کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5762333 | 1624886 | 2017 | 28 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Characterization of wheat gluten subunits by liquid chromatography - Mass spectrometry and their relationship to technological quality of wheat
ترجمه فارسی عنوان
تعیین واحدهای گلوتن گندم با استفاده از کروماتوگرافی مایع - طیف سنجی جرمی و ارتباط آنها با کیفیت تکنولوژی گندم
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کلمات کلیدی
1-Propanol (PubChem CID: 1031)Ammonium bicarbonate (PubChem CID: 14013)Sodium dodecyl sulphate (PubChem CID: 3423265)Dithiothreitol (PubChem CID: 446094)iodoacetamide (PubChem CID: 3727)Acetonitrile (PubChem CID: 6342) - استونیتریل (PubChem CID: 6342)Acetic acid (PubChem CID: 176) - اسید استیک (PubChem CID: 176)Formic acid (PubChem CID: 284) - اسید فرمیک (PubChem CID: 284)Mass spectrometry - طیف سنجی جرمیliquid chromatography - کروماتوگرافی مایعSodium chloride (PubChem CID: 5234) - کلرید سدیم (PubChem CID: 5234)Wheat quality - کیفیت گندمGluten - گلوتن
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم زراعت و اصلاح نباتات
چکیده انگلیسی
The quality of common wheat is largely influenced by the composition of its storage proteins. The currently presented research explores factors influencing observed differences in quality and quantity between wheat cultivars, in particular in relation to gluten composition and its relationship to technological characteristics. Eight wheat cultivars (H. Wieser, Seilmeier, W., Belitz, H.D., 1994 Parsi, Sirvan, Sivand, Pishgam, Pishtaz)were selected for evaluation. Analysis results demonstrated that Morvarid and Sirvan cultivars yielded the highest quality of wheat, while the Chamran cultivar was indicated as the most favorable for baking Taftoon bread. Conversely, the Sepahan cultivar was deemed to have the worse quality in both categories. A Q Exactive LC-MS/MS system was employed to evaluate the most effective sub-fractions of gliadin and glutenin on wheat quality. Matching peptides resulting from trypsin digestion on gliadin and glutenin fractions, led to the identification of subunits α/β-gliadin, γ-gliadin, HMW-Dx5, HMW-Bx17, HMW-Dy3, HMW-Dy10, HMW-By15, LMW-m, LMW-s, and LMW-i. The obtained results indicated that the most influential subunits of glutenin on wheat quality were Dy10, Dy3 and Dx5, while the most effective gliadin subfraction was noted to be α/β-gliadin However, the most important subunit influencing the quality of flat breads in particular was identified as the x-HMW-GS, in particular the Bx17 subunit, and LMW-GS.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 76, July 2017, Pages 229-235
Journal: Journal of Cereal Science - Volume 76, July 2017, Pages 229-235
نویسندگان
Roya Aghagholizadeh, Mahdi Kadivar, Mohammad Nazari, Fatemeh Mousavi, Mohammad Hossein Azizi, Morteza Zahedi, Mohammad Reza Rahiminezhad,