Changes of protein fractions in wheat flour caused by additives

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F25328859%3A_____%2F10%3A%230000538" target="_blank" >RIV/25328859:_____/10:#0000538 - isvavai.cz</a>
Alternative codes found
RIV/70883521:28110/10:63509484
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Changes of protein fractions in wheat flour caused by additives
Original language description
The influence of different combinations of reducing and oxidising agents on the change in the proportion of glutenins, gliadins, albumins, globulins in wheat flour was investigated. Different concentrations of amino acid combinations were added to wheatflour. By means of Size Exclusion High performance liquid chromatography (SE-HPLC), the changes in protein fractions caused by individual concentrations of amino acid combinations were evaluated against the control sample (pure wheat flour). It was detected that the mixture of flour + L-ascorbic acid + L-cysteine hydrochloride monohydrate had the stronger reducing effect than the mixture of flour + L-ascorbic acid + inactivated dry yeast. On the other hand, the mixture of flour + L-ascorbic acid + L-tryptophan had the stronger oxidising effect than the mixture of flour + L-ascorbic acid + L-threonine.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical
Acta universitatis agriculturae et silviculturae Mendelianae Brunensis
ISSN
1211-8516
e-ISSN
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Volume of the periodical
58
Issue of the periodical within the volume
1
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
8
Pages from-to
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UT code for WoS article
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EID of the result in the Scopus database
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