Determination of soluble wheat protein fractions using the Bradford assay

dc.contributor.authorRekowski, Azin
dc.contributor.authorLangenkämper, Georg
dc.contributor.authorDier, Markus
dc.contributor.authorWimmer, Monika A.
dc.contributor.authorScherf, Katharina A.
dc.contributor.authorZörb, Christian
dc.date.accessioned2024-11-06T10:17:26Z
dc.date.available2024-11-06T10:17:26Z
dc.date.issued2021de
dc.description.abstractBackground and objectives: Determination of different grain protein fractions in wheat cultivars is an important task in analyzing bread baking quality. In many laboratories, the Bradford assay is used to determine protein concentrations in solutions. In any protein assay (including Bradford), the ideal protein to use as a standard is the purified protein being assayed. In the absence of such an absolute reference, protein another protein must be selected as a relative standard such as bovine serum albumin (BSA) which is widely used. The aim of this work was to find conversion factors for BSA to determine correct albumin–globulin, gliadin, and glutenin concentrations, because these purified wheat grain protein fractions are mostly not available to be used for calibration purposes. Findings: In case of BSA calibration, gluten concentration was underestimated (50%–54%) compared to calibration with the respective purified wheat proteins (65%–70%) in extracts of wheat grain samples. This result is explained with the different amino acid composition of BSA and wheat protein fractions leading to a more intense signal with BSA in the Bradford assay. Calibration of the Bradford assay using BSA as well as purified wheat protein fractions allowed to calculate the conversion factors of 2.11 for BSA/albumin–globulin, 4.25 for BSA/gliadin, and 3.42 for BSA/glutenin. Application of these conversion factors proved to accurately adjust protein concentrations of wheat fractions originating from ten cultivars, determined with BSA calibration of the Bradford assay. Conclusions: BSA calibration of the Bradford assay in combination with the conversion factors can be used to determine protein concentration of wheat grain fractions. Significance and novelty: Findings of this study make a contribution toward the correction of a common method, to provide a basis for better comparability of research results from different laboratories.en
dc.identifier.urihttps://hohpublica.uni-hohenheim.de/handle/123456789/16837
dc.identifier.urihttps://doi.org/10.1002/cche.10447
dc.language.isoengde
dc.rights.licensecc_byde
dc.source1943-3638de
dc.sourceCereal chemistry; Vol. 98, No. 5 (2021), 1059-1065de
dc.subjectAlbumin– globulin
dc.subjectBradford assay
dc.subjectBSA
dc.subjectGliadin
dc.subjectGlutenin
dc.subjectOsborne fractions
dc.subject.ddc630
dc.titleDetermination of soluble wheat protein fractions using the Bradford assayen
dc.type.diniArticle
dcterms.bibliographicCitationCereal chemistry, 98 (2021), 5, 1059-1065. https://doi.org/10.1002/cche.10447. ISSN: 1943-3638
dcterms.bibliographicCitation.issn1943-3638
dcterms.bibliographicCitation.issue5
dcterms.bibliographicCitation.journaltitleCereal chemistry
dcterms.bibliographicCitation.volume98
local.export.bibtex@article{Rekowski2021, url = {https://hohpublica.uni-hohenheim.de/handle/123456789/16837}, doi = {10.1002/cche.10447}, author = {Rekowski, Azin and Langenkämper, Georg and Dier, Markus et al.}, title = {Determination of soluble wheat protein fractions using the Bradford assay}, journal = {Cereal chemistry}, year = {2021}, }
local.export.bibtexAuthorRekowski, Azin and Langenkämper, Georg and Dier, Markus et al.
local.export.bibtexKeyRekowski2021
local.export.bibtexType@article
local.title.fullDetermination of soluble wheat protein fractions using the Bradford assay

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