Aromatic and proteomic analyses corroborate the distinction between Mediterranean landraces and modern varieties of durum wheat.
Aromatic and proteomic analyses corroborate the distinction between Mediterranean landraces and modern varieties of durum wheat.
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DOI：
10.1038/srep34619
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发表时间：
2016-10-06
影响因子：
4.6
通讯作者：
Mancuso S
中科院分区：
文献类型：
--
作者：
Vita F;Taiti C;Pompeiano A;Gu Z;Lo Presti E;Whitney L;Monti M;Di Miceli G;Giambalvo D;Ruisi P;Guglielminetti L;Mancuso S
在本文中，挥发性有机化合物（VOCs）从硬粒小麦品种和地方品种进行了分析，使用PTR-TOF-MS的目的是表征VOC的全麦粉和内核的配置文件，以找出是否有任何挥发性有机化合物是特定的品种和样品基质。VOC数据伴随着贮藏蛋白（麦醇溶蛋白和麦谷蛋白）的SDS-PAGE分析。对通过MS获得的信号和蛋白质谱进行统计分析。两个品种或相同样品的两种制备物（基质，在这种情况下是谷物与全麦粉）的VOC谱之间的差异可能非常微妙; PTR-TOF-MS的高分辨率（低至pptv的水平）使得识别这些差异成为可能。使用SIMPER和Tanglegram统计方法分析了研磨对VOC分布的影响。我们的研究结果表明，它是可能的描述样品中使用的VOC配置文件和蛋白质数据。
In this paper volatile organic compounds (VOCs) from durum wheat cultivars and landraces were analyzed using PTR-TOF-MS. The aim was to characterize the VOC’s profile of the wholemeal flour and of the kernel to find out if any VOCs were specific to varieties and sample matrices. The VOC data is accompanied by SDS-PAGE analyses of the storage proteins (gliadins and glutenins). Statistical analyses was carried out both on the signals obtained by MS and on the protein profiles. The difference between the VOC profile of two cultivars or two preparations of the same sample - matrices, in this case kernel vs wholemeal flour - can be very subtle; the high resolution of PTR-TOF-MS - down to levels as low as pptv - made it possible to recognize these differences. The effects of grinding on the VOC profiles were analyzed using SIMPER and Tanglegram statistical methods. Our results show that it is possible describe samples using VOC profiles and protein data.
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影响因子：
6.1
作者：
Czerny, M;Schieberle, P
通讯作者：
Schieberle, P
影响因子：
2.3
作者：
Fabris, Alessandra;Biasioli, Franco;Endrizzi, Isabella
通讯作者：
Endrizzi, Isabella
影响因子：
4.8
作者：
DICE, LR
通讯作者：
DICE, LR
影响因子：
3.7
作者：
Brilli F;Ruuskanen TM;Schnitzhofer R;Müller M;Breitenlechner M;Bittner V;Wohlfahrt G;Loreto F;Hansel A
通讯作者：
Hansel A
影响因子：
1.9
作者：
CECCARELLI, S;ACEVEDO, E;GRANDO, S
通讯作者：
GRANDO, S