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Istituto di scienza dell'alimentazione

Torna all'elenco Contributi in rivista anno 2017

Contributo in rivista

Tipo: Articolo in rivista

Titolo: Identification of early-represented gluten proteins during durum wheat grain development.

Anno di pubblicazione: 2017

Formato: Elettronico Cartaceo

Autori: Mazzeo MF, Di Stasio L, D'ambrosio C, Arena S, Scaloni A, Corneti S, Ceriotti A, Tuberosa R, Siciliano RA, Picariello G, Mamone G.

Affiliazioni autori: Institute of Food Sciences National Research Council (CNR), 83100 Avellino, Italy; Department of Agriculture, University of Naples "Federico II", 80100 Portici, Italy; Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council (CNR), 80147 Naples, Italy; Department of Agricultural Sciences, University of Bologna, 40127 Bologna, Italy; Institute of Agricultural Biology and Biotechnology, National Research Council, 20133 Milan, Italy.

Autori CNR:

  • SIMONA ARENA
  • ALDO CERIOTTI
  • CHIARA D'AMBROSIO
  • LUIGIA DI STASIO
  • GIANFRANCO MAMONE
  • MARIA FIORELLA MAZZEO
  • GIANLUCA PICARIELLO
  • ANDREA SCALONI
  • ROSA ANNA SICILIANO

Lingua: inglese

Abstract: The time course of biosynthesis and accumulation of storage proteins in developing grain of durum wheat (Triticum turgidum ssp. durum (Desf.) Husn.) pasta-quality reference cv. Svevo was investigated at the protein level for the first time. Seeds were harvested at key kernel developmental stages, namely 3 (seed increase threefold in size), 5 (kernel development, water-ripe stage), 11 (kernel development, water-ripe stage), 16 (kernel full development, water-ripe stage), 21 (milk-ripe stage) and 30 (dough stage) days post-anthesis (dpa). Gliadins and glutenins were fractionated according to their different solubility and individually analyzed after fractionation by reversed-phase high performance liquid chromatography and sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Proteins were identified by liquid chromatography-tandem mass spectrometry of proteolytic peptides. The ?- and ?-gliadin were already detected at 3 dpa. The biosynthesis of high molecular mass glutenin Bx7 was slightly delayed (11 dpa). Most of gluten proteins accumulated rapidly between 11 and 21 dpa, with minor further increase up to 30 dpa. The expression pattern of gluten proteins in Triticum durum at the early stages of synthesis provides reference datasets for future applications in crop breeding and growth monitoring.

Lingua abstract: inglese

Pagine da: 3242

Pagine a: 3250

Pagine totali: 9

Rivista:

Journal of agricultural and food chemistry American Chemical Society,
Paese di pubblicazione: Stati Uniti d'America
Lingua: inglese
ISSN: 1520-5118

Numero volume: 65

DOI: 10.1021/acs.jafc.7b00571

Referee: Sė: Internazionale

Stato della pubblicazione: Published version

Indicizzato da: PubMed [28347138]

Parole chiave:

  • durum wheat; grain development; proteomics; gliadi n; glutenin

URL: http://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b00571

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