Pregled bibliografske jedinice broj: 651927
Free amino group distribution between barley albumin and globulin protein and non-protein fractions
Free amino group distribution between barley albumin and globulin protein and non-protein fractions // Book of abstracts of 7th International congress "Flour-Bread '13" and 9th Croatian congress of cereal technologists / Jukić, Marko (ur.).
Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2013. str. 101-101 (poster, nije recenziran, sažetak, znanstveni)
CROSBI ID: 651927 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Free amino group distribution between barley albumin and globulin protein and non-protein fractions
Autori
Strelec, Ivica ; Kovač, Tihomir ; Kučko, Lucija
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
Book of abstracts of 7th International congress "Flour-Bread '13" and 9th Croatian congress of cereal technologists
/ Jukić, Marko - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2013, 101-101
Skup
7th International congress "Flour-Bread '13" and 9th Croatian congress of cereal technologists
Mjesto i datum
Opatija, Hrvatska, 16.10.2013. - 18.10.2013
Vrsta sudjelovanja
Poster
Vrsta recenzije
Nije recenziran
Ključne riječi
albumins; barley; free amino groups; globulins; small peptides
Sažetak
Free amino group determination in extracts of various cereal flours or doughs has been widely used for estimation of albumins/globulins and/or glutenins amino group loss caused by non-enzymatic glycosylation or transglutaminase protein cross-linking. However, distribution of free amino groups between albumins and globulins, as well as small peptides and free amino acids present in such extracts, is less studied. Therefore, the aim of this study was to determine contribution of albumins, globulins, small peptides and free amino acids present in barley extracts in detection of free amino group content. Albumins, globulins or albumin/globulin protein extracts of six barley varieties, as well as their corresponding non-protein TCA-soluble fractions, were examined for protein and free amino group content. Results showed that the majority of free amino groups present in barley albumins, globulins or albumins/globulins extracts originate from their non-protein TCA-soluble fractions as follows: 83-89% for albumins, 39-76% for globulins, and 60-84% for albumins/globulins. Free amino groups were found to be 2 to 4 times greater in albumin extracts and their corresponding TCA-soluble fractions than in globulin extracts. Observed data clearly suggest that when dealing with free amino group determination in barley flour extracts special attention should be given to the contribution of non-protein TCA soluble fractions.
Izvorni jezik
Engleski
Znanstvena područja
Biotehnologija, Prehrambena tehnologija
POVEZANOST RADA
Projekti:
113-1130473-0334 - Sinergističke smjese u antifungalnoj i antimikotoksigenoj zaštiti hrane (Klapec, Tomislav, MZOS ) ( CroRIS)
113-1130475-2722 - Unapređenje kakvoće, trajnosti i funkcionalnosti proizvoda na bazi pšenice (Koceva Komlenić, Daliborka, MZOS ) ( CroRIS)
Ustanove:
Prehrambeno-tehnološki fakultet, Osijek
