Structural consequences of the interaction of puroindolines with gluten proteins

Enoch T. Quayson,Alessandra Marti,Craig F. Morris,Mauro Marengo,Francesco Bonomi,Koushik Seetharaman,Stefania Iametti

Food Chemistry（2018）

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Abstract

•PINs affect interactions among gluten proteins in wheat flour.•Absence of PINs enhances hydrophobic interactions.•PIN-gluten proteins interactions may occur prior to mixing.

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Key words

Sodium dodecyl sulfate (PubChem CID: 3423265),Dithiothreitol (PubChem CID: 446094),Tris (PubChem CID: 6503),Bromophenol Blue (PubChem CID: 8272),5,5′-Dithiobis-2-nitrobenzoic acid (PubChem CID: 6254),Coomassie blue R-250 (PubChem CID: 23693030),Trifluoroacetic acid (PubChem CID: 6422),Acetonitrile (PubChem CID: 6342),2-Mercaptoethanol (PubChem CID: 1567)

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