Weinert, Joachim

[["dc.bibliographiccitation.firstpage","1365"],["dc.bibliographiccitation.issue","6"],["dc.bibliographiccitation.journal","European Food Research and Technology"],["dc.bibliographiccitation.lastpage","1371"],["dc.bibliographiccitation.volume","226"],["dc.contributor.author","Wang, Jinhua"],["dc.contributor.author","Pawelzik, Elke"],["dc.contributor.author","Weinert, Joachim"],["dc.contributor.author","Zhao, Qinghua"],["dc.contributor.author","Wolf, Gerhard A."],["dc.date.accessioned","2018-09-10T09:04:32Z"],["dc.date.available","2018-09-10T09:04:32Z"],["dc.date.issued","2007"],["dc.description.abstract","The Hagberg falling number (HFN) is one of the most important quality characteristics of wheat. Six winter wheat cultivars from three locations in Germany were analysed to assess the factors influencing the HFN. The cultivars and locations affected significantly the HFN of all the samples. The infection with Fusarium culmorum, determined in another cultivar, also led to an increase in HFN, which suggested that the HFN method is not adequate enough for the true determination of the alpha-amylase activity of fungus-infected, wheat flour. Furthermore, there was no clear correlation between HFN and thousand-kernel weight, starch content or pentosan content. The crude protein content was positively related to the HFN, while the total dietary fibre content depended on the cultivar and location."],["dc.identifier.doi","10.1007/s00217-007-0666-0"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/15689"],["dc.language.iso","en"],["dc.notes.status","final"],["dc.relation.issn","1438-2385"],["dc.title","Factors influencing falling number in winter wheat"],["dc.type","journal_article"],["dc.type.internalPublication","unknown"],["dspace.entity.type","Publication"]]

[["dc.bibliographiccitation.firstpage","5818"],["dc.bibliographiccitation.issue","14"],["dc.bibliographiccitation.journal","Journal of Agricultural and Food Chemistry"],["dc.bibliographiccitation.lastpage","5823"],["dc.bibliographiccitation.volume","53"],["dc.contributor.author","Wang, J."],["dc.contributor.author","Pawelzik, Elke"],["dc.contributor.author","Weinert, Joachim"],["dc.contributor.author","Wolf, G. A."],["dc.date.accessioned","2018-11-07T08:42:29Z"],["dc.date.available","2018-11-07T08:42:29Z"],["dc.date.issued","2005"],["dc.description.abstract","To assess the effects of Fusarium infection on the polysaccharides of winter wheat grain (Triticum aestivum L.), grain samples obtained from plants artificially inoculated with Fusarium culmorum were analyzed. Microscopy revealed obvious damage to the starch granules in the seriously infected samples. The Fusarium infection had no analytically detectable influence on the starch and total insoluble dietary fiber content of the wheat grain. There were significantly positive relationships between alpha-amylase activity, cellulase activity, total soluble dietary fiber content, pentosan content, and degree of infection quantified by an enzyme-linked immunosorbant assay, which would indicate the importance of fungal enzymes. A distinct higher Hagberg failing number (FN) was determined in the seriously infected samples, while the viscosity and sucrose content of the flour decreased. However, the addition of a liquid medium contaminated with F. culmorum led to a significant decrease in the FN. Depending on the type of buffer used, the alpha-amylase of F culmorum demonstrated its maximum activity between pH 5.5 and pH 7.0 at 30-50 degrees C. Remarkably, this fungal alpha-amylase showed a thermostable, characteristic and was active over a wide range of temperatures, from 10 to 100 degrees C. This type of thermostability suggests that the alpha-amylase of F. culmorum may damage starch granules throughout the processing of wheat flour, thereby inducing weak dough properties and unsatisfactory bread quality."],["dc.identifier.doi","10.1021/jf050525g"],["dc.identifier.isi","000230357200051"],["dc.identifier.pmid","15998153"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/19713"],["dc.notes.status","zu prüfen"],["dc.notes.submitter","Najko"],["dc.publisher","Amer Chemical Soc"],["dc.relation.issn","0021-8561"],["dc.title","Impact of Fusarium culmorum on the polysaccharides of wheat flour"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dc.type.peerReviewed","yes"],["dc.type.status","published"],["dspace.entity.type","Publication"]]

[["dc.bibliographiccitation.firstpage","552"],["dc.bibliographiccitation.issue","5-6"],["dc.bibliographiccitation.journal","European Food Research and Technology"],["dc.bibliographiccitation.lastpage","559"],["dc.bibliographiccitation.volume","220"],["dc.contributor.author","Wang, J."],["dc.contributor.author","Wieser, H."],["dc.contributor.author","Pawelzik, Elke"],["dc.contributor.author","Weinert, Joachim"],["dc.contributor.author","Keutgen, A. J."],["dc.contributor.author","Wolf, G. A."],["dc.date.accessioned","2018-11-07T11:02:51Z"],["dc.date.available","2018-11-07T11:02:51Z"],["dc.date.issued","2005"],["dc.description.abstract","Samples artificially infected by Fusarium culmorum were analyzed to assess the effects of Fusarium infection on the protein quality of winter wheat ( Triticum aestivum L.). The Fusarium infection did not noticeably influence either the crude protein content or the water absorption ability of the wheat flour. The protease activity found in the wheat flour was inversely correlated to the sedimentation value. In contrast, it was positively correlated to both the free amino acid content and the degree of infection as expressed in Fusarium protein equivalents (FPE) quantified by an enzyme-linked immunosorbent assay. A distinct reduction in the content of both total glutenin and high molecular weight glutenin subunits was detected in the seriously infected samples (FPE> 20 μ g g(-1)). The infection with Fusarium impaired the dough quality and led to a deformed loaf shape. The fungal protease was active over both a wide range of temperatures ( from 10 to 100 ° C) and a wide range of pH values ( from 4.5 to 8.5). The maximum protease activity was displayed at 50 ° C in the pH range 6.0-8.0. This property indicates that the protease produced by F. culmorum may impair storage proteins throughout all the processing procedures associated with wheat flour, thereby causing weak dough properties and, consequently, unsatisfactory bread quality."],["dc.identifier.doi","10.1007/s00217-004-1112-1"],["dc.identifier.isi","000229094300018"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/51482"],["dc.notes.status","zu prüfen"],["dc.notes.submitter","Najko"],["dc.publisher","Springer"],["dc.relation.issn","1438-2377"],["dc.title","Impact of the fungal protease produced by Fusarium culmorum on the protein quality and breadmaking properties of winter wheat"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dc.type.peerReviewed","yes"],["dc.type.status","published"],["dspace.entity.type","Publication"]]

[["dc.bibliographiccitation.firstpage","7593"],["dc.bibliographiccitation.issue","25"],["dc.bibliographiccitation.journal","Journal of Agricultural and Food Chemistry"],["dc.bibliographiccitation.lastpage","7600"],["dc.bibliographiccitation.volume","52"],["dc.contributor.author","Wang, J."],["dc.contributor.author","Pawelzik, Elke"],["dc.contributor.author","Weinert, Joachim"],["dc.contributor.author","Zhao, Q. H."],["dc.contributor.author","Wolf, G. A."],["dc.date.accessioned","2018-11-07T10:43:12Z"],["dc.date.available","2018-11-07T10:43:12Z"],["dc.date.issued","2004"],["dc.description.abstract","Fungicides are applied to crop plants to ensure disease protection and improve growth. To assess the effects of five commercial foliar and spike fungicides in four different combinations on wheat (Triticum aestivum L.), various quality parameters and flour processing properties, including baking quality, were determined. Three commonly used wheat cultivars with different quality classes (E. B. and C) were tested. Falling number, crude protein content, water absorption ability, protease activity, viscosity, and the free amino acid content were mainly lower in the fungicide-treated grains than in the untreated grains. None of the fungicides caused any significant changes in the wet gluten content, dough properties, the mono- and oligosaccharide content. or the breadmaking quality. In general. the commercial fungicide treatments did not cause any statistically significant differences between the treated and the untreated samples with respect to the quality parameters analyzed, although there were indeed significant differences between the three cultivars themselves."],["dc.identifier.doi","10.1021/jf0402779"],["dc.identifier.isi","000225742500025"],["dc.identifier.pmid","15675809"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/46989"],["dc.notes.status","zu prüfen"],["dc.notes.submitter","Najko"],["dc.publisher","Amer Chemical Soc"],["dc.relation.issn","0021-8561"],["dc.title","Effect of fungicide treatment on the quality of wheat flour and breadmaking"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dc.type.peerReviewed","yes"],["dc.type.status","published"],["dspace.entity.type","Publication"]]