Prediction of protein fractions distribution in wheat (Triticum aestivum L.) mill products
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F13%3A43869690" target="_blank" >RIV/70883521:28110/13:43869690 - isvavai.cz</a>
Alternative codes found
RIV/62156489:43210/13:00216658
Result on the web
<a href="http://www.akademiai.com/content/f0365v44l28vw134/" target="_blank" >http://www.akademiai.com/content/f0365v44l28vw134/</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1556/CRC.2013.0012" target="_blank" >10.1556/CRC.2013.0012</a>
Alternative languages
Result language
angličtina
Original language name
Prediction of protein fractions distribution in wheat (Triticum aestivum L.) mill products
Original language description
The research was conducted to describe distribution of protein fractions in wheat (Triticum aestivum L.) mill products (semolina, flour and bran) and evaluate the possibility of prediction of protein fractions distribution from values of bread-making quality (protein and gluten content, Zeleny sedimentation volume) evaluated on wholemeal and specific flour. The content of protein fractions was determined by size-exclusion high performance liquid chromatography. Significantly highest glutenin content wasfound in flour (5.01%). The investigated mill products did not differ in gliadin content, the content of albumin/globulin fraction reached the highest values in bran (3.60%). The model of prediction of glutenin and gliadin content in mill products explained 31-62% and 83-92% of the original variability. The protein fractions distribution in wheat mill products could be satisfactorily predicted from known values of protein and gluten content evaluated on wholemeal and Zeleny sedimentatio
Czech name
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Czech description
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Classification
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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Result continuities
Project
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Continuities
V - Vyzkumna aktivita podporovana z jinych verejnych zdroju
Others
Publication year
2013
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Cereal Research Communications
ISSN
0133-3720
e-ISSN
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Volume of the periodical
41
Issue of the periodical within the volume
3
Country of publishing house
HU - HUNGARY
Number of pages
8
Pages from-to
440-447
UT code for WoS article
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EID of the result in the Scopus database
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