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Pregled bibliografske jedinice broj: 769454

Albumins characterization in relation to rheological properties and enzymatic activity of wheat flour dough


Tomić, Jelena; Torbica, Aleksandra; Popović, Ljiljana; Strelec, Ivica; Vaštag, Žužana; Pojić, Milica; Rakita, Slađana
Albumins characterization in relation to rheological properties and enzymatic activity of wheat flour dough // Journal of Agricultural Science and Technology, 17 (2015), 4; 805-816 (međunarodna recenzija, članak, znanstveni)


CROSBI ID: 769454 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Albumins characterization in relation to rheological properties and enzymatic activity of wheat flour dough

Autori
Tomić, Jelena ; Torbica, Aleksandra ; Popović, Ljiljana ; Strelec, Ivica ; Vaštag, Žužana ; Pojić, Milica ; Rakita, Slađana

Izvornik
Journal of Agricultural Science and Technology (1680-7073) 17 (2015), 4; 805-816

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
α- amylolitic activity ; Lab-on-chip electrophoresis ; proteins ; proteolytic activity

Sažetak
The aim of this study was to characterize albumin fractions of four different wheat varieties grown in a local climatic context, as well as to find the relationship between the particular albumin fractions and enzyme activity of the tested wheat flours and dough rheological properties. The determined content of albumin fractions ranged from 2.64 to 17.50% of total proteins. More than 50% of the albumins total amount was in the range of 5-15 kDa of molecular weight. The obtained results indicated that albumin fraction 15-30 kDa was related to certain rheological properties of dough, especially those related to water absorption and uniaxial and biaxial resistance to extension. Regarding the enzymatic status of flour, no strong relationship was found among the 5-15, 30-50 and 30-60 kDa albumin fractions and proteolytic and α-amylolytic activity. However, the albumin fraction 15-30 kDa showed significant correlation with proteolytic activity.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija



POVEZANOST RADA


Ustanove:
Prehrambeno-tehnološki fakultet, Osijek

Profili:

Avatar Url Jelena Tomić (autor)

Avatar Url Ljiljana Popović (autor)

Avatar Url Ivica Strelec (autor)

Citiraj ovu publikaciju

Tomić, Jelena; Torbica, Aleksandra; Popović, Ljiljana; Strelec, Ivica; Vaštag, Žužana; Pojić, Milica; Rakita, Slađana
Albumins characterization in relation to rheological properties and enzymatic activity of wheat flour dough // Journal of Agricultural Science and Technology, 17 (2015), 4; 805-816 (međunarodna recenzija, članak, znanstveni)
Tomić, J., Torbica, A., Popović, L., Strelec, I., Vaštag, Ž., Pojić, M. & Rakita, S. (2015) Albumins characterization in relation to rheological properties and enzymatic activity of wheat flour dough. Journal of Agricultural Science and Technology, 17 (4), 805-816.
@article{article, year = {2015}, pages = {805-816}, keywords = {α- amylolitic activity, Lab-on-chip electrophoresis, proteins, proteolytic activity}, journal = {Journal of Agricultural Science and Technology}, volume = {17}, number = {4}, issn = {1680-7073}, title = {Albumins characterization in relation to rheological properties and enzymatic activity of wheat flour dough}, keyword = {α- amylolitic activity, Lab-on-chip electrophoresis, proteins, proteolytic activity} }
@article{article, year = {2015}, pages = {805-816}, keywords = {α- amylolitic activity, Lab-on-chip electrophoresis, proteins, proteolytic activity}, journal = {Journal of Agricultural Science and Technology}, volume = {17}, number = {4}, issn = {1680-7073}, title = {Albumins characterization in relation to rheological properties and enzymatic activity of wheat flour dough}, keyword = {α- amylolitic activity, Lab-on-chip electrophoresis, proteins, proteolytic activity} }

Časopis indeksira:


  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus





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