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Determination of soluble wheat protein fractions using the Bradford assay

Rekowski, Azin; Langenkämper, Georg; Dier, Markus; Wimmer, Monika A.; Scherf, Katharina A. 1; Zörb, Christian
1 Institut für Angewandte Biowissenschaften (IAB), Karlsruher Institut für Technologie (KIT)

Abstract:

Background and objectives
Determination of different grain protein fractions in wheat cultivars is an important task in analyzing bread baking quality. In many laboratories, the Bradford assay is used to determine protein concentrations in solutions. In any protein assay (including Bradford), the ideal protein to use as a standard is the purified protein being assayed. In the absence of such an absolute reference, protein another protein must be selected as a relative standard such as bovine serum albumin (BSA) which is widely used. The aim of this work was to find conversion factors for BSA to determine correct albumin–globulin, gliadin, and glutenin concentrations, because these purified wheat grain protein fractions are mostly not available to be used for calibration purposes.

Findings
In case of BSA calibration, gluten concentration was underestimated (50%–54%) compared to calibration with the respective purified wheat proteins (65%–70%) in extracts of wheat grain samples. This result is explained with the different amino acid composition of BSA and wheat protein fractions leading to a more intense signal with BSA in the Bradford assay. ... mehr


Verlagsausgabe §
DOI: 10.5445/IR/1000133879
Veröffentlicht am 14.06.2021
Originalveröffentlichung
DOI: 10.1002/cche.10447
Scopus
Zitationen: 2
Web of Science
Zitationen: 3
Dimensions
Zitationen: 3
Cover der Publikation
Zugehörige Institution(en) am KIT Institut für Angewandte Biowissenschaften (IAB)
Publikationstyp Zeitschriftenaufsatz
Publikationsjahr 2021
Sprache Englisch
Identifikator ISSN: 0009-0352, 1943-3638
KITopen-ID: 1000133879
Erschienen in Cereal Chemistry
Verlag American Association of Cereal Chemists
Nachgewiesen in Scopus
Dimensions
Web of Science
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