Naslov
SDS - GEL ELECTROPHORESIS IDENTIFICATION OF COMMON WHEAT FLOUR IN DURUM PASTA PRODUCTS

Autori
Ugarčić-Hardi, Žaneta ; Jurković, Zorica ; Sudar, Rezica ; Jukić, Jasminka

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

Izvornik
Proceedings of Euro Food Chem. IX / Amando, R. ; Battaglia, R. - Interlaken : Swiss Society of Food and Enviromental Chemistry, 1997, 599-603

Skup
Euro Food Chem. IX

Mjesto i datum
Interlaken, Švicarska, 24.09.1997. - 26.09.1997

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
durum flour; sds-gel electrophoresis; pasta

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)

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