Influence of Malting on the Protein Composition of Triticale (× Triticosecale Wittmack) ‘Trigold’

Abstract

7Triticale (x Triticosecale Wittmack) is a promising cereal for malting and brewing due to its high 8 levels of α-amylase and proteolytic activity and low gelatinization temperatures. However, almost no 9 investigation about its protein modifications during malting has been conducted. In this work, triticale 10 proteins during the malting process were separated and analyzed according to their isoelectric point 11 and molecular weight (MW) and to their solubility and MW. Moreover, the composition of free amino 12 acids was determined. The results describe the modification changes of the different protein fractions 13 during malting. Triticale proteins were found between 4,700 and 64,000. The majority of the proteins 14 were characterized as having isoelectric point between 5.08 and 6.63. The Osborne factionation 15 revealed an albumin band pattern of between 13,400 and 153,800, globulin from 12,700-152,300, 16 gliadin from 14,500-230,100 and glutenin from 11,200 and 102,200. Free amino acids increased in 17 concentration during malting except for asparagine, which decreased. Asparagine exhibited varying 18 trends during malting. This paper contributes to the understanding of the protein modifications and 19 metabolic changes during the malting process of triticale and indicates the potential of this cereal for 20 the production of cereal-based products.

Impact of Germination on the Protein Solubility and Antinutritive Compounds of Lupinus angustifolius and Vicia faba in the Production of Protein-Rich Legume-Based Beverages

“…The protein molecular weight distribution was evaluated using the Agilent 2100 Bioanalyzer (Agilent Technologies, Santa Clara, CA, USA) lab-on-a-chip technology in combination with the Agilent Protein 230 Kit according to Munoz-Insa et al Briefly, 40 mg of the milled sample were extracted in 400 μL of buffer (containing 2 M urea, 15% glycerol, 0.1 M Tris–HCl, and 0.1 M dithiothreitol adjusted to pH 8.8), vortexed briefly, placed in an ultrasonic water bath for 5 min, and centrifuged at 14,000 g for 15 min. All samples were prepared according to the supplier’s protocol.…”

“…Each biological replicate was measured in duplicate at the LC−MS system. to Munoz-Insa et al 59 Briefly, 40 mg of the milled sample were extracted in 400 μL of buffer (containing 2 M urea, 15% glycerol, 0.1 M Tris−HCl, and 0.1 M dithiothreitol adjusted to pH 8.8), vortexed briefly, placed in an ultrasonic water bath for 5 min, and centrifuged at 14,000 g for 15 min. All samples were prepared according to the supplier's protocol.…”

The Role of Bioactive Phenolic Compounds on the Impact of Beer on Health

“…According to Leitao and colleagues, total phenolic content of barley (whose antioxidant contribution is mostly for ferulic and sinapic acids) increases four-fold during the transition to malt. Even if final yields depend on the malting procedures, the amount of phenolic compounds present in malt is inversely correlated with the degree of steeping and positively influenced by the germination temperature [ 32 ]. More recently, Koren and coworkers reported a 3- to 5-fold increase in the amount of total polyphenols during malting in six barley varieties, independently from the initial amounts [ 33 ].…”

Combining Native and Malted Triticale Flours in Biscuits: Nutritional and Technological Implications

“…Triticale was traditionally used as animal feed and for biofuel production; however, the growing demand for food resources and the current consumer trend of trying novel products has led to an increased interest in food production [ 2 ]. In addition, triticale could be an important crop to ensure food security due to its tolerance to drought, disease, more acid soils, low susceptibility to biotic stresses, and high grain yield even in marginal environments [ 3 , 4 ].…”

“…Other than the use of native flour, triticale is a promising cereal for malting and brewing owing to its high levels of α-amylase and proteolytic enzymes, which allow a short soaking time and a quick malting process [ 3 ]. During the malting process, which involves soaking, germination, and drying, several physicochemical changes can occur that can positively affect the grain’s chemical and nutritional composition regarding macro- and micro-nutrients and bioactive compounds [ 14 ].…”