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Fingerprinting of wheat protein profiles for improved distinction between wheat cultivars and species

Pronin, Darina; Geisslitz, Sabrina; Börner, Andreas; Scherf, Katharina A.

Background and objectives
Wheat protein composition is commonly characterized by reversed‐phase (RP)‐HPLC‐UV after extraction of albumins/globulins, gliadins (ω5‐, ω1,2‐, α‐, and γ‐gliadins), and glutenins (high‐ and low‐molecular‐weight glutenin subunits). However, this traditional classification does not consider the individual distribution of peaks, resulting in loss of information on protein fingerprints. We developed a new approach to peak integration and evaluated its suitability to differentiate between wheat cultivars and species.
Integration events were performed every 20 s, and the relative proportions of the peaks were calculated. We compared the traditional and new integration methods on two sample sets, the first comprising 60 common wheat cultivars from 1891 to 2010 and the second comprising 40 common wheat, spelt, durum wheat, emmer, and einkorn cultivars. The new integration method performed better in differentiating old and modern common wheat cultivars and was also applicable to different wheat species.
Unique cultivars were identified that stood out because of their protein composition. Four samples warrant further research to identify the specific proteins that are responsible for the differences.
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Verlagsausgabe §
DOI: 10.5445/IR/1000122602
Veröffentlicht am 20.09.2020
DOI: 10.1002/cche.10323
Zitationen: 2
Web of Science
Zitationen: 2
Zitationen: 2
Cover der Publikation
Zugehörige Institution(en) am KIT Institut für Angewandte Biowissenschaften (IAB)
Publikationstyp Zeitschriftenaufsatz
Publikationsjahr 2020
Sprache Englisch
Identifikator ISSN: 0009-0352, 1943-3638
KITopen-ID: 1000122602
Erschienen in Cereal chemistry
Verlag American Association of Cereal Chemists
Band 97
Heft 5
Seiten 999-1009
Vorab online veröffentlicht am 12.07.2020
Schlagwörter breeding, gliadins, glutenins, principal component analysis (PCA), reversed-phase (RP)-HPLC, wheat
Nachgewiesen in Web of Science
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