. "\u010Cl\u00E1nek p\u0159edkl\u00E1d\u00E1 studii slo\u017Een\u00ED aminokyselin v zrnu p\u0161enice dvouzrnky v porovn\u00E1n\u00ED se star\u00FDmi, krajov\u00FDmi a modern\u00EDmi odr\u016Fdami p\u0161enice set\u00E9. Hlavn\u00ED aminokyslinou je kyselina glutamov\u00E1, ale s obdobn\u00FDm obsahem jako maj\u00ED kontroln\u00ED odr\u016Fdy. Vzhledem k vy\u0161\u0161\u00EDmu obsahu proteinu v zrnu p\u0161enice dvouzrnky byl zaznamen\u00E1n vy\u0161\u0161\u00ED obsah threoninu (+9%), glycinu (+10%), alaninu (+15%), methioninu (+12%) a lysinu (+12%). Na stanovi\u0161ti s lep\u0161\u00EDm v\u00FD\u017Eivn\u00FDm stavem byl zaznamen\u00E1n vy\u0161\u0161\u00ED obsah hodnocen\u00FDch aminokyselin ne\u017E na stanovi\u0161ti hor\u0161\u00EDm. Z pohledu slo\u017Een\u00ED aminokyselin je dvouzrnka vhodn\u00FDm druhem pro v\u00FDrobu zdrav\u00FDch potravin\u00E1\u0159sk\u00FDch v\u00FDrobk\u016F."@cs . . "[4BDCDD0A030A]" . "12220" . "Amino acid composition of emmer."@en . "RO - Rumunsko" . "51" . "Slo\u017Een\u00ED aminokyselin v zrnu p\u0161enice dvouzrnky"@cs . . . "1454-7414" . . "This article deals with a study of amino acid composition of 6 varieties of emmer coming from the genetic resources as compared to 6 varieties of bread wheat (3 old varieties, 1 intermediate wheat, 2 modern varieties). In the year 2007, small-parcel double trials were set up at two stations, at the Research Institute of the Crop Production in Prague (fertile location) and at the Faculty of Agriculture in \u010Cesk\u00E9 Bud\u011Bjovice (marginal location). Amino acid content was analysed by method of acidolisys. The analysis continue at AAA 400 apparatus based on liquid chromatography. The evaluated varieties provide a higher content of amino acids than modern one (8% emmer, 6% landraces of bread wheat). The chief amino acid is glutamic acid but the content was almost the same as controlling modern varieties. On the other hand the higher increase in amino acid content has been noticed in case of threonine (+9%), glycine (+10%), alanine (+15%), methionine (+12%) and in group of emmer lysine too (+12). The influence" . . . . "emmer wheat; aminoacid composition; landrace"@en . . . "4"^^ . "Moudr\u00FD, Jan" . "RIV/60076658:12220/08:00009592!RIV09-MZE-12220___" . . "9"^^ . "This article deals with a study of amino acid composition of 6 varieties of emmer coming from the genetic resources as compared to 6 varieties of bread wheat (3 old varieties, 1 intermediate wheat, 2 modern varieties). In the year 2007, small-parcel double trials were set up at two stations, at the Research Institute of the Crop Production in Prague (fertile location) and at the Faculty of Agriculture in \u010Cesk\u00E9 Bud\u011Bjovice (marginal location). Amino acid content was analysed by method of acidolisys. The analysis continue at AAA 400 apparatus based on liquid chromatography. The evaluated varieties provide a higher content of amino acids than modern one (8% emmer, 6% landraces of bread wheat). The chief amino acid is glutamic acid but the content was almost the same as controlling modern varieties. On the other hand the higher increase in amino acid content has been noticed in case of threonine (+9%), glycine (+10%), alanine (+15%), methionine (+12%) and in group of emmer lysine too (+12). The influence"@en . . "Amino acid composition of emmer."@en . "1" . "RIV/60076658:12220/08:00009592" . "3"^^ . . . "Slo\u017Een\u00ED aminokyselin v zrnu p\u0161enice dvouzrnky"@cs . "Stehno, Z." . "Amino acid composition of emmer." . . "P(QH82272), Z(MSM6007665806)" . "355566" . "Amino acid composition of emmer." . . "Lucrari Stiintifice : Seria Agronomie" . . . "Konvalina, Petr" . .