Abstract:
:Gliadins and glutenins are the main protein fractions present in wheat gluten. They are responsible for technological and nutritional quality of wheat based products. In particular, glutenins are mainly responsible for dough visco-elastic properties, whereas gliadins confer extensibility to dough and are the most important factor triggering celiac disease, the major human intolerance to gluten. Gliadins are monomeric proteins, whereas glutenins are polymers stabilized by disulfide bonds. Although they have distinctive structural characteristics, it is possible that some gliadins become part of the glutenin fraction because of mutations that affect cysteine number and distribution. Here, we provide evidence that a naturally mutated gamma-gliadin with an extra cysteine residue is incorporated into the polymeric fraction. This goal was achieved using an integrated approach involving heterologous expression, 2-DE, RP-HPLC and MS.
journal_name
Proteomicsjournal_title
Proteomicsauthors
Ferrante P,Masci S,D'Ovidio R,Lafiandra D,Volpi C,Mattei Bdoi
10.1002/pmic.200500236subject
Has Abstractpub_date
2006-03-01 00:00:00pages
1908-14issue
6eissn
1615-9853issn
1615-9861journal_volume
6pub_type
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