Prediction of protein fractions distribution in wheat (Triticum aestivum L.) mill products

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/62156489:43210/13:00216658

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Prediction of protein fractions distribution in wheat (Triticum aestivum L.) mill products

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

Prediction of protein fractions distribution in wheat (Triticum aestivum L.) mill products

Popis výsledku anglicky

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

Druh

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

CEP obor

GM - Potravinářství

OECD FORD obor

—

Projekt

—

Návaznosti

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Rok uplatnění

2013

Kód důvěrnosti údajů

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

Název periodika

Cereal Research Communications

ISSN

0133-3720

e-ISSN

—

Svazek periodika

41

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

HU - Maďarsko

Počet stran výsledku

8

Strana od-do

440-447

Kód UT WoS článku

—

EID výsledku v databázi Scopus

—