Abstract
Wheat bugs are widely distributed in various areas of Europe, Asia and North Africa. Species belonging to the genus Eurygaster and Aelia pierce wheat kernels affecting protein quality. The effects of these insects' feeding activity have been studied mainly in bread wheat (Triticum aestivum L.). This study provides information on the degradation of prolamin proteins (glutenins and gliadins) of bug-damaged durum wheat (Triticum turgidum L. var durum) in six cultivars grown in Sardinia (Italy). Samples of whole flour mixture of 70% sound wheat and 30% damaged wheat were hydrated and incubated at two temperatures (45 and 4 deg C), for different periods of time (0, 1 and 3 h). Glutenin and gliadin content was analysed using free zone capillary electrophoresis. The presence of bug-damaged kernels had influence on the quality of durum wheat proteins. Glutenins were rapidly degraded independently to incubation temperature. Gliadin degradation, however, took place with dependence on temperature and incubation time. Therefore glutenin degradation was possibly not due solely to the activity of proteolytic enzymes but also to some other as yet unknown factor linked to wheat bugs' feeding activity.
Highlights
IntroductionWheat (Triticum spp.) is one of the three most important crops in relation to cultivated area (approximately 215 million hectares) and total global production (approximately 600 million tonnes) (FAOSTAT, 2008)
Wheat (Triticum spp.) is one of the three most important crops in relation to cultivated area and total global production (FAOSTAT, 2008)
The previous results show that wheat bugs have a strong influence on durum wheat proteins determining quality loss
Summary
Wheat (Triticum spp.) is one of the three most important crops in relation to cultivated area (approximately 215 million hectares) and total global production (approximately 600 million tonnes) (FAOSTAT, 2008). The unique properties of wheat flour and dough enable the production of a wide range of products such as various types of bread, pasta, cakes and biscuits (Shewry et al, 1997). Durum wheat (Triticum turgidum L. var durum) is a very important crop in Italy, the production in 2007 was approximately 4.1 million tonnes (ISTAT, 2008), around 15% of the world production. Durum wheat is used mainly for the manufacture of pasta as well as for baking traditional types of bread (Quaglia, 1988). The semolina obtained from durum wheat is the preferred prime matter for the manufacture of superior quality pasta (Feillet and Dexter, 1996). Pentatomidae), known as Sunn pest, affect both aforementioned aspects
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