Influence of sulphur fertilisation on quantities and proportions of gluten protein types in wheat flour

Wieser, Herbert; Gutser, R.; Tucher, Sabine von

doi:10.1016/j.jcs.2004.05.005

Cited by 68 publications

(54 citation statements)

References 12 publications

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“…Our findings are in agreement with the results described by several authors that S nutrition has an effect on the composition of the grain storage proteins but not on their total content (Zhao et al, 1997b, Zhao et al, 1999cWieser et al, 2004;Tea et al, 2005).…”

Section: Industrial Quality Of the Grainsupporting

confidence: 94%

“…It has been proven that sulfur is essential for the production of proteins, as it is a component of amino acids as cysteine and methionine (Duke and Reisenauer, 1986); however, it is unclear whether the application of sulfur generates changes in the amount of protein or only in the proteic composition of gluten (Zhao et al, 1999a). Wieser et al (2004), Tea et al (2005) and Lerner et al (2006) described that sulfur fertilization did not influence the amount of total protein comprising gluten or the crude protein content of wheat flour, whereas it did affect the amount and proportions of individual Effects of sulfur fertilization on wheat production and industrial quality (Triticum aestivum)…”

Section: Introductionmentioning

confidence: 99%

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Effects of sulfur fertilization on wheat production and industrial quality (Triticum aestivum)

2012

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Section: Industrial Quality Of the Grainsupporting

confidence: 94%

Section: Introductionmentioning

confidence: 99%

Effects of sulfur fertilization on wheat production and industrial quality (Triticum aestivum)

2012

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“…Many studies have focused on the diversity of the celiac-toxic protein profi le of cereals, and have shown that there are differences in the immunogenic prolamin content not only among wheat, barley, and oat species but within cultivars, too (KONIC-RISTIC et al, 2009;COMINO et al, 2011COMINO et al, , 2012PRANDI et al, 2012). This diversity relates to different expression patterns of storage proteins, which is primarily determined genetically, but it is also infl uenced by environmental factors, such as soil composition, weather, infections, heat or cold shock (DUPONT & ALTENBACH, 2003;WIESER et al, 2004).…”

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confidence: 99%

ELISA response and gliadin composition of different wheat cultivars grown in multiple harvest years

et al. 2017

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In special dietary products for people intolerant to gluten, gluten content is not supposed to exceed the regulatory thresholds. Enzyme-linked immunosorbent assays (ELISAs) are routinely used to quantitate gluten in these products. They measure gliadin/gluten with high specifi city and sensitivity, but they have some limitations. Quantitative and qualitative variability of the target proteins among wheat cultivars is a factor that may cause inaccurate results. One of the aims of this work was to characterize the protein composition of fi ve wheat cultivars grown in multiple harvest years and their blends by reversed-phase high-performance liquid chromatography (RP-HPLC). The gliadin/gluten content of these wheat fl ours was also analysed with two commercial ELISA kits. The effect of differences in protein profi les between the fl ours from an individual cultivar and the blend of fi ve cultivars, harvest years, as well as processing procedures (dough forming and baking) on the results of two ELISA kits was investigated and their relative magnitude was determined. Among the factors investigated, the differences between fl ours had the greatest impact on gliadin recoveries.Keywords: wheat fl our, protein composition, gluten-free, gliadin/gluten, incurred matrix, ELISAThe ingestion of food from gluten-containing grains can trigger a number of harmful reactions in susceptible individuals, e.g. celiac disease, wheat allergy, and non-celiac gluten sensitivity. Gluten (especially its prolamin fraction) from wheat, rye, and barley is the precipitating factor for celiac disease . Patients must eliminate these grains from their diet, because currently this is the only effective strategy to avoid the symptoms (SABATINO et al., 2013). Two thresholds are defi ned: the terms 'gluten-free' and 'very low gluten' mean that the gluten content in these products is below 20 and 100 mg kg -1, respectively (COMMISSION OF THE EUROPEAN COMMUNITIES, 2009). Reliable analytical methods are needed to assess the gluten content of these products and to enforce regulations. Currently, immunochemical assays (enzyme-linked immunosorbent assays (ELISAs) and lateral fl ow devices (LFDs)) are the preferred methods for determining such low amounts of protein. However, gluten quantitation with ELISA is accompanied by numerous problems, because gluten is a complex mixture of heterogeneous proteins with different solubility, composition, and immunoreactivity (DIAZ- .Most commercial gluten immunoassays are based on determining prolamins, which are soluble in aqueous alcohols (SCHERF & POMS, 2016). Although the primary structure of prolamins appears to be relatively stable, food processing might induce post-translational * To whom correspondence should be addressed. Phone: +36-1-463-1419; fax: +36-1-463-3855; e-mail: tomoskozi@mail.bme.huThis is an open-access article distributed under the terms of the Creative Commons Attribution 4.0 License, which permits unrestricted use, distribution, and reproduction in any medium for non-commercial purposes, provid...

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“…MESQUITA et al (2007) também observaram maiores teores de S em grãos com elevado teor proteico. A relação entre S e teor proteico deve-se ao fato do S participar ativamente na formação das proteínas (WIESER et al, 2004).…”

Section: Ba -----------------Mg (G Kg -1 ) --------------------------unclassified

Adubação fosfatada e épocas de cultivo na composição química de sementes de cultivares de feijoeiro

et al. 2014

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Adubação fosfatada e épocas de cultivo na composição química de sementes de cultivares de feijoeiro.Ciência Rural, v.44, n.9, set, 2014. 1549Adubação fosfatada e épocas de cultivo na composição química de ABSTRACT Phosphorus is a limiting nutrient in common bean grain yield and may infl uence the chemical composition of seeds.The aim was to assess the effects of phosphorus fertilization and planting dates ('water' and 'dry') 'Carioca Precoce' e 'IAC Carioca Tybatã' were evaluated in growing 'water' and 'drought' in six levels of P 2 O 5 (0, 30, 60, 90, ) applying superphosphate at planting row. It was assessed seed samples to determine the levels of N, P, K, Ca, Mg, S, Cu, Mn, Fe, Zn, total Mn, Fe, Ca, Mg, Cu, total and reducing sugars.

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Influence of sulphur fertilisation on quantities and proportions of gluten protein types in wheat flour

Cited by 68 publications

References 12 publications

Effects of sulfur fertilization on wheat production and industrial quality (Triticum aestivum)

Effects of sulfur fertilization on wheat production and industrial quality (Triticum aestivum)

ELISA response and gliadin composition of different wheat cultivars grown in multiple harvest years

Adubação fosfatada e épocas de cultivo na composição química de sementes de cultivares de feijoeiro

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