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Istituto di scienza dell'alimentazione

Torna all'elenco Contributi in rivista anno 2009

Contributo in rivista

Tipo: Articolo in rivista

Titolo: Proteomic-based analytical approach for the characterization of glutenin subunits in durum wheat.

Anno di pubblicazione: 2009

Formato: Elettronico Cartaceo

Autori: Mamone G, De Caro S, Di Luccia A, Addeo F, Ferranti P.

Affiliazioni autori: Institute of Food Science, National Research Council, via Roma 64, 83100 Avellino, Italy Department of Food Science, University of Naples Federico II, Parco Gussone, 80055 Portici (Napoli), Italy

Autori CNR:


Lingua: inglese

Abstract: One of the main objectives of wheat glutenin subunit (GS) analysis is the identification of protein components linked to wheat quality. The proteomic characterization of glutenin has to consider the relatively low levels of arginine and lysine residues and the close sequence similarity among the different groups of these subunits, which hinders or even prevents the identification of the GS. In this study, a proteomic approach has been applied to resolve the heterogeneity of wheat glutenin components. Proteins extracted from Triticum durum flour were first analyzed by two-dimensional gel electrophoresis, which greatly reduced glutenin complexity. The identity of each spot was confirmed by nano liquid chromatography tandem mass spectrometry analysis of tryptic peptides. In parallel, measurements of the high mass range by matrix-assisted laser desorption/ionization time-of-flight analysis allowed detection of the large tryptic peptides. Gathering all data from search engine interrogation, very high sequence coverage was obtained for high molecular weight GS, including Bx7 and By8, in agreement with the known genetic profile of durum wheat. In addition, a truncated form of By8, never detected before, was also found. Low molecular weight GS (LMW-GS) B-type was identified with reasonable sequence coverage, while a clear identification of LWM-GS C- and D-type was hindered by the incompleteness of the wheat DNA databases. This study represents the first comprehensive analysis of the glutenin proteome and provides a reliable method for classifying wheat varieties according to their glutenin profile.

Lingua abstract: inglese

Pagine da: 1709

Pagine a: 1723

Pagine totali: 14


Journal of mass spectrometry Wiley,
Paese di pubblicazione: Regno Unito
Lingua: inglese
ISSN: 1076-5174

Numero volume: 44

DOI: 10.1002/jms.1680

Referee: Sė: Internazionale

Indicizzato da: ISI Web of Science (WOS) [000273709500007]

Parole chiave:

  • glutenin
  • wheat
  • mass spectrometry

URL: http://www.isa.cnr.it

Strutture CNR:


Allegati: Proteomic-based analytical approach for the characterization of glutenin subunits in durum wheat. (application/pdf)

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