Impact of the fungal protease produced by Fusarium culmorum on the protein quality and breadmaking properties of winter wheat

Samples artificially infected by Fusarium culmorum were analyzed to assess the effects of Fusarium infection on the protein quality of winter wheat (Triticum aestivum L.). The Fusarium infection did not noticeably influence either the crude protein content or the water absorption ability of the whea...

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Veröffentlicht in:	European food research & technology 2005-05, Vol.220 (5-6), p.552-559
Hauptverfasser:	Wang, J, Wieser, H, Pawelzik, E, Weinert, J, Keutgen, A.J, Wolf, G.A
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino acids Biological and medical sciences Bread breadmaking quality breads Cereal and baking product industries crude protein Dough dough quality enzyme activity Enzyme-linked immunosorbent assay Flour Food industries Fundamental and applied biological sciences. Psychology Fusarium culmorum glutenin glutenins Infection Infections loaves Molecular weight mycotoxins pH effects plant pathogenic fungi protein composition protein content Proteinase proteinases Proteins scab diseases Sedimentation sedimentation value shape storage proteins temperature Temperature effects Triticum aestivum water holding capacity Wheat Winter wheat
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