Changes in the content of free sulphydryl groups during postharvest wheat and flour maturation and their influence on technological quality
Само за регистроване кориснике
2013
Аутори
Tomić, JelenaPojić, Milica
Torbica, Aleksandra
Rakita, Slađana
Živančev, Dragan
Janić-Hajnal, Elizabet
Dapčević-Hadnađev, Tamara
Hadnađev, Miroslav
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The main aim of this study was to determine the changes in free sulphydryl content during postharvest wheat and flour maturation. The content of free sulphydryl groups was determined from wet gluten over 50 days of wheat postharvest maturation and over 14 days of flour maturation by varying incubation temperatures (30 and 37 degrees C) and incubation times (0, 45, 90 and 135 min). The amount of free sulphydryl groups increased during postharvest wheat and flour maturation as well as with the increase in temperature and gluten incubation time. The additional aim of this study was to find the interrelation between the content of free sulphydryl groups and selected parameters of technological quality by means of Principal Component Analysis. During wheat/flour maturation, the strengthening of protein structure was observed manifested by the increase in gluten index and Mixolab protein network weakening (C2), and changes in dough resistance as well. The incubation temperature of 37 degrees... C affected the weakening of protein structure manifested by the decrease in gluten index and resistance, and increase in extensibility. Strong differentiation of examined varieties in terms of selected quality indicators was observed upon pre-defined maturation period, probably due to the expression of their intrinsic properties.
Кључне речи:
Free sulphydryl groups / Wheat and flour / Technological quality / MaturationИзвор:
Journal of Cereal Science, 2013, 58, 3, 495-501Издавач:
- Academic Press Ltd- Elsevier Science Ltd, London
Финансирање / пројекти:
- Вредновање квалитета и оптимизација прераде пшенице у светлу климатских промена (RS-MESTD-Technological Development (TD or TR)-31007)
DOI: 10.1016/j.jcs.2013.09.012
ISSN: 0733-5210
WoS: 000328304500020
Scopus: 2-s2.0-84888060310
Колекције
Институција/група
FiVeRTY - JOUR AU - Tomić, Jelena AU - Pojić, Milica AU - Torbica, Aleksandra AU - Rakita, Slađana AU - Živančev, Dragan AU - Janić-Hajnal, Elizabet AU - Dapčević-Hadnađev, Tamara AU - Hadnađev, Miroslav PY - 2013 UR - http://fiver.ifvcns.rs/handle/123456789/1263 AB - The main aim of this study was to determine the changes in free sulphydryl content during postharvest wheat and flour maturation. The content of free sulphydryl groups was determined from wet gluten over 50 days of wheat postharvest maturation and over 14 days of flour maturation by varying incubation temperatures (30 and 37 degrees C) and incubation times (0, 45, 90 and 135 min). The amount of free sulphydryl groups increased during postharvest wheat and flour maturation as well as with the increase in temperature and gluten incubation time. The additional aim of this study was to find the interrelation between the content of free sulphydryl groups and selected parameters of technological quality by means of Principal Component Analysis. During wheat/flour maturation, the strengthening of protein structure was observed manifested by the increase in gluten index and Mixolab protein network weakening (C2), and changes in dough resistance as well. The incubation temperature of 37 degrees C affected the weakening of protein structure manifested by the decrease in gluten index and resistance, and increase in extensibility. Strong differentiation of examined varieties in terms of selected quality indicators was observed upon pre-defined maturation period, probably due to the expression of their intrinsic properties. PB - Academic Press Ltd- Elsevier Science Ltd, London T2 - Journal of Cereal Science T1 - Changes in the content of free sulphydryl groups during postharvest wheat and flour maturation and their influence on technological quality EP - 501 IS - 3 SP - 495 VL - 58 DO - 10.1016/j.jcs.2013.09.012 ER -
@article{ author = "Tomić, Jelena and Pojić, Milica and Torbica, Aleksandra and Rakita, Slađana and Živančev, Dragan and Janić-Hajnal, Elizabet and Dapčević-Hadnađev, Tamara and Hadnađev, Miroslav", year = "2013", abstract = "The main aim of this study was to determine the changes in free sulphydryl content during postharvest wheat and flour maturation. The content of free sulphydryl groups was determined from wet gluten over 50 days of wheat postharvest maturation and over 14 days of flour maturation by varying incubation temperatures (30 and 37 degrees C) and incubation times (0, 45, 90 and 135 min). The amount of free sulphydryl groups increased during postharvest wheat and flour maturation as well as with the increase in temperature and gluten incubation time. The additional aim of this study was to find the interrelation between the content of free sulphydryl groups and selected parameters of technological quality by means of Principal Component Analysis. During wheat/flour maturation, the strengthening of protein structure was observed manifested by the increase in gluten index and Mixolab protein network weakening (C2), and changes in dough resistance as well. The incubation temperature of 37 degrees C affected the weakening of protein structure manifested by the decrease in gluten index and resistance, and increase in extensibility. Strong differentiation of examined varieties in terms of selected quality indicators was observed upon pre-defined maturation period, probably due to the expression of their intrinsic properties.", publisher = "Academic Press Ltd- Elsevier Science Ltd, London", journal = "Journal of Cereal Science", title = "Changes in the content of free sulphydryl groups during postharvest wheat and flour maturation and their influence on technological quality", pages = "501-495", number = "3", volume = "58", doi = "10.1016/j.jcs.2013.09.012" }
Tomić, J., Pojić, M., Torbica, A., Rakita, S., Živančev, D., Janić-Hajnal, E., Dapčević-Hadnađev, T.,& Hadnađev, M.. (2013). Changes in the content of free sulphydryl groups during postharvest wheat and flour maturation and their influence on technological quality. in Journal of Cereal Science Academic Press Ltd- Elsevier Science Ltd, London., 58(3), 495-501. https://doi.org/10.1016/j.jcs.2013.09.012
Tomić J, Pojić M, Torbica A, Rakita S, Živančev D, Janić-Hajnal E, Dapčević-Hadnađev T, Hadnađev M. Changes in the content of free sulphydryl groups during postharvest wheat and flour maturation and their influence on technological quality. in Journal of Cereal Science. 2013;58(3):495-501. doi:10.1016/j.jcs.2013.09.012 .
Tomić, Jelena, Pojić, Milica, Torbica, Aleksandra, Rakita, Slađana, Živančev, Dragan, Janić-Hajnal, Elizabet, Dapčević-Hadnađev, Tamara, Hadnađev, Miroslav, "Changes in the content of free sulphydryl groups during postharvest wheat and flour maturation and their influence on technological quality" in Journal of Cereal Science, 58, no. 3 (2013):495-501, https://doi.org/10.1016/j.jcs.2013.09.012 . .