Changes of protein fractions in wheat flour caused by additives

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/70883521:28110/10:63509484

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Changes of protein fractions in wheat flour caused by additives

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Changes of protein fractions in wheat flour caused by additives

Popis výsledku anglicky

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.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2010

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Acta universitatis agriculturae et silviculturae Mendelianae Brunensis

ISSN

1211-8516

e-ISSN

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Svazek periodika

58

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

8

Strana od-do

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Kód UT WoS článku

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EID výsledku v databázi Scopus

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