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Capillary zone electrophoresis for gliadin separation: applications in a spelt breeding program

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Abstract

Gliadins of 27 European spelt [Triticum aestivum ssp. spelta (L.) Thell.] cultivars (cvs) were separated by capillary zone electrophoresis (CZE). A great amount of diversity was found within the CZE gliadin patterns of these cvs; however, only 15 had unique patterns, whereas 2 triples and 3 pairs were identical, i.e., differences were within the uncertainty of the method and environmental effects. Two of these identical pairs were attributed to mislabeling: affected were one of the two Swiss spelt cvs 'Ostar' and 'Sertel', and the German spelt cv 'Steiners Roter Tiroler'. The German cv 'Franckenkorn' showed considerable similarity with the Belgian cv 'Rouquin'. CZE gliadin patterns of 12 modern German bread wheat cvs were distinctly different from those of spelt cvs selected from old land varieties like the Swiss cv 'Oberkulmer Rotkorn'. In the gliadin patterns of 11 spelt cvs, bread wheat elements were found. 7 of the 24 cvs not mislabeled are known to be progeny of wheat/spelt crosses, 4 cvs are described as pure spelt, and the pedigrees of 13 are unknown. Wheat elements were spotted in only 4 of the 7 wheat/spelt crosses and in none of the 4 pure spelt cvs. The results suggest that crossing spelt with modern wheat may be, but is not necessarily, reflected in the gliadin pattern.

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Notes

  1. The quantity of sample was corrected in order to obtain a similar dry gluten or crude protein content as in a sample that yielded a good pattern in preliminary tests. This dry gluten content was 10.9 mg. Nevertheless, according to preliminary results, 90–100 mg of flour or whole-grain meal are appropriate in most cases. If the patterns are interpreted only qualitatively, the amount of sample is not critical.

  2. The differentiation between α- and β-gliadins is no longer appropriate according to the amino acid compositions of gliadin components obtained by RP-HPLC and according to the N-terminal amino acid sequences [21]; therefore the β is put in parentheses in the following.

  3. The numbers generally are reduced by the probably mislabeled cultivars OAR?, SER?, and SRT?. In brackets: numbers not reduced, i.e., including OAR?, SER?, and SRT? where applicable.

Abbreviations

CE:

Capillary electrophoresis

CZE:

Capillary zone electrophoresis

HPMC:

Hydroxypropylmethylcellulose

PAGE:

Polyacrylamide gel electrophoresis

RP-HPLC:

Reversed-phase high-performance liquid chromatography

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Acknowledgements

We would like to thank Charmaine I. Clarke for critical reading of this manuscript and helpful comments.

We furthermore thank Christof I. Kling, State Plant Breeding Institute, University of Hohenheim, and 'Delley Samen und Pflanzen AG', Delley, Switzerland, for the spelt samples, 'Ihinger Hof', University of Hohenheim, 'Semundo Saatzucht GmbH', Rellingen, 'Saaten-Union GmbH', Hannover, 'H. Schweiger & Co. OHG', Moosburg, 'Saatzucht J. Breun', Herzogenaurach, 'Cebeco Saaten GmbH', Celle, and 'Saatzucht Firlbeck KG', Atting (all of them in Germany) for the bread wheat samples.

This work was financially supported by the European Community (EC) within the frame of the FAIR European program: Project "Spelt, a recovered crop for the future of sustainable agriculture in Europe (SESA)", EC contract FAIR3-CT96-1569.

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Authors and Affiliations

  1. Department of Food and Nutritional Sciences (Food Technology), University College Cork, National University of Ireland, College Road, Cork, Ireland

    Tilman J. Schober

  2. Institute 150 (Food Technology), Section Cereal Technology, University of Hohenheim, Garbenstrasse, 25, 70599, Stuttgart-Hohenheim, Germany

    Manfred Kuhn

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  1. Tilman J. Schober
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Correspondence to Tilman J. Schober.

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Schober, T.J., Kuhn, M. Capillary zone electrophoresis for gliadin separation: applications in a spelt breeding program. Eur Food Res Technol 217, 350–359 (2003). https://doi.org/10.1007/s00217-003-0740-1

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