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

Simple item page
dc.contributor.authorJanić Hajnal, Elizabet
dc.contributor.authorTomić, Jelena
dc.contributor.authorTorbica, Aleksandra
dc.contributor.authorRakita, Slađana
dc.contributor.authorPojić, Milica
dc.contributor.authorŽivančev, Dragan
dc.contributor.authorHadnađev, Miroslav
dc.contributor.authorDapčević-Hadnađev, Tamara
dc.date.accessioned2017-04-27T10:57:37Z
dc.date.available2017-04-27T10:57:37Z
dc.date.issued2014-12-01
dc.descriptionpeer-revieweden_US
dc.description.abstractThe 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.sponsorshipThis 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.identifier.citationE. 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.2014.05.054en_US
dc.identifier.issn0308-8146
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/22
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31007/RS//
dc.relation.ispartofseries1;0018
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectfree amino groupsen_US
dc.subjectwheat and flour maturationen_US
dc.subjectgluten qualityen_US
dc.titleContent of free amino groups during postharvest wheat and flour maturation in relation to gluten qualityen_US
dc.title.alternative-en_US
dc.typeinfo:eu-repo/semantics/articleen_US

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
Janić Hajnal et al. 2014.pdf
Size:
12.13 MB
Format:
Adobe Portable Document Format
Description:
Article
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
19.5 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

Scientific papers