Comparative evaluation of wet gluten quantity and quality through different methods

  • Violeta Ionescu Research laboratory Arcada, Arcada Mill, Lunca Siretului, Zonă Banda Barbosi
  • Georgeta Stoenescu Research laboratory Arcada, Arcada Mill, Lunca Siretului, Zonă Banda Barbosi
  • Ina Vasilean Dunarea de Jos University, Faculty of Food Science and Engineering
  • Iuliana Aprodu Dunarea de Jos University, Faculty of Food Science and Engineering
  • Iuliana Banu Dunarea de Jos University of Galati, Faculty of Food Science and Engineering
Keywords: wet gluten quantity, wheat quality, Gluten Index Method

Abstract

The wet gluten quantity is usually determined by the manual washing or Gluten Index Method (GIM), a fully automatic rapid method. The aim of this study was to compare the GIM with the Romanian methods used for analysis of wet gluten quantity and quality, and to establish the ratio between wet gluten content and grain protein content for different Romanian wheat varieties. The results indicate that there is no statistically significant difference between the tested methods. The linear correlation coefficients calculated for the wet gluten content measured by GIM and manual washing methods were r2 = 0.93, in case of SR ISO 21415-1:2007 method, and r2 = 0.90, in case of the method proposed in 2008 (Manual de gradare pentru seminte de consum). The WG/P ratios ranged between 1.91 and 2.26.

Published
2010-11-10
How to Cite
Ionescu, Violeta, Georgeta Stoenescu, Ina Vasilean, Iuliana Aprodu, and Iuliana Banu. 2010. “Comparative Evaluation of Wet Gluten Quantity and Quality through Different Methods”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 34 (2), 49-53. https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/3618.
Issue
Vol 34 No 2 (2010)
Section
ORIGINAL ARTICLES

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