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Composition, protein contents and microstructural characterisation of grains and flours of Emmer wheats (Triticum turgidum ssp dicoccum) of the central italy type

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Composition, protein contents and microstructural characterisation of grains and flours of Emmer wheats (Triticum turgidum ssp dicoccum) of the central italy type

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dc.contributor.author Giacintucci, Veronica es_ES
dc.contributor.author Guardeño Expósito, Luis Miguel es_ES
dc.contributor.author Puig Gómez, Consuelo Ana es_ES
dc.contributor.author Hernando Hernando, Mª Isabel es_ES
dc.contributor.author Sacchetti, Giampiero es_ES
dc.contributor.author Pittia, Paola es_ES
dc.date.accessioned 2016-05-19T14:12:39Z
dc.date.available 2016-05-19T14:12:39Z
dc.date.issued 2014
dc.identifier.issn 1212-1800
dc.identifier.uri http://hdl.handle.net/10251/64424
dc.description.abstract The microstructural characteristics were evaluated of two types of Italian Farro (Triticum turgidum ssp. dicoccum) with spring and autumn growth habits, the former with a vitreous tendency and the latter with a floury tendency. Common wheat flours and grains (Triticum aestivum) were used as controls. Protein fractions such as glutenin and gliadin were extracted from Triticum turgidum ssp. dicoccum flours and studied by SDS-PAGE in order to make a comparison between the electrophoretic analyses and microstructural studies which were conducted on the same samples using Scanning Electron Microscopy (SEM and Cryo-SEM). The results obtained by SDS-PAGE showed that the gliadin patterns of both emmer samples were similar, while the common wheat gliadins showed a band at 90 kD a that was not present in the gliadin fraction of emmer. When the glutenin patterns were analysed, the autumn emmer did not show the low molecular weight protein bands (16-23 kDa) whilst spring emmer wheat appeared more similar to common wheat. Regarding the microstructural characteristics of the kernels, spring (vitreous tendency) emmer showed starch granules covered by protein to a higher extent than autumn emmer. These differences were also observed in flours. The gluten of spring emmer wheat was observed as a homogeneous structure showing similarities with common wheat gluten, while autumnal emmer gluten appeared more heterogeneous and lacking in structure. es_ES
dc.language Inglés es_ES
dc.publisher Czech Academy of Agricultural Sciences es_ES
dc.relation.ispartof Czech Journal of Food Sciences es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Cryo-SEM es_ES
dc.subject Gluten es_ES
dc.subject Microstructure es_ES
dc.subject SDS-PAGE es_ES
dc.subject SEM es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Composition, protein contents and microstructural characterisation of grains and flours of Emmer wheats (Triticum turgidum ssp dicoccum) of the central italy type es_ES
dc.type Artículo es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Grupo de Microestructura y Química de Alimentos es_ES
dc.description.bibliographicCitation Giacintucci, V.; Guardeño Expósito, LM.; Puig Gómez, CA.; Hernando Hernando, MI.; Sacchetti, G.; Pittia, P. (2014). Composition, protein contents and microstructural characterisation of grains and flours of Emmer wheats (Triticum turgidum ssp dicoccum) of the central italy type. Czech Journal of Food Sciences. 32(2):115-121. http://hdl.handle.net/10251/64424 es_ES
dc.description.accrualMethod Senia es_ES
dc.relation.publisherversion http://www.agriculturejournals.cz/web/cjfs.htm es_ES
dc.description.upvformatpinicio 115 es_ES
dc.description.upvformatpfin 121 es_ES
dc.type.version info:eu repo/semantics/publishedVersion es_ES
dc.description.volume 32 es_ES
dc.description.issue 2 es_ES
dc.relation.senia 278218 es_ES
dc.identifier.eissn 1805-9317


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