Antioxidants, free radicals, storage proteins, puroindolines and proteolytic activities in bread wheat (Triticum aestivum) seeds during accelerated aging (Articolo in rivista)

Type
Label
  • Antioxidants, free radicals, storage proteins, puroindolines and proteolytic activities in bread wheat (Triticum aestivum) seeds during accelerated aging (Articolo in rivista) (literal)
Anno
  • 2004-01-01T00:00:00+01:00 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi
  • 10.1021/jf0353741 (literal)
Alternative label
  • Lucia Calucci; Antonella Capocchi; Luciano Galleschi; Silvia Ghiringhelli; Calogero Pinzino; Franco Saviozzi; Maurizio Zandomeneghi (2004)
    Antioxidants, free radicals, storage proteins, puroindolines and proteolytic activities in bread wheat (Triticum aestivum) seeds during accelerated aging
    in Journal of agricultural and food chemistry; ACS, American chemical society, Washington, DC (Stati Uniti d'America)
    (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
  • Lucia Calucci; Antonella Capocchi; Luciano Galleschi; Silvia Ghiringhelli; Calogero Pinzino; Franco Saviozzi; Maurizio Zandomeneghi (literal)
Pagina inizio
  • 4274 (literal)
Pagina fine
  • 4281 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#url
  • http://pubs.acs.org/doi/abs/10.1021/jf0353741 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume
  • 52 (literal)
Rivista
Note
  • PubMe (literal)
  • ISI Web of Science (WOS) (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni
  • Istituto per i Processi Chimico-Fisici, CNR, Area della Ricerca, via G. Moruzzi 1, I-56124 Pisa, Italy; Dipartimento di Scienze Botaniche, Universita` di Pisa, via L. Ghini 5, I-56126 Pisa, Italy; Dipartimento di Chimica e Chimica Industriale, Universita` di Pisa, via Risorgimento 35, I-56126 Pisa, Italy (literal)
Titolo
  • Antioxidants, free radicals, storage proteins, puroindolines and proteolytic activities in bread wheat (Triticum aestivum) seeds during accelerated aging (literal)
Abstract
  • Seeds of bread wheat were incubated at 40 degreesC and 100% relative humidity for 0, 3, 4, 6, and 10 days. The effects of accelerated aging on seed germinability and some biochemical properties of flour (carotenoid, free radical, and protein contents and proteolytic activity) and gluten (free radical content and flexibility) were investigated. Seed germinability decreased during aging, resulting in seed death after 10 days. A progressive decrease of carotenoid content, in particular, lutein, was observed, prolonging the incubation, whereas the free radical content increased in both flour and gluten. A degradation of soluble and storage proteins was found, associated with a marked increase of proteolytic activity and a loss of viscoelastic properties of gluten. On the contrary, puroindolines were quite resistant to the treatment. The results are discussed in comparison with those previously obtained during accelerated aging of durum wheat seeds. (literal)
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