Wheat polymeric proteins isolation and characterization: microstructural, thermal, configurational and spectroscopic approach

摘要

Present research focused on polymeric fractions of two wheat varieties' (DBW88 and HI1500) evaluation for molecular weight and HMW-GS composition using sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE), degree of crystallinity using X-ray diffraction, microstructural assessment through scanning electron microscopy (SEM), for thermal profiling using differential scanning calorimetry (DSC) and secondary structure analysis employing Fourier transform infrared (FTIR) spectroscopy technique. Glutenin fractions were identified into high molecular weight (HMW) glutenin fractions (140 kDa to 75 kDa) and low molecular weight (LMW) glutenin fractions (45 kDa to 30 kDa) as per SDS-PAGE for both varieties. XRD results displayed amorphous nature of all extracted polymeric protein fractions. SEM results revealed dense stranded structure in gluten matrix due to the addition of polymeric wheat protein and its further subfractions with subtle variation. Thermal stability of glutenins of both varieties DBW88 (161.95 degrees C with 808.48 J/g) and HI1500 (160.64 degrees C with 785.57 J/g) were observed to be highest due to highly ordered structure, followed by HMW glutenins, gluten and LMW glutenins in case of DBW88 while LMW glutenins, gluten and HMW glutenins in case of HI1500. Highest proportion of beta-sheets and beta-turns was observed in HMW glutenins of DBW88 and LMW glutenins of HI1500.