doctoral thesis
Quantitative Determination of Gluten Protein Types by RP-HPLC Method in Relation to Breadmaking Quality of OS Wheat Cultivars

Daniela Horvat (2005)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology
Metadata
TitleKvantifikacija bjelančevina glutena RP-HPLC metodom i procjena njihovog utjecaja na pekarsku kakvoću OS kultivara pšenice
AuthorDaniela Horvat
Mentor(s)Zorica Jurković
Abstract
Bjelančevine glutena u značajnoj mjeri utječu na tehnološke karakteristike brašna. Cilj ovog istraživanja bio je ispitati kvantitativni utjecaj bjelančevina glutena na pekarsku kakvoću OS kultivara pšenice primjenom visokotlačne tekućinske kromatografije obrnutih faza (RP-HPLC). U radu je ispitano 15 kultivara ozimih pšenica uzgojenih na Poljoprivrednom institutu Osijek. Pekarska kakvoća ispitivanih kultivara definirana je određivanjem kemijskih parametara kakvoće (udio bjelančevina, sedimentacijska vrijednost, vlažni gluten, gluten indeks), reoloških svojstava tijesta, te probnim pečenjem kruha. U ispitivanim kultivarima pšenice dominantne komponente glutena su LMW glutenini, α- i γ- glijadini, u odnosu na minorne ω(b)-, ω5- i ω1,2- glijadine i HMW glutenine. Rezultati istraživanja ukazuju na značajnu pozitivnu korelaciju između glutena i ukupnih bjelančevina, razvoja i otpora tijesta, farinografskog broja kakvoće, energije i volumena kruha, te značajnu negativnu korelaciju sa stupnjem omekšanja. Ukupni glutenini, te HMW i LMW glutenini, značajno pozitivno koreliraju s gluten indeksom, razvojem i otporom tijesta, farinografskim brojem kakvoće, energijom, maksimalnim otporom, volumenom i oblikom kruha (h/d), u odnosu na bitno manje izražen utjecaj glijadinskih komponenti na ispitivane parametre kakvoće. Parametri pekarske kakvoće ispitivanih kultivara pšenice, osim što značajno ovise o količini polimernih glutenina, također su pod jakim utjecajem omjera glijadini/glutenini, te omjera glijadini/HMW i omjera glijadini/LMW. Obzirom na vrlo značajan negativan utjecaj omjera glijadini/glutenini na većinu analiziranih tehnoloških karakteristika brašna, ovaj parametar vrlo dobro definira utvrđene razlike u pekarskoj kakvoći ispitivanih kultivara pšenice, te bi se mogao koristiti kao dodatni parametar predviđanja kakvoće i u ranijim fazama oplemenjivanja.
Keywordsgluten proteins breadmaking quality chromatography wheat
Parallel title (English)Quantitative Determination of Gluten Protein Types by RP-HPLC Method in Relation to Breadmaking Quality of OS Wheat Cultivars
Committee MembersŽaneta Ugarčić (committee chairperson)
Zorica Jurković (committee member)
Ljiljana Primorac (committee member)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Cereal Technology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
UDK664
APPLIED SCIENCES. MEDICINE. TECHNOLOGY
Production and preservation of solid foodstuffs
Study programme typeuniversity
Study levelpostgraduate
Study programmeFood Engineering
Academic title abbreviationdr. sc.
Genredoctoral thesis
Language Croatian
Defense date2005-02-10
Parallel abstract (English)
The technological properties of wheat flour are mainly determined by gluten proteins. The aim of this investigation was to determine relative quantity of gluten proteins in OS winter wheat cultivars and their contribution to breadmaking quality by Reversed Phase High Pressure Liquid Chromatography (RP-HPLC). In this paper 15 winter wheat cultivars growing at Agriculture Institute Osijek were investigated. The bread making quality of investigated cultivars were defined by chemical parameters (protein content, sedimentation value, wet gluten, gluten index), rheological properties of flour and by baking test. In the investigated cultivars LMW glutenins, α- and γ- gliadin types were major component, while HMW glutenins and ω(b)-, ω5- and ω1,2- gliadin types were minor. The positive linear correlation was noticed between total gluten and protein content, dough development and resistance, farinograph quality number, dough energy and maximum resistance to extension and significant negative correlation with degree of softening. In this study the highly positive correlation between total glutenins and gluten index, farinographic dough development and resistance, farinograph quality number, extensographic energy and maximum resistance to extension, bread volume and bread appearance was noticed. The contribution of gliadin components to flour and dough properties were much lower than those of glutenins. The breadmaking properties of investigated cultivars were also strongly influenced by ratio gliadins/glutenins and gliadins/HMW and gliadins/LMW. Based on strong negative correlation between the ratio gliadins to gluteninis and the most technological flour characteristics, this parameter very well defined cultivars breadmaking differences, therefore could be useful additional prediction tool for early generation selection.
Parallel keywords (Croatian)gluten bjelančevine pekarska kakvoća kromatografija pšenica
Extent111 str. ; 24 cm
Versionaccepted version
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
Noteaccepted version
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:379385
CommitterIvana Šuvak