ПРОТЕОЛИТИЧЕСКАЯ И ОКИСЛИТЕЛЬНО-ВОССТАНОВИТЕЛЬНАЯ АКТИВНОСТЬ МУКИ КАЗАХСТАНСКИХ СОРТОВ ТРИТИКАЛЕ КАК ФАКТОР ЕЁ ТЕХНОЛОГИЧЕСКОЙ ОЦЕНКИ

Abstract

Triticale is a promising grain raw material for the baking industry in Kazakhstan. The study aimed to assess the proteolytic and redox activity of flour from the ‘Kozha’, ‘Taza’, and ‘Aziada’ varieties and their relationship with the state of the gluten complex. Grain moisture, protein content, vitreousness, and test weight were determined, while flour was analyzed for gluten content and quality (IDK), proteolytic activity (Anson method), and peroxidase and o-diphenol oxidase activity using a spectrophotometric method. Mean values, standard deviations, and Pearson correlation coefficients were calculated. The ‘Aziada’ variety had the highest gluten content (26.3%), whereas ‘Taza’ showed the highest proteolytic activity (0.76 conventional units), peroxidase activity (9.15 conventional units), and o-diphenol oxidase activity (0.65 conventional units), as well as the lowest gluten quality (IDK 81.6 units, Group II). Proteolytic activity in the ‘Kozha’ and ‘Aziada’ varieties was 0.71 and 0.69 conventional units, respectively. A strong positive correlation was found between proteolytic activity and IDK (r = 0.88), while a negative correlation was observed with gluten content (r = –0.71). Enzyme activity is an informative criterion for the technological evaluation of flour.