Comparative Study on Gluten Protein Composition of Ancient (Einkorn, Emmer and Spelt) and Modern Wheat Species (Durum and Common Wheat)

Comparative Study on Gluten Protein Composition of Ancient (Einkorn, Emmer and Spelt) and Modern Wheat Species (Durum and Common Wheat)

The spectrophotometric Bradford assay was adapted for the analysis of gluten protein contents (gliadins and glutenins) of spelt, durum wheat, emmer and einkorn. The assay was applied to a set of 300 samples, including 15 cultivars each of common wheat, spelt, durum wheat, emmer and einkorn cultivate...

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Bibliographic Details
Main Authors: Sabrina Geisslitz, C. Friedrich H. Longin, Katharina A. Scherf, Peter Koehler
Format: Article
Language:English
Published: MDPI AG 2019-09-01
Series:Foods
Subjects:
baking quality
gliadin
glutenin
Bradford assay
Osborne fractions
reversed-phase high-performance liquid chromatography (RP-HPLC)
Online Access:https://www.mdpi.com/2304-8158/8/9/409

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https://www.mdpi.com/2304-8158/8/9/409

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