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J Agric Food Chem. 2017 Apr 19;65(15):3242-3250. doi: 10.1021/acs.jafc.7b00571. Epub 2017 Apr 5.

Identification of Early Represented Gluten Proteins during Durum Wheat Grain Development.

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Institute of Food Sciences, National Research Council (CNR) , 83100 Avellino, Italy.
Department of Agriculture, University of Naples "Federico II" , 80100 Portici, Italy.
Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council (CNR) , 80147 Naples, Italy.
Department of Agricultural Sciences, University of Bologna , 40127 Bologna, Italy.
Institute of Agricultural Biology and Biotechnology, National Research Council (CNR) , 20133 Milan, Italy.


The time course of biosynthesis and accumulation of storage proteins in developing grains of durum wheat (Triticum turgidum ssp. durum (Desf.) Husn.) pasta-quality reference cv. Svevo was investigated at the protein level for the first time. Seeds were harvested at key kernel developmental stages, namely, 3 (seed increase 3-fold in size), 5 (kernel development, water-ripe stage), 11 (kernel development, water-ripe stage), 16 (kernel full development, water-ripe stage), 21 (milk-ripe stage), and 30 (dough stage) days postanthesis (dpa). Gliadins and glutenins were fractionated according to their different solubility and individually analyzed after fractionation by reversed-phase high performance liquid chromatography and sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Proteins were identified by liquid chromatography-tandem mass spectrometry of proteolytic peptides. The α- and γ-gliadin were already detected at 3 dpa. The biosynthesis of high molecular mass glutenin Bx7 was slightly delayed (11 dpa). Most of the gluten proteins accumulated rapidly between 11 and 21 dpa, with a minor further increase up to 30 dpa. The expression pattern of gluten proteins in Triticum durum at the early stages of synthesis provides reference data sets for future applications in crop breeding and growth monitoring.


durum wheat; gliadin; glutenin; grain development; proteomics

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