Mоlimо vаs kоristitе оvај idеntifikаtоr zа citirаnjе ili оvај link dо оvе stаvkе:
https://open.uns.ac.rs/handle/123456789/6465
Nаziv: | Albumins characterization in relation to rheological properties and enzymatic activity of wheat flour dough | Аutоri: | Tomić, Josif Torbica, Aleksndra Popović, Ljiljana Strelec I. Vaštag, Đenđi Pojić, Milica Rakita , Slađana |
Dаtum izdаvаnjа: | 1-јан-2015 | Čаsоpis: | Journal of Agricultural Science and Technology | Sažetak: | © 2015, Tarbiat Modares University. All rights reserved. The aim of this study was to characterize albumin fractions of four different wheat varieties grown in a local climatic context, as well as to find the relationship between the particular albumin fractions and enzyme activity of the tested wheat flours and dough rheological properties. The determined content of albumin fractions ranged from 2.64 to 17.50% of total proteins. More than 50% of the albumins total amount was in the range of 5-15 kDa of molecular weight. The obtained results indicated that albumin fraction 1530 kDa was related to certain rheological properties of dough, especially those related to water absorption and uniaxial and biaxial resistance to extension. Regarding the enzymatic status of flour, no strong relationship was found among the 5-15, 30-50 and 3060 kDa albumin fractions and proteolytic and α-amylolytic activity. However, the albumin fraction 15-30 kDa showed significant correlation with proteolytic activity. | URI: | https://open.uns.ac.rs/handle/123456789/6465 | ISSN: | 16807073 |
Nаlаzi sе u kоlеkciјаmа: | FINS Publikacije/Publications |
Prikаzаti cеlоkupаn zаpis stаvki
SCOPUSTM
Nаvоđеnjа
5
prоvеrеnо 22.02.2020.
Prеglеd/i stаnicа
31
Prоtеklа nеdеljа
7
7
Prоtеkli mеsеc
3
3
prоvеrеnо 10.05.2024.
Google ScholarTM
Prоvеritе
Stаvkе nа DSpace-u su zаštićеnе аutоrskim prаvimа, sа svim prаvimа zаdržаnim, оsim аkо nije drugačije naznačeno.