Impact of cultivar and environment on size characteristics of wheat proteins using asymmetrical flow field-flow fractionation and multi-angle laser light scattering

Cereal Chemistry

Volumn 82, Issue 1, 2005, Pages 28-33

  Lemelin, E ^a   Aussenac, T ^b   Violleau, F ^a   Salvo, L ^c   Lein, V ^d  

^a ESAP   (France)

^b ISAB   (France)

^c Grands Moulins de Paris   (France)

^d Saaten Union   (France)

Author keywords

[No Author keywords available]

Indexed keywords

FLOW FIELDS; FRACTIONATION; LIGHT SCATTERING; LIQUID CHROMATOGRAPHY; PROTEINS; SIZE EXCLUSION CHROMATOGRAPHY; SIZE SEPARATION; SODIUM COMPOUNDS;

ASYMMETRICAL FLOW FIELD FLOW FRACTIONATION; MOLECULAR-WEIGHT DISTRIBUTIONS; MONOMERICS; MULTIANGLE LASER LIGHT SCATTERING; MULTIANGLE LASER-LIGHT SCATTERING; SIZE CHARACTERIZATION; WHEAT FLOURS; WHEAT PROTEINS;

MOLECULAR WEIGHT DISTRIBUTION;

MONOMER; POLYMER; PROTEIN; SODIUM DIHYDROGEN PHOSPHATE;

CONFERENCE PAPER; CULTIVAR; ENVIRONMENT; ENVIRONMENTAL FACTOR; FIELD FLOW FRACTIONATION; FLOUR; LASER; LIGHT SCATTERING; MOLECULAR WEIGHT; PERCEPTION; PH; POLYMERIZATION; PROTEIN ANALYSIS; SEPARATION TECHNIQUE; ULTRASOUND; WHEAT;

TRITICUM AESTIVUM;

EID: 12444281067     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CC-82-0028     Document Type: Conference Paper

References (29)

1. Arfvidsson, C., and Wahlund, K.-G. 2003. Mass overloading in the flow field-flow fractionation channel studied by the behaviour of the ultra-large wheat protein glutenin. J. Chromatogr. A 1011:99-109.
2. Arfvidsson, C., Wahlund, K.-G., and Eliasson, A.-C. 2004. Direct molecular weight determination in the evaluation of dissolution methods for unreduced glutenin. J. Cereal Sci. 39:1-8.
3. Bean, S. R., and Lookhart, G. L. 2001. Factors influencing the characterization of gluten proteins by size-exclusion chromatography and multi-angle laser light scattering (SEC-MALLS). Cereal Chem. 78:608-618.
4. Bietz, J. A. 1984. Analysis of wheat gluten proteins by high-performance liquid chromatography. I. Baker's Dig. 58(1):15-17, 20-21, 32.
5. Bietz, J. A., and Huebner, F. R. 1980. Structure of glutenin: Achievements at the Northern Regional Research Center. Am. Technol. Agric. 29:249-277.
6. Carceller, J.-L., and Aussenac, T. 2001. Size characterisation of glutenin polymers by HPSEC-MALLS. J. Cereal Sci. 33:131-142.
7. Ciaffi, M., Tozzi, L., Borghi, B., Corbellini, M., and Lafiandra, D. 1996. Effect of heat shock during grain filling on the gluten protein composition of bread wheat. J. Cereal Sci. 24:91-100.
8. Dachkevitch, T., and Autran, J.-C. 1989. Prediction of baking quality of bread wheats in breeding programs by size-exclusion high performance liquid chromatography. Cereal Chem. 66:448-456.
9. r wheat glutenin polymers by agarose gel electrophoresis and dynamic light scattering. FEBS Lett. 434:215-217.
10. Fu, B. X., and Sapirstein, H. D. 1996. Procedure for isolating monomeric proteins and polymeric glutenin of wheat flour. Cereal Chem. 73:143-152.
11. Giddings, J. C. 1993. Field-flow fractionation: Analysis of macromolecular, colloids, and paniculate materials. Science 260:1456-1465.
12. Giddings, J. C., Yang, F. J., and Myers, M. N. 1977. How field-flow fractionation as a methodology for protein separation and characterization. Anal. Biochem. 81:395-407.
13. Giddings, J. C., Benincasa, M.-A., Liu, M.-K., and Li, P. 1992. Separation of water soluble synthetic and biological macromolecules by flow field-flow fractionation. J. Liquid Chromatogr. 15:1729-1747.
14. Gupta, R. B., and MacRitchie, F. 1994. Allelic variation at glutenin subunit and gliadin loci, Glu-1, Glu-3, and Gli-1 of common wheats. II. Biochemical basis of the allelic effects on dough properties. J. Cereal Sci. 19:19-29.
15. Gupta, R. B., Batey, I. L., and MacRitchie, F. 1992. Relationship between protein composition and functional properties of wheat flours. Cereal Chem. 69:125-131.
16. Gupta, R. B., Khan, K., and MacRitchie, F. 1993. Biochemical basis of flour properties in bread wheats. I. Effects of variation in quantity and size distribution of polymeric proteins. J. Cereal Sci. 18:23-44.
17. Litzén, A., Walter, J. K., Krischollek, H., and Wahlund, K.-G. 1993. Separation and quantification of monoclonal antibody aggregates by asymmetrical flow field-flow fractionation and comparison to gel permeation chromatography. Anal. Biochem. 212:469-480.
18. MacRitchie, F, and Gupta, R. B. 1993. Functionality-composition relationships of wheat flour as a result of variation in sulfur availability. Aust. J. Agric. Res. 44:1767-1774.
19. MacRitchie, F., and Lafiandra, D. 1997. Structure-function relationships of wheat proteins. Pages 293-323 in: Food Proteins and Their Applications. S. Damodaran and A. Paraf, eds. Marcel Dekker: New York.
20. Stevenson, S. G., and Preston, K. R. 1996. Flow field-flow fractionation of wheat proteins. J. Cereal Sci. 23:121-131.
21. Stevenson, S. G., You, S., Isydorczyk, M. S., and Preston, K. R. 2003. Characterization of polymeric wheat proteins by flow field-flow fractionation/MALLS. J. Liquid Chromatogr. Related Technol. 26:2771-2781.
22. Southan, M., and MacRitchie, F. 1999. Molecular weight distribution of wheat proteins. Cereal Chem. 76:827-836.
23. Ueno, T., Stevenson, S. G., Preston, K. R., Nightingale, M. J., and Marchylo, B. M. 2002. Simplified dilute acetic acid-based extraction procedure for fractionation and analysis of wheat flour protein by size exclusion HPLC and flow field-flow fractionation. Cereal Chem. 79:155-161.
24. Uhlen, A. K., Hafskjold, R., Kalhovld, A. H., Sahlstom, S., Longva, A., and Magnus, E. M. 1998. Effects of cultivar and temperature during grain filling on wheat protein content, composition, and dough mixing properties. Cereal Chem. 75:460-470.
25. Wahlund, K.-G., and Giddings, J. C. 1987. Properties of an asymmetrical flow field-flow fractionation channel having one permeable wall. Anal. Chem. 59:1332-1339.
26. Wahlund, K.-G., Gustavsson, M., MacRitchie, F., Nylander, T., and Wannerberger, L. 1996. Size characterisation of wheat proteins, particularly glutenin, by asymmetrical flow field-flow fractionation. J. Cereal Sci. 23:113-119.
27. Wall, J. S. 1979. The role wheat proteins in determining baking quality. Pages 275-372 in: Recent Advances in Biochemistry of Cereals. D. L. Laidman and R. G. Wyn Jones, eds. Academic Press: London.
28. Wittgren, B., and Wahlund, K.-G. 2000. Size characterisation of modified celluloses in various solvents using flow FFF-MALS and MB-MALS. Carbohydr. Polym. 43:63-73.
29. Wyatt, P. J. 1992. Combined differential light scattering with various liquid chromatography techniques. Pages 35-58 in: Laser Light Scattering in Biochemistry. S. E. Harding, D. B. Sattelle, and V. A. Bloomfield, eds. R. Soc. Chem.: Wiltshire, UK.