Open AccessIdentification of gluten-like proteins in selected pod bearing leguminous tree seeds
Author(s) -
Mostafa Taghvaei,
Brennan Smith,
Gamze Yazar,
Scott R. Bean,
Michael Tilley,
Brian P. Ioerger
Publication year - 2021
Publication title -
plos one
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.99
H-Index - 332
ISSN - 1932-6203
DOI - 10.1371/journal.pone.0249427
Subject(s) - fractionation , gluten , point of delivery , glutenin , amino acid , biochemistry , chemistry , disulfide bond , botany , biology , food science , chromatography , protein subunit , gene
The protein composition, molecular weight distribution, and rheological properties of honey locust, mesquite, Kentucky coffee tree, and carob seed germs were compared against wheat gluten. Polymeric and Osborne fractionation protocols were used to assess biochemical properties. Dynamic oscillatory shear tests were performed to evaluate protein functionality. All samples had similar ratios of protein fractions as well as high molecular weight disulfide linked proteins except for the Kentucky coffee tree germ proteins, which were found to have lower molecular weight proteins with little disulfide polymerization. Samples were rich in acidic and polar amino acids (glutamic acid and arginine,). Rheological analyses showed that vital wheat gluten had the most stable network, while Kentucky coffee seed proteins had the weakest. High molecular weight disulfide linked glutenous proteins are a common, but not universal feature of pod bearing leguminous trees.