The influence of changes in gluten complex structure on technological quality of wheat (Triticum aestivum L.)

被引：48

作者：

Torbica, A.

Antov, M.

Mastilovic, J.

Knezevic, D.

机构：

[1] Univ Novi Sad, Inst Food Technol, Novi Sad, Serbia

[2] Univ Novi Sad, Fac Technol, Novi Sad, Serbia

[3] Univ Pristina, Fac Agr Pristina Lesak, Pristina, Serbia

来源：

FOOD RESEARCH INTERNATIONAL | 2007年 / 40卷 / 08期

关键词：

glutenins; gliadins; technological quality; wheat variety; gluten index;

D O I：

10.1016/j.foodres.2007.05.009

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The influence of changes in glutenin-gliadin complex of grain on technological quality of the wheat variety (Triticurn aestivum L.) was studied. It was shown that wheat-bug attack caused differences in electrophoregram. pattern of glutenins and gliadins concerning their number, intensities and molecular weights. The environmental influence had detrimental effect on theological properties of dough. Expected heat-stress effect - the increase of gliadin-glutenin ratio was not detected. The modified method for gluten index was introduced and it was proven as superior to the standard method in predicting technological quality of wheat. (c) 2007 Elsevier Ltd. All rights reserved.

引用

页码：1038 / 1045

页数：8

共 28 条

[1] Wheat damage by Aelia spp. and Erygaster spp.:: effects on gluten and water-soluble compounds released by gluten hydrolysis [J].