IN VITRO STARCH BINDING EXPERIMENTS: STUDY OF THE PROTEINS RELATED TO GRAIN HARDNESS OF WHEAT

摘要

Two friabilin components, puroindoline a and GSP-1 were expressed in Escherichiacoli. Starch binding properties of the recombinant polypeptides and of friabilin extractedfrom wheat flour were compared in vitro. The produced proteins as well as native wheatfriabilin bound to starch granules prepared from different (soft, hard and durum) wheatcultivars. Starch granules also bound specifically several wheat endosperm proteinsother than friabilin.