ArticleCurrent research in food science2024
Protein composition and bread volume of German common wheat landraces grown under organic conditions.
Article in Current research in food science, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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4 citing papers in PubMed.
- Targeted enzymatic therapy for coeliac disease.EMBO molecular medicine · 2026Article
- Semi-Dwarfing Reduced Height Genes Hardly Influenced Gluten Protein Composition While Extreme Dwarfing Genes Decreased Glutenins in Wheat.Food science & nutrition · 2025Article
- Amylase/trypsin-inhibitor content and inhibitory activity of German common wheat landraces and modern varieties do not differ.NPJ science of food · 2025Article
- Comparative shotgun proteomics analysis of wheat gluten proteins digested by various peptidases.Current research in food science · 2025Article
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5 authors.
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No grant is acknowledged in the PubMed record.
Abstract
Landraces are genetically heterogeneous plant populations that are regionally particularly well adapted to the natural and cultural agricultural environment. Their genetic memory originates from pre-industrial agriculture and food production with consequences for their agronomic and processing performance. Since wheat-related disorders have increased in the population, breeding might have resulted in changes in the protein composition. The aim of this study was to investigate the protein composition and baking quality of 14 German common wheat landraces. Six modern varieties served as a control group. The protein composition was determined using modified Osborne fractionation and reversed-phase high-performance liquid chromatography. In addition, the water absorption and bread volume were determined. The crude protein content, proportions of albumins and globulins, water absorption and bread volume did not differ between modern varieties and landraces. The proportion of gliadins was higher in landraces (64.0%) compared to modern varieties (57.6%), whereas the proportion of glutenins was lower in landraces (17.4%) than in modern varieties (22.0%). The same observation was made for the respective gluten protein types except the proportion of ω1,2-gliadins, where there was no difference between the two groups. This resulted in a significantly higher ratio of gliadins to glutenins of 4.3 in landraces compared to 2.8 in the modern varieties, but no difference in the total gluten proportion. Taken together, there was no clear distinction between landraces and modern varieties. However, a few landraces such as
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