New Zealand Journal of Crop and Horticultural Science abstracts

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Effects of wheat bug (Eurygaster maura) proteolytic enzymes on electrophoretic properties of gluten proteins

D. SIVRI
H. KöKSEL

Food Engineering Department
Faculty of Engineering
Hacettepe University
06532 Beytepe, Ankara
Turkey
email: sivri@eti.cc.hun.edu.tr

W. BUSHUK

Food Science Department
Faculty of Agriculture and Food Sciences
Manitoba University
R3T 2N2 Manitoba
Canada

Abstract  Hydrolysis of gluten proteins of six bread wheat (Triticum aestivum L.) cultivars damaged by Eurygaster maura was investigated by acid polyacrylamide gel electrophoresis (A-PAGE) and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). Electrophoresis results showed that bug proteolytic enzymes clearly affected gliadin and glutenin proteins of damaged wheats. Some new bands of low and high mobility appeared in the A-PAGE electrophoregrams. These new bands and the bands in the original gliadin and glutenin patterns disappeared with increasing incubation times. Especially high molecular weight (HMW) glutenin subunits were most strongly affected by the bug protease, and disappeared at 120 min of incubation (except `Ankara'). However, some of the low molecular weight (LMW) glutenin subunits were not affected as much as HMW glutenin subunits and were still visible even after the longest incubation time investigated. Electrophoretic patterns of some cultivars with the same level of proteolytic activity were affected differently, indicating an intercultivar variation in susceptibility to hydrolysis by bug proteolytic enzymes.

Keywords  wheat; wheat bug; bug damage; Eurygaster maura; proteolytic activity; bug protease; gluten proteins; electrophoresis

H98004
Received 14 January 1998; accepted 16 April 1998



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