Albumins Characterization in Relation to Rheologica l Properties and Enzymatic Activity of Wheat Flour Do ugh

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.