Applications of 2-D Electrophoresis and Western Blot to Analyse and Trace Proteins in Lupin based Pasta Products
Poster
Data di Pubblicazione:
2007
Citazione:
Applications of 2-D Electrophoresis and Western Blot to Analyse and Trace Proteins in Lupin based Pasta Products / J. Capraro, C. Magni, M. Duranti - In: ItPA : 2nd Annual National Conference Italian Proteomic Association[s.l] : ItPA, 2007. - pp. 101-101 (( Intervento presentato al 2. convegno Italian Proteomic Association Annual National Conference tenutosi a Aci Trezza nel 2007.
Abstract:
Two-dimensional (2-D) IEF/SDS-PAGE is a powerful tool to get molecular “pictures” of food proteomes and monitor the processing effect(s) of a given food item on its protein profile. However, the
relatively scarce diffusion of proteomic techniques at industrial and analytical level has prevented their
application in this promising area so far. In this work, 2-D electrophoresis has been used to monitor the
main steps of lupin-based gluten-free pasta production. To the best of our knowledge, this work is one
of the rare examples of 2-D electrophoresis application to the analysis of legume seed protein components
in the whole production chain of a food product.
The optimised dietary exploitation of protein-rich plant sources, such as legume seeds, is the
target of several research and development programs. Among the legume seeds, lupin is an interesting
one for various reasons: a very high protein content (1), comparable to that of soybean, a low presence
of antinutritional compounds (2), the functional properties of its components in food matrices (3) and
the nutraceutical potentialities of some of its proteins (4).
In this work we have studied a lupin-based pasta product, taking advantage of the presence of a
single protein source in this product, being lupin used as the unique alternative to semolina, and of a
previously published lupin storage protein 2-D maps (5). To this aim, three different production lots of
lupin-based pasta were analysed. For each lot, samples at each critical production step, including
seeds, raw materials, namely the flour and the protein concentrate, half-processed products and dry
pasta, were used to generate the corresponding 2-D electrophoretic maps. The presence, integrity and
constancy of proteins throughout the industrial processing have been assessed. Indeed, some differences
in the protein profiles between the raw materials, i.e. lupin flour and lupin protein concentrate, were
attributed to the different varieties which they arose from. On the other hand, the electrophoretic analyses
showed only minor differences among the samples during the industrial processing. In particular no
alteration of the covalent continuity of the main polypeptide backbones. The disulphide pattern did not
change during the process, as well, and the constancy of the glycosylation pattern, as measured by the
lectin Concanavalin A on the blotted maps, indicated that this molecular feature was not affected by the
process too.
In conclusion, this work shows that taking 2-D electrophoretic “pictures” of the polypeptides at
each relevant step of a food production process can be very useful to both quality control strategies and
traceability of specific protein components in force of the high resolution of the technique also in
complex food matrices.
Tipologia IRIS:
03 - Contributo in volume
Elenco autori:
J. Capraro, C. Magni, M. Duranti
Link alla scheda completa:
Link al Full Text:
Titolo del libro:
ItPA : 2nd Annual National Conference Italian Proteomic Association