View More View Less
  • a University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
  • | b Agricultural Institute Osijek, Južno Predgrađe 17, 31000 Osijek, Croatia
  • | c J.J. Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
  • | d University of Kragujevac, Radoja Domanovića 12, 34000 Kragujevac, Serbia
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

The aim of this study was to compare efficiency of RP-HPLC (Reversed-Phase High-Performance Liquid Chromatography) and LOC (Lab-on-Chip) methods for wheat gluten protein quantification regarding clustering of wheat cultivars according to the genetic similarity (HMW-GS combinations), as well as to explore relations of these two methods to wheat quality parameters. For that purpose, wheat quality parameters (protein content, falling number, wet gluten content, gluten index, Farinograph, Extensograph, and Amylograph), as well as amounts of gliadin and glutenin fractions by RP-HPLC and LOC methods were determined in two different sets of wheat cultivars (Croatian and Serbian). The percentages of gluten proteins and the values of quality parameters were used to characterize the samples by principal component analysis (PCA). Gluten protein quantification performed by method based on the protein fraction separation by molecular weights (LOC) was better for grouping of genetically similar wheat cultivars than quantification of proteins separated by their different solubility in specified solvent gradient (RP-HPLC). LOC method showed higher potential in wheat quality prediction.

  • Anderson, O.D. & Békés, F. (2011): Incorporation of high-molecular-weight glutenin subunits into doughs using 2 gram mixograph and extensigraphs. J. Cereal Sci., 54, 288295.

    • Search Google Scholar
    • Export Citation
  • Bietz, J.A., Huebner, F.R., Sanderson, J.E. & Wall, J.S. (1977): Wheat gliadin homology revealed through N-terminal amino acid sequence analysis. Cereal Chem., 54, 10701083.

    • Search Google Scholar
    • Export Citation
  • Bietz, J.A., Shepherd, K.W. & Wall, J.S. (1975): Single kernel analysis of glutenin: Use in wheat genetics and breeding. Cereal Chem., 52, 513532.

    • Search Google Scholar
    • Export Citation
  • Bunce, N.A.C., White, R.P. & Shewry, P.R. (1985): Variation in estimates of molecular weights of cereal prolamins by SDS–PAGE. J. Cereal Sci., 3, 131142.

    • Search Google Scholar
    • Export Citation
  • Cornish, G.B., Békés, F., Eagles, H.A. & Payne, P.I. (2006): Gliadin and Glutenin. -in: Wrigley, C. & Bushuk, W. (Eds), The unique balance of wheat quality, AACC International, St. Paul, MN, USA, pp. 243280.

    • Search Google Scholar
    • Export Citation
  • Freedman, A.R., Wieser, H., Ellis, H.J. & Ciclitira, P.J. (1988): Immunoblotting of gliadins separated by reversedphase high-performance liquid chromatography: Detection with monoclonal antibodies. J. Cereal Sci., 8, 231238.

    • Search Google Scholar
    • Export Citation
  • Gil-Humanes, J., Pistón, F., Rosell, C.M. & Barro, F. (2012): Significant down-regulation of γ–gliadins has minor effect on gluten and starch properties of bread wheat. J. Cereal Sci., 56, 161170.

    • Search Google Scholar
    • Export Citation
  • Gras, P.W., Anderssen, R.S., Keentock, M., Békés, F. & Appels, R. (2001): Gluten protein functionality in wheat flour processing: a review. Aust. J. Agr. Res., 52, 13111323.

    • Search Google Scholar
    • Export Citation
  • Huebner, F.R., Nelsen, T.C., Chung, O.K. & Bietz, J.A. (1997): Protein distributions among hard red winter wheat varieties as related to environment and baking quality. Cereal Chem., 74, 123128.

    • Search Google Scholar
    • Export Citation
  • HUNGARIAN STANDARD (1988): Lisztvizsgálati módszerek. Vízfelvevő képesség és sütőipari érték (Flour testing methods. Determination of water absorption capacity and baking quality). MSZ 6369/6

    • Search Google Scholar
    • Export Citation
  • ICC STANDARD (1996a): Determination of the “Falling Number” according to Hagberg. International Association for Cereal Science and Technology. No. 107/1. pp.1–22.

    • Search Google Scholar
    • Export Citation
  • ICC STANDARD (1996b): Determination of wet gluten quantity and quality (Gluten Index ac. to Perten) of whole wheat meal and wheat flour (Triticum aestivum). International Association for Cereal Science and Technology. No. 155. pp. 18.

    • Search Google Scholar
    • Export Citation
  • ICC STANDARD (1996c): Method for using the Brabender Extensograph. International Association for Cereal Science and Technology. No. 114/1. pp. 115.

    • Search Google Scholar
    • Export Citation
  • ICC STANDARD (1996d): Method for using the Brabender Amylograph. International Association for Cereal Science and Technology. No. 126/1. pp. 113.

  • Indrani, D., Swetha, P., Soumya, C., Rajiv, J. & Venkateswara Rao, G. (2011): Effect of multigrains on rheological, microstructural and quality characteristics of north Indian parotta –An Indian flat bread. LWT –Food Sci. Technol., 44, 719724.

    • Search Google Scholar
    • Export Citation
  • Kasarda, D.D., Autran, J.-C., Lew, E. J.-L., Nimmo, C.C. & Shewry, P.R. (1983): N-terminal amino acid sequences of ω-gliadins and ω-secalins: implications for the evolution of prolamin genes. Biochim. Biophys. Acta, 747, 138150.

    • Search Google Scholar
    • Export Citation
  • Khatkar, B.S., Bell, A.E. & Schofield, J.D. (1995): The dynamic rheological properties of gluten and gluten sub–fractions from wheats of good and poor bread making quality. J. Cereal Sci., 22, 2944.

    • Search Google Scholar
    • Export Citation
  • Lafiandra, D., D’Ovidio, R., Porceddu, E., Margiotta, B. & Colaprico, G. (1993): New data supporting high molecular glutenin subunit 5 as the determinant of quality differences among the pairs 5+10 vs. 2+12. J. Cereal Sci., 18, 197205.

    • Search Google Scholar
    • Export Citation
  • Luo, C., Griffin, W.B., Branlard, G. & Mcneil, D.L. (2001): Comparison of low- and high molecular-weight wheat glutenin allele effects on flour quality. Theor. Appl. Genet., 102, 10881098.

    • Search Google Scholar
    • Export Citation
  • Macritchie, F., Kasarda, D.D. & Kuzmick, D.D. (1991): Characterization of wheat protein fractions differing in contributions to breadmaking quality. Cereal Chem., 68, 122130.

    • Search Google Scholar
    • Export Citation
  • Panozzo, J.F., Eagles, H.A. & Wootton. M. (2001): Changes in protein composition during grain development in wheat. Aust. J. Agr. Res., 52, 485493.

    • Search Google Scholar
    • Export Citation
  • Payne, P.I., Holt, L.M., Jackson, E.A., Law, C.N. & Damania, A.B. (1984): Wheat storage proteins: Their genetics and their potential for manipulation by plant breeding [and discussion]. Philos. T. Roy. Soc. B, 304, 359371.

    • Search Google Scholar
    • Export Citation
  • Payne, P.I., Nightingale, M.A., Krattiger, A.F. & Holt, L.M. (1987): The relationship between HMW glutenin subunit composition and the bread-making quality of British-grown wheat varieties. J. Sci. Food Agr., 40, 5165.

    • Search Google Scholar
    • Export Citation
  • Pirozi, M.R., Margiotta, B., Lafiandra, D. & Macritchie, F. (2008): Composition of polymeric proteins and breadmaking quality of wheat lines with allelic HMW–GS differing in number of cysteines. J. Cereal Sci., 48, 117122.

    • Search Google Scholar
    • Export Citation
  • Rakszegi, M., Pastori, G., Jones, H.D., Békés, F., Butow, B., Láng, L., Bedő, Z. & Shewry, P.R. (2008): Technological quality of field grown transgenic lines of commercial wheat cultivars expressing the 1Ax1 HMW glutenin subunit gene. J. Cereal Sci., 47, 310321.

    • Search Google Scholar
    • Export Citation
  • Schropp, P. & Wieser, H. (1996): Effects of high molecular weight subunits of glutenin on the rheological properties of wheat gluten. Cereal Chem., 73, 410413.

    • Search Google Scholar
    • Export Citation
  • Wieser, H., Antes, S. & Seilmeier, W. (1998): Quantitative determination of gluten protein types in wheat flour by reversed-phase high-performance liquid chromatography. Cereal Chem., 75, 644650.

    • Search Google Scholar
    • Export Citation
  • Zhang, P., He, Z., Chen, D., Zhang, Y., Larroque, O.R. & Xia, X. (2007): Contribution of common wheat protein fractions to dough properties and quality of Northern-style Chinese steamed bread. J. Cereal Sci., 46, 110.

    • Search Google Scholar
    • Export Citation
  • Živančev, D.R., Nikolovski, B.G., Torbica, A.M., Mastilović, J.S. & Đukić, N.H. (2013): Lab-on-a-chip method uncertainties in determination of high-molecular-weight glutenin subunits. Chem. Ind. Chem. Eng. Q., 19, 553561.

    • Search Google Scholar
    • Export Citation
  • Živančev, D., Horvat, D., Torbica, A., Belović, M., Šimić, G., Magdić, D. & Đukić, N. (2015): Benefits and limitations of lab-on-a-chip method over reversed-phase high-performance liquid chromatography method in gluten proteins evaluation. J. Chem.,, 2015, Article ID 430328.

    • Search Google Scholar
    • Export Citation

 

The author instruction is available in PDF.
Please, download the file from HERE.

Senior editors

Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

Co-editor(s): A. Halász

       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • J. Beczner (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • F. Békés (FBFD PTY LTD, Sydney, NSW Australia)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • M. Dobozi King (Texas A&M University, Texas, USA)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • K. Héberger (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • P. Ng (Michigan State University,  Michigan, USA)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • L. Perez (University of Cordoba, Cordoba, Spain)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • S. Tömösközi (Budapest University of Technology and Economics, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

Indexing and Abstracting Services:

  • Biological Abstracts
  • BIOSIS Previews
  • CAB Abstracts
  • Chemical Abstracts
  • Current Contents: Agriculture, Biology and Environmental Sciences
  • Elsevier Science Navigator
  • Essential Science Indicators
  • Global Health
  • Index Veterinarius
  • Science Citation Index
  • Science Citation Index Expanded (SciSearch)
  • SCOPUS
  • The ISI Alerting Services

 

2020
 
Total Cites
768
WoS
Journal
Impact Factor
0,650
Rank by
Nutrition & Dietetics 79/89 (Q4)
Impact Factor
Food Science & Technology 130/144 (Q4)
Impact Factor
0,575
without
Journal Self Cites
5 Year
0,899
Impact Factor
Journal
0,17
Citation Indicator
 
Rank by Journal
Nutrition & Dietetics 88/103 (Q4)
Citation Indicator
Food Science & Technology 142/160 (Q4)
Citable
59
Items
Total
58
Articles
Total
1
Reviews
Scimago
28
H-index
Scimago
0,237
Journal Rank
Scimago
Food Science Q3
Quartile Score
 
Scopus
248/238=1,0
Scite Score
 
Scopus
Food Science 216/310 (Q3)
Scite Score Rank
 
Scopus
0,349
SNIP
 
Days from
100
sumbission
 
to acceptance
 
Days from
143
acceptance
 
to publication
 
Acceptance
16%
Rate
2019  
Total Cites
WoS
522
Impact Factor 0,458
Impact Factor
without
Journal Self Cites
0,433
5 Year
Impact Factor
0,503
Immediacy
Index
0,100
Citable
Items
60
Total
Articles
59
Total
Reviews
1
Cited
Half-Life
7,8
Citing
Half-Life
9,8
Eigenfactor
Score
0,00034
Article Influence
Score
0,077
% Articles
in
Citable Items
98,33
Normalized
Eigenfactor
0,04267
Average
IF
Percentile
7,429
Scimago
H-index
27
Scimago
Journal Rank
0,212
Scopus
Scite Score
220/247=0,9
Scopus
Scite Score Rank
Food Science 215/299 (Q3)
Scopus
SNIP
0,275
Acceptance
Rate
15%

 

Acta Alimentaria
Publication Model Hybrid
Submission Fee none
Article Processing Charge 1100 EUR/article
Printed Color Illustrations 40 EUR (or 10 000 HUF) + VAT / piece
Regional discounts on country of the funding agency World Bank Lower-middle-income economies: 50%
World Bank Low-income economies: 100%
Further Discounts Editorial Board / Advisory Board members: 50%
Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Subscription fee 2021 Online subsscription: 736 EUR / 920 USD
Print + online subscription: 852 EUR / 1064 USD
Subscription fee 2022 Online subsscription: 754 EUR / 944 USD
Print + online subscription: 872 EUR / 1090 USD
Subscription Information Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content.
Purchase per Title Individual articles are sold on the displayed price.

Acta Alimentaria
Language English
Size B5
Year of
Foundation
1972
Publication
Programme
2021 Volume 50
Volumes
per Year
1
Issues
per Year
4
Founder Magyar Tudományos Akadémia
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Apr 2021 2 0 0
May 2021 4 0 1
Jun 2021 3 0 0
Jul 2021 6 0 0
Aug 2021 10 0 0
Sep 2021 9 0 0
Oct 2021 0 0 0