J. Tomić - Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara ۱, ۲۱۰۰۰ Novi Sad, Serbia.
A. Torbica - Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara ۱, ۲۱۰۰۰ Novi Sad, Serbia.
L. Popović - University of Novi Sad, Faculty of Technology, Bulevar cara Lazara ۱, ۲۱۰۰۰ Novi Sad, Serbia.
I. Strelec - Department of Applied Chemistry and Ecology, Faculty of Food Technology, University J. J. Strossmayer in Osijek, Franje Kuhača ۱۸, ۳۱۰۰۰ Osijek, Croatia.
Ž. Vaštag - University of Novi Sad, Faculty of Technology, Bulevar cara Lazara ۱, ۲۱۰۰۰ Novi Sad, Serbia.
M. Pojić - Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara ۱, ۲۱۰۰۰ Novi Sad, Serbia.
S. Rakita - Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara ۱, ۲۱۰۰۰ Novi Sad, Serbia.

The aim of this study was to characterize albumin fractions of four different wheat varieties grown in a local climatic context, as well as to find the relationship between the particular albumin fractions and enzyme activity of the tested wheat flours and dough rheological properties. The determined content of albumin fractions ranged from ۲.۶۴ to ۱۷.۵۰% of total proteins. More than ۵۰% of the albumins total amount was in the range of ۵-۱۵ kDa of molecular weight. The obtained results indicated that albumin fraction ۱۵-۳۰ kDa was related to certain rheological properties of dough, especially those related to water absorption and uniaxial and biaxial resistance to extension. Regarding the enzymatic status of flour, no strong relationship was found among the ۵-۱۵, ۳۰-۵۰ and ۳۰-۶۰ kDa albumin fractions and proteolytic and a-amylolytic activity. However, the albumin fraction ۱۵-۳۰ kDa showed significant correlation with proteolytic activity.

α- amylolitic activity, Lab-on-chip electrophoresis, Proteins, Proteolytic activity