Isolation and characterization of Avenin-like protein type-B from durum wheat |
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Authors: | Salvatore De Caro Pasquale Ferranti Francesco Addeo Gianfranco Mamone |
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Institution: | 1. Institute of Food Science, National Research Council, via Roma 64, 83100 Avellino, Italy;2. Department of Food Science, University of Naples Federico II, Parco Gussone, 80055 Portici (Napoli), Italy |
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Abstract: | Proteomic techniques were applied for the investigation of “avenin-like protein type-B” in tetraploid wheat. Protein was extracted from endosperm, according to a classical chromatographic procedure and its identity confirmed by liquid chromatography-tandem mass spectrometry analysis. The characterization of avenin-like protein type-B was in good agreement with the gene-derived sequence, with the exception of glutamine as N-terminus. The presence in the glutenin extract and the high number of cysteine residues suggested that avenin-like protein type-B is integrated into gluten polymers via inter-chain disulphide bonds. This raises the question of whether the protein could play a role in determining the functional properties of gluten. |
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Keywords: | Avenin-like protein Glutenin Wheat Proteomics |
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