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Cereal Research Communications

, Volume 41, Issue 3, pp 440–447 | Cite as

Prediction of Protein Fractions Distribution in Wheat (Triticum aestivum L.) Mill Products

  • L. Hřivna
  • L. Homola
  • I. BurešováEmail author
  • P. Smutná
Quality and Utilization
  • 1 Downloads

Abstract

The research was conducted to describe distribution of protein fractions in wheat (Triticum aestivum L.) mill products (semolina, flour and bran) and evaluate the possibility of prediction of protein fractions distribution from values of bread-making quality (protein and gluten content, Zeleny sedimentation volume) evaluated on wholemeal and specific flour. The content of protein fractions was determined by size-exclusion high performance liquid chromatography. Significantly highest glutenin content was found in flour (5.01%). The investigated mill products did not differ in gliadin content, the content of albumin/globulin fraction reached the highest values in bran (3.60%). The model of prediction of glutenin and gliadin content in mill products explained 31–62% and 83–92% of the original variability. The protein fractions distribution in wheat mill products could be satisfactorily predicted from known values of protein and gluten content evaluated on wholemeal and Zeleny sedimentation volume evaluated on specific flour.

Keywords

Triticum aestivum L. protein fractions flour semolina bran 

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© Akadémiai Kiadó, Budapest 2013

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Authors and Affiliations

  • L. Hřivna
    • 1
  • L. Homola
    • 1
  • I. Burešová
    • 2
    Email author
  • P. Smutná
    • 1
  1. 1.Faculty of AgronomyMendel University in BrnoBrnoCzech Republic
  2. 2.Department of Food Technology and Microbiology, Faculty of TechnologyTomas Bata University in ZlínZlínCzech Republic

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