NanoUPLC-MSE reveals differential abundance of gluten proteins in wheat flours of different technological qualities

Proteomic Characterization of Wheat Protein Fractions Taken at Different Baking Conditions

“…One limitation of the current study is that the results are based on the analysis of protein fractions isolated from one single wheat cultivar. Although the choice of the cultivar was done carefully to select a representative sample for bread making, genetic and environmental factors and their interaction are known to influence the proteome composition of wheat. ,, The results obtained here thus only provide one snapshot and are expected to change depending on the flour sample. The overall procedure from milling to baking and isolation and analysis of different wheat proteins is rather time-consuming, cost- and labor-intensive.…”

“…As seen in Figure 4, six protein classes were identified in all fractions, which further highlights the challenge of separating distinct wheat proteins based on solubility. 20,43 ω-Gliadins were one exception, as this protein class was only detected in the ALGL and gliadin fractions, but not in glutenin fraction. The identified proteins in the ALGL fraction were composed of roughly two-third of metabolic and protective and one-third of storage proteins (Figure 4A).…”

Foodomics: Analytical Opportunities and Challenges

“…120 In a recent study, the characterization of gluten proteins in wheat flours of different technological qualities was performed by nanoUPLC-Q-TOF-MS E , showing different proteomics patterns between the samples, and identifying low molecular weight glutenin subunits as upregulated proteins in superior-quality wheat flours. 121 Finally, metagenomics based on NGS technologies has been widely used to improve food safety and food quality, because it allows for the characterization of the diversity of microbial communities and their ecological interactions within food. 122 In addition, these technologies can also be used to monitor the microbial composition and their interactions during food storage conditions.…”

“…These proteins contribute to the rheological properties of dough from cereals such as wheat, barley and rye, but they can also cause food intolerance and allergies . In a recent study, the characterization of gluten proteins in wheat flours of different technological qualities was performed by nanoUPLC-Q-TOF-MS E , showing different proteomics patterns between the samples, and identifying low molecular weight glutenin subunits as upregulated proteins in superior-quality wheat flours …”