The amount of thiol (SH) groups as a quality indicator of the wheat flour protein complex
Нема приказа
Аутори
Tomić, JelenaŽivančev, Dragan
Torbica, Aleksandra
Pojić, Milica
Janić-Hajnal, Elizabet
Hadnadev, T.R.D.
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Since the technological quality of flour is directly influenced by protein content and quality, a great attention is paid to determination of its properties. For this purpose, a wide range of chemical, physical and rheological tests are commonly employed. The rheological properties of dough during baking processing and ultimately the quality of final product are influenced by the changes of the thiol/disulphide structure of gluten proteins. The aim of this study was to monitor the changes in the amount of thiol groups as a quality indicator of protein complex of three freshly harvested wheat samples from two localities characterized by different micro-climatic conditions in 2010/2011 production year. By modifying the method of Pérez et al. (2005), the content of thiol groups was spectrophotometrically determined in wet gluten of selected samples (λ = 412nm). Each sample was beforehand tempered at two different temperatures (30° and 37 °C) in order to imitate the flour processing condit...ions as well as to determine the impact of hydrolytic enzymes present. On the basis of obtained results, it was noticed that each variety manifested different trend in the amount of thiol groups over time when tempering at 30 °C, whilst tempering at 37 °C highlighted the dominant impact of selected localities on the amount of thiol groups.
Кључне речи:
Gluten / Micro-climatic conditions / Quality / Thiol groups / WheatИзвор:
CEFood 2012 - Proceedings of 6th Central European Congress on Food, 2012, 414-418Издавач:
- University of Novi Sad, Faculty of Technology
Scopus: 2-s2.0-84926059145
Колекције
Институција/група
FiVeRTY - CONF AU - Tomić, Jelena AU - Živančev, Dragan AU - Torbica, Aleksandra AU - Pojić, Milica AU - Janić-Hajnal, Elizabet AU - Hadnadev, T.R.D. PY - 2012 UR - http://fiver.ifvcns.rs/handle/123456789/1168 AB - Since the technological quality of flour is directly influenced by protein content and quality, a great attention is paid to determination of its properties. For this purpose, a wide range of chemical, physical and rheological tests are commonly employed. The rheological properties of dough during baking processing and ultimately the quality of final product are influenced by the changes of the thiol/disulphide structure of gluten proteins. The aim of this study was to monitor the changes in the amount of thiol groups as a quality indicator of protein complex of three freshly harvested wheat samples from two localities characterized by different micro-climatic conditions in 2010/2011 production year. By modifying the method of Pérez et al. (2005), the content of thiol groups was spectrophotometrically determined in wet gluten of selected samples (λ = 412nm). Each sample was beforehand tempered at two different temperatures (30° and 37 °C) in order to imitate the flour processing conditions as well as to determine the impact of hydrolytic enzymes present. On the basis of obtained results, it was noticed that each variety manifested different trend in the amount of thiol groups over time when tempering at 30 °C, whilst tempering at 37 °C highlighted the dominant impact of selected localities on the amount of thiol groups. PB - University of Novi Sad, Faculty of Technology C3 - CEFood 2012 - Proceedings of 6th Central European Congress on Food T1 - The amount of thiol (SH) groups as a quality indicator of the wheat flour protein complex EP - 418 SP - 414 UR - https://hdl.handle.net/21.15107/rcub_fiver_1168 ER -
@conference{ author = "Tomić, Jelena and Živančev, Dragan and Torbica, Aleksandra and Pojić, Milica and Janić-Hajnal, Elizabet and Hadnadev, T.R.D.", year = "2012", abstract = "Since the technological quality of flour is directly influenced by protein content and quality, a great attention is paid to determination of its properties. For this purpose, a wide range of chemical, physical and rheological tests are commonly employed. The rheological properties of dough during baking processing and ultimately the quality of final product are influenced by the changes of the thiol/disulphide structure of gluten proteins. The aim of this study was to monitor the changes in the amount of thiol groups as a quality indicator of protein complex of three freshly harvested wheat samples from two localities characterized by different micro-climatic conditions in 2010/2011 production year. By modifying the method of Pérez et al. (2005), the content of thiol groups was spectrophotometrically determined in wet gluten of selected samples (λ = 412nm). Each sample was beforehand tempered at two different temperatures (30° and 37 °C) in order to imitate the flour processing conditions as well as to determine the impact of hydrolytic enzymes present. On the basis of obtained results, it was noticed that each variety manifested different trend in the amount of thiol groups over time when tempering at 30 °C, whilst tempering at 37 °C highlighted the dominant impact of selected localities on the amount of thiol groups.", publisher = "University of Novi Sad, Faculty of Technology", journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food", title = "The amount of thiol (SH) groups as a quality indicator of the wheat flour protein complex", pages = "418-414", url = "https://hdl.handle.net/21.15107/rcub_fiver_1168" }
Tomić, J., Živančev, D., Torbica, A., Pojić, M., Janić-Hajnal, E.,& Hadnadev, T.R.D.. (2012). The amount of thiol (SH) groups as a quality indicator of the wheat flour protein complex. in CEFood 2012 - Proceedings of 6th Central European Congress on Food University of Novi Sad, Faculty of Technology., 414-418. https://hdl.handle.net/21.15107/rcub_fiver_1168
Tomić J, Živančev D, Torbica A, Pojić M, Janić-Hajnal E, Hadnadev T. The amount of thiol (SH) groups as a quality indicator of the wheat flour protein complex. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:414-418. https://hdl.handle.net/21.15107/rcub_fiver_1168 .
Tomić, Jelena, Živančev, Dragan, Torbica, Aleksandra, Pojić, Milica, Janić-Hajnal, Elizabet, Hadnadev, T.R.D., "The amount of thiol (SH) groups as a quality indicator of the wheat flour protein complex" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):414-418, https://hdl.handle.net/21.15107/rcub_fiver_1168 .