Triticeae Glutens - Prolamins and Glutelins - Chemical Behavior

Chemical Behavior

  • Gliadins, an example of the prolamins in Triticeae, are separated on the basis of electrophoretic mobility and isoelectric focusing.
    • α-/β-gliadins - soluble in low percentage alcohols.
    • γ-gliadins - ancestral form of cysteine rich gliadin with only intrachain disulfide
    • ω-gliadins - soluble in higher percentages of alcohol and acidic acetonitrile.
  • Cultivar glutelins in Triticeae
    • Glutenin is 35-40% of wheat (Triticum aestivum) protein.
    • Glutenin in wheat forms long covalantly interlinked polymers of two repeating subunits.
      • High molecular weight (HMW) - proline-less (Glu-1 locus)
      • Low molecular weight (LMW) - α-gliadin-like polypeptide (Glu-3 locus)
    • Barley (Hordeum) has two glutelins, soluble at high pH, precipitates at low pH.
      • α-glutelin (major component, HMW) - cuts at 1 to 3% rel. saturation ammonium sulfate
      • β-glutelin (minor component) - cuts at 18% rel. saturation ammonium sulfate
    • Rye (Secalin) has one glutelin
      • HMW - (equivalent of Barley α-glutelin)
      • LMW - subspecies sylvestre has (Glu-R3) glutenin-like (Ssy1, Ssy2 and Ssy3 loci)

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