METHOD OF DETERMINING QUALITY OF WHEAT GLUTEN

摘要

FIELD: agriculture. SUBSTANCE: grains are ground into particles, which are then suspended in weakly acidified water. Before observation of dynamics of settlement of flour or groats particles in suspension, the latter is treated with fluorescent probe for hydrophobic zones of biomolecules in concentration high enough for registration of fluorescence on binding probe molecules to mentioned hydrophobic zones, fluorescence being below the level initiating effect of reabsorption of light emitted by the probe molecules themselves. Suspension is irradiated by UV light and dynamics of fluorescence is observed during flour or groats particles settlement. Quality of wheat gluten is judged of from dynamics of fluorescence intensity fall. EFFECT: increased productivity and accuracy of evaluation. 6 tbl, 4 ex