Proteomic analysis by two-dimensional gel electrophoresis and starch characterization of Triticum turgidum L. var. durum cultivars for pasta making.
Criteria for durum wheat quality are continuously evolving in response to market pressure and consumer's preference. Specific attributes of durum wheat for different end products require more rapid and objective means to grade and classify wheat parcels based on processing potential. A total of 10 durum wheat cultivars were compared for compositional, protein, and starch characteristics. Mean values for the gross composition differed for total protein, gluten, and starch. Two-dimensional electrophoresis (2DE) analysis showed the proteome diversity among the cultivars. As shown by the principal component analysis (PCA) applied to 2DE data of gliadin and glutenin fractions, cultivars differed mainly from the number of proteins and levels of protein expression. As determined by the rapid viscoanalyzer (RVA), swelling power, starch damage, amylose content, and starch pasting properties of 10 cultivars differed significantly. 2DE fingerprinting and amylose content seemed to distinguish specific cultivars being useful tools for selecting suitable durum wheat cultivars for pasta making.
De Angelis
Maria
M
Dipartimento di Protezione delle Piante e Microbiologia Applicata, Università degli Studi di Bari, Bari 70126, Italy.
Minervini
Fabio
F
Caputo
Leonardo
L
Cassone
Angela
A
Coda
Rossana
R
Calasso
Maria Piera
MP
Divella
Francesco
F
Divella
Fabio
F
Gobbetti
Marco
M