Characterization of Proteins from Grain of Different Bread and Durum Wheat Genotypes
Apstrakt
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 alpha + beta + gamma-subunits of gliadin (on average 61.54% of extractable proteins) than durum wheat (on average 55.32% of extractable proteins). However, low concentration of omega-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).
Ključne reči:
bread wheat / durum wheat / protein fractions and subunits / tryptophan / wet glutenIzvor:
International Journal of Molecular Sciences, 2011, 12, 9, 5878-5894Izdavač:
- MDPI, BASEL
Finansiranje / projekti:
- Korišćenje biljnih izvora proteina, dijetalnih vlakana i antioksidanasa u proizvodnji hrane (RS-31069)
DOI: 10.3390/ijms12095878
ISSN: 1661-6596
PubMed: 22016634
WoS: 000295213600033
Scopus: 2-s2.0-80053195300
Institucija/grupa
Poljoprivredni fakultetTY - JOUR AU - Žilić, Sladjana AU - Barać, Miroljub AU - Pešić, Mirjana AU - Dodig, Dejan AU - Ignjatović-Micić, Dragana PY - 2011 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/2624 AB - 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 alpha + beta + gamma-subunits of gliadin (on average 61.54% of extractable proteins) than durum wheat (on average 55.32% of extractable proteins). However, low concentration of omega-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). PB - MDPI, BASEL T2 - International Journal of Molecular Sciences T1 - Characterization of Proteins from Grain of Different Bread and Durum Wheat Genotypes EP - 5894 IS - 9 SP - 5878 VL - 12 DO - 10.3390/ijms12095878 ER -
@article{ author = "Žilić, Sladjana and Barać, Miroljub and Pešić, Mirjana and Dodig, Dejan and Ignjatović-Micić, Dragana", year = "2011", 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 alpha + beta + gamma-subunits of gliadin (on average 61.54% of extractable proteins) than durum wheat (on average 55.32% of extractable proteins). However, low concentration of omega-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).", publisher = "MDPI, BASEL", journal = "International Journal of Molecular Sciences", title = "Characterization of Proteins from Grain of Different Bread and Durum Wheat Genotypes", pages = "5894-5878", number = "9", volume = "12", doi = "10.3390/ijms12095878" }
Žilić, S., Barać, M., Pešić, M., Dodig, D.,& Ignjatović-Micić, D.. (2011). Characterization of Proteins from Grain of Different Bread and Durum Wheat Genotypes. in International Journal of Molecular Sciences MDPI, BASEL., 12(9), 5878-5894. https://doi.org/10.3390/ijms12095878
Žilić S, Barać M, Pešić M, Dodig D, Ignjatović-Micić D. Characterization of Proteins from Grain of Different Bread and Durum Wheat Genotypes. in International Journal of Molecular Sciences. 2011;12(9):5878-5894. doi:10.3390/ijms12095878 .
Žilić, Sladjana, Barać, Miroljub, Pešić, Mirjana, Dodig, Dejan, Ignjatović-Micić, Dragana, "Characterization of Proteins from Grain of Different Bread and Durum Wheat Genotypes" in International Journal of Molecular Sciences, 12, no. 9 (2011):5878-5894, https://doi.org/10.3390/ijms12095878 . .