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• W2050804002 abstract "Kernels of the rye cultivars Danko and Halo were milled into white flour and compared with flour of the wheat cultivar Rektor. Flour proteins were extracted stepwise with a salt solution (albumins-globulins), 60% ethanol (prolamins), and 50% 2-propanol under reducing conditions (glutelins). The quantification by reversed-phase HPLC indicated that the extractable proteins of both rye flours consisted of ≈26% albumins-globulins, 65% prolamins, and 9% glutelins. Compared with wheat flour, rye flours comprised significantly higher proportions of nonstorage proteins (albumins-globulins) and lower proportions of polymerized storage proteins (glutelins). SDS-PAGE revealed that the prolamin fractions of rye contained all four storage protein types (HMW, γ-75k, ω, and γ-40k secalins), whereas the glutelin fractions contained only HMW and γ-75k secalins. The quantification of secalin types by RP-HPLC showed a close relationship between the two cultivars.The γ-75k secalins contributed nearly half (≈46%) of the total storage proteins, followed by γ-40k secalins (24%) and ω secalins (17%); HMW secalins (≈7%) were minor components, and 6% of eluted proteins were not identified. The amino acid composition of γ-40k secalins corresponded to those of γ-gliadins of wheat, whereas γ-75k secalins were characterized by higher contents of glutamine and proline. Matrix-assisted laser desorption/ionization and time of flight mass spectrometry (MALDI-TOF MS) indicated molecular masses of about 52,000 (γ-75k) and 32,000 (γ-40k), respectively. N-terminal amino acid sequences were homologous with those of wheat γ- gliadins except for position 5 (asparagine in γ-75k and glutamine in γ-40k secalins) and position 12 (cysteine in γ-75k secalins). The N-terminal amino acid sequences of HMW and ω-secalins were homologous with those of the corresponding protein types of wheat. Gel-permeation HPLC of prolamin fractions revealed that rye flours contained a significantly higher proportion of ethanol-soluble oligomeric proteins than wheat flour." @default.
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• W2050804002 date "2003-01-01" @default.
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• W2050804002 title "Biochemical Characterization and Quantification of the Storage Protein (Secalin) Types in Rye Flour" @default.
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• W2050804002 doi "https://doi.org/10.1094/cchem.2003.80.1.102" @default.
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