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In Vitro Binding of Puroindolines to Wheat Starch Granules

Bloch, Helle A. ; Darlington, Helen F. ; Shewry, Peter R.

Cereal chemistry, 2001-01, Vol.78 (1), p.74-78 [Periódico revisado por pares]

St. Paul, MN: The American Association of Cereal Chemists, Inc

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Título:
In Vitro Binding of Puroindolines to Wheat Starch Granules
Autor: Bloch, Helle A. ; Darlington, Helen F. ; Shewry, Peter R.
Assuntos: Agronomy. Soil science and plant productions ; Biological and medical sciences ; Cereal and baking product industries ; Food industries ; Fundamental and applied biological sciences. Psychology ; Genetics and breeding of economic plants ; Varietal selection. Specialized plant breeding, plant breeding aims ; Yield, quality, earliness, varia
É parte de: Cereal chemistry, 2001-01, Vol.78 (1), p.74-78
Descrição: ABSTRACT Puroindoline (pin) preparations made from flours of hard and soft wheats contained a mixture of pin‐a, 0.19/0.53 α‐amylase inhibitor, and purothionins. Starch granule preparations from the same cultivars were treated with proteinase to remove surface proteins and incubated with solutions of the pin preparations. Binding of pin‐a and purothionins but not the 0.19/0.53 inhibitor was observed with no apparent differences between the behavior of the pin preparations or starch granule preparations from hard or soft types. No binding was observed when several other proteins (bovine serum albumin, total albumins, a commercial preparation of wheat α‐amylase inhibitors, and barley β‐amylase) were incubated with the starch granules under the same conditions, indicating that in vitro binding can be used to study specific starch granule and protein interactions.
Editor: St. Paul, MN: The American Association of Cereal Chemists, Inc
Idioma: Inglês

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In Vitro Binding of Puroindolines to Wheat Starch Granules

Bloch, Helle A. ; Darlington, Helen F. ; Shewry, Peter R.

St. Paul, MN: The American Association of Cereal Chemists, Inc

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