Some physical features and chemical composition of grain of several oat varieties
Anna Czubaszek
dziekanat.wbinoz@upwr.edu.plKatedra Technologii Owoców, Warzyw i Zbóż, Akademia Rolnicza we Wrocławiu (Poland)
Abstract
The aim of this research was to assess physical features and contents of some chemical components of oat grain. The experimental material was the grain of four hulled oat varieties (Dragon, Skrzat, Sławko, Bajka) and of one naked variety (Akt) coming from the Experimental Strain Test Stations at Jelenia Góra and Bobrowniki of 1998 harvest. The grain of the oat varieties was characterized by high HL-weight (the hulled varieties from 51.7 to 54.6 kg/hl, the naked one 66.7 kg/hl). Among the hulled varieties, the weight of 1000 grains of varieties Sławko and Bajka was high, and that of var. Skrzat was low. In the naked variety Akt the weight of 1000 grains was the lowest. Positive correlation was observed between the HL-weight and the content of soluble pentosans, as well as between the weight of 1000 grains and the content of starch. The oat varieties tested did not have much hulls. In hulled oat they were from 20.3% (Sławko) to 23.7% (Bajka) and in the naked one (Akt) 1.4%. Variety Sławko was found to be conspicuous by a high proportion (47.2%) of grains over 2.8 mm thick. The grain of naked var. Akt was finer than that of hulled ones. The sample of this variety coming from Jelenia Góra contained many grains (53.0%) 2.2–2.5 mm thick, and that coming from Bobrowniki — many grains (85.0%) of the thickness below 2.2 mm. Total protein content in the varieties ranged from 12.5 to 14.7%. The differences between the average values for varieties were not significant. Also, not significant differences were found in the contents of starch. The quantities of these components appeared to have been influenced by the site of growing. The samples coming from Jelenia Góra contained more protein (14.1%) and starch (52.6%) than those from Bobrowniki (12.9 and 46.0%, respectively). The content of soluble pentosans was much lower than that of insoluble ones. No significant differences were found in the contents of the pentosan fractions connected with either the varieties or the growing site. The oat grain was characterized by a high activity of proteolytic enzymes (means for varieties from 3.76 to 4.16 units). The falling number of varieties under study was similar. The samples from Jelenia Góra had lower falling number as compared with those from Bobrowniki (379 and 416 s, respectively). Correlation between the falling number and the total protein content was found to be negative.
Keywords:
oat, pentosans, physical properties of grains, protein, proteolytic activity, starchReferences
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Authors
Anna Czubaszekdziekanat.wbinoz@upwr.edu.pl
Katedra Technologii Owoców, Warzyw i Zbóż, Akademia Rolnicza we Wrocławiu Poland
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