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Titolo:
THE INFLUENCE OF NITROGEN-FERTILIZATION ON QUANTITIES AND PROPORTIONSOF DIFFERENT PROTEIN TYPES IN WHEAT-FLOUR
Autore:
WIESER H; SEILMEIER W;
Indirizzi:
DEUTSCH FORSCH ANSTALT LEBENSMITTELCHEM,LICHTENBERGSTR 4 D-85748 GARCHING GERMANY KURT HESS INST MEHL & EIWEISSFORSCH D-85748 GARCHING GERMANY
Titolo Testata:
Journal of the Science of Food and Agriculture
fascicolo: 1, volume: 76, anno: 1998,
pagine: 49 - 55
SICI:
0022-5142(1998)76:1<49:TIONOQ>2.0.ZU;2-X
Fonte:
ISI
Lingua:
ENG
Soggetto:
BAKING QUALITY; FERTILIZATION; SEPARATION; GLIADIN; GLUTEN;
Keywords:
WHEAT VARIETIES; N FERTILIZATION; FLOUR PROTEIN GROUPS; GLUTEN PROTEIN TYPES; QUANTIFICATION;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Science Citation Index Expanded
Science Citation Index Expanded
Citazioni:
17
Recensione:
Indirizzi per estratti:
Citazione:
H. Wieser e W. Seilmeier, "THE INFLUENCE OF NITROGEN-FERTILIZATION ON QUANTITIES AND PROPORTIONSOF DIFFERENT PROTEIN TYPES IN WHEAT-FLOUR", Journal of the Science of Food and Agriculture, 76(1), 1998, pp. 49-55

Abstract

The flours of 13 wheat varieties grown at different levels of nitrogen fertilisation were characterised by the quantitative determination of flour protein groups and gluten protein types using a combined extraction/HPLC procedure. The results demonstrate that the quantities of albumins and globulins were scarcely influenced by different nitrogen fertilisation, whereas those of gluten proteins (gliadins, glutenins) were strongly influenced. The effect on gliadins was more pronounced than on glutenins, as well as the effect on major protein types (alpha-gliadins, gamma-gliadins, LMW subunits of glutenin) in comparison with minor types (omega-gliadins, HMW subunits of glutenin). The proportions of hydrophilic proteins (omega-gliadins, HMW subunits of glutenin) were increased by high levels of nitrogen and those of hydrophobic proteins (gamma-gliadin, LMW subunits of glutenin) were decreased. The degree of the effects on both quantities and proportions of flour proteingroups and gluten protein types was strongly dependent on the variety. (C) 1998 SCI.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 04/07/20 alle ore 04:02:14