Characterization of Proteins from Grain of Different Bread and Durum Wheat Genotypes

Abstract

The classical Osborne wheat protein fractions (albumins, globulins, gliadins, and glutenins), as well as several proteins from each of the four subunits of gliadin using SDS-PAGE analyses, were determined in the grain of five bread (T. aestivum L.) and five durum wheat (T. durum Desf.) genotypes. In addition, content of tryptophan and wet gluten were analyzed. Gliadins and glutenins comprise from 58.17% to 65.27% and 56.25% to 64.48% of total proteins and as such account for both quantity and quality of the bread and durum wheat grain proteins, respectively. The ratio of gliadin/total glutenin varied from 0.49 to 1.01 and 0.57 to 1.06 among the bread and durum genotypes, respectively. According to SDS-PAGE analysis, bread wheat genotypes had a higher concentration of α + β + γ-subunits of gliadin (on average 61.54% of extractable proteins) than durum wheat (on average 55.32% of extractable proteins). However, low concentration of ω-subunit was found in both bread (0.50% to 2.53% of extractable proteins) and durum (3.65% to 6.99% of extractable proteins) wheat genotypes. On average, durum wheat contained significantly higher amounts of tryptophan and wet gluten (0.163% dry weight (d.w.) and 26.96% d.w., respectively) than bread wheat (0.147% d.w. and 24.18% d.w., respectively).

Organic Cultivation of Triticum turgidum subsp. durum Is Reflected in the Flour-Sourdough Fermentation-Bread Axis

“…The O MAN flour also had the highest number of HMM glutenins, which influence dough workability (46). LMM glutenins, which influence dough resistance and extensibility (34), were the most abundant for NO INPUT , followed by the C ONV and O MAN flours. When the number and intensity of gliadins and glutenins were subjected to PCA (Fig.…”

“…Within gliadins, the S-rich subunits (␣-, ␤-, and ␥-gliadins), having molecular masses of 30 to 45 kDa (34), were the most abundant: 62 spots were detected for O MAN flour, followed by 56 spots for O LEG , 51 for C ONV , and 48 for NO INPUT . S-poor gliadin subunits (-gliadins), which are usually located in the range of molecular masses of 46 to 74 kDa (34), were present at low levels. Contrarily to what is usually observed in the lower part (30 kDa) of the electrophoresis gel, including copious numbers of polypeptides, all flours showed a few spots.…”

“…Contrarily to what is usually observed in the lower part (30 kDa) of the electrophoresis gel, including copious numbers of polypeptides, all flours showed a few spots. According to previous studies (34), glutenins ranged from 40.0 to 112.5 kDa and from pI 3.6 to 9.8 ( Fig. 1E to H; see Table S1).…”

Analysis of soluble proteins/aggregates derived from gluten-emulsifiers systems

“…SDS-PAGE analysis in the presence of 2-mercaptoethanol shows that α, β and γ gliadins have similar molecular masses (33-40 kD) being indistinguishable by this technique. The ω gliadins have a higher molecular mass than the others fractions (50-65 kD) (Kasarda, Autran, Lew, Nimmo, & Shewry, 1983;Žilić, Barać, Pešić, Dodig, & Ignjatović-Micić, 2011).…”

Characterizing the Distribution of Ppm Gluten in Gluten Free Oatmeal Servings Contaminated with a Wheat Kernel

“…For instance, the '% gluten that's gliadin' plays a big role as test kits measure only gliadin and assume a 1:1 ratio of gliadin to glutenin (Huebner, 1970). Doing a survey of research regarding gliadin/glutenin ratios though, shows this ratio can vary substantially (Huebner, 1970;Selmeier et al, 1991;Weiser & Koehler, 2009;Haraszi et al, 2011;Zilic et al, 2011;Diaz-Amigo & Popping, 2013;Khan et al, 2013), as illustrated in Table 4. Varying gliadin as a percent of total gluten, from 33% to 70%, produces average 'ppm/serving gluten' from 50 ppm to 110 ppm, and with stdevs from 37 ppm to 83 ppm respectively, as shown in Table 3.…”