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dc.creatorJanković, Marijana
dc.creatorŽilić, Slađana
dc.creatorBarać, Miroljub
dc.creatorPešić, Mirjana
dc.creatorDodig, Dejan
dc.creatorKandić, Vesna
dc.date.accessioned2019-05-16T12:18:14Z
dc.date.available2019-05-16T12:18:14Z
dc.date.issued2015
dc.identifier.issn0950-5423
dc.identifier.urihttp://rik.mrizp.rs/handle/123456789/577
dc.description.abstractThe aim of this study was to compare five bread and five durum wheat genotypes for gliadins and glutenins profiles, the concentration of free sulphhydryl groups and disulphide bonds, antioxidant capacity of gluten proteins and their bread-making performance. On average, bread wheat had significantly higher concentration of total sulphur-rich (S-rich) and sulphur-poor (S-poor) subunits of gliadins, as well as total low molecular weight (LMW) and high molecular weight (HMW) subunits of glutenins than durum wheat. However, durum wheat had higher concentration of S-rich gamma-gliadins and S-poor D-LMW-glutenins, but did not possess S-poor omega-gliadins. The concentration of disulphide bonds and total cysteine was higher in the durum gluten than that in the bread gluten, as well as antioxidant capacity (on average 90.6 vs. 85.9 mmol Trolox Eq kg(-1), respectively). In contrast to the bread wheat, the concentration of HMW-glutenins was negatively associated with extensibility, as well as resistance to extension in durum wheat flour dough.en
dc.publisherWiley-Blackwell, Hoboken
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31069/RS//
dc.rightsrestrictedAccess
dc.sourceInternational Journal of Food Science and Technology
dc.subjectAntioxidant capacityen
dc.subjectbread and durum wheaten
dc.subjectdisulphide bondsen
dc.subjectfree sulphhydryl groupsen
dc.subjectprotein compositionsen
dc.subjectrheological properties of doughen
dc.titleThe polypeptide composition, structural properties and antioxidant capacity of gluten proteins of diverse bread and durum wheat varieties, and their relationship to the rheological performance of doughen
dc.typearticle
dc.rights.licenseARR
dc.citation.volume50
dc.citation.issue10
dc.citation.spage2236
dc.citation.epage2245
dc.citation.other50(10): 2236-2245
dc.citation.rankM22
dc.identifier.wos000362954100013
dc.identifier.doi10.1111/ijfs.12894
dc.identifier.scopus2-s2.0-84941733364
dc.identifier.rcubconv_915
dc.type.versionpublishedVersion


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