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izvor podataka: crosbi

Proteolytic modification efficiency of wheat seed during germination under controlled conditions (CROSBI ID 590635)

Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija

Velić, Natalija ; Krstanović, Vinko ; Tišma, Marina ; Ivanović, Luka ; Slačanac, Vedran Proteolytic modification efficiency of wheat seed during germination under controlled conditions // Proceedings of the 6th international congress Flour- Bread '11 / Daliborka Koceva Komlenić (ur.). Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2012. str. 511-517

Podaci o odgovornosti

Velić, Natalija ; Krstanović, Vinko ; Tišma, Marina ; Ivanović, Luka ; Slačanac, Vedran

engleski

Proteolytic modification efficiency of wheat seed during germination under controlled conditions

In this study the main proteolytic modification indicators of wheat seed were monitored during the germination in order to establish the minimal time needed to achieve their optimal ratio. The indicators monitored were total nitrogen, soluble nitrogen, Kolbach number, relative extract VZ 45 °C (Hartong index), free amino nitrogen (FAN), colour, colour after boiling and pH of laboratory wort. Regarding steeping and kilning, standard micromalting procedures for wheat were followed, while germination was prolonged to 7 days. Sampling during germination was performed daily. Domestic bread wheat variety “Golubica” (AI, Osijek) which is characterized by increased total nitrogen content was chosen for investigation on basis of available multiannual data for micromalting quality indicators. The obtained results indicate the necessity of germination time prolongation (up to 12-24 h) for wheat varieties characterized by increased total nitrogen, in order to achieve sufficient protein degradation, as well as adequate ration between different nitrogen fractions. Furthermore, the comparison of the obtained results with the available quality indicators data for middle European wheat varieties have shown retarded proteolytic degradation of “Golubica” variety during micromalting. This can be the result of forced seed maturation at the end of vegetation period, which is characteristic for Croatian agro climatic area, and cannot be avoided. Indicators of seed’s proteolytic degradation can be mainly influenced by optimising the micromalting procedures.

wheat germination; proteolytic modification

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Podaci o prilogu

511-517.

2012.

objavljeno

Podaci o matičnoj publikaciji

Proceedings of the 6th international congress Flour- Bread '11

Daliborka Koceva Komlenić

Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku

1848-2562

Podaci o skupu

Nepoznat skup

poster

29.02.1904-29.02.2096

Povezanost rada

Biotehnologija