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Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality

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dc.contributor.author Janić Hajnal, Elizabet
dc.contributor.author Tomić, Jelena
dc.contributor.author Torbica, Aleksandra
dc.contributor.author Rakita, Slađana
dc.contributor.author Pojić, Milica
dc.contributor.author Živančev, Dragan
dc.contributor.author Hadnađev, Miroslav
dc.contributor.author Dapčević-Hadnađev, Tamara
dc.date.accessioned 2017-04-27T10:57:37Z
dc.date.available 2017-04-27T10:57:37Z
dc.date.issued 2014-12-01
dc.identifier.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 en_US
dc.identifier.issn 0308-8146
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/22
dc.description peer-reviewed en_US
dc.description.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. en_US
dc.description.sponsorship This paper is a result of the research within the project TR 31007 financed by the Ministry of Education, Science and Technological Development, Republic of Serbia. en_US
dc.language.iso en en_US
dc.publisher Elsevier en_US
dc.relation info:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31007/RS//
dc.relation.ispartofseries 1;0018
dc.rights info:eu-repo/semantics/openAccess
dc.subject free amino groups en_US
dc.subject wheat and flour maturation en_US
dc.subject gluten quality en_US
dc.title Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality en_US
dc.title.alternative - en_US
dc.type info:eu-repo/semantics/article en_US


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