Wheat glutenin proteins assemble into a nanostructure with unusual structural features |
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Authors: | Sarah H. Mackintosh Susie J. Meade Jackie P. Healy Kevin H. Sutton Nigel G. Larsen Adam M. Squires Juliet A. Gerrard |
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Affiliation: | 1. Food and Biomaterials Innovation, New Zealand Institute for Crop & Food Research Ltd., Private Bag 4704, Christchurch, New Zealand;2. School of Biological Sciences, University of Canterbury, 20 Kirkwood Ave, Private Bag 4800, Christchurch 8020, New Zealand;3. Cavendish Laboratory, Cambridge University, Cambridge, UK |
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Abstract: | The proteins of wheat have a known propensity to aggregate into a variety of forms. We report here a novel nanostructure from wheat proteins, derived from a crude extract of high molecular weight glutenins. The structure was characterised by a significant thioflavin T (ThT) fluorescence and a fibrillar morphology by transmission electron microscopy (TEM). The ThT fluorescence and TEM data are suggestive of an amyloid structure, but the X-ray fibre diffraction data show a reflection pattern (4.02, 4.2–4.3, 4.6, 12.9, 19.3 and 38.7 Å) inconsistent with both the classic amyloid form and the previously described β-helix structure. The 4.6 Å reflection is consistent with that predicted for the amyloid inter-β-strand, and the absence of the inter-β-sheet distance at ≈10–11 Å is not unprecedented in amyloid-like structures. However, our observed X-ray reflection pattern has not been previously reported and suggests a novel wheat glutenin nanostructure. |
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Keywords: | Glutenins X-ray fibre diffraction Wheat protein Protein nanostructure |
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