RT Journal Article
SR Electronic
A1 Pečivová, Pavlína
A1 Burešová, Iva
A1 Hrabě, Jan
T1 Changes of protein fractions in wheat flour caused by additives
JF Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
YR 2014
VO 58
IS 1
SP 123
OP 130
DO 10.11118/actaun201058010123
UL https://acta.mendelu.cz/artkey/acu-201001-0014.php
AB 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.