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Synthesis of Gluten-Forming Polypeptides. 1. Biosynthesis of Gliadins and Glutenin Subunits
Five winter wheat cultivarsGK Öthalom (HMW-GS composition 2*, 7+8, 5+10), Ukrainka (1, 7+8, 5+10), Palotás (2*, 7+9, 5+10), Ködmön (2*, 7+8, 5+10), and Csongrád (2*, 7+9, 2+12)grown in Hungary and harvested in the year 2005 were studied. The biosynthesis of gluten-forming polypeptides was followed...
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Published in: | Journal of agricultural and food chemistry 2007-05, Vol.55 (9), p.3655-3660 |
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container_title | Journal of agricultural and food chemistry |
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creator | Abonyi, Tibor Király, István Tömösközi, Sándor Baticz, Orsolya Guóth, Adrienn Gergely, Szilveszter Scholz, Éva Lásztity, Demeter Lásztity, Radomir |
description | Five winter wheat cultivarsGK Öthalom (HMW-GS composition 2*, 7+8, 5+10), Ukrainka (1, 7+8, 5+10), Palotás (2*, 7+9, 5+10), Ködmön (2*, 7+8, 5+10), and Csongrád (2*, 7+9, 2+12)grown in Hungary and harvested in the year 2005 were studied. The biosynthesis of gluten-forming polypeptides was followed starting at the 12th day after anthesis to the 53rd. Fresh kernel weight, moisture, and dry matter content of fresh kernels and gliadin and glutenin contents were determined. Gliadin components, total amounts of HMW and LMW polypeptides, and individual HMW polypeptides were determined using a RP-HPLC technique. Although considerable quantitative differences were observed concerning the content of total protein, gliadin, glutenin, and individual gluten-forming polypeptides, the character of accumulation of protein componentsdetermined on the basis protein mass/kernelwas the same for the all of the cultivars studied and could be presented by a sigmoid curve. Small quantities of the gliadin and glutenin monomers may be detected in early stages of kernel development, but the bulk of these proteins is synthesized in later stages of development. It is generally suggested by specialists that the formation and accumulation of glutenin polymers starts later than the synthesis of monomers. Experimental data presented in this paper confirm this suggestion and show that in the first phase of protein synthesis the monomers are in “free” form; polymeric glutenin is detected only later. HMW glutenin subunits are synthesized synchronously, and quantitatively the polypeptides coded by chromosomes D and B dominate. Keywords: Gluten; biosynthesis of gluten proteins; gliadin; glutenin; HMW; LMW; RP-HPLC |
doi_str_mv | 10.1021/jf063143z |
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Biosynthesis of Gliadins and Glutenin Subunits</title><source>American Chemical Society:Jisc Collections:American Chemical Society Read & Publish Agreement 2022-2024 (Reading list)</source><creator>Abonyi, Tibor ; Király, István ; Tömösközi, Sándor ; Baticz, Orsolya ; Guóth, Adrienn ; Gergely, Szilveszter ; Scholz, Éva ; Lásztity, Demeter ; Lásztity, Radomir</creator><creatorcontrib>Abonyi, Tibor ; Király, István ; Tömösközi, Sándor ; Baticz, Orsolya ; Guóth, Adrienn ; Gergely, Szilveszter ; Scholz, Éva ; Lásztity, Demeter ; Lásztity, Radomir</creatorcontrib><description>Five winter wheat cultivarsGK Öthalom (HMW-GS composition 2*, 7+8, 5+10), Ukrainka (1, 7+8, 5+10), Palotás (2*, 7+9, 5+10), Ködmön (2*, 7+8, 5+10), and Csongrád (2*, 7+9, 2+12)grown in Hungary and harvested in the year 2005 were studied. The biosynthesis of gluten-forming polypeptides was followed starting at the 12th day after anthesis to the 53rd. Fresh kernel weight, moisture, and dry matter content of fresh kernels and gliadin and glutenin contents were determined. Gliadin components, total amounts of HMW and LMW polypeptides, and individual HMW polypeptides were determined using a RP-HPLC technique. Although considerable quantitative differences were observed concerning the content of total protein, gliadin, glutenin, and individual gluten-forming polypeptides, the character of accumulation of protein componentsdetermined on the basis protein mass/kernelwas the same for the all of the cultivars studied and could be presented by a sigmoid curve. Small quantities of the gliadin and glutenin monomers may be detected in early stages of kernel development, but the bulk of these proteins is synthesized in later stages of development. It is generally suggested by specialists that the formation and accumulation of glutenin polymers starts later than the synthesis of monomers. Experimental data presented in this paper confirm this suggestion and show that in the first phase of protein synthesis the monomers are in “free” form; polymeric glutenin is detected only later. HMW glutenin subunits are synthesized synchronously, and quantitatively the polypeptides coded by chromosomes D and B dominate. Keywords: Gluten; biosynthesis of gluten proteins; gliadin; glutenin; HMW; LMW; RP-HPLC</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf063143z</identifier><identifier>PMID: 17407308</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts ; Biological and medical sciences ; Cereal and baking product industries ; cultivars ; Food industries ; Fundamental and applied biological sciences. Psychology ; gliadin ; Gliadin - analysis ; Gliadin - biosynthesis ; glutenins ; Glutens - analysis ; Glutens - biosynthesis ; Peptides - analysis ; Peptides - metabolism ; polypeptides ; Protein Subunits - analysis ; Protein Subunits - biosynthesis ; protein synthesis ; seed development ; Seeds - chemistry ; Seeds - growth & development ; Seeds - metabolism ; Triticum - metabolism ; Triticum aestivum ; wheat gluten ; winter wheat</subject><ispartof>Journal of agricultural and food chemistry, 2007-05, Vol.55 (9), p.3655-3660</ispartof><rights>Copyright © 2007 American Chemical Society</rights><rights>2007 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a471t-eaf2eb9a585571cea9515fe4c401a032b2af1ee10978610d4bb79581a93177bc3</citedby><cites>FETCH-LOGICAL-a471t-eaf2eb9a585571cea9515fe4c401a032b2af1ee10978610d4bb79581a93177bc3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=18725113$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/17407308$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Abonyi, Tibor</creatorcontrib><creatorcontrib>Király, István</creatorcontrib><creatorcontrib>Tömösközi, Sándor</creatorcontrib><creatorcontrib>Baticz, Orsolya</creatorcontrib><creatorcontrib>Guóth, Adrienn</creatorcontrib><creatorcontrib>Gergely, Szilveszter</creatorcontrib><creatorcontrib>Scholz, Éva</creatorcontrib><creatorcontrib>Lásztity, Demeter</creatorcontrib><creatorcontrib>Lásztity, Radomir</creatorcontrib><title>Synthesis of Gluten-Forming Polypeptides. 1. Biosynthesis of Gliadins and Glutenin Subunits</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>Five winter wheat cultivarsGK Öthalom (HMW-GS composition 2*, 7+8, 5+10), Ukrainka (1, 7+8, 5+10), Palotás (2*, 7+9, 5+10), Ködmön (2*, 7+8, 5+10), and Csongrád (2*, 7+9, 2+12)grown in Hungary and harvested in the year 2005 were studied. The biosynthesis of gluten-forming polypeptides was followed starting at the 12th day after anthesis to the 53rd. Fresh kernel weight, moisture, and dry matter content of fresh kernels and gliadin and glutenin contents were determined. Gliadin components, total amounts of HMW and LMW polypeptides, and individual HMW polypeptides were determined using a RP-HPLC technique. Although considerable quantitative differences were observed concerning the content of total protein, gliadin, glutenin, and individual gluten-forming polypeptides, the character of accumulation of protein componentsdetermined on the basis protein mass/kernelwas the same for the all of the cultivars studied and could be presented by a sigmoid curve. Small quantities of the gliadin and glutenin monomers may be detected in early stages of kernel development, but the bulk of these proteins is synthesized in later stages of development. It is generally suggested by specialists that the formation and accumulation of glutenin polymers starts later than the synthesis of monomers. Experimental data presented in this paper confirm this suggestion and show that in the first phase of protein synthesis the monomers are in “free” form; polymeric glutenin is detected only later. HMW glutenin subunits are synthesized synchronously, and quantitatively the polypeptides coded by chromosomes D and B dominate. Keywords: Gluten; biosynthesis of gluten proteins; gliadin; glutenin; HMW; LMW; RP-HPLC</description><subject>Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts</subject><subject>Biological and medical sciences</subject><subject>Cereal and baking product industries</subject><subject>cultivars</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>gliadin</subject><subject>Gliadin - analysis</subject><subject>Gliadin - biosynthesis</subject><subject>glutenins</subject><subject>Glutens - analysis</subject><subject>Glutens - biosynthesis</subject><subject>Peptides - analysis</subject><subject>Peptides - metabolism</subject><subject>polypeptides</subject><subject>Protein Subunits - analysis</subject><subject>Protein Subunits - biosynthesis</subject><subject>protein synthesis</subject><subject>seed development</subject><subject>Seeds - chemistry</subject><subject>Seeds - growth & development</subject><subject>Seeds - metabolism</subject><subject>Triticum - metabolism</subject><subject>Triticum aestivum</subject><subject>wheat gluten</subject><subject>winter wheat</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2007</creationdate><recordtype>article</recordtype><recordid>eNpt0UFv0zAUB3ALMbFucOALQC5M4pDynmPHyREqNtAqrajdiYP1kjjDJXWKnUiUT49Ro1VIO_nwfv5b_j_GXiPMETh-2LaQZyiyP8_YDCWHVCIWz9kM4jAtZI7n7CKELQAUUsELdo5KgMqgmLHv64MbfphgQ9K3yU03Dsal173fWfeQrPrusDf7wTYmzBOcJ59sH_73lhrrQkKumS5bl6zHanR2CC_ZWUtdMK-m85LdX3_eLL6ky7ubr4uPy5SEwiE11HJTlSQLKRXWhkqJsjWiFoAEGa84tWgMQqmKHKERVaVKWSCVGSpV1dkluzrm7n3_azRh0DsbatN15Ew_Bq1AcC5KHuH7I6x9H4I3rd57uyN_0Aj6X5P6sclo30yhY7UzzUlO1UXwbgIUaupaT6624eQKxeMasujSo7NhML8f5-R_6lxlSurNaq1X35a8uF1sdBn926Nvqdf04GPm_ZoDZgAqLwWI08tUB73tR-9iu0984S82J58Y</recordid><startdate>20070502</startdate><enddate>20070502</enddate><creator>Abonyi, Tibor</creator><creator>Király, István</creator><creator>Tömösközi, Sándor</creator><creator>Baticz, Orsolya</creator><creator>Guóth, Adrienn</creator><creator>Gergely, Szilveszter</creator><creator>Scholz, Éva</creator><creator>Lásztity, Demeter</creator><creator>Lásztity, Radomir</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20070502</creationdate><title>Synthesis of Gluten-Forming Polypeptides. 1. Biosynthesis of Gliadins and Glutenin Subunits</title><author>Abonyi, Tibor ; Király, István ; Tömösközi, Sándor ; Baticz, Orsolya ; Guóth, Adrienn ; Gergely, Szilveszter ; Scholz, Éva ; Lásztity, Demeter ; Lásztity, Radomir</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a471t-eaf2eb9a585571cea9515fe4c401a032b2af1ee10978610d4bb79581a93177bc3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2007</creationdate><topic>Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts</topic><topic>Biological and medical sciences</topic><topic>Cereal and baking product industries</topic><topic>cultivars</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>gliadin</topic><topic>Gliadin - analysis</topic><topic>Gliadin - biosynthesis</topic><topic>glutenins</topic><topic>Glutens - analysis</topic><topic>Glutens - biosynthesis</topic><topic>Peptides - analysis</topic><topic>Peptides - metabolism</topic><topic>polypeptides</topic><topic>Protein Subunits - analysis</topic><topic>Protein Subunits - biosynthesis</topic><topic>protein synthesis</topic><topic>seed development</topic><topic>Seeds - chemistry</topic><topic>Seeds - growth & development</topic><topic>Seeds - metabolism</topic><topic>Triticum - metabolism</topic><topic>Triticum aestivum</topic><topic>wheat gluten</topic><topic>winter wheat</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Abonyi, Tibor</creatorcontrib><creatorcontrib>Király, István</creatorcontrib><creatorcontrib>Tömösközi, Sándor</creatorcontrib><creatorcontrib>Baticz, Orsolya</creatorcontrib><creatorcontrib>Guóth, Adrienn</creatorcontrib><creatorcontrib>Gergely, Szilveszter</creatorcontrib><creatorcontrib>Scholz, Éva</creatorcontrib><creatorcontrib>Lásztity, Demeter</creatorcontrib><creatorcontrib>Lásztity, Radomir</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Abonyi, Tibor</au><au>Király, István</au><au>Tömösközi, Sándor</au><au>Baticz, Orsolya</au><au>Guóth, Adrienn</au><au>Gergely, Szilveszter</au><au>Scholz, Éva</au><au>Lásztity, Demeter</au><au>Lásztity, Radomir</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Synthesis of Gluten-Forming Polypeptides. 1. Biosynthesis of Gliadins and Glutenin Subunits</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2007-05-02</date><risdate>2007</risdate><volume>55</volume><issue>9</issue><spage>3655</spage><epage>3660</epage><pages>3655-3660</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>Five winter wheat cultivarsGK Öthalom (HMW-GS composition 2*, 7+8, 5+10), Ukrainka (1, 7+8, 5+10), Palotás (2*, 7+9, 5+10), Ködmön (2*, 7+8, 5+10), and Csongrád (2*, 7+9, 2+12)grown in Hungary and harvested in the year 2005 were studied. The biosynthesis of gluten-forming polypeptides was followed starting at the 12th day after anthesis to the 53rd. Fresh kernel weight, moisture, and dry matter content of fresh kernels and gliadin and glutenin contents were determined. Gliadin components, total amounts of HMW and LMW polypeptides, and individual HMW polypeptides were determined using a RP-HPLC technique. Although considerable quantitative differences were observed concerning the content of total protein, gliadin, glutenin, and individual gluten-forming polypeptides, the character of accumulation of protein componentsdetermined on the basis protein mass/kernelwas the same for the all of the cultivars studied and could be presented by a sigmoid curve. Small quantities of the gliadin and glutenin monomers may be detected in early stages of kernel development, but the bulk of these proteins is synthesized in later stages of development. It is generally suggested by specialists that the formation and accumulation of glutenin polymers starts later than the synthesis of monomers. Experimental data presented in this paper confirm this suggestion and show that in the first phase of protein synthesis the monomers are in “free” form; polymeric glutenin is detected only later. HMW glutenin subunits are synthesized synchronously, and quantitatively the polypeptides coded by chromosomes D and B dominate. Keywords: Gluten; biosynthesis of gluten proteins; gliadin; glutenin; HMW; LMW; RP-HPLC</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>17407308</pmid><doi>10.1021/jf063143z</doi><tpages>6</tpages></addata></record> |
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subjects | Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts Biological and medical sciences Cereal and baking product industries cultivars Food industries Fundamental and applied biological sciences. Psychology gliadin Gliadin - analysis Gliadin - biosynthesis glutenins Glutens - analysis Glutens - biosynthesis Peptides - analysis Peptides - metabolism polypeptides Protein Subunits - analysis Protein Subunits - biosynthesis protein synthesis seed development Seeds - chemistry Seeds - growth & development Seeds - metabolism Triticum - metabolism Triticum aestivum wheat gluten winter wheat |
title | Synthesis of Gluten-Forming Polypeptides. 1. Biosynthesis of Gliadins and Glutenin Subunits |
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