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Cited by 149Wheat and Barley Genetics and PathologyFood composition and propertiesCeliac Disease Research and Management

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Comparative Study on Gluten Protein Composition of Ancient (Einkorn, Emmer and Spelt) and Modern Wheat Species (Durum and Common Wheat)

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Geisslitz, Sabrina, Longin, C. Friedrich H., Scherf, Katharina A., Koehler, Peter·2019·Foods
DOI 10.3390/foods8090409PMC PMC6769531
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Abstract

The spectrophotometric Bradford assay was adapted for the analysis of gluten protein contents (gliadins and glutenins) of spelt, durum wheat, emmer and einkorn. The assay was applied to a set of 300 samples, including 15 cultivars each of common wheat, spelt, durum wheat, emmer and einkorn cultivated at four locations in Germany in the same year. The total protein content was equally influenced by location and wheat species, however, gliadin, glutenin and gluten contents were influenced more strongly by wheat species than location. Einkorn, emmer and spelt had higher protein and gluten contents than common wheat at all four locations. However, common wheat had higher glutenin contents than einkorn, emmer and spelt resulting in increasing ratios of gliadins to glutenins from common wheat (< 3.8) to spelt, emmer and einkorn (up to 12.1). With the knowledge that glutenin contents are suitable predictors for high baking volume, cultivars of einkorn, emmer and spelt with good predicted baking performance were identified. Finally, spelt, emmer and einkorn were found to have a higher nitrogen partial factor productivity than common and durum wheat making them promising crops for a more sustainable agriculture.

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Figure 1 Correlation between RP-HPLC and Bradford assay for the quantitation of gliadins (A) and glutenins (B) in eight cultivars each of common wheat, durum wheat, spelt, emmer and einkorn.
Figure 1 Correlation between RP-HPLC and Bradford assay for the quantitation of gliadins (A) and glutenins (B) in eight cultivars each of common wheat, durum wheat, spelt, emmer and einkorn.CC BY · PubMed Central
Figure 2 Contents of protein, gluten, gliadins, glutenins and the ratio between gliadins and glutenins (GLIA/GLUT) in common wheat (CW), spelt, durum wheat (DW), emmer and einkorn. Data are presented as median (line in the box) of 15 cultivars per wheat species cultivated at four locations (n = 60), boxes represent the interquartile range, the rectangle in the box represents the mean value, whiskers designate minima and maxima and different capital letters indicate significant differences between the wheat species (one-way analysis of variance (ANOVA), Tukey’s test at p < 0.05).
Figure 2 Contents of protein, gluten, gliadins, glutenins and the ratio between gliadins and glutenins (GLIA/GLUT) in common wheat (CW), spelt, durum wheat (DW), emmer and einkorn. Data are presented as median (line in the box) of 15 cultivars per wheat species cultivated at four locations (n = 60), boxes represent the interquartile range, the rectangle in the box represents the mean value, whiskers designate minima and maxima and different capital letters indicate significant differences between the wheat species (one-way analysis of variance (ANOVA), Tukey’s test at p < 0.05).CC BY · PubMed Central
Figure 3 Contents of protein, gluten, gliadins, glutenins and the ratio between gliadins and glutenins (GLIA/GLUT) in common wheat (CW), spelt, durum wheat (DW), emmer and einkorn. Data are presented as median (line in the box) of 15 cultivars per wheat species and growing location (SEL, Seligenstadt; OLI, Oberer Lindenhof; HOH, Hohenheim; EKW, Eckartsweiher), boxes represent the interquartile range, the rectangle in the box represents the mean value, whiskers designate minima and maxima and different capital letters indicate significant differences between growing locations within each wheat species (one-way ANOVA, Tukey’s test at p < 0.05).
Figure 3 Contents of protein, gluten, gliadins, glutenins and the ratio between gliadins and glutenins (GLIA/GLUT) in common wheat (CW), spelt, durum wheat (DW), emmer and einkorn. Data are presented as median (line in the box) of 15 cultivars per wheat species and growing location (SEL, Seligenstadt; OLI, Oberer Lindenhof; HOH, Hohenheim; EKW, Eckartsweiher), boxes represent the interquartile range, the rectangle in the box represents the mean value, whiskers designate minima and maxima and different capital letters indicate significant differences between growing locations within each wheat species (one-way ANOVA, Tukey’s test at p < 0.05).CC BY · PubMed Central
Figure 4 Principal component analysis biplot based on contents of gliadins (GLIA), glutenins (GLUT), gluten and protein, and ratio between gliadins and glutenins (GLIA/GLUT) using the mean value of the four locations. Abbreviations of cultivars can be found in Table S1.
Figure 4 Principal component analysis biplot based on contents of gliadins (GLIA), glutenins (GLUT), gluten and protein, and ratio between gliadins and glutenins (GLIA/GLUT) using the mean value of the four locations. Abbreviations of cultivars can be found in Table S1.CC BY · PubMed Central
Figure 5 Scatter plot of glutenin (GLUT) content versus ratio between gliadins and glutenins (GLIA/GLUT) to identify cultivars with good predicted baking performance. The cultivars marked with an asterisk had already been identified as cultivars with good baking performance in our previous study [11]. Only samples with good predicted baking performance are labeled with abbreviations for better visibility. Abbreviations of cultivars are given in Table S1.
Figure 5 Scatter plot of glutenin (GLUT) content versus ratio between gliadins and glutenins (GLIA/GLUT) to identify cultivars with good predicted baking performance. The cultivars marked with an asterisk had already been identified as cultivars with good baking performance in our previous study [11]. Only samples with good predicted baking performance are labeled with abbreviations for better visibility. Abbreviations of cultivars are given in Table S1.CC BY · PubMed Central

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Research works printed but not linked: 24

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Metadata

Authors
Geisslitz, S., Longin, C. F. H., Scherf, K. A., & Koehler, P.
Affiliations
  • Leibniz-Institute for Food Systems Biology at the Technical University of Munich (DE)
  • University of Hohenheim (DE)
  • Karlsruhe Institute of Technology (DE)
  • biotask AG, Schelztorstrasse 54-56, 73728 Esslingen am Neckar, Germany
Corresponding author
Scherf, Katharina A.
ORCID
Venue
Foods
Publisher
MDPI AG
Published
2019-09-12
Volume
8
Issue
9
Pages
409
ISSN
2304-8158 (ISSN-L)
DOI
10.3390/foods8090409
PMC
PMC6769531
OpenAlex
W2973117793
Cited by
149
References
0
Citations by year
2026: 19 · 2025: 22 · 2024: 25 · 2023: 28 · 2022: 24 · 2021: 18 · 2020: 12 · 2019: 1
FWCI
10.14
Type
journal article
Language
en
Open access
Licence
Locations
  • Foods (publishedVersion, cc-by)
  • Europe PMC (PubMed Central) (publishedVersion, cc-by)
  • PubMed Central (publishedVersion, cc-by)
  • PubMed (publishedVersion)
  • Repository KITopen (Karlsruhe Institute of Technology) (submittedVersion, cc-by)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
  • KITopen (cc-by)
Funders
Forschungskreis der Ernährungsindustrie (AiF 18355 N)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Plant Science › Wheat and Barley Genetics and Pathology
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
  • Health Sciences › Medicine › Gastroenterology › Celiac Disease Research and Management
Keywords
gliadin, glutenin, Triticum monococcum, emmer wheat, spelt wheat, durum wheat, wheat, total protein, baking performance, partial factor productivity of nitrogen, cultivar comparison

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