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. 2018 Dec;55(12):4841-4850.
doi: 10.1007/s13197-018-3418-1. Epub 2018 Sep 17.

Gliadin protein antigenicity and health benefitting potential of Indian bread wheat (Triticum aestivum L.) varieties

Asima Hamid  1 , S A Mallick  1 , Gupta Moni  1 , M Iqbal Jeelani  2 , Gupta Sachin  3
Affiliations

Gliadin protein antigenicity and health benefitting potential of Indian bread wheat (Triticum aestivum L.) varieties

Asima Hamid et al. J Food Sci Technol. 2018 Dec.

Abstract

Health benefitting potential of twenty leading wheat varieties was assessed for grain nutritional quality status in relation to antigenic reactivity level of gluten protein fractions. Among the nutritional parameters, macronutrients viz. starch, total sugar, total protein and gluten content were observed maximum in the varieties RAJ4120, RAJ4083, RAJ3077, and WH1021 respectively. Micronutrients- zinc and iron and phytochemicals- total phenolics and flavonoids were observed to be maximum in RAJ4083. Among the four protein fraction, albumin and globulin contents were the highest in RAJ3077, whereas gliadin and gluten content was maximum in GW322 and minimum in RAJ4120. The varieties were also characterized by SDS-PAGE and the results revealed significant polymorphism in all of the four protein fractions. The antigenic properties of flour gliadin proteins as evaluated by ELISA revealed that all the varieties possessed antigenicity with highest level in GW322 (0.217 OD). However, all the varieties possessed good baking qualities as studied by rheological measurements.

Keywords: Antigenicity; Gluten proteins; Nutrition; Wheat.

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Figures

Fig. 1
Fig. 1
SDS-PAGE of a albumin protein fraction of twenty wheat varieties, b globulin protein fraction of twenty wheat varieties, c gliadin protein fraction of twenty wheat varieties, d glutenin protein fraction of twenty wheat varieties (Lane 1: HD-2764, 2: RAJ-3765, 3: GW-322, 4: RAJ-3044, 5: HD-2781, 6: WH-1021, 7: PBW-175, 8: PBW-561, 9: HD-2888, 10: K-030, 11: RAJ-4120, 12: RAJ-4083, 13: HI-1531, 14: HD-2932, 15: HD- 2987, 16: DBW-17, 17: PBW-396, 18: DBW-14, 19: PBW-596, 20: C-306)
Fig. 2
Fig. 2
a–d Mechanical spectra showing frequency dependence of storage modulus (G′) and loss modulus (G″) of wheat dough samples
See this image and copyright information in PMC

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