ArticleInternational journal of molecular sciences2011
Characterization of proteins from grain of different bread and durum wheat genotypes.
Article in International journal of molecular sciences, 2011. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 41 papers.
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Who cites it
41 citing papers in PubMed.
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- Effect of Ultrasonic and Hydrothermal Treatment on Digestibility and Antioxidant Properties of Whole Wheat Flour with Different Amylose ContentFood technology and biotechnology · 2023Article
- Nutritional Genomic Approach for Improving Grain Protein Content in Wheat.Foods (Basel, Switzerland) · 2023Article
- Wheat quality: A review on chemical composition, nutritional attributes, grain anatomy, types, classification, and function of seed storage proteins in bread making quality.Frontiers in nutrition · 2023Review
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- Conformational Changes in the Structure of Dough and Bread Enriched with Pumpkin Seed Flour.Plants (Basel, Switzerland) · 2022Article
- Role of tryptophan content in determining gluten quality and wheat grain characteristics.Heliyon · 2022Article
- Comparative Quality Assessment of Five Bread Wheat and Five Barley Cultivars Grown in Romania.International journal of environmental research and public health · 2022Article
- A Protein Composite Neural Scaffold Modulates Astrocyte Migration and Transcriptome Profile.Macromolecular bioscience · 2022Article
- Mining the Wheat Grain Proteome.International journal of molecular sciences · 2022Article
- Consensus genomic regions associated with grain protein content in hexaploid and tetraploid wheat.Frontiers in genetics · 2022Article
- Dietary-Nutraceutical Properties of Oat Protein and Peptides.Frontiers in nutrition · 2022Review
- The Effect of Rice vs. Wheat Ingestion on Postprandial Gastroesophageal Reflux (GER) Symptoms in Patients with Overlapping GERD-Irritable Bowel Syndrome (IBS).Foods (Basel, Switzerland) · 2021Article
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5 authors.
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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).
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