Naslov
Loss of oxidoreductase activities during ageing of wheat seeds

Autori
Strelec, Ivica ; Ugarčić-Hardi, Žaneta ; Mrša Vladimir

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
The 2008 Joint Central European Congress, 4th Central European Congress on Food, 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists - Book of Abstracts / Galić, Kata - Zagreb : Hrvatsko društvo za prehrambenu tenologiju, biotehnologiju i nutricionizam, 2008, 229-229

ISBN
978-953-99725-2-1

Skup
The 2008 Joint Central European Congress, 4th Central European Congress on Food, 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Cavtat, Hrvatska, 15.05.2008. - 17.05.2008

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
ageing; wheat; oxidoreductases; non-enzymatic glycosylation

Sažetak
Seed ageing is a natural, time-dependent process starting with harvest and continuing over storage period. During this process free radical generation/oxidation and non-enzymatic glycosylation within seeds occur causing molecular damage and loss of enzymatic activity. Endogenous cereal oxidoreductases play important role in production technologies, while the loos of activity of these enzymes could affect the quality of final bakery products. In this research oxidoreductive enzymes activity changes were monitored during ageing of wheat seeds, as well as possible causes of enzymatic activity changes - lipid peroxidation products and advanced glycosylation end products. Wheat seeds of cultivars Divana, Žitarka and Srpanjka, were aged during one year at four different storage conditions: (1) 4 ± 0.5 °C ; 45 ± 4 % RH ; (2) 25 ± 0.7 °C ; 45 ± 7 % ; (3) 40 ± 0.6 °C ; 45 ± 2 % RH ; and (4) warehouse conditions fluctuating from 2-25 °C and 60-74 % RH due to environmental climate changes. Samples were analyzed monthly for activities of glutathione reductase - GR, catalase - CAT, guaiacol peroxidase - POX, polyphenol oxidase - PPO and lypooxigenase - LOX), and amount of lipid peroxidation products (LPO) and advanced glycosylation end products (AGE). The results showed that ageing of wheat seeds was accompanied by loss of oxidoreductase activities as follows: POX > PPO > LOX > CAT > GR. High correlation between enzyme activity loss and accumulation of advanced glycosylation end products indicates that loss of enzyme activities could be attributed to the inactivation by non-enzymatic glycosylation.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija

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