Antioxidants, Free Radicals, Storage Proteins, and Proteolytic Activities in Wheat (Triticum Durum) Seeds during Accelerated Aging (Articolo in rivista)

Type

• Articolo in rivista (Classe)
• Prodotto della ricerca (Classe)

Label

• Antioxidants, Free Radicals, Storage Proteins, and Proteolytic Activities in Wheat (Triticum Durum) Seeds during Accelerated Aging (Articolo in rivista) (literal)

Anno

• 2002-01-01T00:00:00+01:00 (literal)

Alternative label

• Capocchi A., Galleschi L., Ghiringhelli S., Saviozzi F., Calucci L., Pinzino C., Zandomeneghi M. (2002)
  Antioxidants, Free Radicals, Storage Proteins, and Proteolytic Activities in Wheat (Triticum Durum) Seeds during Accelerated Aging
  in Journal of agricultural and food chemistry
  (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori

• Capocchi A., Galleschi L., Ghiringhelli S., Saviozzi F., Calucci L., Pinzino C., Zandomeneghi M. (literal)

Pagina inizio

• 5450 (literal)

Pagina fine

• 5457 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume

• 50 (literal)

Rivista

• Journal of agricultural and food chemistry (Rivista)

Note

• ISI Web of Science (WOS) (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni

• IPCF-CNR, Università di Pisa (literal)

Titolo

• Antioxidants, Free Radicals, Storage Proteins, and Proteolytic Activities in Wheat (Triticum Durum) Seeds during Accelerated Aging (literal)

Abstract

• Accelerated aging was performed by incubation of wheat seeds at 40 °C and 100% relative humidity for 3, 4, 6, 10, and 14 days. The effects of the treatment on seed germinability and on several biochemical characteristics of flour (carotenoids, free radical and protein contents, and proteolytic activity) and gluten (free radical content and flexibility) were evaluated. A decrease of germinability was found during aging, the germination being completely inhibited after 14 days. The lutein content decreased gradually, without going to zero, while that of free radicals increased. A reduction of soluble proteins and a degradation of glutenins and gliadins were observed, associated with a substantial increase of protease activity and a decrease in gluten flexibility. The results were discussed in reference to those previously obtained by natural aging of wheat seeds of the same species and cultivar. (literal)

Prodotto di

• Institute for chemical and physical processes (IPCF) (Istituto)

Autore CNR

• LUCIA CALUCCI (Unità di personale interno)

Incoming links:

Prodotto

• Institute for chemical and physical processes (IPCF) (Istituto)

Autore CNR di

• LUCIA CALUCCI (Unità di personale interno)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#rivistaDi

• Journal of agricultural and food chemistry (Rivista)