Abstract:
The aim of this study was to characterize albumin f
ractions of four different wheat
varieties grown in a local climatic context, as wel
l as to find the relationship between the
particular albumin fractions and enzyme activity of
the tested wheat flours and dough
rheological properties. The determined content of a
lbumin fractions ranged from 2.64 to
17.50%
of total proteins. More than 50%
of the albumins total amount was in the range
of 5-15 kDa of molecular weight. The obtained resul
ts indicated that albumin fraction 15-
30 kDa was related to certain rheological propertie
s of dough, especially those related to
water absorption and uniaxial and biaxial resistanc
e to extension. Regarding the
enzymatic status of flour, no strong relationship w
as found among the 5-15, 30-50 and 30-
60 kDa albumin fractions and proteolytic and
α
αα
α
-amylolytic activity. However, the
albumin fraction 15-30 kDa showed significant corre
lation with proteolytic activity.
Keywords:
α
- amylolitic activity,
Lab-on-chip electrophoresis, Proteins
, Proteolytic activity.
