Comparison of low molecular weight glutenin and gliadin subunits in selected wheat varieties

Abstract

The most important role in wheat protein complex belongs to gluten with its components: glutenin and gliadin. Majority of conducted and published research related to investigation of glutenin and gliadin fractions composition is directed to high molecular weight subunits and their relation to expressed technological properties of wheat varieties. Differentiation of wheat varieties in relation to low molecular weight subunits composition with molecular weight of up to 30 kDa gains in importance under the fact that some of low molecular protein fractions found in wheat express bioactive properties with confirmed curative and preventive properties proven in vivo or/and in vitro in relation to cardiovascular diseases, cancer, immune and other disorders. Determination of glutenins and gliadins of wheat varieties from different regions was conducted by LoaC (Lab-on-a-chip capillary electrophoresis) method with previous separation of glutenin and gliadin fractions. PCA was utilized to identify the varieties which are characterized with the most expressed differentiation in the low molecular weight glutenins and gliadins composition. Ten wheat varieties, including wide spread in production but also those with high differentiation of composition and shares of protein fractions in the interval from 13 to 28 kDa were compared, and the significance of differences was analyzed with ANOVA test.