Abstract Wheat proteins are characterized by their excellent contribution to technological and baking properties. However, wheat proteins, especially gluten and amylase-trypsin inhibitors (ATIs), are also known to be responsible for a broad range of intolerances and allergies. In order to evaluate the impact of genetic variability on the composition of these functional but immunogenic protein types, a set of different Triticum species, including common wheat, durum, spelt, emmer and einkorn, was examined regarding ATI and gluten concentrations by RP-HPLC. Additionally, inhibition towards trypsin was determined by an enzymatic assay. Based on the results, none of the investigated wheat species can be considered to be less ‘immunogenic’. Nevertheless, due to the large variability of ATI and gluten amounts among different genotypes, the selection of less-immunoreactive wheat varieties for individuals that suffer from wheat related diseases (WRDs) might be possible. The impact of breeding was assessed for different varieties of common wheat from different breeding periods. Results revealed significant improvement of technologically valuable parameters such as the amount of high molecular weight (HMW) glutenins and the gliadin to glutenin ratio, but no increase in immunogenic proteins.

中文翻译：

---

品种和育种对小麦蛋白质组成的影响

摘要 小麦蛋白的特点是它们对技术和烘焙特性的卓越贡献。然而，众所周知，小麦蛋白，尤其是麸质和淀粉酶 - 胰蛋白酶抑制剂 (ATI)，也是导致多种不耐受和过敏的原因。为了评估遗传变异对这些功能性但具有免疫原性的蛋白质类型组成的影响，通过 RP-HPLC 检查了一组不同的小麦品种，包括普通小麦、硬粒小麦、斯佩尔特小麦、二粒小麦和单粒小麦的 ATI 和面筋浓度. 此外，对胰蛋白酶的抑制作用是通过酶促测定确定的。根据结果​​，没有一种被调查的小麦品种被认为具有较低的“免疫原性”。然而，由于不同基因型之间的 ATI 和麸质含量差异很大，为患有小麦相关疾病 (WRD) 的个体选择免疫反应性较低的小麦品种可能是可能的。对来自不同育种时期的不同普通小麦品种的育种影响进行了评估。结果表明，高分子量 (HMW) 谷蛋白的量和麦醇溶蛋白与麦谷蛋白的比率等具有技术价值的参数得到了显着改善，但免疫原性蛋白质没有增加。