Amino acid profile of four varieties of durum wheat grown in Sicily

Risultato della ricerca: Other

Abstract

The major use of durum wheat is for pasta products, particularly inthe European and North American countries, whereas in other areas(Middle East and North Africa) also it is used as couscous and for varioustypes of bread. The durum wheat is therefore a staple food in theMediterranean and is one of the commodities that characterize thedietary pattern of the Mediterranean diet. During the year 2012 weremade in Ciminna (Palermo) in Sicily, four fields of experimental cultivationusing four different varieties of durum wheat cultivated in Sicily:Simeto, Iride, Duilio and Saragolla. For each variety were set up two differentkinds of cultivation tecniques, in order to verify the influence ofthe environment on the final results. In particular, the technique Aemployed the same seeding density for the 4 varieties (2.4 quintals ofseed per hectare), using the pre-sowing and coverage fertilization withrespectively 30.6 and 47.25 units of nitrogen, distributed by the use ofdiammonium phosphate (18/46) in pre-sowing and ammonium nitrate(27%) in coverage; technique B employed a seeding density lower for 4varieties (variable between 1.8 and 2.2 quintals of seed per hectare);fertilizing in pre-sowing was carried out with sodium superphosphate(that means zero units of nitrogen) and in coverage with 101.79 unitsof total nitrogen, distributed through the use of ammonium nitrate(27%) used in two different moments after the crop raised. The resultsshow that the protein content of the different batches analyzed stoodbetween 12.9 and 16.1% D.M., higher than the average recorded for theSicilian crops.1 Investigations on the amino acid profile showed somedifferences between the different varieties and also between the differentcultivation techniques . The most represented amino acidwas glutamic acid which is also the one who showed greater variabilityamong the four varieties. Even proline showed a variability in the contextof the four varieties evaluated. The other amino acids showedslight or no differences among the four varieties evaluated. The surveyresults are partially comparable with the data available in the literaturefor other varieties grown in Italy
Lingua originaleEnglish
Pagine133-133
Numero di pagine1
Stato di pubblicazionePublished - 2015

All Science Journal Classification (ASJC) codes

  • Biochemistry, Genetics and Molecular Biology(all)
  • Plant Science
  • Biochemistry, medical

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