Unraveling gluten protein compositions of einkorn, emmer, and spelt grown in the Lyon region in France

Abstract

Background and ObjectivesMinor species of wheat, including einkorn (Ei), emmer (Em), and spelt (Sp), are believed to have different gluten compositions compared to common wheat (CW). Given the limited research on these resources, and as a result of a collaboration with a collective of farmers, we aimed to provide insights into their gluten compositions. We focused on varieties readily accessible to farmers and bakers within the region of Lyon, France.FindingsWe compared gluten compositions in 31 wheat varieties, revealing significantly lower glutenin and protein aggregate contents in Ei and Em than in CW. Similar trends, though milder, were observed for Sp. Additionally, we observed intra‐species variability, especially for Em, and identified varieties within each species with noteworthy protein profiles.ConclusionsEach species showed characteristic protein contents, yet with intraspecies variability. Utilizing an innovative approach to analyze the full information provided by chromatograms, we successfully identified varieties with unusual characteristics.Significance and NoveltyThe specific protein compositions of Ei and Em, and to a lower extent Sp, may impact their processability and digestibility. Our study also highlights that considering complete chromatographic profiles can reveal differences that remain unnoticed when using traditional analytical approaches.