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DETERMINATION OF WHEAT STORAGE PROTEINS BY RP-HPLC METHOD
APA 6th Edition
Horvat, D., Drezner, G., Šimić, G. i Dvojković, K. (2006). DETERMINATION OF WHEAT STORAGE PROTEINS BY RP-HPLC METHOD. Poljoprivreda, 12 (2), 42-47. Preuzeto s https://hrcak.srce.hr/7691
MLA 8th Edition
Horvat, Daniela, et al. "DETERMINATION OF WHEAT STORAGE PROTEINS BY RP-HPLC METHOD." Poljoprivreda, vol. 12, br. 2, 2006, str. 42-47. https://hrcak.srce.hr/7691. Citirano 30.09.2022.
Chicago 17th Edition
Horvat, Daniela, G. Drezner, Gordana Šimić i K. Dvojković. "DETERMINATION OF WHEAT STORAGE PROTEINS BY RP-HPLC METHOD." Poljoprivreda 12, br. 2 (2006): 42-47. https://hrcak.srce.hr/7691
Horvat, D., et al. (2006). 'DETERMINATION OF WHEAT STORAGE PROTEINS BY RP-HPLC METHOD', Poljoprivreda, 12(2), str. 42-47. Preuzeto s: https://hrcak.srce.hr/7691 (Datum pristupa: 30.09.2022.)
Horvat D, Drezner G, Šimić G, Dvojković K. DETERMINATION OF WHEAT STORAGE PROTEINS BY RP-HPLC METHOD. Poljoprivreda [Internet]. 2006 [pristupljeno 30.09.2022.];12(2):42-47. Dostupno na: https://hrcak.srce.hr/7691
D. Horvat, G. Drezner, G. Šimić i K. Dvojković, "DETERMINATION OF WHEAT STORAGE PROTEINS BY RP-HPLC METHOD", Poljoprivreda, vol.12, br. 2, str. 42-47, 2006. [Online]. Dostupno na: https://hrcak.srce.hr/7691. [Citirano: 30.09.2022.]
The wheat storage proteins have the most important role in defining functional properties of flour. The aim of this study was to analyse the wheat storage proteins profiles and relative amount by reversed phase-high performance liquid chromatography (RP-HPLC). 13 wheat cultivars grown at Agricultural Institute Osijek were investigated. As compared to the other wheat storage protein fractions the average proportion of albumins and globulins was the least (19.03%). The albumins and globulins chromatogram profiles were different regarding subunits number (19-22) with constant retention time from 7 to 15 minutes. Within gliadins group hidrophobic - (8-10 subunits) and - gliadins (6-9 subunits) were dominant, while the subunits number of hydrophilic gliadins varied from 1 to 3 for 5- and 3 to 6 for 1,2- gliadins. According to obtained results - and - gliadins were dominant components of gliadins group in relation to minor 5- and 1,2- gliadins. The LMW glutenins with 16 to 19 subunits were dominant proteins of glutenins group compared with the HMW glutenins whose subunits number varied from 4 to 6. The average proportion of gluten was 80.97%. Concerning gluten proteins, the gliadins were dominant group (44.20%) compared with the average glutenins proportion (36.77%).
Posjeta: 2.034 *