Nitrogen-bearing joints in grain of different varieties and lines of dinkel wheat

Abstract

The purpose. To determine formation of nitrogen-bearing joints in grain of different varieties and lines of dinkel wheat. Methods. Field, physical and chemical, chromatographic with the use of analyzer of amino acids T-339, calculation, analysis. Results. Formation is studied of the content of protein, protein in grain of dinkel wheat depending on selection-genetic features of variety and line. It is shown that the content of nitrogen-bearing joints in grain of dinkel wheat is essentially changed depending on selection-genetic parentage of variety and line. The highest content of protein was in grain of dinkel wheat of variety Zaria Ukrainy — 23,9%. The content of protein in grain of other varieties was 13,8–20,1%, i.e. was less on 16–42%, in grain of lines — was 13,2–21,5%, i.e. was less on 10–45% in comparison to control. The content of protein in grain of varieties of dinkel wheat was higher on 1,2–2,2%, of lines gained by hybridization of Triticum aestivum L./Triticum spelta L. — on 0,3–2,5, and of introgressive — on 1,0–1,9% in comparison with protein content. The content of amino acids, which were not a part of protein structure, essentially depended on variety and line of dinkel wheat. The highest amount of the sum of free amino acids contained grain of variety Zaria Ukrainy — 3,72%. In grain of other varieties the content of free amino acids made 0,41–2,02%, in grain of lines — 0,18–2,34%. The content of essential amino acids was evaluated by means of effectiveness ratio of metabolism and index of complex assessment. In particular, their content was within the limits of 0,10–0,85%, that made 23–36% of their general amount. Conclusions. The content of nitrogen-bearing joints in grain of dinkel wheat is essentially depends on variety, line and weather environment. Nitrogen-bearing joints in grain of dinkel wheat vary in wide range. The content of total nitrogen — from 13,2 up to 23,9%, protein - from 12 up to 21,1, free amino acids — from 0,18 up to 3,72 % depending on variety and line.