پديد آورنده :
علامه، آمنه
عنوان :
بررسي تاثير پروتئاز بر زير واحدهاي كلوتن گندم و چگونگي بهبود آرد حاصل ازآن
مقطع تحصيلي :
كارشناسي ارشد
گرايش تحصيلي :
علوم و صنايع غذايي
محل تحصيل :
اصفهان : دانشگاه صنعتي اصفهان، دانشكده كشاورزي
صفحه شمار :
دوازده، 118، [II]ص.: جدول، نمودار
يادداشت :
ص.ع. به فارسي و انگليسي
استاد راهنما :
مهدي كديور، محمد شاهدي
استاد مشاور :
محمد فضيلتي
توصيفگر ها :
اندوسپرم , پنتوزان ها , گليادين و گلوتنين , فارينوگراف
تاريخ نمايه سازي :
12/10/86
استاد داور :
جواد كرامت، بيژن حاتمي
چكيده فارسي :
به فارسي و انگليسي: قابل رؤيت درنسخه ديجيتال
چكيده انگليسي :
Abstract One of the most important forms of preharvest damage to wheat in Iran and some othercountries is caused by sunn pest Eurygaster integriceps This damage results in low bakingperformance due to bug proteolytic enzymes injected into wheat However the weak wheatproteins could recover their native stable form using improvers such as ascorbic acid so that itwould be possible to use the flour of damaged wheat to reduce the economical losses In thisstudy proximate analysis along with physical measurements were done for the three varietiesnamed Alvand Backcross Roshan and Mahdavi which were a blend of damaged and soundwheat The effect of bug protease on wheat quality was also investigated using chemicalprocedures and electrophoresis Finally effect of ascorbic acid improver effect at two levels 100and 200 ppm on farinogaraph characteristics were investigated Results indicated that wet anddry gluten gluten index zeleny sedimentation value and disulfide groups in all varietiessignificantly p 0 05 decreased and degree of gluten hydrolysis sulfhydryl content and totalreducing agents increased due to the damage Effect of ascorbic acid in all the three varieties onwet and dry gluten content gluten index total reducing substances and sulfhydryl and disulfidegroups were significantly different Electrophoresis results of sound and damaged wheat flour ofthe three varieties revealed main protease effect on HMW GS however LMW GS and gliadinswere slightly affected by the enzyme It was evidenced that by disappearing of high molecularweight bands from electrophoregram bands of low molecular weight compounds are developed Finally addition of ascorbic acid increased water absorption dough development time doughstability arrival time time to break down and valorimetric value and decreased mixing toleranceindex and dough degree of softening in the farinograms that confirmed ascorbic acidimprovement on flours studied
استاد راهنما :
مهدي كديور، محمد شاهدي
استاد مشاور :
محمد فضيلتي
استاد داور :
جواد كرامت، بيژن حاتمي
