Composition of proteins in wheat grain streams obtained by sieve classification

Abstract

Abstract Sieve classification was used to prepare grain streams of distinct protein content and composition. Both reverse‐phase high‐performance liquid chromatography and two‐dimensional electrophoresis revealed differences in protein composition between large (F1), medium (F2–F3), and small (F4) kernel fractions of three Polish cultivars: Sukces and Tonacja (winter wheats) and Nawra (spring wheat). Statistical analysis indicated that grain protein composition is affected by the cultivar and kernel size, as well as by interaction of these traits. The albumin/globulin and glutenin fractions showed a tendency to decrease with diminishing kernel size. The gliadin content was affected to a greater extent by the kernel size than by the wheat genotype. The highest content of gliadins was observed in the smallest and the largest kernel fractions. Copyright © 2007 Society of Chemical Industry