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Characterization and Relative Quantitation of Wheat, Rye, and Barley Gluten Protein Types by Liquid Chromatography–Tandem Mass Spectrometry

Lexhaller, Barbara; Colgrave, Michelle L.; Scherf, Katharina A. 1
1 Institut für Angewandte Biowissenschaften (IAB), Karlsruher Institut für Technologie (KIT)


The consumption of wheat, rye, and barley may cause adverse reactions to wheat such as celiac disease, non-celiac gluten/wheat sensitivity, or wheat allergy. The storage proteins (gluten) are known as major triggers, but also other functional protein groups such as α-amylase/trypsin-inhibitors or enzymes are possibly harmful for people suffering of adverse reactions to wheat. Gluten is widely used as a collective term for the complex protein mixture of wheat, rye or barley and can be subdivided into the following gluten protein types (GPTs): α-gliadins, γ-gliadins, ω5-gliadins, ω1,2-gliadins, high- and low-molecular-weight glutenin subunits of wheat, ω-secalins, high-molecular-weight secalins, γ-75k-secalins and γ-40k-secalins of rye, and C-hordeins, γ-hordeins, B-hordeins, and D-hordeins of barley. GPTs isolated from the flours are useful as reference materials for clinical studies, diagnostics or in food analyses and to elucidate disease mechanisms. A combined strategy of protein separation according to solubility followed by preparative reversed-phase high-performance liquid chromatography was employed to purify the GPTs according to hydrophobicity. ... mehr

Verlagsausgabe §
DOI: 10.5445/IR/1000122604
Veröffentlicht am 14.08.2020
DOI: 10.3389/fpls.2019.01530
Zitationen: 39
Zitationen: 40
Cover der Publikation
Zugehörige Institution(en) am KIT Institut für Angewandte Biowissenschaften (IAB)
Publikationstyp Zeitschriftenaufsatz
Publikationsjahr 2019
Sprache Englisch
Identifikator ISSN: 1664-462X
KITopen-ID: 1000122604
Erschienen in Frontiers in plant science
Verlag Frontiers Media SA
Band 10
Seiten Art.-Nr. 1530
Vorab online veröffentlicht am 13.12.2019
Nachgewiesen in Scopus
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