Separation of durum wheat proteins by ultrathin-layer isoelectric focusing: A new tool for the characterization and quantification of low molecular weight glutenins

1990 ◽  
Vol 11 (5) ◽  
pp. 392-399 ◽  
Author(s):  
Marie-Hélène Morel ◽  
Jean-Claude Autran
Keyword(s):  
Molecular Weight ◽  
Durum Wheat ◽  
Isoelectric Focusing ◽  
Low Molecular Weight ◽  
Wheat Proteins ◽  
Ultrathin Layer

scholarly journals Genetic diversity of high and low molecular weight glutenin subunits in Saharan bread and durum wheats from Algerian oases

2012 ◽  
Vol 48 (No. 1) ◽  
pp. 23-32 ◽  
Author(s):  
I. Bellil ◽  
M. Chekara Bouziani ◽  
D. Khelifi
Keyword(s):  
Genetic Diversity ◽  
Molecular Weight ◽  
Durum Wheat ◽  
Bread Wheat ◽  
Allelic Variation ◽  
Low Molecular Weight ◽  
Glutenin Subunits ◽  
Lmw Glutenin Subunits ◽  
Genotypic Identification ◽  
Diversity Studies

Saharan wheats have been studied particularly from a botanical viewpoint. Genotypic identification, classification and genetic diversity studies to date were essentially based on the morphology of the spike and grain. For this, the allelic variation at the glutenin loci was studied in a set of Saharan bread and durum wheats from Algerian oases where this crop has been traditionally cultivated. The high molecular weight and low molecular weight glutenin subunit composition of 40 Saharan bread and 30 durum wheats was determined by SDS-PAGE. In Saharan bread wheats 32 alleles at the six glutenin loci were detected, which in combination resulted in 36 different patterns including 17 for HMW and 23 for LMW glutenin subunits. For the Saharan durum wheats, 29 different alleles were identified for the five glutenin loci studied. Altogether, 29 glutenin patterns were detected, including 13 for HMW-GS and 20 for LMW-GS. Three new alleles were found in Saharan wheats, two in durum wheat at the Glu-B1 and Glu-B3 loci, and one in bread wheat at the Glu-B1 locus. The mean indices of genetic variation at the six loci in bread wheat and at the five loci in durum wheat were 0.59 and 0.63, respectively, showing that Saharan wheats were more diverse. This information could be useful to select Saharan varieties with improved quality and also as a source of genes to develop new lines when breeding for quality.

scholarly journals Differential induction of allergy responses by low molecular weight wheat proteins from six wheat cultivars

2017 ◽  
Vol 60 (1) ◽  
pp. 55-59
Author(s):  
Miju Cho ◽  
Hyeri Lee ◽  
Min Hee Hwang ◽  
Young-Keun Cheong ◽  
Chon-Sik Kang ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Low Molecular Weight ◽  
Wheat Cultivars ◽  
Wheat Proteins ◽  
Differential Induction

Low-molecular-weight human serum proteome using ultrafiltration, isoelectric focusing, and mass spectrometry

2004 ◽  
Vol 25 (9) ◽  
pp. 1299-1306 ◽  
Author(s):  
Robert G. Harper ◽  
Sarah R. Workman ◽  
Shayne Schuetzner ◽  
Aaron T. Timperman ◽  
Jennifer N. Sutton
Keyword(s):  
Mass Spectrometry ◽  
Molecular Weight ◽  
Human Serum ◽  
Isoelectric Focusing ◽  
Low Molecular Weight ◽  
Serum Proteome

Study of the fractional composition of wheat proteins and macaroni products during storage

2021 ◽  
pp. 776-783
Author(s):  
I.A. Tarasova ◽  
K.B. Gurieva ◽  
E.A. Tarasova ◽  
S.L. Beletskiy ◽  
N.A. Khaba
Keyword(s):  
Molecular Weight ◽  
Fractional Composition ◽  
Gel Permeation Chromatography ◽  
Weight Fraction ◽  
Protein Fractions ◽  
Low Molecular Weight ◽  
English Version ◽  
Wheat Proteins ◽  
Photometric Detection ◽  
Main Protein

The results of the molecular weight distribution of wheat proteins and macaroni products are presented. The fractional composition of proteins was determined by gel permeation chromatography on a Knauer Smartline chromatograph; preliminary hydrolysis was carried out using a thermostable bacterium α-Amylase, then it was centrifuged, filtered through a Teflon filter, and the size of protein molecules was determined by photometric detection at a wavelength of 280 nm. It has been shown that the main protein fraction in both wheat and macaroni products is a low molecular weight fraction up to 3 kD (up to 79.4% of all protein fractions). The fraction with low and medium molecular weight from 3 to 10 kD accounted for 2.7 to 48.2%, while the fraction with a molecular weight of more than 10 kD accounted for up to 15.2%. During storage, a redistribution of protein fractions and their enlargement were noted. English version of the article is available at URL: https://panor.ru/articles/study-of-the-fractional-composition-of-wheat-proteins-and-pasta-products-during-storage/74321.html

Association of high and low molecular weight glutenin subunits with dough strength in durum wheats (Triticum turgidum ssp. turgidum L. conv. durum (Desf.)) in southern Australia

1996 ◽  
Vol 36 (4) ◽  
pp. 451 ◽  
Author(s):  
CY Liu ◽  
AJ Rathjen
Keyword(s):  
Molecular Weight ◽  
Grain Yield ◽  
Durum Wheat ◽  
Bread Wheat ◽  
Low Molecular Weight ◽  
Wheat Cultivars ◽  
Glutenin Subunits ◽  
Dough Strength ◽  
Hmw Glutenin Subunits ◽  
Hmw Glutenin

A large set of durum wheat lines (79 including 8 advanced Australian breeding lines) randomly collected from 11 countries and 11 bread wheat cultivars were grown in replicated trials at 2 field locations to compare yield and gluten quality. Gluten strength, as measured by the sodium dodecyl sulfate (SDS)-sedimentation (SDSS) test, varied considerably among the durum lines and was associated with the presence of specific glutenins. Unlike some previous reports, the present study showed that durum wheat cultivars having the high molecular weight (HMW) glutenin subunits coded by Glu-B1 genes such as 13 + 16 and 7 + 8 were highly correlated with improved dough strength, which was consistent with the effect of HMW glutenin subunits on dough quality in bread wheat. Cultivars having the low molecular weight (LMW) glutenin allele LMW-2 (or gliadin band r-45) generally gave stronger gluten than lines with allele LMW-1, as reported by earlier workers. The LMW pattern LMW-IIt gave the strongest glutenin. The combined better alleles at Glu-B1 (coded bands 13 + 16, 7 + 8 v. 6 + 8, 20) and Glu-3 (patterns LMW- II, LMW-IIt v. LMW-I) showed linear cumulative effects for dough strength. All the durum lines studied had lower SDSS values than the bread wheat controls (45.8 v. 76.2 mL), though durum wheats tended to possess higher grain protein concentrations (14.0 v. 11.9%) and gave lower grain yield than bread wheat. The Australian advanced lines had higher yield and better dough strength than durums from other countries except those from CIMMYT. The Australian lines also had 1-1.5% higher protein concentration and equal or better grain yield than the bread wheat, suggesting that these lines had potential for commercial use.

scholarly journals Identification of protease isozymes after analytical isoelectric focusing using fluorogenic substrates impregnated into cellulose membranes.

1984 ◽  
Vol 32 (12) ◽  
pp. 1265-1274 ◽  
Author(s):  
R E Smith
Keyword(s):  
Molecular Weight ◽  
Isoelectric Focusing ◽  
Peptide Inhibitors ◽  
Low Molecular Weight ◽  
Fluorogenic Substrate ◽  
Cellulose Diacetate ◽  
Fluorogenic Substrates ◽  
Specificity And Sensitivity ◽  
Cellulose Membranes ◽  
Excellent Reproducibility

A technique to characterize active isozymes of proteases is described. After isoelectric focusing in an ultrathin gel, a cellulose diacetate or hydrate membrane previously impregnated with media containing a fluorogenic substrate is applied to the surface of the gel. Low-molecular-weight peptide inhibitors can also be added to the membrane to enhance specificity. The technique shows excellent reproducibility, specificity, and sensitivity, and has promise for the study of isozymes of proteases in tissues and body fluids in normal and pathological states.

Sign in / Sign up

Export Citation Format

Share Document