Evaluation of technological quality of wheat using Lab-on-a-chip electrophoresis
2011
Tomić, M.J., Institute for Food Technology, Novi Sad (Serbia) | Torbica, A.M., Institute for Food Technology, Novi Sad (Serbia)
Technological quality of wheat flour is determined by various chemical, physical and rheological tests where the crucial factor is content and structure of proteins. In this paper, samples of four winter wheat experimental lines were examined. The results of qualitative and quantitative characterization of protein electrophoretic profile of gluten using a Lab−on−a−chip (LoaC) electrophoresis are shown. Rheological properties of the tested lines were determined by standard flour rheological methods (amylograph, farinograph, extensograph). The values of rheological parameters in conjunction with the electrophoretic results show that the best technological quality have Lines 1 and 3. This conclusion support the assumption that, in terms of quantity and structure, glutenins and gliadins have equal impact on the quality of wheat.
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