Published in Scientific Papers. Series A. Agronomy, Vol. LXIII, Issue 2
Written by Artiona LAZE, Valentina ARAPI, Eralda DANO, Dorina BELI, Evelina CECA, Lato PEZO, Desimir KNEŽEVIĆ
The classical Osborne wheat protein fraction (albumins, globulins, gliadins, glutenins), modified according Maes and chemical - technological characteristics, were determined in ten lines of soft wheat, collected during the summer season of 2014. The solvent, used during the process of extracting proteins from wheat flour, consisted of distilled water, 40% isopropyl alcohol, 3.85% lactic acid and 0.5% potassium hydroxide. Wheat lines investigated in the experiment was carried out as a randomized block design in 3 m2 plots with three replicates. The flour obtained from those lines of wheat has the following quality: protein: 15.05%, Zeleny Sedimentation: 47 ml and gluten index (GI): 53.95%. The protein extraction with this procedure was efficient and provided 90-99% protein recovery.
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