prikaz prve stranice dokumenta Kvantifikacija bjelančevina glutena RP-HPLC metodom i procjena njihovog utjecaja na pekarsku kakvoću OS kultivara pšenice
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doctoral thesis
Kvantifikacija bjelančevina glutena RP-HPLC metodom i procjena njihovog utjecaja na pekarsku kakvoću OS kultivara pšenice
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2005. urn:nbn:hr:109:379385
Horvat, Daniela
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Horvat, D. (2005). Kvantifikacija bjelančevina glutena RP-HPLC metodom i procjena njihovog utjecaja na pekarsku kakvoću OS kultivara pšenice (Doctoral thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:379385

Horvat, Daniela. "Kvantifikacija bjelančevina glutena RP-HPLC metodom i procjena njihovog utjecaja na pekarsku kakvoću OS kultivara pšenice." Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2005. https://urn.nsk.hr/urn:nbn:hr:109:379385

Horvat, Daniela. "Kvantifikacija bjelančevina glutena RP-HPLC metodom i procjena njihovog utjecaja na pekarsku kakvoću OS kultivara pšenice." Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2005. https://urn.nsk.hr/urn:nbn:hr:109:379385

Horvat, D. (2005). 'Kvantifikacija bjelančevina glutena RP-HPLC metodom i procjena njihovog utjecaja na pekarsku kakvoću OS kultivara pšenice', Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:379385

Horvat D. Kvantifikacija bjelančevina glutena RP-HPLC metodom i procjena njihovog utjecaja na pekarsku kakvoću OS kultivara pšenice [Doctoral thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2005 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:379385

D. Horvat, "Kvantifikacija bjelančevina glutena RP-HPLC metodom i procjena njihovog utjecaja na pekarsku kakvoću OS kultivara pšenice", Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2005. Available at: https://urn.nsk.hr/urn:nbn:hr:109:379385

Metadata
TitleKvantifikacija bjelančevina glutena RP-HPLC metodom i procjena njihovog utjecaja na pekarsku kakvoću OS kultivara pšenice
Title (english)Quantitative Determination of Gluten Protein Types by RP-HPLC Method in Relation to Breadmaking Quality of OS Wheat Cultivars
AuthorDaniela Horvat
MBZ: 220423
MentorZorica Jurković (mentor)
MBZ: 19534
Committee memberŽaneta Ugarčić (predsjednik povjerenstva)
Committee memberZorica Jurković (član povjerenstva)
MBZ: 19534
Committee memberLjiljana Primorac (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Cereal Technology)
Osijek
Defense date and country2005-02-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Universal decimal classification
(UDC)		664 - Production and preservation of solid foodstuffs
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.
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.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:379385
Study programmeTitle: Food Engineering
Study programme type: university
Study level: postgraduate
Academic / professional title: doktor/doktorica znanosti, područje biotehničkih znanosti, polje prehrambena tehnologija (doktor/doktorica znanosti, područje biotehničkih znanosti, polje prehrambena tehnologija)
Catalog URLhttp://161.53.208.100/cgi-bin/lb10/unilib.cgi?form=D1100111006
Type of resourceText
Extent111 str. ; 24 cm
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2016-01-22 16:03:35