Genetic variability of albumin-globulin content, and lipoxygenase, peroxidase activities among bread and durum wheat genotypes
2011
The classical Osborne wheat proteins fraction (albumin-globulin), as well as
several polypeptides from the non-gluten protein fraction using SDS-PAGE
analyses were determined in the grain of five bread (T. aestivum L.) and five
durum wheat (T. durum Desf.) genotypes. In addition, the activity rate of
lipoxygenase (LOX) and peroxidase (POD) enzymes implicated in the antioxidant
metabolism was determined. Albumins and globulins in wheat grains were
characterized by rich protein pattern - the number of bands varied from 19 to
23 and they were defined by molecular weight 76.4-12.4 kDa. The great
differences between bread and durum wheat polypeptide contents were found.
Result pointed out that polypeptides with molecular weight of 65.6, 43.5 and
32.9 kDa could be used to differentiate the bread from durum wheat.
Significant differences in the LOX and POD activity between and within two
wheat species were detected. Present study showed in durum wheat a lower
activities of LOX and POD enzymes for about 45 and 22%, respectively, than in
bread wheat. Our results could be useful for plant breeders in screening and
selecting of better raw materials with high protein quality for the flour,
breadmaking and pasta industry.
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