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Jelena Tomić Milica PojićAleksandra Torbica Slađana RakitaDragan Živančev Elizabet Janić HajnalTamara Dapčević Hadnađev Miroslav Hadnađev 《Journal of Cereal Science》2013
The main aim of this study was to determine the changes in free sulphydryl content during postharvest wheat and flour maturation. The content of free sulphydryl groups was determined from wet gluten over 50 days of wheat postharvest maturation and over 14 days of flour maturation by varying incubation temperatures (30 and 37 °C) and incubation times (0, 45, 90 and 135 min). The amount of free sulphydryl groups increased during postharvest wheat and flour maturation as well as with the increase in temperature and gluten incubation time. The additional aim of this study was to find the interrelation between the content of free sulphydryl groups and selected parameters of technological quality by means of Principal Component Analysis. During wheat/flour maturation, the strengthening of protein structure was observed manifested by the increase in gluten index and Mixolab protein network weakening (C2), and changes in dough resistance as well. The incubation temperature of 37 °C affected the weakening of protein structure manifested by the decrease in gluten index and resistance, and increase in extensibility. Strong differentiation of examined varieties in terms of selected quality indicators was observed upon pre-defined maturation period, probably due to the expression of their intrinsic properties. 相似文献
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Roberto Montes-Belmont Ignacio Mndez-Ramírez Elizabet Flores-Moctezuma 《Crop Protection》2002,21(10):899-905
The importance of sowing dates to the development of sorghum ergot (Claviceps africana) was determined at Tlayca, Morelos, Mexico during the rainy seasons of 1998–2000. Annual variation in ergot incidence occurred, with the highest levels in the year 2000. Sowing dates between June 15 and July 14 had the lowest levels of ergot incidence and severity. Temperatures below 15°C 3 weeks before flowering increased ergot incidence. The optimal weather factors for ergot development were a mean day temperature of 25°C, a maximum relative humidity of 96%, a maximum temperature of 28°C, and nighttime relative humidity of 86%. 相似文献
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Carolina S. Andreotti Elizabet A.L. Pereyra Celina Baravalle María S. Renna Hugo H. Ortega Luis F. Calvinho Bibiana E. Dallard 《Research in veterinary science》2014
The objectives of this study were to determine whether Staphylococcus aureus chronic intramammary infection (IMI) influences protein expression of TGF-β subfamily components and collagen I and to examine the histomorphometric changes that occur in mammary stroma and parenchyma during active mammary gland involution. Twenty-one Holstein non-pregnant cows in late lactation either uninfected or with chronic natural S. aureus IMI were included in this study. Cows were slaughtered at 7, 14 and 21 d after cessation of milking and samples for immunohistochemical and morphometric analysis were taken. Protein expression of TGF-β1, TGF-β2 and TGF-β3 was significantly higher in chronically infected quarters than in uninfected controls at the three involution stages studied. Immunostaining of TGF-βR1 and TGF-βR3 and collagen I was significantly higher in S. aureus-infected quarters than in uninfected controls at every involution time evaluated. The percentages of tissue area composed of parenchyma and intralobular stroma were significantly higher in S. aureus-infected than in uninfected quarters. Chronic S. aureus mastitis modifies protein expression of the three TGF-β isoforms and type 1 and 3 receptors, which was associated with changes directed to limit the scope of inflammation and injury to the host. 相似文献
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Dragan R.
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ev Aleksandra M. Torbica Jelena M. Tomi&#x; Elizabet P. Jani&#x; Hajnal Miona M. Belovi&#x; Jasna S. Mastilovi&#x;
arko S. Kevre&#x;an 《Cereal Chemistry》2016,93(1):90-99
The primary goal of this study is to improve our understanding of the extent of influence of climatic factors in Serbia and high‐molecular‐weight glutenin subunit (HMW‐GS) composition upon wheat end‐use quality. In‐depth analyses were performed on four bread wheat cultivars that are the most common in agricultural practice in Serbia. Total glutenin content showed significant difference between the production years, in opposition to gliadins. Cluster analysis of different percentages of glutenin and gliadin subunit molecular weight ranges (<40,000, 40,000–80,000, 81,000–120,000, and >120,000) indicated that the year of production and the cultivar did not have a significant effect on the percentage ranges for glutenins. However, they had a considerable impact on the percentage ranges for gliadins. Production year and the interaction of year and cultivar had the strongest influences on the percentage of SDS‐unextractable polymeric proteins. A synergistic effect of the HMW‐GS composition and climatic conditions revealed that all eight samples with HMW‐GS composition 2*, 5 + 10, 7 + 9 along with the highest Glu 1 score of 9 (out of a maximum of 10) produced in the year 2011 belonged to two clusters with the best wheat end‐use quality. Furthermore, the climate conditions in 2011 made it possible for the wheat cultivars with HMW‐GS composition –, 2 + 12, 7 + 9 to possess similar qualities as cultivars with HMW‐GS composition 2*, 5 + 10, 7 + 9 produced in 2012. 相似文献
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