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Pregled bibliografske jedinice broj: 441824

Association between gliadin components and quality attributes of wheat


Horvat, Daniela; Drezner, Georg; Dvojković, Krešimir; Šimić, Gordana; Magdić, Damir; Nevistić, Ante; Đukić, Nevena
Association between gliadin components and quality attributes of wheat // Proceedings of 5th International Congress "Flour- Bread '09", 7th Croatian Congress of Cereal Technologists, October 21.-23., 2009., Opatija, Croatia. / Žaneta Ugarčić Hardi (ur.).
Osijek: Faculty of Food Technology Osijek University of Osijek, Department of Cereal Processing Technologies, 2010. str. 288-292 (predavanje, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
Association between gliadin components and quality attributes of wheat

Autori
Horvat, Daniela ; Drezner, Georg ; Dvojković, Krešimir ; Šimić, Gordana ; Magdić, Damir ; Nevistić, Ante ; Đukić, Nevena

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of 5th International Congress "Flour- Bread '09", 7th Croatian Congress of Cereal Technologists, October 21.-23., 2009., Opatija, Croatia. / Žaneta Ugarčić Hardi - Osijek : Faculty of Food Technology Osijek University of Osijek, Department of Cereal Processing Technologies, 2010, 288-292

ISBN
978-953-7005-21-4

Skup
5th International Congress "Flour-Bread '09", 7th - Croatian Congress of Cereal Technologists, October 21.-23., 2009., Opatija, Croatia.

Mjesto i datum
Opatija, Hrvatska., 21-23. listopada 2009. godine.

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Kultivari pšenice; gliadini; brašno; reološka svojstva; korelacije; RP-HPLC
(Wheat cultivars; gliadins; flour; rheological properties; correlations; RP-HPLC)

Sažetak
The monomeric gliadin fraction is important in contributing to bread making properties because of its viscous characteristics and interaction with polymeric glutenins. In this study 28 wheat genotypes grown at the experimental field of the Agricultural Institute Osijek in 2007 were analyzed. Composition and relative content of gliadin components has been examined by RP-HPLC method. Flour quality was defined through analysis of protein and wet gluten content, sedimentation value and gluten index, while dough rheological testing included two rheological methods, a farinographic and an extensographic. The proportion of "sulfur-poor" gliadins, ω-5 and ω-1, 2, ranged from 0.15 to 3.23 % and from 6.57 to 21.11 %, respectively. The proportion of dominant ײsulfur-richײ gliadins, α- and γ-, ranged from 38.89 to 55.18 % and from 30.09 to 52.80 %, respectively. According to obtained correlations coefficients (P≤0.05), the most pronounced relationship was found between α- and γ- gliadins and wheat quality attributes.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
073-0730718-0598 - Razvoj nove germplazme u oplemenjivanju kvantitativnih svojstava pšenice (Georg Drezner, )
113-1130471-0451 - Prijenos topline i toplinska svojstva pri procesiranju hrane (Bernarda Šeruga, )
113-1130471-0592 - Nedestruktivne metode u procesima proizvodnje i čuvanja hrane (Damir Magdić, )

Ustanove
Poljoprivredni institut Osijek,
Prehrambeno-tehnološki fakultet, Osijek