Title of article :
Classification of spelt cultivars based on differences in storage protein compositions from wheat
Author/Authors :
Koenig، نويسنده , , Annette and Konitzer، نويسنده , , Katharina and Wieser، نويسنده , , Herbert and Koehler، نويسنده , , Peter، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2015
Pages :
7
From page :
176
To page :
182
Abstract :
Wholemeal flours from 62 spelt and 13 wheat cultivars were studied. The quantitative protein compositions of the Osborne fractions determined by reversed-phase high-performance liquid chromatography, showed that the chromatograms of the reduced gliadin fractions were most suitable for the distinction of spelt from wheat and for the classification of spelt. The patterns of the reduced spelt gliadins showed one to three markers that were not present in wheat. Based on these markers, spelt cultivars were classified into three groups ranging from ‘typical spelt’ to ‘similar to common wheat’. Marker 1 was identified as ω1,2-gliadin and markers 2, 3a and 3b were identified as γ-gliadins by means of N-terminal sequence analysis and determination of the relative molecular mass by mass spectrometry. As glutenin-bound ω-gliadins were present in wheat and absent in spelt, this protein type may be used to detect and quantitate small amounts of wheat in spelt products.
Keywords :
Spelt classification , Wheat crossbreed , Protein composition , Gliadins , Glutenins
Journal title :
Food Chemistry
Serial Year :
2015
Journal title :
Food Chemistry
Record number :
1979243
Link To Document :
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