Properties of the Protein and Carbohydrate Fractions in Immature Wheat Kernels

The time course of compositional changes in the polysaccharide and protein fractions, and of changes in protein structural properties, was investigated in grains of two Italian durum wheat cultivars, Ofanto and Duilio, and the pattern of changes was found to be specific to each cultivar. The fructo-...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2006-12, Vol.54 (26), p.10239-10244
Main Authors: Iametti, Stefania, Bonomi, Francesco, Pagani, Maria Ambrogina, Zardi, Marta, Cecchini, Cristina, D'Egidio, Maria Grazia
Format: Article
Language:English
Subjects:
Biological and medical sciences
carbohydrate content
Carbohydrates - analysis
Cereal and baking product industries
cultivars
durum wheat
Food industries
fructooligosaccharides
Fundamental and applied biological sciences. Psychology
hydrophobicity
plant proteins
Plant Proteins - analysis
Plant Proteins - chemistry
polysaccharides
protein synthesis
seed development
Seeds - chemistry
Seeds - growth & development
Solubility
starch
sugars
Sulfhydryl Compounds - analysis
thiols
Time Factors
Triticum - chemistry
Triticum turgidum subsp. durum
wheat gluten
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Summary:The time course of compositional changes in the polysaccharide and protein fractions, and of changes in protein structural properties, was investigated in grains of two Italian durum wheat cultivars, Ofanto and Duilio, and the pattern of changes was found to be specific to each cultivar. The fructo-oligosaccharide content in ripening kernels was different between cultivars, as was the pattern of starch accumulation. Evaluation of gluten proteins by Western-blotting using broad-specificity anti-gliadin antibodies showed the sudden appearance of immunoreactive proteins during ripening. Protein surface hydrophobicity and thiol content and accessibility were evaluated in conditions apt at assessing changes in protein interaction and/or in aggregative patterns. Proteins in the two cultivars showed differences in their surface hydrophobicity and in their content of accessible thiols. The simultaneous evaluation of changes in the individual components indicates that use of immature grains for the production of functional foods will require accurate monitoring of the rapidly evolving biopolymer patterns, and careful choice of the cultivar. Keywords: Fructo-oligosaccharides; gluten proteins; protein surface hydrophobicity; protein thiol groups
ISSN:0021-8561
1520-5118
DOI:10.1021/jf062269t