Albumins Characterization in Relation to Rheological Properties and Enzymatic Activity of Wheat Flour Dough

Authors
J. Tomić 1
A. Torbica 1
Ž. Vaštag 2
L. Popović 2
I. Strelec 3
M. Pojić 1
S. Rakita 1
1 Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
2 University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
3 Department of Applied Chemistry and Ecology, Faculty of Food Technology, University J. J. Strossmayer in Osijek, Franje Kuhača 18, 31000 Osijek, Croatia.
Abstract
The aim of this study was to characterize albumin fractions of four different wheat varieties grown in a local climatic context, as well 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 albumin 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 results indicated that albumin fraction 15-30 kDa was related to certain rheological properties of dough, especially those related to water absorption and uniaxial and biaxial resistance to extension. Regarding the enzymatic status of flour, no strong relationship was found among the 5-15, 30-50 and 30-60 kDa albumin fractions and proteolytic and a-amylolytic activity. However, the albumin fraction 15-30 kDa showed significant correlation with proteolytic activity.

Keywords

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Journal of Agricultural Science and Technology
Volume 17, Issue 4
July and August 2015
Pages 805-816