Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality
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Date
2014-12-01
Authors
Janić Hajnal, Elizabet 
Tomić, Jelena
Torbica, Aleksandra
Rakita, Slađana
Pojić, Milica
Živančev, Dragan
Hadnađev, Miroslav
Dapčević-Hadnađev, Tamara
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier
Abstract
The objective of this study was to monitor the changes in the content of free amino groups during postharvest wheat and flour maturation. The content of free amino groups of wheat flour was analysed immediately after wheat harvest, after 50 days of wheat storage and after 14 days of flour storage varying by wet gluten samples incubation temperatures and incubation times (0, 90 or 135 min at 30 °C and after that 180 min at 37 °C). The results were observed in relation to wheat-bug damaged kernels content, gluten index values, proteolytic activity and electrophoretic properties of gliadins and glutenins. The content of free amino groups increased during postharvest wheat and flour maturation periods. Proteolytic activity values were the highest 50 days after the wheat storage. The electrophoretic determination indicated a macromolecular redistribution of the gluten proteins from the moment of the wheat harvest until the moment of flour stabilisation.
Description
peer-reviewed
Keywords
free amino groups, wheat and flour maturation, gluten quality
Citation
E. Janić Hajnal, J. Tomić, A. Torbica, S. Rakita, M. pojić, D. Živančev, M. Hadnađev, T. Dapčević Hadnađev. Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality. Food Chemistry 164 (2014) 158–165. DOI: 10.1016/j.foodchem.2014.05.054