کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
9474520 | 1322380 | 2005 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Breadmaking stability of wheat flours: Relation between mixing properties and molecular weight distribution of polymeric glutenins
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
LMW-GSmixograph peak timeMLWUnextractable polymeric proteinsMPTDAAHMW-GSMWDUpP - بالاAsymmetric flow field-flow fractionation - تقسیم بندی میدان جریان جریان نامتقارنMolecular weight distribution - توزیع وزن مولکولیLoaf volume - حجم کاهوdays after anthesis - روز بعد از آنتی ژنLow molecular weight glutenin subunits - زیرگروه های گلوتنینیک کم مولکولیHardness - سختیHgb - هورمون رشدHigh molecular weight glutenin subunits - واحد های گلوتنین با وزن مولکولی بالاWheat quality - کیفیت گندم
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم زراعت و اصلاح نباتات
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Breadmaking stability of wheat flours: Relation between mixing properties and molecular weight distribution of polymeric glutenins Breadmaking stability of wheat flours: Relation between mixing properties and molecular weight distribution of polymeric glutenins](/preview/png/9474520.png)
چکیده انگلیسی
The environmental stability of breadmaking quality of wheat flours i.e. the absence of fluctuation across environments and genotypeÃenvironment interactions is as important as their performance in milling and baking. Many statistical approaches have been used to assess cultivar stability parameters across environments. Quality stability parameters were studied using a set of eleven bread wheat cultivars and five hybrid wheats grown in France at eight locations in two consecutive years. Three different statistical variances: ecovalence Wi, environmental variance SXi2 and genotypic stability were used to assess the stability of quality parameters measured on wheat kernels at harvest, on the technological properties of their flours and on the molecular weight distribution of total endosperm proteins extracted using 2% SDS in phosphate buffer with sonication. Asymmetrical flow field-flow fractionation coupled with a multi-angle laser light scattering photometer allowed the molar masses of polymeric glutenins to be measured without size limits. Marked variation in the quality parameters was observed due to genetic and environmental effects. The three stability values calculated for protein content were not significantly correlated to the stability of the polymeric fraction, the bread loaf volume (LV) or the bread quality score (BQS). The three stability values of LV and BQS were significantly correlated to the stability of the weight-average (ãMãw) molecular weight of the polymeric fraction. Multiple regressions showed that 60-84% of the stability values of LV and BQS were explained by the stability of only few quality parameters among which the ãMãw of polymers played the major role.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 42, Issue 3, November 2005, Pages 317-326
Journal: Journal of Cereal Science - Volume 42, Issue 3, November 2005, Pages 317-326
نویسندگان
E. Lemelin, G. Branlard, L. Salvo, V. Lein, T. Aussenac, J. Daydé,