Effects of storage and granary weevil infestation on gel electrophoresis and protein solubility properties of hard and soft wheat flours

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dc.authorid0000-0002-7417-9088
dc.contributor.authorKeskin, Şule
dc.contributor.authorYalçın, Erkan
dc.contributor.authorÖzkaya, Hazım
dc.date.accessioned2021-06-23T19:49:42Z
dc.date.available2021-06-23T19:49:42Z
dc.date.issued2018
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThe objective of this study was to investigate the effects of storage and granary weevil, Sitophilus granarius (L.; Coleoptera: Curculionidae), infestation on pH, protein solubility (PS) and gel electrophoresis properties of meal and roller-milled flours of hard (Ceyhan-99 cv.) and soft (Eser cv.) wheat cultivars, respectively, after 6 mo of storage. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) technique was applied for studying the electrophoretic properties. Hard and soft wheats were infested with non-sexed S. granarius at a rate of two adults/ kg, and stored for 6 mo at 30 +/- 1 degrees C and 70 +/- 5% RH.The pest-free wheat samples were used as control.The infested and its control samples were collected monthly, and after cleaning the granary weevils, they were hammer-milled or roller-milled in order to get meal flours and roller-milled flours, respectively.The effect of infestation on the storage proteins was more obvious in meal flours than that of the roller-milled flours. Granary weevil feeding resulted secreting of hydrolyzing enzymes and increased the acidity of flours; subsequently the breaking and releasing of some storage proteins generally caused a decrease in pH and an increase in PS values of the meal flours of wheat cultivars. SDS-PAGE results generally indicated that towards the end of storage, the insect population, that greatly increased, caused minor protein depletions resulting decreasing protein band intensities between 113 and 58 kDa of hard wheat meal flour and 101 and 40 kDa of soft wheat roller-milled flour. Consequently, the potential effect of changes probably occurred in high molecular weight glutenin subunits of both wheat cultivars.en_US
dc.identifier.doi10.1093/jee/toy041
dc.identifier.endpage1460en_US
dc.identifier.issn0022-0493
dc.identifier.issn1938-291X
dc.identifier.issue3en_US
dc.identifier.pmid29529216en_US
dc.identifier.scopus2-s2.0-85052235818en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1454en_US
dc.identifier.urihttps://doi.org/10.1093/jee/toy041
dc.identifier.urihttps://hdl.handle.net/20.500.12491/9592
dc.identifier.volume111en_US
dc.identifier.wosWOS:000434090800061en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorKeskin, Şule
dc.institutionauthorYalçın, Erkan
dc.language.isoenen_US
dc.publisherOxford Univ Press Incen_US
dc.relation.ispartofJournal Of Economic Entomologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectWheaten_US
dc.subjectProteinen_US
dc.subjectSolubilityen_US
dc.subjectElectrophoresisen_US
dc.subjectSitophilus Granarius L.en_US
dc.titleEffects of storage and granary weevil infestation on gel electrophoresis and protein solubility properties of hard and soft wheat floursen_US
dc.typeArticleen_US

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