Torbica Aleksandra M, Mastilović Jasna S, Pojić Milica M, Kevrešan Zarko S
Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia.
ScientificWorldJournal. 2014 Jan 15;2014:148025. doi: 10.1155/2014/148025. eCollection 2014.
The effects of wheat bug infestation (Eurygaster spp. and Aelia spp.) on the composition of wheat gluten proteins and its influence on flour technological quality were investigated in the present study. Wheat samples of six wheat varieties, collected from two localities in northern Serbia, were characterized by significantly different level of wheat bug infestation. Composition of wheat gluten proteins was determined using sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS PAGE), while the selected parameters of technological quality were determined according to standard and modified empirical rheological methods (Farinograph, Extensograph, Alveograph, and Gluten Index). The surface morphology of the selected samples was viewed using scanning electron microscopy (SEM). Wheat from wheat bug-infested locality regardless of the variety had deteriorated technological quality expressed with higher Farinograph softening degree, lower or immeasurable Extensograph energy, and Alveograph deformation energy. The most important changes in the gluten proteins composition of bug-infested wheat were related to gliadin subunits with molecular weights below 75 kDa, which consequently caused deterioration of uniaxial and biaxial extensibility and dough softening during mixing.
本研究调查了麦蝽（Eurygaster spp. 和Aelia spp.）侵染对小麦面筋蛋白组成的影响及其对面粉工艺品质的影响。从塞尔维亚北部两个地区采集的六个小麦品种的小麦样本，其麦蝽侵染水平存在显著差异。采用十二烷基硫酸钠聚丙烯酰胺凝胶电泳（SDS - PAGE）测定小麦面筋蛋白的组成，而工艺品质的选定参数则根据标准和改进的经验流变学方法（粉质仪、拉伸仪、吹泡仪和面筋指数）进行测定。使用扫描电子显微镜（SEM）观察选定样本的表面形态。来自麦蝽侵染地区的小麦，无论品种如何，其工艺品质均有所下降，表现为粉质仪软化程度更高、拉伸仪能量更低或无法测量以及吹泡仪变形能量更低。麦蝽侵染小麦的面筋蛋白组成最重要的变化与分子量低于75 kDa的醇溶蛋白亚基有关，这进而导致单轴和双轴延展性变差以及面团在混合过程中变软。
