The prolamin storage proteins of cereal seeds: structure and evolution

Shewry, Peter R.; Tatham, Arthur S.

doi:10.1042/bj2670001

Cited by 638 publications

(462 citation statements)

References 84 publications

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“…It is also possible that hordeins are more completely degraded to amino acids and smaller peptides compared to glutelins which appear to be the source of most peptides, confirming our earlier reports 17,18 . This is further supported by the view that some hordein and glutelin groups may structurally overlap and are hard to separate 24 . From our amino acid composition data, it is more likely that true hordeins are high in proline and true glutelins are high in glutamines.…”

Section: )79087 %2( (-7'977-32supporting

confidence: 60%

The Gel Filtration Chromatographic-Profiles of Proteins and Peptides of Wort and Beer: Effects of Processing - Malting, Mashing, Kettle Boiling, Fermentation and Filtering

Osman¹,

Coverdale²,

Onley-Watson³

et al. 2003

Journal of the Institute of Brewing

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Barley and malt proteins, of infusion (IoB) and decoction (EBC) mashing worts as well as commercial wort and beer, obtained from the Castlemaine Perkins brewery, Brisbane, were gel filtered, with or without further treatments. A general, similar pattern of protein and peptide profiles emerged from barley malt and beer. This confirmed the widely assumed fact that beer proteins descend from barley, some transformed and others perhaps mostly unchanged by processing. In the gel-filtrate profiles, a maximum of 8 or 9 fractions were discerned. These fractions were collected and quantified for protein contents and amino acid compositions. The first four fractions contained the proteins and polypeptides of molecular weight higher than 14,000. Consequently, the remaining fractions contain the smaller peptides (<14,000), that were completely removed by dialysis. The effects of processing on proteins and peptides varied contingent upon the type of processing step considered and the pre-chromatographic treatment. Malting was the most effective process remarkably increasing the soluble protein contents, especially the smaller peptide fractions and the colour development. This is the first report, as far as we are aware of, on the gel filtration profiles of wort and beer low molecular weight peptides including those of barley wort. The importance of the smaller peptides in foam formation and retention cannot be overemphasised. The amino acid composition of the fractions revealed much more diversity than was observed in the comparison of the profiles. Proline content of fraction 1 resembled that of barley soluble proteins while fractions F2, F3 and F4 that of glutelin and only fraction 8 that of hordein. The latter, suggests that hordeins or, at least the peptide products rich in proline, are likely to be completely digested to amino acids, during malting.

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Section: )79087 %2( (-7'977-32supporting

confidence: 60%

The Gel Filtration Chromatographic-Profiles of Proteins and Peptides of Wort and Beer: Effects of Processing - Malting, Mashing, Kettle Boiling, Fermentation and Filtering

Osman¹,

Coverdale²,

Onley-Watson³

et al. 2003

Journal of the Institute of Brewing

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“…b At 30°C using a consortium of H. insolens and two individual strains of S. cerevisiae (NCYC2592 or NCYC479) and c qRT-PCR analysis of gene expression levels versus time (relative to ACT housekeeping gene) for seven A. oryzae target genes (CAZy and associated genes used to indicate carbon source utilisation) in the sake CBP system grown on BSG time, the A. oryzae was beginning to deplete all of the readily accessible carbon sources and a true starvation response was commencing. This may suggest that at this point, gluconeogenesis was occurring through the breakdown of less energetically favourable substrates such as the hordein-prolamin glycoproteins or their constituent glucogenic amino acids such as proline [32] or lignin. However, gluconeogenesis alone was not considered likely to explain the high ethanol yields seen with the best performing CBP permutations.…”

Section: Cbp Using a Niger With Either S Cerevisiae Ncyc2592 Or Ncymentioning

confidence: 99%

Bioethanol Production from Brewers Spent Grains Using a Fungal Consolidated Bioprocessing (CBP) Approach

et al. 2016

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Production of bioethanol from brewers spent grains (BSG) using consolidated bioprocessing (CBP) is reported. Each CBP system consists of a primary filamentous fungal species, which secretes the enzymes required to deconstruct biomass, paired with a secondary yeast species to ferment liberated sugars to ethanol. Interestingly, although several pairings of fungi were investigated, the sake fermentation system (A. oryzae and S. cerevisiae NCYC479) was found to yield the highest concentrations of ethanol (37 g/L of ethanol within 10 days). On this basis, 1 t of BSG (dry weight) would yield 94 kg of ethanol using 36 hL of water in the process. QRT-PCR analysis of selected carbohydrate degrading (CAZy) genes expressed by A. oryzae in the BSG sake system showed that hemicellulose was deconstructed first, followed by cellulose. One drawback of the CBP approach is lower ethanol productivity rates; however, it requires low energy and water inputs, and hence is worthy of further investigation and optimisation.

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“…Polymers in wheat flour have been shown to form entanglement networks with the thermosetting synthetic resins which survive hot-pressing and resin hardening and can contribute to the final quality of adhesion (Kamoun et al 1998). Next to other ingredients, cereal flours contain storage proteins and starch, wheat for example about 10 to 14% proteins and 60 to 65% starch (Shewry & Tatham 1990, Franke 1997. Both types of polymers will likely contribute to the adhesive character of the flours (Weakley et al 1971, Pan et al 2005; see above).…”

Section: Proteins As Adhesivesmentioning

confidence: 99%

Wood production, wood technology, and biotechnological impacts

Kües¹

2007

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The prolamin storage proteins of cereal seeds: structure and evolution

Cited by 638 publications

References 84 publications

The Gel Filtration Chromatographic-Profiles of Proteins and Peptides of Wort and Beer: Effects of Processing - Malting, Mashing, Kettle Boiling, Fermentation and Filtering

The Gel Filtration Chromatographic-Profiles of Proteins and Peptides of Wort and Beer: Effects of Processing - Malting, Mashing, Kettle Boiling, Fermentation and Filtering

Bioethanol Production from Brewers Spent Grains Using a Fungal Consolidated Bioprocessing (CBP) Approach

Wood production, wood technology, and biotechnological impacts

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