Disulphide bonds in wheat gluten: isolation of a cystine peptide from glutenin

Z Lebensm Unters Forsch. 1991 Mar;192(3):234-9. doi: 10.1007/BF01202885.

Abstract

Gluten from the wheat variety Rektor was extracted with 70% aqueous ethanol. The residual protein (glutenin) was hydrolysed with trypsin. The partial hydrolysate was separated into seven fractions by gel permeation chromatography on Sephadex G 25. Four cystine-containing peptides were isolated from fraction 5 by reversed-phase high-performance liquid chromatography on ODS-Hypersil. The cystine peptides were detected by differential chromatography of the non-reduced and the reduced samples. The primary structure of the peptides was solved by the Edman degradation reaction and by partial hydrolysis with thermolysin. Three peptides derive from the alpha 2- and beta-purothionins. The structure of the fourth peptide was determined as (Formula; see text) This sequence corresponds to positions 44-48 of known sequences of the high molecular weight (HMW) subunits 9, 10, and 12. Since Rektor contains the HMW subunits 9 and 10, it could be concluded that two HMW subunits 9 or 10, or one subunit 9 and one subunit 10 were linked parallel via two disulphide bridges.

MeSH terms

  • Amino Acid Sequence
  • Amino Acids / analysis
  • Chromatography, Gel
  • Chromatography, High Pressure Liquid
  • Cystine / chemistry*
  • Disulfides / chemistry*
  • Glutens / analogs & derivatives*
  • Glutens / chemistry*
  • Glutens / metabolism
  • Hydrolysis
  • Molecular Sequence Data
  • Peptides / chemistry*
  • Thermolysin / metabolism
  • Triticum*
  • Trypsin / metabolism

Substances

  • Amino Acids
  • Disulfides
  • Peptides
  • Cystine
  • Glutens
  • Trypsin
  • Thermolysin
  • glutenin