SDS - gel electrophoresis identification of common wheat flour in durum pasta products (CROSBI ID 464307)
Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Ugarčić-Hardi, Žaneta ; Jurković, Zorica ; Sudar, Rezica ; Jukić, Jasminka
engleski
SDS - gel electrophoresis identification of common wheat flour in durum pasta products
Triticum durum wheat is preferred to Triticum aestivum wheat for the production of pasta products, because of the superior color and cooking quality of the durum wheat pasta. In Croatia, due to the higher prices of durum wheat semolina, pasta was produced mainly of common wheat flour with eggs, or durum wheat semolina was blended with common wheat at several ratio. A possible approach to estimate the presence of common wheat flour in pasta products is by using gel polyacrylamide electrophoresis. Noodle pasta prepared from durum semolina and from several blends of durum semolina with common wheat flour was dried at 50 0C and 80 0C. Sodium dodecyl sulfate polyacrylamide (SDS) gel electrophoresis and laser scanning densitometry were used to quantify glutenin subunit composition and their molecular weight. A decrease or an increase in intensity of some bands in the gel electrophoresis patterns of certain fractions were observed. Obtained results showed that it may be possible to estimate the presence of 5 % common wheat flour in noodle products dried at 80 0C by using SDS - PAGE analyses of the high molecular weight glutenin subunits.
durum flour; sds-gel electrophoresis; pasta
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
Podaci o prilogu
599-603.
1997.
nije evidentirano
objavljeno
Podaci o matičnoj publikaciji
Proceedings of Euro Food Chem. IX
Amando, R. ; Battaglia, R.
Interlaken: Swiss Society of Food and Enviromental Chemistry
Podaci o skupu
Euro Food Chem IX
poster
01.01.1997-01.01.1997
Interlaken, Švicarska