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.
- performance liquid-chromatography
- disulfide-linked proteins
- flour proteins
- size distribution
van Herpen, T. W. J. M., 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. (2008). The origin and early development of wheat glutenin particles. Journal of Cereal Science, 48(3), 870-877. https://doi.org/10.1016/j.jcs.2008.07.002