Chemical Composition and Amino Acid Content in Different Genotypes of Wheat Flour

  • Artiona Laze
    Affiliation

    Department of Chemistry, Faculty of Biotechnology and Food, Agriculture University of Tirana, Koder – Kames, 1001, Tirana, Albania

  • Valentina Arapi
    Affiliation

    Department of Chemistry, Faculty of Biotechnology and Food, Agriculture University of Tirana, Koder – Kames, 1001, Tirana, Albania

  • Evelina Ceca
    Affiliation

    College of Science and Mathematics, University of Massachusetts Boston, 62 Moffat Road, Quincy, MA 02169, Boston, MA, USA

  • Kristi Gusho
    Affiliation

    Faculty of Bioscience Engineering, Gent University, Coupure Links 653, 9000 Gent, Belgium

  • Lato Pezo
    Affiliation

    Institute of General and Physical Chemistry, Engineering Department, University of Belgrade, Studentski trg 12/v, 1100 Belgrade, Serbia

  • Ferdi Brahushi
    Affiliation

    Department of Agro-environment and Ecology, Agriculture University of Tirana, Koder – Kames, 1001, Tirana, Albania

  • Desimir Kneževic
    Affiliation

    Faculty of Agriculture, University of Pristina, Kosovska Mitrovica-Lesak, Kopaonicka bb, 38219 Lesak, Kosovo and Metohija, Serbia

Abstract

The purpose of this study was to evaluate the chemical parameters and amino acid content in 10 genotypes of soft Albanian wheat organically grown and collected during the summer seasons of 2014. The thin layer chromatography method was used for the identification the content of amino acids and spectrophotometry was used to determine the concentration of indentified amino acids. The results exhibited high protein content (13.73 % - 17.32 %) and relative high content of total amino acid content (6.3 % - 10.9 %). The most abundant of all amino acids was glutamic acid (in all genotypes) and cysteine (PZA 1, PZA 2, PZA 3, PZA 4, PZA 5, PZA 6, PZA 7, and PZA 10).

Keywords: amino acids, chemical parameters, genotypes, wheat
Published online
2019-05-10
How to Cite
Laze, A., Arapi, V., Ceca, E., Gusho, K., Pezo, L., Brahushi, F., Kneževic, D. “Chemical Composition and Amino Acid Content in Different Genotypes of Wheat Flour”, Periodica Polytechnica Chemical Engineering, 63(4), pp. 618-628, 2019. https://doi.org/10.3311/PPch.13185
Section
Articles