Claim · model-written summary
Flour high molecular weight glutenin subunits were also present in bran.
- Taxon
- Wheat
Triticum aestivumt0 - Outcome
- high (MWs from 80 to 120 k)e0
- Value
- 80 to 120 ke0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirectionQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The high (MWs from 80 to 120 k) and low (MW around 45 k) MW glutenin subunits of flour are also present in bran.”
t0“Wheat”
Title
Extractability and Chromatographic Characterization of Wheat ( Triticum aestivum L.) Bran Protein
N. De Brier; S.V. Gomand; I. Celus; et al. Journal of Food Science 2015. doi:10.1111/1750-3841.12856
Other claims from this paper (14)
- Observation Albumin/globulin was the most abundant wheat bran protein fraction.
- Observation Bran albumin/globulin was richer in lysine and asparagine/aspartic acid than other fractions.
- Observation Most bran albumin/globulin proteins were below 30 k molecular weight.
- Observation Bran albumin/globulin chromatographic profiles differed from flour profiles.
- Observation Wheat bran prolamin had high proline and glutamine/glutamic acid levels.
- Observation Bran prolamin was rich in proteins of 30 to 45 k molecular weight.
- Observation Bran prolamin also had protein around 66 k, attributed to endosperm gliadin contamination.
- Observation Bran glutelin had high glycine, proline and glutamine/glutamic acid levels.
- Observation Bran glutelin had intermediate and high molecular weight proteins, with few below 30 k.
- Observation Flour low molecular weight glutenin subunits were also present in bran.
- Intervention effect Ball milling released wheat bran albumin/globulin.
- Intervention effect Ball milling released wheat bran glutelin.
- Intervention effect Ball milling did not release wheat bran prolamin.
- Observation A substantial portion of bran glutelin was trapped in aleurone cells and was not endosperm glutenin.