title: Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality.
abstract: The objective of this study was to monitor the changes in the content of free amino groups during postharvest wheat and flour maturation. The content of free amino groups of wheat flour was analysed immediately after wheat harvest, after 50 days of wheat storage and after 14 days of flour storage varying by wet gluten samples incubation temperatures and incubation times (0, 90 or 135 min at 30°C and after that 180 min at 37°C). The results were observed in relation to wheat-bug damaged kernels content, gluten index values, proteolytic activity and electrophoretic properties of gliadins and glutenins. The content of free amino groups increased during postharvest wheat and flour maturation periods. Proteolytic activity values were the highest 50 days after the wheat storage. The electrophoretic determination indicated a macromolecular redistribution of the gluten proteins from the moment of the wheat harvest until the moment of flour stabilisation.
authors.affiliation: Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia. Electronic address: elizabet.janich@fins.uns.ac.rs.
authors.forename: Elizabet
authors.initials: E
authors.lastname: Janić Hajnal
authors.affiliation: Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
authors.forename: Jelena
authors.initials: J
authors.lastname: Tomić
authors.affiliation: Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
authors.forename: Aleksandra
authors.initials: A
authors.lastname: Torbica
authors.affiliation: Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
authors.forename: Slađana
authors.initials: S
authors.lastname: Rakita
authors.affiliation: Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
authors.forename: Milica
authors.initials: M
authors.lastname: Pojić
authors.affiliation: Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
authors.forename: Dragan
authors.initials: D
authors.lastname: Zivančev
authors.affiliation: Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
authors.forename: Miroslav
authors.initials: M
authors.lastname: Hadnađev
authors.affiliation: Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
authors.forename: Tamara
authors.initials: T
authors.lastname: Dapčević Hadnađev
mesh_terms: D000596:Amino Acids / Q000737:chemistry*; D005433:Flour / Q000032:analysis*; D005983:Glutens / Q000737:chemistry*; D015394:Molecular Structure; D014908:Triticum / Q000737:chemistry* / Q000254:growth & development
chemical_list: D000596:Amino Acids; D005983:Glutens
keywords: Free amino groups; Gluten quality; Wheat and flour maturation