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Statements

Subject Item
n2:RIV%2F62156489%3A43210%2F12%3A00198587%21RIV15-MSM-43210___
rdf:type
skos:Concept n8:Vysledek
dcterms:description
The work was conducted to determine the practical applicability of size-exclusion high performance liquid chromatography in testing wheat bread-making quality and specify which of the peak characteristics, is the best indicator of wheat quality. The research was realized on 29 cultivars of different quality. The wheat quality was evaluated by protein content, content of wet gluten, gluten index, and farinograph rheological characteristics. All of the determined peak characteristics can be used as the indicators of wheat quality butthe closest correlations with the quality parameters were found for the absolute peak areas and/or relative peak areas. The area of peak 1 was positively correlated with the dough stability (r = 0.50) and negatively correlated with the degree of dough softening (r = -0.49). The relative and absolute areas of the peak 2 were in positive correlation with sedimentation volume (r = 0.68; 0.68), farinograph water absorption (r = 0.50; 0.57) and protein content (r = 0.56; 0.57). The characteristics of peak 3 and 4 were in the closest correlation with the investigated parameters of bread-making quality, the correlation coefficients related to the peaks 3 and 4 were nearly equal and reached values 0.58--0.77. The peak height can be used as a supplemental wheat quality indicator especially for determination of certain glutenin subunits. The area/height ratio or the contents of protein fractions are of the minor importance. Then the model predicting bread-making quality from peak characteristics was built. The values of coefficients of determination R2 were the highest for Zeleny sedimentation volume (0.83--0.97).The agreement between predicted and observed values increased when no single characteristics, but their combinations were considered. The work was conducted to determine the practical applicability of size-exclusion high performance liquid chromatography in testing wheat bread-making quality and specify which of the peak characteristics, is the best indicator of wheat quality. The research was realized on 29 cultivars of different quality. The wheat quality was evaluated by protein content, content of wet gluten, gluten index, and farinograph rheological characteristics. All of the determined peak characteristics can be used as the indicators of wheat quality butthe closest correlations with the quality parameters were found for the absolute peak areas and/or relative peak areas. The area of peak 1 was positively correlated with the dough stability (r = 0.50) and negatively correlated with the degree of dough softening (r = -0.49). The relative and absolute areas of the peak 2 were in positive correlation with sedimentation volume (r = 0.68; 0.68), farinograph water absorption (r = 0.50; 0.57) and protein content (r = 0.56; 0.57). The characteristics of peak 3 and 4 were in the closest correlation with the investigated parameters of bread-making quality, the correlation coefficients related to the peaks 3 and 4 were nearly equal and reached values 0.58--0.77. The peak height can be used as a supplemental wheat quality indicator especially for determination of certain glutenin subunits. The area/height ratio or the contents of protein fractions are of the minor importance. Then the model predicting bread-making quality from peak characteristics was built. The values of coefficients of determination R2 were the highest for Zeleny sedimentation volume (0.83--0.97).The agreement between predicted and observed values increased when no single characteristics, but their combinations were considered.
dcterms:title
Practical application of size-exclusion high performance liquid chromatography in wheat analysis. Practical application of size-exclusion high performance liquid chromatography in wheat analysis.
skos:prefLabel
Practical application of size-exclusion high performance liquid chromatography in wheat analysis. Practical application of size-exclusion high performance liquid chromatography in wheat analysis.
skos:notation
RIV/62156489:43210/12:00198587!RIV15-MSM-43210___
n3:aktivita
n5:S n5:I
n3:aktivity
I, S
n3:cisloPeriodika
4
n3:dodaniDat
n4:2015
n3:domaciTvurceVysledku
n16:2775840
n3:druhVysledku
n7:J
n3:duvernostUdaju
n10:S
n3:entitaPredkladatele
n13:predkladatel
n3:idSjednocenehoVysledku
160688
n3:idVysledku
RIV/62156489:43210/12:00198587
n3:jazykVysledku
n18:eng
n3:klicovaSlova
protein; Triticum aestivum L.,; bread-making quality
n3:klicoveSlovo
n12:protein n12:Triticum%20aestivum%20L. n12:bread-making%20quality
n3:kodStatuVydavatele
HU - Maďarsko
n3:kontrolniKodProRIV
[DF11DC5C48A8]
n3:nazevZdroje
Cereal Research Communications
n3:obor
n11:GM
n3:pocetDomacichTvurcuVysledku
1
n3:pocetTvurcuVysledku
4
n3:rokUplatneniVysledku
n4:2012
n3:svazekPeriodika
40
n3:tvurceVysledku
Hřivna, Luděk Sedláčková, Irena Dvořáková, Petra Burešová, Iva
s:issn
0133-3720
s:numberOfPages
10
n9:doi
10.1556/CRC.40.2012.0012
n17:organizacniJednotka
43210