Proteomic Analysis of Gliadin and Its effect on Technological Characteristics of Flat Bread

The end-use quality of common wheat (Triticum aestivum) is largely influenced by the its gliadin and glutenin composition. The aim of this study was to use a Q-Exactive iTRAQ method to determine the most effective sub-fractions of gliadin and their unique peptides on the technological quality of Iranian wheat and bread. In flat breads, protein quality is more important than pan bread.Therefore, eight wheat cultivars (Chamran, Morvarid, Sepahan, Parsi, Sirvan, Sivand, Pishgam and Pishtaz) were selected on the basis of weather condition in Iran (dry and warm, wet and warm, mild, cold). The results of analysisshowed that Morvarid, Chamran and Sirvan had the highest quality, whereas Sepahan had the lowest quality. MS proteomic analysis indicated that α/β-gliadin had positive impact on the quality of the breads. Its unique characteristics were related to Cycteine, Histidine, Glutamine and Glutamate, which contribute to form disulfide, hydrogen and ionic bonds and caused more stronger gluten network.