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Immunological comparison of cereal proteins
Author(s) -
Elton G. A. H.,
Ewart J. A. D.
Publication year - 1963
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740141012
Subject(s) - gluten , wheat gluten , biology , food science , antiserum , composition (language) , poaceae , globulin , gliadin , plant protein , agronomy , botany , chemistry , antibody , genetics , linguistics , philosophy , immunology
A rabbit antiserum against Manitoba No. 2 gluten has been used to compare protein extracts of cereal flours. Five American, a mixture of Canadian, and one English, varieties of Triticum vulgare, and a mixture of Canadian varieties of Triticum durum, appear to share at least four immunologically similar gluten proteins. Rye contains at least three of these and also a minor gluten constituent. Barley, maize and oat extracts also react with the serum but to a much lesser extent, suggesting that most of their proteins have little structural relationship to those of wheat and rye gluten. It is further suggested that the poor baking quality of barley, maize and oat is probably due to lack of proteins of the required structure. This explanation does not appear to apply to variations in rheological properties among wheats because there seem to be close structural similarities in four proteins, presumably major gluten constituents. There is evidence that minor variations may occur in wheat protein composition.