Naslov
Proteolytic modification efficiency of wheat seed during germination under controlled conditions

Autori
Velić, Natalija ; Krstanović, Vinko ; Tišma, Marina ; Ivanović, Luka ; Slačanac, Vedran

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

Izvornik
Proceedings of the 6th international congress Flour- Bread '11 / Daliborka Koceva Komlenić - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2012, 511-517

Skup
6th International congress FLOUR-BREAD '11, 8th Croatian congress of cereal technologists

Mjesto i datum
Opatija, Hrvatska, 12.10.2011. - 14.10.2011

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
wheat germination; proteolytic modification

Sažetak
In this study the main proteolytic modification indicators of wheat seed were monitored during the germination in order to establish the minimal time needed to achieve their optimal ratio. The indicators monitored were total nitrogen, soluble nitrogen, Kolbach number, relative extract VZ 45 °C (Hartong index), free amino nitrogen (FAN), colour, colour after boiling and pH of laboratory wort. Regarding steeping and kilning, standard micromalting procedures for wheat were followed, while germination was prolonged to 7 days. Sampling during germination was performed daily. Domestic bread wheat variety “Golubica” (AI, Osijek) which is characterized by increased total nitrogen content was chosen for investigation on basis of available multiannual data for micromalting quality indicators. The obtained results indicate the necessity of germination time prolongation (up to 12-24 h) for wheat varieties characterized by increased total nitrogen, in order to achieve sufficient protein degradation, as well as adequate ration between different nitrogen fractions. Furthermore, the comparison of the obtained results with the available quality indicators data for middle European wheat varieties have shown retarded proteolytic degradation of “Golubica” variety during micromalting. This can be the result of forced seed maturation at the end of vegetation period, which is characteristic for Croatian agro climatic area, and cannot be avoided. Indicators of seed’s proteolytic degradation can be mainly influenced by optimising the micromalting procedures.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija

POVEZANOST RADA