In vitro binding of puroindolines to wheat starch granules

Helle Aagaard Sørensen, H.F. Darlington, P.R. Shewry

    Research output: Contribution to journalJournal articleResearchpeer-review

    Abstract

    Puroindoline (pin) preparations made from flours of hard and soft wheats contained a mixture of pin-a, 0.19/0.53 alpha -amylase inhibitor, and purothionins. Starch granule preparations from the same cultivars were treated with proteinase to remove surface proteins and incubated with solutions of the pin preparations. Binding of pin-a and purothionins but not the 0.19/0.53 inhibitor was observed with no apparent differences between the behavior of the pin preparations or starch granule preparations from hard or soft types. No binding was observed when several other proteins (bovine serum albumin, total albumins, a commercial preparation of wheat alpha -amylase inhibitors, and barley beta -amylase) were incubated with the starch granules under the same conditions, indicating that in vitro binding can be used to study specific starch granule and protein interactions.
    Original languageEnglish
    JournalCereal Chemistry
    Volume78
    Issue number1
    Pages (from-to)74-78
    ISSN0009-0352
    DOIs
    Publication statusPublished - 2001

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