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Aggregating Ability of Seed Storage Proteins from Cereals Differing in Gluten Quality

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Abstract

The effects of medium pH, ionic strength, and composition on the formation of macrocomplexes of seed storage proteins from wheat, rye, and barley have been studied. Various noncovalent interactions (electrostatic and hydrophobic interactions and hydrogen bonds) are involved in protein aggregation. Their combined action depends significantly on the biochemical nature of the storage proteins and on the medium.

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Authors and Affiliations

  1. Siberian Division, Russian Academy of Sciences, Siberian Institute of Plant Physiology and Biochemistry, Irkutsk, 664033, Russia

    V. A. Trufanov, M. D. Permyakova & E. V. Berezovskaya

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  1. V. A. Trufanov
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  2. M. D. Permyakova
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  3. E. V. Berezovskaya
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Trufanov, V.A., Permyakova, M.D. & Berezovskaya, E.V. Aggregating Ability of Seed Storage Proteins from Cereals Differing in Gluten Quality. Applied Biochemistry and Microbiology 39, 418–421 (2003). https://doi.org/10.1023/A:1024532921114

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