Open AccessDetermination of proteolytic activity in cereals
Author(s) -
Dorota Wojciechowska,
J Kaczkowski
Publication year - 2015
Publication title -
acta societatis botanicorum poloniae
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.297
H-Index - 29
eISSN - 2083-9480
pISSN - 0001-6977
DOI - 10.5586/asbp.1978.024
Subject(s) - proteolytic enzymes , gluten , substrate (aquarium) , bromelain , biochemistry , chemistry , wheat gluten , enzyme , chromatography , food science , biology , protease , ecology
Results have been presented indicating that native proteolytic enzymes and bromelain acted variously ion wheat proteins differentiated in quality, they also act nonspecifically ton haemoglobin. It was thought useful to elaborate a new method of proteolytic activity determination based on the application of a standard natural substrate. The latter consists of gluten extract in acetic acid from a definite flour sample. The method of substrate selection and the determination procedure are described and some examples of wheat proteolytic activity determination are given