Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 76060 10.21603/2074-9414-2024-1-2490 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Gliadin Proteins in Muffins with Quinoa Flour Влияние на белки глиадина частичной замены пшеничной муки в кексах мукой из киноа https://orcid.org/0000-0003-1118-4565 Гойкович Цветкович В. С. Gojkovic Cvjetkovic Vesna S. vesna.gojkovic@tfzv.ues.rs.ba Шкулетич Д. М. Skuletic Dragana M. Марьянович-Балабан Ж. Р. Marjanovic-Balaban Zeljka R. https://orcid.org/0000-0002-3809-4415 Вуядинович Д. П. Vujadinovic Dragan P. https://orcid.org/0000-0002-1169-5755 Раич Д. З. Rajic Danijela Z. https://orcid.org/0000-0001-5055-1781 Томович В. М. Tomovic Vladimir M. Восточно-Сараевский университет Лукавица Босния и Герцеговина University of East Sarajevo Lukavica Bosnia and Herzegovina Восточно-Сараевский университет Лукавица Босния и Герцеговина University of East Sarajevo Lukavica Bosnia and Herzegovina Баня-Лукский университет Баня-Лука Босния и Герцеговина University of Banja Luka Banja Luka Bosnia and Herzegovina Восточно-Сараевский университет Лукавица Босния и Герцеговина University of East Sarajevo Lukavica Bosnia and Herzegovina Восточно-Сараевский университет Лукавица Босния и Герцеговина University of East Sarajevo Lukavica Bosnia and Herzegovina Нови-Садский университет Нови-Сад Сербия University of Novi Sad Novi Sad Serbia 28 03 2024 28 03 2024 54 1 82 92 30 06 2023 03 10 2023 https://fptt.ru/en/issues/22328/22358/

Кексы относятся к мучным кондитерским изделиям, которые имеют длительный срок хранения, что влияет на их популярность. Благодаря вкусовым характеристикам кексы любят дети и пожилые люди. Главным рецептурным компонентом кексов является пшеничная мука. Глютен – основной белок в составе пшеничной муки. Именно его связывают с возникновением заболевания целиакия. Глютен состоит из двух фракций: глиадинов и глютенинов. Цель исследования – изучение возможности замены части пшеничной муки в кексах мукой киноа. Заменили часть пшеничной муки в традиционных кексах на муку киноа – 25, 50 и 75 %. Образцы хранили в течение 0, 2 и 4 недель. После этого белки глиадина экстрагировали 70 % этанолом. Глиадин отделяли с помощью высокоэффективного жидкостного хроматографа (Agilent Technologies 1260 Infinity, США), чтобы измерить его общее количество белка и количество белков в каждой фракции. Тесты на поглощение проводились при длине волны 210 нм. Содержание белка глиадина снижалось до соотношения пшеницы и киноа 50:50, поскольку мука киноа не содержит глютена, хотя богата белком. За 0, 2 и 4 недели хранения содержание белка снижалось в образцах, где соотношение муки пшеницы и киноа было 100:0, 75:25 и 50:50. Однако в кексах с 25 % пшеничной муки и 75 % муки киноа наблюдалось увеличение содержания глиадина. Полученные результаты могут стать точкой для разработки кексов с высоким содержанием клетчатки, без глютена и повышенной питательностью.

Partial replacement of wheat flour in foodstuffs is of great importance in the food industry. Muffins are a type of semi-sweet cake that is traditionally made from wheat flour. They are especially favored by children and senior citizens. Muffins have a long shelf life, which also contributes to their popularity. However, gluten, the main protein in wheat flour, is commonly associated with celiac disease. Gluten consists of two fractions: gliadins and glutenins. In this experiment, the original muffins contained 100% wheat flour. Then, we replaced a portion of wheat flour with 25, 50, and 75% quinoa flour. The samples were stored for 0, 2, and 4 weeks. After that, gliadin proteins were extracted with 70% (v/v) ethanol. We separated gliadin using a high-performance liquid chromatograph (Agilent Technologies 1260 Infinity, USA) and measured the total amount of gliadin protein and the amount of gliadin proteins per fraction. The absorbance tests were conducted at 210 nm. The gliadin protein content was significantly reduced to the wheat vs. quinoa ratio of 50:50 because quinoa is gluten-free, even though it is rich in protein. During the storage time of 0, 2, and 4 weeks, the protein content fell down in the samples with the wheat vs. quinoa ratios of 100:0, 75:25, and 50:50. However, the muffins with 25% wheat flour and 75% quinoa demonstrated an increase in gliadin content. The results obtained could be a good starting point for the development of high-fiber, gluten-free, and more nutritionally valuable muffins.

 Кексы пшеничная мука мука из киноа глютен глиадины ВЭЖХ Muffins wheat flour quinoa flour gluten gliadins HPLC This work is a part of the research project “Examination of the effect of replacing wheat flour with pseudocereals on gluten proteins”, financed by the Ministry of Science and Technology Development and Higher Education of the Republic of Srpska.

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