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Accumulation of Amadori and Maillard Products in Wheat Seeds Aged under Different Storage Conditions

Ivica Strelec   ORCID icon orcid.org/0000-0003-3999-8499 ; Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
Žaneta Ugarčić-Hardi ; Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
Mario Hlevnjak ; Faculty of Science, University of Zagreb, Zagreb, Croatia

Puni tekst: engleski, pdf (772 KB) str. 131-137 preuzimanja: 807* citiraj
APA 6th Edition
Strelec, I., Ugarčić-Hardi, Ž. i Hlevnjak, M. (2008). Accumulation of Amadori and Maillard Products in Wheat Seeds Aged under Different Storage Conditions. Croatica Chemica Acta, 81 (1), 131-137. Preuzeto s https://hrcak.srce.hr/23436
MLA 8th Edition
Strelec, Ivica, et al. "Accumulation of Amadori and Maillard Products in Wheat Seeds Aged under Different Storage Conditions." Croatica Chemica Acta, vol. 81, br. 1, 2008, str. 131-137. https://hrcak.srce.hr/23436. Citirano 19.09.2019.
Chicago 17th Edition
Strelec, Ivica, Žaneta Ugarčić-Hardi i Mario Hlevnjak. "Accumulation of Amadori and Maillard Products in Wheat Seeds Aged under Different Storage Conditions." Croatica Chemica Acta 81, br. 1 (2008): 131-137. https://hrcak.srce.hr/23436
Harvard
Strelec, I., Ugarčić-Hardi, Ž., i Hlevnjak, M. (2008). 'Accumulation of Amadori and Maillard Products in Wheat Seeds Aged under Different Storage Conditions', Croatica Chemica Acta, 81(1), str. 131-137. Preuzeto s: https://hrcak.srce.hr/23436 (Datum pristupa: 19.09.2019.)
Vancouver
Strelec I, Ugarčić-Hardi Ž, Hlevnjak M. Accumulation of Amadori and Maillard Products in Wheat Seeds Aged under Different Storage Conditions. Croatica Chemica Acta [Internet]. 2008 [pristupljeno 19.09.2019.];81(1):131-137. Dostupno na: https://hrcak.srce.hr/23436
IEEE
I. Strelec, Ž. Ugarčić-Hardi i M. Hlevnjak, "Accumulation of Amadori and Maillard Products in Wheat Seeds Aged under Different Storage Conditions", Croatica Chemica Acta, vol.81, br. 1, str. 131-137, 2008. [Online]. Dostupno na: https://hrcak.srce.hr/23436. [Citirano: 19.09.2019.]

Sažetak
Occurrence of protein modification by Amadori and Maillard reactions in wheat seeds during ageing at different temperatures and relative humidities (RH) has been investigated over 12 month period. Spectrofluorimetric determination of Maillard products of partially purified proteins extracted from aged seeds revealed increase of protein fluorescence at 325/425 nm (excitation/emission wavelength). The highest increase of Maillard products was observed for seeds aged at 40 °C, RH = 45 %, followed by storage at 25 °C, RH = 45 % and storage at warehouse conditions (10–30 °C, RH = 40–70 %), while seeds kept at 4 °C, RH = 40 % did not show significant accumulation of Maillard products. Similar pattern of accumulation were observed for Amadori products, except for seeds aged at 40 °C, RH = 45 %, where products decreased after 270 days of storage. Obtained data indicate that a wheat seed ageing during storage is associated with protein modification by Amadori and Maillard reactions. However, the contribution of these reactions varies under different storage conditions.

Ključne riječi
advanced glycosylation-end products; Amadori products; Maillard products; seed ageing; wheat

Hrčak ID: 23436

URI
https://hrcak.srce.hr/23436

Posjeta: 1.135 *