DIFFERENCES BETWEEN WHEAT CULTIVARS IN GRAIN PARAMETERS RELATED TO ETHANOL PRODUCTION

Abstract

Wheat grain samples from sixteen winter cultivars originated from four localities were evaluated and compared in traits related to ethanol production as grain yield, grain hardness, content of protein, starch and amylose, and α-amylase activity. Results obtained indicate significant differences between cultivars in amylose content, α-amylase activity, and grain hardness compared to grain yield, protein content, and starch content where differences were not significant. The amylose content, α-amylase activity, and grain hardness were affected by cultivar. Both testing methods for starch fermentation - separated hydrolysis and fermentation (SHF) and simultaneous saccharification and fermentation (SSF) revealed difference between cultivars in ethanol yield.

Keywords

• wheat
• cultivars
• starch
• α-amylase
• amylase
• ethanol