AND LINES
H. M. Hospodarenko, V. P. Karpenko, V. V. Liubych, V. V. Novikov
Uman National University of Horticulture
1, Instytutska Str, Uman, Cherkasy Region, 20300, Ukraine
E-mail: Hospodarenko@gmail.com, firstname.lastname@example.org, LyubichV@gmail.com, email@example.com
Received September 19, 2018 / Received October 19, 2018 / Accepted November 21, 2018
Aim. To determine the formation of bound amino acids in grain of new wheat varieties and its biological value.
Methods. Field, physical-chemical, computational, analysis. Results. The differences in amino acid composi-
tion of new varieties and lines of wheat were analyzed. It was established that the highest content of essential
amino acids was in the grain of the Kulundynka variety (5.18 %) or 2.5 times higher compared to the standard
(2.99 %). Their content in the grain of soft wheat, obtained by the hybridization of Triticum aestivum L./Triti-
cum spelta L., was 1.4–1.5 times higher compared to the control. The grain of the soft variety Kulundynka had
the highest biological value as the score of essential amino acids was not defi cient and the remaining varieties
were defi cient in 2–5 amino acids. Only methionine was defi cient in the grain of soft wheat lines (AAS = 64–
74 %). Conclusions. The content of amino acids in soft wheat grain depends considerably on weather condi-
tions, selective-genetic origin of the variety and the line. Glutamic acid, proline, and leucine were found to be
most abundant. Out of nine samples of soft wheat tested, only the seed of the Kulundynka variety had a non-
defi cient amino acid score (91–298 %), and in the Pannonikus variety methionine was limited (49 %). The best
balanced content of amino acids is present in the grain of non-spelt lines, obtained by hybridization of Triticum
aestivum L. and Triticum spelta L., namely Р 7 and LPP 1314. The grain of these lines has a non-defi cient
amino acid score, more methionine (AAS = 64–74 %), and supplies human daily requirement in the best way.
The grain has a high index of complex estimation and metabolization coeffi cient for essential amino acids.
amino acids, grain, soft wheat, variety.
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