BACKGROUND Resistance of protein to gastrointestinal digestion contribute to their ability to act as allergens. Near-completed digestion of protein in wheat products is important to avoid the potential immunogenic effects of undigested peptides. Five modern U.S. wheat classes (soft red winter, hard winter, hard red spring, club and durum) including 17 wheat varieties, and three ancient wheat classes (spelt, emmer and einkorn) including 9 wheat varieties, were analyzed for kernel hardness (KH) and flour protein characteristics as well as in vitro protein digestibility (IVPD) of cooked flour, flour without albumins and globulins (FWOAG), gluten, albumins and globulins to identify the factors influencing protein digestibility of flour RESULTS: IVPDs of flour, FWOAG, gluten and albumins of wheat varieties ranged from 86.5% to 92.3%, 85.8-90.3%, 90.6-94.6% and 74.8-85.1%, respectively. The IVPD of gluten was significantly higher than the IVPDs of flour and FWOAG, indicating that non-protein components substantially affect protein digestibility. Significant differences were observed in IVPDs of flour and albumins among eight wheat classes, but not in IVPDs of FWOAG, gluten and globulins. There were apparent differences in undigested protein bands and intensities of wheat classes with low and high flour IVPDs. KH and albumin proportion exhibited negative and positive relationships, respectively, with flour IVPD. CONCLUSION The results demonstrate that KH, non-protein components and albumin proportion have the majors influences on protein digestion and need to be considered for developing wheat cultivars with higher protein digestibility. This article is protected by copyright. All rights reserved.

中文翻译：

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谷物和蛋白质特性对现代和古代小麦品种体外蛋白质消化率的影响

背景蛋白质对胃肠消化的抗性有助于它们充当过敏原的能力。小麦产品中蛋白质的接近完全消化对于避免未消化肽的潜在免疫原性影响很重要。对包括 17 个小麦品种在内的 5 个现代美国小麦类别（软红冬麦、硬冬麦、硬红春麦、棒状和硬粒小麦）和包括 9 个小麦品种在内的 3 个古代小麦类别（斯佩尔特小麦、二粒小麦和单粒小麦）进行了籽粒硬度（KH）分析。 ) 和面粉蛋白质特性以及熟面粉、不含白蛋白和球蛋白的面粉 (FWOAG)、面筋、白蛋白和球蛋白的体外蛋白质消化率 (IVPD)，以确定影响面粉蛋白质消化率的因素 结果：面粉的 IVPD、FWOAG、小麦品种的面筋和白蛋白范围从 86.5% 到 92.3%、85.8-90.3%、90。分别为 6-94.6% 和 74.8-85.1%。面筋的 IVPD 显着高于面粉和 FWOAG 的 IVPD，表明非蛋白质成分显着影响蛋白质消化率。在八种小麦类别之间观察到面粉和白蛋白的 IVPD 存在显着差异，但在 FWOAG、麸质和球蛋白的 IVPD 中没有观察到显着差异。具有低和高面粉 IVPD 的小麦类别的未消化蛋白质条带和强度存在明显差异。KH 和白蛋白比例分别与面粉 IVPD 呈负相关和正相关。结论结果表明，KH、非蛋白质成分和白蛋白比例对蛋白质消化的影响主要，在开发蛋白质消化率较高的小麦品种时需要考虑。本文受版权保护。