"Bure\u0161ov\u00E1, Iva" . . "RIV/70883521:28110/10:63509479!RIV11-MSM-28110___" . . "Netradi\u010Dn\u00ED metody hodnocen\u00ED kvality p\u0161eni\u010Dn\u00E9ho zrna"@cs . . . "28110" . "Netradi\u010Dn\u00ED metody hodnocen\u00ED kvality p\u0161eni\u010Dn\u00E9ho zrna" . . . "274470" . "Pardubice" . "Sedl\u00E1\u010Dkov\u00E1, Irena" . "1213-5380" . "2010-01-01+01:00"^^ . "Mezos s. r. o." . "The quality of wheat grain is affected by quality and quantity of wheat proteins. Wheat proteins can be divided into four major groups based on their different solubility. Albumins are soluble in water, globulins are insoluble in pure water but soluble in dilute NaCl solutions and insoluble in high NaCl concentrations gliadins are soluble in 70-90% ethanol, and glutenins are soluble in dilute acid or alkali. The present work was conducted to determine the contents of wheat protein fractions in wheat flour by size-exclusion HPLC and evaluate the correlation between the contents of protein fractions and basic characteristics of bread-making quality. The results confirm high correlation between the contents of wheat protein fractions and the bread-making characteristics of wheat grain. The method is suitable for testing the quality of wheat grain with the specific requirements on wheat proteins."@en . "Qualima Hradec Kr\u00E1lov\u00E9" . "Netradi\u010Dn\u00ED metody hodnocen\u00ED kvality p\u0161eni\u010Dn\u00E9ho zrna"@cs . . . "Innovative methods for evaluating quality of wheat grain"@en . "RIV/70883521:28110/10:63509479" . . . "S" . . "wheat grain; wheat quality; size exclusion HPLC"@en . "Kvalitu zrna v\u00FDznamn\u011B ovliv\u0148uje obsah a vlastnosti p\u0161eni\u010Dn\u00FDch b\u00EDlkovin. P\u0161eni\u010Dn\u00E9 b\u00EDlkoviny se d\u011Bl\u00ED na albuminy rozpustn\u00E9 ve vod\u011B, globuliny rozpustn\u00E9 v soln\u00FDch roztoc\u00EDch, gliadiny rozpustn\u00E9 v 70?90% alkoholu a gluteniny rozpustn\u00E9 ve z\u0159ed\u011Bn\u00FDch roztoc\u00EDch kyselin a z\u00E1sad. Molekulov\u00E1 vylu\u010Dovac\u00ED vysoko\u00FA\u010Dinn\u00E1 kapalinov\u00E1 chromatografie (SE-HPLC) umo\u017E\u0148uje ur\u010Dit pod\u00EDl jednotliv\u00FDch b\u00EDlkovinn\u00FDch frakc\u00ED. C\u00EDlem pr\u00E1ce bylo stanovit metodou SE-HPLC pod\u00EDl jednotliv\u00FDch b\u00EDlkovinn\u00FDch frakc\u00ED v p\u0161eni\u010Dn\u00E9 mouce a vyhodnotit korelace mezi obsahem b\u00EDlkovinn\u00FDch frakc\u00ED a z\u00E1kladn\u00EDmi ukazateli technologick\u00E9 kvality zrna. V\u00FDsledky prok\u00E1zaly dobrou korelaci mezi obsahem b\u00EDlkovinn\u00FDch frakc\u00ED a z\u00E1kladn\u00EDmi ukazateli technologick\u00E9 kvality zrna. Metoda je vhodn\u00E1 zejm\u00E9na pro vzorky, u kter\u00FDch jsou kladeny specifick\u00E9 po\u017Eadavky na vlastnosti b\u00EDlkovin."@cs . "Netradi\u010Dn\u00ED metody hodnocen\u00ED kvality p\u0161eni\u010Dn\u00E9ho zrna" . . . . "[29EF7EDBCB1B]" . "\u010Cern\u00E1, Monika" . . "Innovative methods for evaluating quality of wheat grain"@en . . "Hejdov\u00E1, Alena" . . "3"^^ . "3"^^ . "Kvalitu zrna v\u00FDznamn\u011B ovliv\u0148uje obsah a vlastnosti p\u0161eni\u010Dn\u00FDch b\u00EDlkovin. P\u0161eni\u010Dn\u00E9 b\u00EDlkoviny se d\u011Bl\u00ED na albuminy rozpustn\u00E9 ve vod\u011B, globuliny rozpustn\u00E9 v soln\u00FDch roztoc\u00EDch, gliadiny rozpustn\u00E9 v 70?90% alkoholu a gluteniny rozpustn\u00E9 ve z\u0159ed\u011Bn\u00FDch roztoc\u00EDch kyselin a z\u00E1sad. Molekulov\u00E1 vylu\u010Dovac\u00ED vysoko\u00FA\u010Dinn\u00E1 kapalinov\u00E1 chromatografie (SE-HPLC) umo\u017E\u0148uje ur\u010Dit pod\u00EDl jednotliv\u00FDch b\u00EDlkovinn\u00FDch frakc\u00ED. C\u00EDlem pr\u00E1ce bylo stanovit metodou SE-HPLC pod\u00EDl jednotliv\u00FDch b\u00EDlkovinn\u00FDch frakc\u00ED v p\u0161eni\u010Dn\u00E9 mouce a vyhodnotit korelace mezi obsahem b\u00EDlkovinn\u00FDch frakc\u00ED a z\u00E1kladn\u00EDmi ukazateli technologick\u00E9 kvality zrna. V\u00FDsledky prok\u00E1zaly dobrou korelaci mezi obsahem b\u00EDlkovinn\u00FDch frakc\u00ED a z\u00E1kladn\u00EDmi ukazateli technologick\u00E9 kvality zrna. Metoda je vhodn\u00E1 zejm\u00E9na pro vzorky, u kter\u00FDch jsou kladeny specifick\u00E9 po\u017Eadavky na vlastnosti b\u00EDlkovin." . "Hradec Kr\u00E1lov\u00E9" . "4"^^ .