DisplayTitle

In Vitro Binding of Puroindolines to Wheat Starch Granules

¹IACR-Long Ashton Research Station, Department of Agricultural Sciences, University of Bristol, Long Ashton, Bristol BS41 9AF, UK. ²Present address: Department of Biochemistry and Nutrition, Seltofts Plads, Technical University of Denmark, Building 224, 2800 Lyngby, Denmark. ³Corresponding author. Phone: +44 (0)1275 392181. E-mail: peter.shewry@bbsrc.ac.uk

Puroindoline (pin) preparations made from flours of hard and soft wheats contained a mixture of pin-a, 0.19/0.53 α-amylase inhibitor, and purothionins. Starch granule preparations from the same cultivars were treated with proteinase to remove surface proteins and incubated with solutions of the pin preparations. Binding of pin-a and purothionins but not the 0.19/0.53 inhibitor was observed with no apparent differences between the behavior of the pin preparations or starch granule preparations from hard or soft types. No binding was observed when several other proteins (bovine serum albumin, total albumins, a commercial preparation of wheat α-amylase inhibitors, and barley β-amylase) were incubated with the starch granules under the same conditions, indicating that in vitro binding can be used to study specific starch granule and protein interactions.