Comparative analysis of gluten proteins in three durum wheat cultivars by a proteomic approach

Marianna Pompa, Marcella Michela Giuliani, Carmen Palermo, Francesca Agriesti, Diego Centonze, Zina Flagella

Research output: Contribution to journalArticlepeer-review

Abstract

The gluten protein composition and expression level influence dough properties and are cultivar and environment dependent. To broaden the knowledge of the durum wheat gluten proteome, three cultivars were compared in two different growing seasons by a proteomic approach. Cultivar-specific and differentially expressed spots in the two years were identified by mass spectrometry. Significant differences were observed among the cultivars: Ofanto showed the lowest protein spot volumes in the high molecular weight (HMW) and low molecular weight (LMW)

Original languageEnglish
Pages (from-to)2606-2617
Number of pages12
JournalJournal of Agricultural and Food Chemistry
Volume61
Issue number11
DOIs
Publication statusPublished - Mar 20 2013

Keywords

  • durum wheat
  • genotype
  • gluten protein composition
  • proteome analysis

ASJC Scopus subject areas

  • Agricultural and Biological Sciences(all)
  • Chemistry(all)

Fingerprint Dive into the research topics of 'Comparative analysis of gluten proteins in three durum wheat cultivars by a proteomic approach'. Together they form a unique fingerprint.

Cite this