Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality
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2014
Authors
Janić-Hajnal, ElizabetTomić, Jelena
Torbica, Aleksandra
Rakita, Slađana
Pojić, Milica
Živančev, Dragan
Hadnađev, Miroslav
Dapčević-Hadnađev, Tamara
Article (Published version)
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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 mm at 30 degrees C and after that 180 min at 37 degrees 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.
Keywords:
Free amino groups / Wheat and flour maturation / Gluten qualitySource:
Food Chemistry, 2014, 164, 158-165Publisher:
- Elsevier Sci Ltd, Oxford
Funding / projects:
- Evaluation of quality and optimisation of processing of wheat affected by climatic changes (RS-31007)
DOI: 10.1016/j.foodchem.2014.05.054
ISSN: 0308-8146
PubMed: 24996319
WoS: 000339457500024
Scopus: 2-s2.0-84901937819
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FiVeRTY - JOUR AU - Janić-Hajnal, Elizabet AU - Tomić, Jelena AU - Torbica, Aleksandra AU - Rakita, Slađana AU - Pojić, Milica AU - Živančev, Dragan AU - Hadnađev, Miroslav AU - Dapčević-Hadnađev, Tamara PY - 2014 UR - http://fiver.ifvcns.rs/handle/123456789/1297 AB - 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 mm at 30 degrees C and after that 180 min at 37 degrees 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. PB - Elsevier Sci Ltd, Oxford T2 - Food Chemistry T1 - Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality EP - 165 SP - 158 VL - 164 DO - 10.1016/j.foodchem.2014.05.054 ER -
@article{ author = "Janić-Hajnal, Elizabet and Tomić, Jelena and Torbica, Aleksandra and Rakita, Slađana and Pojić, Milica and Živančev, Dragan and Hadnađev, Miroslav and Dapčević-Hadnađev, Tamara", year = "2014", 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 mm at 30 degrees C and after that 180 min at 37 degrees 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.", publisher = "Elsevier Sci Ltd, Oxford", journal = "Food Chemistry", title = "Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality", pages = "165-158", volume = "164", doi = "10.1016/j.foodchem.2014.05.054" }
Janić-Hajnal, E., Tomić, J., Torbica, A., Rakita, S., Pojić, M., Živančev, D., Hadnađev, M.,& Dapčević-Hadnađev, T.. (2014). Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality. in Food Chemistry Elsevier Sci Ltd, Oxford., 164, 158-165. https://doi.org/10.1016/j.foodchem.2014.05.054
Janić-Hajnal E, Tomić J, Torbica A, Rakita S, Pojić M, Živančev D, Hadnađev M, Dapčević-Hadnađev T. Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality. in Food Chemistry. 2014;164:158-165. doi:10.1016/j.foodchem.2014.05.054 .
Janić-Hajnal, Elizabet, Tomić, Jelena, Torbica, Aleksandra, Rakita, Slađana, Pojić, Milica, Živančev, Dragan, Hadnađev, Miroslav, Dapčević-Hadnađev, Tamara, "Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality" in Food Chemistry, 164 (2014):158-165, https://doi.org/10.1016/j.foodchem.2014.05.054 . .