Differential expression of albumins and globulins of wheat flours of different technological qualities revealed by nanoUPLC-UDMSE

Publication date: Available online 12 July 2017
Source:Food Chemistry
Author(s): Verônica Cristina Mayrinck Victorio, Gustavo H.M.F. Souza, Millena Cristina Barros Santos, Andrés Rodríguez Vega, L.C. Cameron, Mariana Simões Larraz Ferreira
Soluble proteins were extracted from common wheat flour obtained from nine cultivars of different qualities and were analyzed by nanoUPLC and Ultra Definition Mass Spectrometry (UDMS^E) label-free quantitative approach. Collectively, 5,894 proteins were identified and quantified with 8 peptides/protein. A total of 414 proteins were found differentially expressed with 85% proteins not yet described in the literature, according to their biological function. Quality-related proteins, such as puroindolines and chaperones, notably involved in the gluten-protein folding process, were up-regulated in superior (SP) and medium (MD) flours qualities and down-regulated in the low (LW) ones. Domains related to the chaperones activity were also found up-regulated in SP and MD and down-regulated in LW. In this work, nanoUPLC-UDMS^E analysis was effective to identify and quantify metabolic proteins, allowing a clear distinction of the wheat flours and providing new perspectives for evaluating the technological quality based on the low abundant proteins of wheat endosperm.



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