Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 371118
Title The origin and early development of wheat glutenin particles
Author(s) Herpen, T.W.J.M. van; Cordewener, J.H.G.; Klok, H.J.; Freeman, J.; America, A.H.P.; Bosch, H.J.; Smulders, M.J.M.; Gilissen, L.J.W.J.; Shewry, P.R.; Hamer, R.J.
Source Journal of Cereal Science 48 (2008)3. - ISSN 0733-5210 - p. 870 - 877.
Department(s) PRI Bioscience
PRI Biodiversity and Breeding
Food Chemistry Group
Publication type Refereed Article in a scientific journal
Publication year 2008
Keyword(s) performance liquid-chromatography - disulfide-linked proteins - flour proteins - re-polymerization - size distribution - endosperm - dough - macropolymer - triticin - grain
Abstract Breadmaking quality is strongly related to the glutenin macropolymer (GMP) fraction. Don and co-workers [Don, C., Lichtendonk, W.J., Plijter, J.J., Hamer, R.J., 2003a. Glutenin macropolymer: a gel formed by particles. Journal of Cereal Science 37, 1¿7] showed that GMP consists of spherical glutenin particles and suggested that these originate from the protein bodies (PBs) observed in developing grain. We have tested this hypothesis by systematically comparing SDS-soluble and SDS-insoluble protein fractions from both PBs and flour. These preparations were analysed at the molecular, oligomer, particle and microscopic levels. Comparison of PBs isolated from immature seeds with glutenin particles isolated from mature seeds revealed strong similarities in protein composition and the presence of large glutenin oligomers. However, the glutenin particles from mature wheat were significantly larger than PBs. We suggest that PBs are the building blocks for the formation of much larger glutenin particles which are formed during the desiccation phase of kernel development.
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