Back to Search
Start Over
Structural consequences of the interaction of puroindolines with gluten proteins
- Publication Year :
- 2018
-
Abstract
- The effect of puroindolines (PINs) on structural characteristics of wheat proteins was investigated in Triticum turgidum ssp. durum (cv. Svevo) and Triticum aestivum (cv. Alpowa) and in their respective derivatives in which PIN genes were expressed (Soft Svevo) or the distal end of the short arm of chromosome 5D was deleted and PINs were not expressed (Hard Alpowa). The presence of PINs decreased the amount of cold-SDS extractable proteins and the accessibility of protein thiols to specific reagents, but resulted in facilitated solvation of gluten proteins, as detected by tryptophan fluorescence measurements carried out on minimally mixed flour/water mixtures. We propose that PINs and gluten proteins are interacting in the grain or flour prior to mixing. Hydrophobic interactions between PINs and some of the gluten proteins modify the pattern of interactions among gluten proteins, thus providing an additional mechanistic rationale for the effects of PINs on kernel hardness.
- Subjects :
- 0106 biological sciences
Indoles
Glutens
Gluten aggregation
Flour
Kernel texture, Puroindoline proteins, Gluten aggregation, Protein thiols
urologic and male genital diseases
01 natural sciences
Analytical Chemistry
Hydrophobic effect
0404 agricultural biotechnology
Hardness
Tryptophan fluorescence
Protein thiols
Triticum
Triticum turgidum
Chemistry
Water
food and beverages
04 agricultural and veterinary sciences
General Medicine
Gluten Proteins
040401 food science
Biochemistry
Puroindoline proteins
Kernel texture
Hydrophobic and Hydrophilic Interactions
Protein Binding
010606 plant biology & botany
Food Science
Subjects
Details
- Language :
- English
- Database :
- OpenAIRE
- Accession number :
- edsair.doi.dedup.....a3b150245536bad2ed0c4e025c08b560