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Characterization of Proteins from Grain of Different Bread and Durum Wheat Genotypes
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...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Molecular Diversity Preservation International (MDPI)
2011
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3189758/ https://www.ncbi.nlm.nih.gov/pubmed/22016634 http://dx.doi.org/10.3390/ijms12095878 |
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author | Žilić, Slađana Barać, Miroljub Pešić, Mirjana Dodig, Dejan Ignjatović-Micić, Dragana |
author_facet | Žilić, Slađana Barać, Miroljub Pešić, Mirjana Dodig, Dejan Ignjatović-Micić, Dragana |
author_sort | Žilić, Slađana |
collection | PubMed |
description | 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). |
format | Online Article Text |
id | pubmed-3189758 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2011 |
publisher | Molecular Diversity Preservation International (MDPI) |
record_format | MEDLINE/PubMed |
spelling | pubmed-31897582011-10-20 Characterization of Proteins from Grain of Different Bread and Durum Wheat Genotypes Žilić, Slađana Barać, Miroljub Pešić, Mirjana Dodig, Dejan Ignjatović-Micić, Dragana Int J Mol Sci Article 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). Molecular Diversity Preservation International (MDPI) 2011-09-14 /pmc/articles/PMC3189758/ /pubmed/22016634 http://dx.doi.org/10.3390/ijms12095878 Text en © 2011 by the authors; licensee MDPI, Basel, Switzerland. http://creativecommons.org/licenses/by/3.0 This article is an open-access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/). |
spellingShingle | Article Žilić, Slađana Barać, Miroljub Pešić, Mirjana Dodig, Dejan Ignjatović-Micić, Dragana Characterization of Proteins from Grain of Different Bread and Durum Wheat Genotypes |
title | Characterization of Proteins from Grain of Different Bread and Durum Wheat Genotypes |
title_full | Characterization of Proteins from Grain of Different Bread and Durum Wheat Genotypes |
title_fullStr | Characterization of Proteins from Grain of Different Bread and Durum Wheat Genotypes |
title_full_unstemmed | Characterization of Proteins from Grain of Different Bread and Durum Wheat Genotypes |
title_short | Characterization of Proteins from Grain of Different Bread and Durum Wheat Genotypes |
title_sort | characterization of proteins from grain of different bread and durum wheat genotypes |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3189758/ https://www.ncbi.nlm.nih.gov/pubmed/22016634 http://dx.doi.org/10.3390/ijms12095878 |
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