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DETERMINATION OF WHEAT STORAGE PROTEINS BY RP-HPLC METHOD

Daniela Horvat
G. Drezner
Gordana Šimić
K. Dvojković


Puni tekst: hrvatski pdf 206 Kb

str. 42-47

preuzimanja: 1.279

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Sažetak

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%).

Ključne riječi

wheat, storage proteins, RP-HPLC

Hrčak ID:

7691

URI

https://hrcak.srce.hr/7691

Podaci na drugim jezicima: hrvatski

Posjeta: 2.034 *