Acta Univ. Agric. Silvic. Mendelianae Brun. 2010, 58(1), 123-130 | DOI: 10.11118/actaun201058010123

Změny zastoupení bílkovinných frakcí v pšeničné mouce za přídavku odlišných kombinací oxidačních a redukčních činidel

Pavlína Pečivová1, Iva Burešová2, Jan Hrabě1
1 Ústav technologie a mikrobiologie potravin, Fakulta technologická, Univerzita Tomáše Bati ve Zlíně, nám. T. G. Masaryka, 275, 762 72 Zlín, Česká republika
2 Agrotest fyto, Kroměříž, Havlíčkova 2787/121, 767 01 Kroměříž, Česká republika

Byl zkoumán vliv různých kombinací redukčních a oxidačních činidel (L-cysteinu hydrochloridu monohydrátu + L-askorbové kyseliny, inaktivovaného droždí + L-askorbové kyseliny, L-threoninu + L-askorbové kyseliny, L-tryptofanu + L-askorbové kyseliny) na změny v zastoupení gluteninů, gliadinů, albuminů, globulinů v pšeničné mouce. Do pšeničné mouky byly přidány různé kombinace aminokyselin v odlišných koncentracích. Změny proteinových frakcí způsobené jednotlivými kombinacemi aminokyselin v odlišných koncentracích oproti kontrolnímu vzorku (čistá pšeničná mouka) byly vyhodnoceny pomocí Size-Exclusion High-Performance Liquid Chromatography (SE-HPLC).
Bylo zjištěno, že směs mouky + L-askorbové kyseliny + L-cysteinu hydrochloridu monohydrátu měla silnější redukční účinek na těsto než směs mouky + L-askorbové kyseliny + inaktivovaného droždí. Směs mouky + L-askorbové kyseliny + L-tryptofanu však měla silnější oxidační účinek na těsto než směs mouky + L-askorbové kyseliny + L-threoninu.

aminokyselina, oxidační činidlo, redukční činidlo, mouka, směs

Changes of protein fractions in wheat flour caused by additives

The influence of different combinations of reducing and oxidising agents (L-cysteine hydrochloride monohydrate + L-ascorbic acid, inactivated dry yeast + L-ascorbic acid, L-threonine + L-ascorbic acid, L-tryptophan + L-ascorbic acid) on the change in the proportion of glutenins, gliadins, albumins, globulins in wheat flour was investigated.
Different concentrations of amino acid combinations were added to wheat flour. By means of Size Exclusion High performance liquid chromatography (SE-HPLC), the changes in protein fractions caused by individual concentrations of amino acid combinations were evaluated against the control sample (pure wheat flour).
It was detected that the mixture of flour + L-ascorbic acid + L-cysteine hydrochloride monohydrate had the stronger reducing effect than the mixture of flour + L-ascorbic acid + inactivated dry yeast. On the other hand, the mixture of flour + L-ascorbic acid + L-tryptophan had the stronger oxidising effect than the mixture of flour + L-ascorbic acid + L-threonine.

Keywords: amino acid, oxidising agent, reducing agent, flour, mixture
Grants and funding:

This work was kindly supported by a project of The Ministry of Education, Youth and Sports of The Czech Republic (Grants no. MSM 7088352101 and MSM 2532885901).

Received: September 25, 2009; Published: October 5, 2014  Show citation

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Pečivová, P., Burešová, I., & Hrabě, J. (2010). Changes of protein fractions in wheat flour caused by additives. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 58(1), 123-130. doi: 10.11118/actaun201058010123
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