Surface properties and locations of gluten proteins and lipids revealed using confocal scanning laser microscopy in bread dough

Surface properties of gluten proteins were measured in a dilation test and in compression and expansion tests. The results showed that monomeric gliadin was highly surface active, but polymer glutenin had almost no surface activity. The locations of those proteins in bread dough were investigated using confocal scanning laser microscopy and compared with polar and nonpolar lipids. Added gluten proteins participated in the formation of the film or the matrix, surrounding and separating individual gas cells in bread dough. Gliadin was found in the bulk of dough and gas ‘cell walls’. Glutenin was found only in the bulk dough. Polar lipids were present in the protein matrix and in gas ‘cell walls’, as well as at the surface of some particles, which appeared to be starch granules. However, nonpolar lipid mainly occurred on the surface of particles, which may be starch granules and small lipid droplets. It is suggested that the locations of gluten proteins in bread dough depends on their surface properties. Polar lipid participates the formation of gluten protein matrix and gas ‘cell walls’. Nonpolar lipids may have an effect on the rheological properties by associating with starch granule surfaces and may form lipid droplets.     

小麦品种的蛋白电泳鉴定

由于小麦不同品种的种子含有不同的麦醇溶蛋白(gliadin),因此利用聚丙烯酰胺凝胶电泳可以分析比较不同品种的小麦。这种方法不受栽培条件的影响。本文分析了25个不同品种小麦的麦醇溶蛋白 SDS-聚丙烯酰胺凝胶电泳图谱,并对乙醇、脲提取的麦醇溶蛋白电泳图谱进行了比较,结果表明不同品种小麦麦醇溶蛋白电泳图谱差异明显,将疑胶     

离子束介导大豆DNA转入普通小麦后代的麦谷蛋白和醇溶蛋白分析

为了研究离子束介导大豆DNA转入普通小麦的效果,应用SDS-PAGE和A-PAGE电泳分析了离子注入介导大豆DNA转入普通小麦后代中高蛋白含量植株的麦谷蛋白和醇溶蛋白。SDS-PAGE电泳结果表明,与对照相比有8个高蛋白含量植株的HMW-GS谱带数目发生了变化或着色增强。A-PAGE电泳结果表明,与对照相比有9个高蛋白含量植株的醇溶蛋白谱带数目及着色强度发生了变化。说明离子束介导大豆DNA转入普通小麦后代中的高蛋白含量植株在醇溶蛋白和麦谷蛋白基因位点上可能出现了变异。