آنال ی ز پروتئوم ی ک گل ادی ی ن و اثر آن رو ي ی و ژگ

ﻟﺎﻧآ ﯿ ﻣﻮﺌﺗوﺮﭘ ﺰ ﯿ

ﻠﮔ ﮏ ﯿ دﺎ ﯾ ور نآ ﺮﺛا و ﻦ ي

و ﯾ ﮔﮋ ﯽ ﺎﻫ ي ژﻮﻟﻮﻨﮑﺗ ﯾ

ﮑ ﯽ

ﺢﻄﺴﻣ نﺎﻧ

ﻠﻗﺎﻗآ ﺎﺑور ﯽ

هداز

1

ﺪﻬﻣ ،



ي ﺪﮐ ﯾ

2

رﻮ ﺴﺣﺪﻤﺤﻣ ، ﯿ

ﺰﻋ ﻦ ﯾﺰ

3

ي ﻀﺗﺮﻣ ، ﯽ

ﺪﻫاز

4

ي

،

ﺣر ﺎﺿرﺪﻤﺤﻣ ﯿﻤ

ﯽ داﮋﻧ

5

1 - ﻮﺠﺸﻧاد ي ﺮﺘﮐد ي ﺎﻨﺻ هوﺮﮔ ﯾ اﺬﻏ ﻊ ﯾ ﯽ زروﺎﺸﮐ هﺪﮑﺸﻧاد ، ي

ﺘﻌﻨﺻ هﺎﮕﺸﻧاد ، ﯽ

نﺎﻬﻔﺻا

2 - ﺎﻨﺻ هوﺮﮔ دﺎﺘﺳا ﯾ

اﺬﻏ ﻊ ﯾ ﯽ زروﺎﺸﮐ هﺪﮑﺸﻧاد ، ي

ﺘﻌﻨﺻ هﺎﮕﺸﻧاد ، ﯽ

نﺎﻬﻔﺻا

3 - ﺸﻧاد ﯿ ﺎﻨﺻ هوﺮﮔ رﺎ ﯾ

اﺬﻏ ﻊ ﯾ ﯽ زروﺎﺸﮐ هﺪﮑﺸﻧاد ، ي

ﺑﺮﺗ هﺎﮕﺸﻧاد ، ﯿ

سرﺪﻣ ﺖ

4 - زروﺎﺸﮐ هﺪﮑﺸﻧاد ،ﺖﻋارز هوﺮﮔ دﺎﺘﺳا ي

ﺘﻌﻨﺻ هﺎﮕﺸﻧاد ، ﯽ

نﺎﻬﻔﺻا

5 - ز هوﺮﮔ دﺎﺘﺳا ﯾ

ﺳﺎﻨﺷ ﺖﺴ ﯽ ﺎﭘ مﻮﻠﻋ هﺪﮑﺸﻧاد ، ﯾ

نﺎﻬﻔﺻا هﺎﮕﺸﻧاد ،ﻪ

) رﺎﺗ ﯾ ﺦ رد ﯾ ﺖﻓﺎ : 21 / 04 / 96 رﺎﺗ ﯾ ﺦ ﺬﭘ ﯾ شﺮ : 19 / 07 / 96 (

ﮑﭼ ﯿ هﺪ

ﮐﯿ ﻔﯿ ﺎﻬﻧ ﺖ ﯾ ﯽ اﻮﻧﺎﻧ مﺪﻨﮔ ﯾ ﯽ ) Triticum aestivum (

ﻣ ﻪﺑ ، ﯿ ز ناﺰ ﯾ دﺎ ي ﺛﺎﺗ ﺖﺤﺗ ﯿ ﮐﺮﺗ ﺮ ﯿ ﻠﮔ ﺐ ﯿ دﺎ ﯾ ﻨﺗﻮﻠﮔ و ﻦ ﯿ ﻣ راﺮﻗ نآ ﻦ ﯽ

ﮔ ﯿ دﺮ . ا زا فﺪﻫ ﯾ هدﺎﻔﺘﺳا ،ﻪﻌﻟﺎﻄﻣ ﻦ

شور زا Q-Exative iTRAQ-MS/MS spectrometry اﺮﺑ ،

ي ﻌﺗ ﯿﯿ ز ﻦ ﯾ ﺎﻫﺪﺣاوﺮ ي ﻠﮔ ﺮﺛﻮﻣ ﯿ دﺎ ﯾ ﺘﭙﭘ و ﻦ ﯿ ﺎﻫﺪ ي و ﯾ ور ﺎﻫ نآ هﮋ ي

ﮐ ﯿﻔ ﯿ ژﻮﻟﻮﻨﮑﺗ ﺖ ﯾ ﮑ ﯽ

ا ﺢﻄﺴﻣ نﺎﻧ و مﺪﻨﮔ ﯾ

ﻧاﺮ ﯽ ﻣ ﯽ ﺪﺷﺎﺑ . ﮐﯿ ﻔﯿ ﺌﺗوﺮﭘ ﺖ ﯿ ﺠﺣ نﺎﻧ زا ﺮﺗ ﻢﻬﻣ ،ﺢﻄﺴﻣ نﺎﻧ رد ﻦ ﯿ

ﻣ ﻢ ﯽ ﺪﺷﺎﺑ . اﺮﺑﺎﻨﺑ ﯾ ا مﺪﻨﮔ ﻢﻗر ﺖﺸﻫ ،ﻦ ﯾ

ﻧاﺮ ﯽ ) راوﺮﻣ ،ناﺮﻤﭼ ﯾ

،ﺪ

ﺳرﺎﭘ ،نﺎﻫﺎﭙﺳ ﯽ

ﺳ ، ﯿ ﺳ ،ناوﺮ ﯿ ﭘ ،ﺪﻧﻮ ﯿ ﭘ و مﺎﮕﺸ ﯿ زﺎﺘﺸ ( اﺮﺷ سﺎﺳا ﺮﺑ ﯾ

اﻮﻫ و بآ ﻂ ﯾ

ﯽ ا ﯾ ﺮﮔ ترﻮﺻ ﻪﺑ ناﺮ بﺎﺨﺘﻧا ،دﺮﺳ و لﺪﺘﻌﻣ ،بﻮﻃﺮﻣ و مﺮﮔ ،ﮏﺸﺧ و م

ﺪﻧﺪﺷ .

ﺎﺘﻧ ﯾ ﻣ نﺎﺸﻧ ﺎﻫ نﻮﻣزآ ﺞ ﯽ

راوﺮﻣ ﻪﮐ ﺪﻨﻫد ﯾ

ﺳ و ناﺮﻤﭼ ،ﺪ ﯿ

ﺮﺗﻻﺎﺑ ،ناوﺮ ﯾ

ﮐ ﻦ ﯿﻔ ﯿ ﻟﺎﺣ رد ،ﺪﻧراد ار ﺖ ﯽ

ﺎﭘ ،نﺎﻫﺎﭙﺳ ﻪﮐ ﯾﯿ

ﺮﺗ ﻦ ﯾ ﮐ ﻦ ﯿﻔ ﯿ دراد ار ﺖ . ﻟﺎﻧآ ﯿ ﻣﻮﺌﺗوﺮﭘ ﺰ ﯿ ﮏ

ﻣﺮﺟ ﯽ ﻤﻧﺎﺸﻧ ﯽ ﻪﮐ ﺪﻫد /β -α ﻠﮔ ﯿ دﺎ ﯾ ﺮﺛا ،ﻦ ي ور ﺖﺒﺜﻣ ي ﮐ ﯿﻔ ﯿ دراد نﺎﻧ ﺖ . وﯾ ﮔﮋ ﯽ ﺳا رﻮﻀﺣ ﻪﺑ نآ دﺮﻓ ﻪﺑ ﺮﺼﺤﻨﻣ ﯿ

ﺎﻫﺪ ي ﻣآ ﯿ ﺳ ﻪﻨ ﯿ ﺌﺘﺴ ﯿ ﻫ ،ﻦ ﯿ ﺘﺴ ﯽ د ﯾ ﻣﺎﺗﻮﻠﮔ ،ﻦ ﯿ ﻦ

ﻣ ﻂﺒﺗﺮﻣ تﺎﻣﺎﺗﻮﻠﮔ و ﯽ

ﮑﺸﺗ رد ﻪﮐ ﺪﺷﺎﺑ ﯿ

ﭘ ﻞ ﯿ ﺎﻫﺪﻧﻮ ي د ي ﻔﻟﻮﺳ ﯿ ﺪ ي ﻫ ، ﯿ ﻧژورﺪ ﯽ و ﯾ ﻧﻮ ﯽ ز ﺎﺑ ﯾ ﺎﻫ ﺶﺨﺑﺮ ي د ﯾ ﻨﺗﻮﻠﮔ ﺮﮕ ﯽ ﻣ ﺖﮐﺮﺷ ﯽ مﺎﮑﺤﺘﺳا ﺐﺟﻮﻣ و ﺪﻨﻨﮐ

ﻨﺗﻮﻠﮔ ﻪﮑﺒﺷ ﯽ ﻣ ﯽ ﺪﻧﻮﺷ .

ﻠﮐ ﯿ نﺎﮔژاو ﺪ :

،مﺪﺘﮔ ﮐ ﯿﻔ ﯿ ﻠﮔ ،ﺖ ﯿ دﺎ ﯾ ﺮﺘﻣوﺮﺘﮑﭙﺳا ،ﻦ ي

ﻣﺮﺟ ﯽ

تﺎﺒﺗﺎﮑﻤﻟﻮﺌﺴﻣ

:

roya3881@yahoo.com

1 - ﻪﻣﺪﻘﻣ

ﻨﺗﻮﻠﮔ ﻪﮑﺒﺷ نﻮﭼ ﯽ

ﻠﺑﺎﻗ لﻮﺌﺴﻣ ، ﯿ

ﺘﺳﻻا و ﺶﺸﮐ ﺖ ﯽ

ﺳ ﯿ ﻤﺧ ﻪﺘ ﯿ ﺮ

ﻣ مﺪﻨﮔ درآ ﯽ

ز ﺶﻘﻧ كرد ﺪﺷﺎﺑ ﯾ

ﺎﻫ ﺶﺨﺑﺮ ي ور نآ ي ﮐ ﯿﻔ ﯿ ،نﺎﻧ ﺖ

روﺮﺿ ي ﺖﺳا . ا ﺖﻠﻋ ﻪﺑ ﯾ ﺮﺗ ﻢﻬﻣ ،ﻪﮑﻨ ﯾ

و ﻦ ﯾ ﮔﮋ ﯽ ﺠﺣ نﺎﻧ ﯿ ﻢﺠﺣ ،ﻢ

ﻣ نآ ﯽ ﺳرﺮﺑ رد ،ﺪﺷﺎﺑ ﯽ

ﺑ طﺎﺒﺗرا ﯿ ﮐ ﻦ ﯿﻔ ﯿ و و درآ ﺖ ﯾ

ﮔﮋ ﯽ ،نﺎﻧ

و ﻪﺟﻮﺗ ﯾ ور هﮋ ي ﻟﺎﺣ رد ،ﺖﺳا هدﻮﺑ نﺎﻧ ﻢﺠﺣ ﯽ

ﺳرﺮﺑ ،ﺎﻬﻨﺗ ﻪﮐ ﯽ

ﺎﻫ ي دوﺪﺤﻣ ي ور ي ﺖﺳا هﺪﺷ مﺎﺠﻧا ﺢﻄﺴﻣ نﺎﻧ .

ﺮﺛا ﺖﺳا ﻦﮑﻤﻣ

ﺌﺗوﺮﭘ ﯿ ﺎﻫ ﻦ ي ور ﻦﺗﻮﻠﮔ ي

و ﯾ ﮔﮋ ﯽ ﺎﻫ ي ﺠﺣ نﺎﻧ ﺎﺑ ﺢﻄﺴﻣ نﺎﻧ ﯿ

،ﻢ

اﺮﺑﺎﻨﺑ ،ﺪﺷﺎﺑ توﺎﻔﺘﻣ ﯾ

ﻣ نﺎﺸﻧ ﺎﻫ ﻪﺘﻓﺎﺑ ،ﻦ ﯽ

ﺪﻨﻫد ﻤﺧ ﻪﮐ ﯿ ﺎﻫﺮ ي

ﺧ ﯿﻠ ﯽ ﺘﺳﻻا ﯿ ﮐ ﺎﺑ ﻦﺗﻮﻠﮔ زا ﻪﮐ ﮏ ﯿﻔ

ﯿ ﻣ ﻖﺘﺸﻣ ﻻﺎﺑ ﺖ ﯽ

ﺎﺑ ﺪﻧﻮﺷ

ﺮﺳ طﺎﺴﺒﻧا ﯾ

ا ﻪﻗرو و ﺎﻫزﺎﮔ ﻊ ي

اﺮﺷ رد نﺪﺷ ﯾ

ﺎﻣد ﻂ ي ﻻﺎﺑ نﺎﻣز –

ﺎﻫ نﺎﻧ ﺖﺨﭘ رد ﻪﮐ هﺎﺗﻮﮐ ي

ﻣ ﻪﺘﻓﺮﮔ رﺎﮐ ﻪﺑ ﺢﻄﺴﻣ ﯽ

رﺎﮔزﺎﺳ ،ﺪﻧﻮﺷ

ﻧﯿ ﺪﻨﺘﺴ ] 1 - 3 [.

ﻣ نﺎﺸﻧ ﻒﻠﺘﺨﻣ تﺎﻌﻟﺎﻄﻣ ﯽ

ﮐ ﻪﮐ ﺪﻨﻫد ﯿﻔ

ﯿ ﺎﺑ درآ ﺖ

زﯾ ﺎﻫﺪﺣاوﺮ ي ﺼﺨﺸﻣ ﯽ ﺌﺗوﺮﭘ زا ﯿ ﻌﺗ ﻦﺗﻮﻠﮔ ﻦ ﯿﯿ

ﻣ ﻦ ﯽ دﻮﺷ ] 4 , 5[

.

ز ود ﯾ ﻠﮔ ،ﻦﺗﻮﻠﮔ ﺶﺨﺑ ﺮ ﯿ

دﺎ ﯾ ﻨﺗﻮﻠﮔ و ﻦ ﯿ ﻣ ﻦ ﯽ ﺪﻨﺷﺎﺑ . ﻠﮔ ﯿ دﺎ ﯾ ،ﺎﻫ ﻦ

ﺌﺗوﺮﭘ ﯿ ﺎﻫ ﻦ ي ﺮﻣﻮﻨﻣ ﯾ ﺳا ﺮﻈﻧ زا ﻪﮐ ﺪﻨﺘﺴﻫ ﮏ ﯿ

ﺎﻫﺪ ي ﻣآ ﯿ رادرﺎﺑ ﻪﻨ

ﻨﻏ ﯽ ﻟﺎﺣ رد ﺪﻨﺘﺴﻫ ﯽ

ﻨﺗﻮﻠﮔ ﻪﮐ ﯿ ﺌﺗوﺮﭘ ،ﺎﻫ ﻦ ﯿ

ﺎﻫ ﻦ ي ﻠﭘ ﯿ ﺮﻤ ي نزو ﺎﺑ

ﻟﻮﮑﻟﻮﻣ ﯽ ﺳا ﺎﺑ ﻪﮐ ﺪﻨﺘﺴﻫ ﻻﺎﺑ ﯿ

ﺎﻫﺪ ي ﻣآ ﯿ ﻣ ﺺﺨﺸﻣ راددﺮﮔﻮﮔ ﻪﻨ ﯽ

ﺪﻧﻮﺷ . ﻧﺎﮑﻣ ﯿ ﻤﺴ ﯽ ﻠﮔ ،نآ رد ﻪﮐ ﯿ

دﺎ ﯾ ﻨﺗﻮﻠﮔ و ﺎﻫ ﻦ ﯿ

ﮑﺸﺗ رد ﺎﻫ ﻦ ﯿ

ﻞ

ﻤﺧ ﯿ ﻣ ﺖﮐﺮﺷ ﺮ ﯽ

ﻤﺧ صاﻮﺧ و ﺪﻨﻨﮐ ﯿ

ﮑﺸﺗ ﺮ ﯿ ﺛﺎﺗ ﺖﺤﺗ ار هﺪﺷ ﻞ ﯿ

ﺮ

ﻣ راﺮﻗ ﯽ ﺖﺳا هﺪﺸﻧ ﺺﺨﺸﻣ ﻞﻣﺎﮐ رﻮﻃ ﻪﺑ ،ﺪﻨﻫد .

ﻘﺣ رد ﯿ ،ﺖﻘ

ﺑ طﺎﺒﺗرا ﯿ ﮐﺮﺗ ﻦ ﯿ ﻨﺗﻮﻠﮔ تﺎﺒ ﯽ

ﻓ صاﻮﺧ و ﯿﺰ

ﯾ ﺷﻮﮑ ﯿﻤ ﯿﺎﯾ ﯽ ﺳ ﯿ ،ﻢﺘﺴ

ﺖﺳا ﻢﻬﻣ . ﻘﻓاﻮﺗ ،ﻒﻠﺘﺨﻣ تﻻﺎﻘﻣ رد ﯽ

ﻠﮐ ﯽ صاﻮﺧ ﻪﮐ دراد دﻮﺟو

ﻤﺧ ﯿ ﻣ ﻪﺑ ،ﺮ ﯿ ز ناﺰ ﯾ دﺎ ي ﺌﺗوﺮﭘ ﻪﺑ ﯿ ﻫ ﻦﺗﻮﻠﮔ ﻦ ﯿ

ﻃ رد ﻪﺗارﺪ ﯽ

ﮑﺸﺗ ﯿ ﻞ

ﻤﺧ ﯿ ﮕﺘﺴﺑ ﺮ ﯽ و رﺎﺘﻓر ﺐﺟﻮﻣ ﻪﮐ ،دراد ﯾ

ﺘﺳﻻاﻮﮑﺴ ﯿ ﻤﺧ ﮏ ﯿ ﻣ ﺮ ﯽ

دﻮﺷ ] 4 [ . دﺮﮔ ﺺﺨﺸﻣ ،هوﻼﻋ ﻪﺑ ﯾ

ﻠﮔ ﺶﺨﺑ ﻪﮐ ﺖﺳا هﺪ ﯿ

دﺎ ﯾﻨ ﯽ ﻣ ﯽ

ﺸﻘﻧ ﺪﻧاﻮﺗ ﯽ ﻌﺗ رد ﻢﻬﻣ ﯿﯿ

ﺘﺳﻻا ﻦ ﯽ ﺳ ﯿ ﻤﺧ ﻪﺘ ﯿ ﺪﺷﺎﺑ ﻪﺘﺷاد ﺮ ]

4 , 6[

.

ﺎﻫ ﺶﺨﺑ ي ﻠﮔ ﻒﻠﺘﺨﻣ ﯿ

دﺎ ﯾﻨ ﯽ ، /β -α ، و γ -ω ﻠﮔ ﯿ دﺎ ﯾ ﺗﺮﺗ ﻪﺑ ،ﻦ ﯿ ﺐ

ﺗرﻮﻓوﺮﺘﮑﻟا ﺖﮐﺮﺣ ﺶﻫﺎﮐ ﯿ

ﮑ ﯽ ﻣ ﺺﺨﺸﻣ ﯽ

ﺪﻧﻮﺷ . ﻠﮔ ﯿ دﺎ ﯾ ،ﻦ 50 %

- 40 ﺌﺗوﺮﭘ زا ﯿ ﺎﻫ ﻦ ي ﺧذ ﯿ ا هﺮ ي ﮑﺸﺗ ار مﺪﺘﮔ ﻪﻧاد ﯿ

ﻣ ﻞ ﯽ و ﺪﻫد ﻬﺟﻮﺗ ﻞﺑﺎﻗ ﺮﺛا

ﯽ ور ي ﮐ ﯿﻔ ﯿ ﺬﻐﺗ ﺖ ﯾ ا ﻪ ي روآﺮﻓ و ي ﻤﺧ ﯿ نﺎﻧ و ﺮ

دراد . ﮐﺮﺗ ﯿ ﺳا ﺐ ﯿ ﻣآ ﺪ ﯿ ا ﻪﻨ ي ﻠﮔ ﯿ دﺎ ﯾ دﺎﻘﻣ ﻞﻣﺎﺷ ،ﺎﻫ ﻦ ﯾ

ﻻﺎﺑ ﺮ ي

ﻣﺎﺗﻮﻠﮔ ﯿ ﻟوﺮﭘ ،ﻦ ﯿ ﻨﻓ ،ﻦ ﯿ ﻧﻻآ ﻞ ﯿ ا و ﻦ ﯾ ﺳﻮﻟوﺰ ﯿ ﻣ ﻦ ﯽ ﺪﺷﺎﺑ ] 7[

.

ﻤﻬﻣ ﻞﻣﺎﻋ ﯽ ﻠﮔ بﻮﺳر زا ﻪﮐ ﯿ

دﺎ ﯾ ﻠﭘ رﺎﺘﺧﺎﺳ رد ﺎﻫ ﻦ ﯿ

ﺮﻤ ي ﻨﺗﻮﻠﮔ ﯿ ﻦ

ﮔﻮﻠﺟ ﯿﺮ ي ﻣ ﯽ ﺳ دﻮﺒﻤﮐ ،ﺪﻨﮐ ﯿ

ﺌﺘﺴ ﯿ ﻨﭽﻤﻫ و دازآ ﻦ ﯿ

ﺎﻧاﻮﺗ مﺪﻋ ﻦ ﯾ

ﯽ

ﮑﺸﺗ ﯿ ﭘ ﻞ ﯿ د ﺪﻧﻮ ي ﻔﻟﻮﺳ ﯿ ﺪ ي ﺑ ﯿ ﻟﻮﮑﻟﻮﻣ ﻦ ﯽ ﻣ ﯽ ﺑ ﺪﺷﺎ . ﺎﻘﻣ رد ﺎﻣا ﯾ ﻪﺴ

ﻨﺗﻮﻠﮔ ﺎﺑ ﯿ ﻃ رد ،ﻦ ﯽ 10 ﺧا لﺎﺳ ﯿ ﭘ ،ﺮ ﯿ ﻤﮐ ﺖﻓﺮﺸ ﯽ رﺎﺘﺧﺎﺳ كرد رد

ﻠﮔ ﻞﻤﻋ و ﯿ

دﺎ ﯾ ﺖﺳا هداد خر ﺎﻫ ﻦ ]

8 [ . ﺎﻫ شور ي ﻟﺎﻧآ ﯿﺘﯿ ﮑ ﯽ

ﻔﻠﺘﺨﻣ ﯽ ﻞﺜﻣ ، SDS-PAGE ﻮﻣ زرﻮﻓوﺮﺘﮑﻟا ،

ﯾﯿ ،ﻦ RP-HPLC

ﺮﺘﻣوﺮﺘﮑﭙﺳا و ي

ﻣﺮﺟ ﯽ ﺌﺗوﺮﭘ ﻪﻌﻟﺎﻄﻣ رد ، ﯿ

ﺎﻫ ﻦ ي ﻪﺑ مﺪﻨﮔ ﻪﻧاد رﺎﮐ

ﺪﻧا هﺪﺷ ﻪﺘﻓﺮﮔ ]

9 , 10 [ ﺮﺘﻣوﺮﺘﮑﭙﺳا. ي

ﻣﺮﺟ ﯽ ﺧا ﯿ تﺎﻬﺟ ﻪﺑ ﻢﻫ اﺮ

ﻣﻮﻧژ ﯿ ﻣﻮﺌﺗوﺮﭘ ﻢﻫ و ﮏ ﯿ

ﻟﺎﻧآ رد ﮏ ﯿ

ﺖﺳا هﺪﺷ هدﺎﻔﺘﺳا ﻦﺗﻮﻠﮔ ﺰ

] 11 [ . ﺎﻫ شور ي ﺑ ﺎﭘ ﺮ ﯾ ﻪ رﺎﮐ ﺎﺗﺪﻤﻋ ،MS ﯾ

ﺎﻫدﺮ ﯾ ﯽ ﻌﺗ ﻞﺜﻣ ﯿﯿ ﻦ

ﮐﯿ ﻔﯿ و و ﺖ ﯾ ﮔﮋ ﯽ ﺎﻫ ي ﺌﺗوﺮﭘ ﯿ ﺎﻫ ﻦ ي ﺮﻃ زا ،ﻦﺗﻮﻠﮔ ﯾ

ﻖ MALDI-

TOF-MS ]

12 , 13 [ و LC-MS ﺪﻧراد ار . Gianibelli و

نارﺎﮑﻤﻫ ) 2001 ( و Shewry نارﺎﮑﻤﻫ و

) 2003 ( و ، ﯾ ﮔﮋ ﯽ

ﻟﻮﮑﻟﻮﻣ ﯽ ﺑ ، ﯿ ﺷﻮ ﯿﻤ ﯿﺎﯾ ﯽ ﺘﻧژ و ﯿ ﻨﺗﻮﻠﮔ ﮏ ﯿ ﻠﮔ و ﻦ ﯿ دﺎ ﯾ مﺪﻨﮔ رد ار ﻦ

اﻮﻧﺎﻧ ﯾ ﯽ ﺳرﺮﺑ ﯽ ﺪﻧا هدﺮﮐ ]

14 , 15 [ ﻟﺎﺣ رد . ﯽ ﻪﮐ Bonomi و

نارﺎﮑﻤﻫ ) 2013 ( وﯾ ﮔﮋ ﯽ ﺎﻫ ي رﺎﺘﺧﺎﺳ ي ﻏ ﻦﺗﻮﻠﮔ ﯿ رد لﻮﻠﺤﻣ ﺮ

ﺗﺎﺣﻼﺻا و ﺪﻧا هدﺮﮐ ﻪﻌﻟﺎﻄﻣ ار بآ ﯽ

ﻃ رد ﻦﺗﻮﻠﮔ رﺎﺘﺧﺎﺳ رد ار ﯽ

آﺮﻓ ﻒﻠﺘﺨﻣ ﻞﺣاﺮﻣ ﯾ

ﺪﻧا هداد نﺎﺸﻧ ﺪﻨ ]

16 [ .

2 - ﺎﻫ شور و داﻮﻣ

2 - 1 - داﻮﻣ

اﺮﺷ سﺎﺳا ﺮﺑ ،مﺪﻨﮔ ﻢﻗر ﺖﺸﻫ ﯾ

اﻮﻫ و بآ ﻂ ﯾ

ﯽ ا ﯾ بﺎﺨﺘﻧا ،ناﺮ

راوﺮﻣ ،ﺪﻧﺪﺷ ﯾ

و مﺮﮔ ﻪﻘﻄﻨﻣ زا ناﺮﻤﭼ ،بﻮﻃﺮﻣ و مﺮﮔ ﻪﻘﻄﻨﻣ زا ﺪ

ﺳ ،نﺎﻫﺎﭙﺳ ،ﮏﺸﺧ ﯿ

ﺳ ،ناوﺮ ﯿ ﺳرﺎﭘ و ﺪﻧﻮ ﯽ

ﭘ ،لﺪﺘﻌﻣ ﻪﻘﻄﻨﻣ زا ﯿ

زﺎﺘﺸ

ﭘ و ﯿ دﺮﺳ ﻪﻘﻄﻨﻣ زا مﺎﮕﺸ .

ﺷ داﻮﻣ و ﺎﻫ لﻼﺣ ﻪﻤﻫ ﯿﻤ

ﯿﺎﯾ ﯽ كﺮﻣ ﺖﮐﺮﺷ زا هدﺎﻔﺘﺳا درﻮﻣ

) Merck ( ﻬﺗ نﺎﻤﻟا ﯿ ﺪﻧﺪﺷ ﻪ .

2 - 2 - ﺎﻫ شور

2 - 2 - 1 - ﺎﻫ نﻮﻣزآ

ﺎﻫ نﻮﻣزآ ي ﻌﺗ ﯿﯿ ﺖﺑﻮﻃر ﻦ )

AACC, NO. 44-15A (

،

ﺮﺘﺴﮐﺎﺧ ) AACC, NO. 08-01 (

ﺌﺗوﺮﭘ ، ﯿ ﻦ ) AACC, NO.

46-16 ( ا و بﻮﻃﺮﻣ ﻦﺗﻮﻠﮔ ، ﯾ

ﻦﺗﻮﻠﮔ ﺲﮐﺪﻨ )

ACC, NO. 38-

(11 ﻟﺎﻓ دﺪﻋ ، ﯿ ﮓﻨ ) AACC, NO. 56-81 (

ﻨﻟز بﻮﺳر ﻢﺠﺣ ، ﯽ

) AACC, NO. 56-11 (

و و ﯾ ﮔﮋ ﯽ ﺎﻫ ي رﺎﻓ ﯾ ﻓاﺮﮔﻮﻨ ﯽ

) AACC, NO. 54-21 (

ﺪﻧﺪﺷ مﺎﺠﻧا ، .

وﯾ ﮔﮋ ﯽ ﺎﻫ ي ﺴﺣ ﯽ ،نﺎﻧ

ﻂﺳﻮﺗ 16 ﻠﻧﺎﭘ ﯿ د شزﻮﻣآ ﺖﺴ ﯾ

ﻧوﺪﻫ شور زا هدﺎﻔﺘﺳا ﺎﺑ هﺪ ﯿ

ﮏ

زرا ﯾﺑﺎ ﯽ ﺪﻧﺪﺷ . وﯾ ﮔﮋ ﯽ ﺘﻓﺎﺑ ﯽ ﻧ نﺎﻧ ﯿ د زا هدﺎﻔﺘﺳا ﺎﺑ ﺰ ﺖﻓﺎﺑ هﺎﮕﺘﺳ

ﺞﻨﺳ ) Rochdale 350, England (

خارﻮﺳ نﻮﻣزآ ﻂﺳﻮﺗ ،

دراﺪﻧﺎﺘﺳا سﺎﺳا ﺮﺑ ،ندﺮﮐ AACC, NO. 47-09

ﻌﺗ ﯿﯿ ﻦ

دﺮﮔ ﯾ ﺪﻧﺪ .

2 - 2 - 2 - ﺳآ ﯿ نﺎﻧ ﺖﺨﭘ و ندﺮﮐ بﺎ

ﺎﻫ ﻪﻧﻮﻤﻧ ي ﺳآ ﺎﺑ مﺪﻨﮔ ﯿ

بﺎ Senior Quadromat

) Brabender, Germany (

اﺮﺑ ي ﻬﺗ ﯿ درآ ﻪ ي ﻣ ﺎﺑ ﯿ ﺮﺘﺴﮐﺎﺧ ناﺰ

95 % ﺳآ ﯿ ﺪﻧﺪﺷ بﺎ . ا نﺎﻧ ﺲﭙﺳ ﯾ

ﻧاﺮ ﯽ دﺮﮔ ﺖﺨﭘ نﻮﺘﻓﺎﺗ ﯾ

ﺪ.

2 - 2 - 3 - ﺮﺘﻣوﺮﺘﮑﭙﺳا ي

ﻣﺮﺟ ﯽ / ﻣﺮﺟ ﯽ ز ﯾ ﺎﻫ ﺶﺨﺑﺮ ي مﺪﻨﮔ ﻦﺗﻮﻠﮔ

ﺎﺘﻧ سﺎﺳاﺮﺑ ﯾ

ﻓ صاﻮﺧ زا هﺪﻣآ ﺖﺳد ﻪﺑ ﺞ ﯿﺰ

ﯾ ﺷﻮﮑ ﯿﻤ ﯿﺎﯾ ﯽ مﺎﻗرا

مﺪﻨﮔ ﻢﻗر رﺎﻬﭼ ،مﺪﻨﮔ )

راوﺮﻣ ﯾ ﺳ ،ﺪ ﯿ نﺎﻫﺎﭙﺳ و ناﺮﻤﭼ ،ناوﺮ (

ﺮﺘﻣوﺮﺘﮑﭙﺳا زا هدﺎﻔﺘﺳا ﺎﺑ ﻪﮐ ﺪﻧﺪﺷ بﺎﺨﺘﻧا ي

ﻣﺮﺟ ﯽ / ﻣﺮﺟ ﯽ زرا ﯾﺑﺎ ﯽ

دﺮﮔ ﯾ ﺪﻧﺪ . ﻟاﻮﺘﻣ جاﺮﺨﺘﺳا ﻪﻠﺣﺮﻣ ود ضﺮﻌﻣ رد ﺎﻫ نآ ﯽ

ﺪﻨﺘﻓﺮﮔ راﺮﻗ

ﺌﺗوﺮﭘ ﺶﺨﺑرز ﺎﺗ ﯿﻨ

ﯽ ﻠﮔ ﯿ دﺎ ﯾ زﺎﺳاﺪﺟ ﻦ ي

دﻮﺷ ] 7 , 17 [ . شور

جاﺮﺨﺘﺳا ﻞﻣﺎﺷ 1g

ﺎﺑ ﻪﻧﻮﻤﻧ 6ml

تﺪﻣ ﻪﺑ ،لﻼﺣ 30

ﻗد ﯿ رد ﻪﻘ

60°C ﺮﻫ بوﺎﻨﺘﻣ رﻮﻃ ﻪﺑ ندﺰﻤﻫ ﺎﺑ 10

ﻗد ﯿ ﺮﺘﻧﺎﺳ ﺪﻌﺑ و ﻪﻘ ﯾ

ژﻮﻔ )

25000x g ( تﺪﻣ ﻪﺑ ، 10 ﻗد ﯿ ﻣ ﻪﻘ ﯽ ﺪﺷﺎﺑ . ﺳآ مﺪﻨﮔ ﯿ ﻪﺑ هﺪﺷ بﺎ

ﻟاﻮﺘﻣ رﻮﻃ

ﯽ ﺎﻫ لﻼﺣ ﺎﺑ ي

: ﺪﺳ ﯾ اﺮﻠﮐ ﻢ ﯾ ﺪ ) 5 M /0 (

) اﺮﺑ ي ﺎﻫ ﺶﺨﺑ ي

ﻣﻮﺒﻟآ ﯿ ﻦ ﻟﻮﺑﻮﻠﮔ – ﯿ ﻦ ( ، 1 - لﻮﻧﺎﭘوﺮﭘ 50

%

) اﺮﺑ ي ﻠﮔ ﺶﺨﺑ ﯿ دﺎ ﯾ ﻦ ( ﻣ جاﺮﺨﺘﺳا ﯽ

دﻮﺷ . ﻠﮔ ﯿ دﺎ ﯾ ﺎﻫ ﻦ ي جاﺮﺨﺘﺳا

ﺪﺳ رد هﺪﺷ ﯾ

ﺳدود ﻢ ﯿ تﺎﻔﻟﻮﺳ ﻞ )

( SDS 1 % ﺑ رد ﯽ تﺎﻨﺑﺮﮐ

ﻧﻮﻣآ ﯿ ﻢ 50 mM ) 5/

8 = (pH ﻣ ﻞﺣ ﯽ ﺳا و ﺪﻧﻮﺷ ﯿ

ﻣآ ﺪ ﯿ ﻪﻨ

ﺳ ﯿ ﺌﺘﺴ ﯿ زا هدﺎﻔﺘﺳا ﺎﺑ ﻦ رد DTT

56°C ﺣا ﯿ ﻣ ﺎ ﯽ ﺎﻫ هوﺮﮔ ،دﻮﺷ ي

ﻔﻟﻮﺳ ﯿ رﺪ ﯾ ﺎﺑ دازآ ﻞ ﯾ ﻣﺎﺘﺳاوﺪ ﯿ ﮑﻟآ ﺪ ﯿ ﻣ ﻪﻠ ﯽ ﺌﺗوﺮﭘ و ﺪﻧﻮﺷ ﯿ

ﻠﮔ ﻦ ﯿ دﺎ ﯾ ﻦ

ﺰﻧآ ﺎﺑ ﯾ ﺮﺗ ﻢ ﯾ ﺴﭙ ﯿ ﻃ رد ﻦ ﯽ رد ﺐﺷ 37°C

ﻣ ﻢﻀﻫ ﯽ دﻮﺷ . ﺲﭙﺳ

ﺘﭙﭘ ﯿ نﻮﺘﺳ زا هدﺎﻔﺘﺳا ﺎﺑ ﺎﻫﺪ C18

) Millipore (

ادز ﮏﻤﻧ ﯾ ﯽ ﻣ ﯽ

ﺪﻧﻮﺷ . ﺘﭙﭘ ﯿ نﻮﺘﺳ رد ﺎﻫﺪ C18

ﻠﺧاد ﺮﻄﻗ ﺎﺑ ﯽ

75 µm cm x 50

راﺬﮔرﺎﺑ ي ﻣ ﯽ ﺪﻧﻮﺷ . ﺮﺘﻣوﺮﺘﮑﭙﺳا رد ﺎﻫ نآ ي

ﻣﺮﺟ ﯽ Q-

Exactive hybrid )

Thermo – Fisher, San Jose (

و

ﻓاﺮﮔﻮﺗﺎﻣوﺮﮐ زا هدﺎﻔﺘﺳا ﺎﺑ ﯽ

Easy-Spray nLC 1000

) Thermo – Fisher (

داﺮﮔ شور ﺎﺑ ﯾ

زا ﺖﻧﺎ 0 ﺎﺗ 35 ﺪﺻ رد

ﻧﻮﺘﺳا ﯿ ﺮﺘ ﯾ رد ﻞ 1 % ﺳا ﯿ ﻣﺮﻓﺪ ﯿ تﺪﻣ ﻪﺑ ﮏ 1

ﺪﻧﺪﺷ ﻪﺘﺴﺷ ﺖﻋﺎﺳ .

ﻪﺑ

ﻣﺮﺟ ﻦﮑﺳا رﻮﻈﻨﻣ ﯽ

/ ﻣﺮﺟ ﯽ زا ، ﺖﺑﺎﺛ مﺮﺟ 100Da

جوﺮﺧ نﺎﻣز و

دﯾ ﻣﺎﻨ ﯿ ﮑ ﯽ 20 S ﻣ هدﺎﻔﺘﺳا ﯽ دﻮﺷ . ﺎﻓﯾ ﺎﺑ مﺎﺧ تﺎﻋﻼﻃا ﻞ X

Calibur 2.2 ﻣ ﺖﺳد ﻪﺑ

ﯽ آ ﯾ راﺰﻓا مﺮﻧ ﺎﺑ و ﺪ PEAK 7.5

ﻠﺤﺗ ﯿ ﻣ ﻞ ﯽ دﻮﺷ .

2 - 2 - 4 - ﻟﺎﻧآ ﯿ رﺎﻣآ ﺰ ي

ﻨﻌﻣ فﻼﺘﺧا ﯽ

ﺑ راد ﯿ ﻟﺎﻧآ ﺎﺑ مﺪﻨﮔ مﺎﻗرا ﻦ ﯿ

راو ﺰ ﯾ ﺲﻧﺎ ﯾ ﻪﻓﺮﻃ ﮏ

(ANOVA) راﺰﻓا مﺮﻧ ﻂﺳﻮﺗ

رادﺎﻨﻌﻣ ﺢﻄﺳ رد SPSS ي

95 %

ﻌﺗ ﯿﯿ ﺖﺳا هﺪﺷ ﻦ .

3 - ﺎﺘﻧ ﯾ ﺚﺤﺑ و ﺞ

3 - 1 - ﺎﻫ نﻮﻣزآ ي

ﺷ ﯿﻤ ﯿﺎﯾ ﯽ ژﻮﻟﻮﺋر و ﯾﮑ

ﯽ

ﺎﺘﻧ ﯾ ﺎﻫ نﻮﻣزآ ﺞ ي

ﺷ ﯿﻤ ﯿﺎﯾ ﯽ ﻓ و ﯿﺰ ﯾ ﺷﻮﮑ ﯿﻤ ﯿﺎﯾ ﯽ ﻤﺧ ﯿ ﺎﻫﺮ ي ﻬﺗ ﯿ هﺪﺷ ﻪ

لوﺪﺟ رد مﺪﻨﮔ مﺪﻨﮔ ﻢﻗر ﺖﺸﻫ زا 1

ﺖﺳا هﺪﺷ هداد نﺎﺸﻧ .

Table 1 chemical and rheological analysis

Corresponding dough

characteristics Chamran Sivand Sirvan Parsi Pishgam Pishtaz Sepahan Morvarid

Water absorption (%) 71.65b+0.15 67.95g+0.05 71.3c+0 68.3f+0.2 69.85e+0.05 70.05d+0.05 72.65a+0.05 56.55h+0.05 Dough development

time (min) 2.75b+0.05 2.25ef+0.05 3.75a+0.07 2.10f+0.10 2.5c+0.02 2.35de+0.05 2.4cd+0 1.75g+0.05 Stability(BU) 1.25e+0.05 1.35de+0.05 2.2b+0.07 1.00f+0.20 1.45cd+0.05 1.55c+0.05 1f+0.05 5.45a+0.05

Degree of

softening(BU) 171.53d+4.5 146.00e+0 113.51f+0.7 197.57b+2.5 184.5c+2.50 142.5e+6.50 248a+20 56.5g+1.50 Farinograph quality

number 37.00c+0 31.00e+0 48.00b+1.41 29f+0.56 32.50e+0.53 34.50d+

1.50 28.50f+00 66.00a+1.0 Protein (%) 12.66c+0.16 13.63a+0.06 12.65c+0.04 10.88f+0.22 11.87d+0.5 11.88d+0.03 11.59e+0.42 13.21b+0.01 Wet gluten (%) 29.05bc+0.25 28.65cd+0.15 31.35a+0.50 26.95f+0.25 28.05de+0.25 29.25b+0.25 27.66e+0.3 25.0g+0.50 Gluten index (%) 2.925de+0.20 6.73c+0.73 48.67b+3.70 3.18de+0.12 4.63ed+0.32 6.52c+0.08 1.82f+0.03 80.58a+2.28 Sedimentation value

(ml) 19.0c+0 20.0bc+00 24.55a+0.70 20.0b +0 20.5b+0.5 12.5d+0.5 12.0d+0 21b+0.5

Values followed by a different letter in the same row are significantly different (P < 0.05)

زرا سﺎﺳاﺮﺑ ﯾﺑﺎ

ﯽ ﺷ ﯿﻤ ﯿﺎﯾ ﯽ ژﻮﻟﻮﺋر و ﯾ ﮑ ﯽ ﻤﺧ ﯿ هﺪﺷ ﺺﺨﺸﻣ ،ﺮ

راوﺮﻣ ﻪﮐ ﺖﺳا ﯾ

ﺳ و ﺪ ﯿ ﺗﺮﺗ ﻪﺑ ،ناوﺮ ﯿ

ﺮﺗﻻﺎﺑ ﺐ ﯾ ﮐ ﻦ ﯿﻔ ﯿ رد ﺪﻧراد ار ﺖ

ﻟﺎﺣ ﯽ ﺳرﺎﭘ و نﺎﻫﺎﭙﺳ ،ﻪﮐ ﯽ

ﺎﭘ ، ﯾﯿ ﺮﺗ ﻦ ﯾ ﮐ ﻦ ﯿﻔ ﯿ ﺪﻨﺘﺴﻫ اراد ار ﺖ .

3

- 2 - زرا ﯾﺑﺎ ﯽ ﮐ ﯿﻔ ﯿ نﺎﻧ ﺖ

وﯾ ﮔﮋ ﯽ ﺎﻫ ي ﺴﺣ ﯽ ﺘﻓﺎﺑ و ﯽ ﻬﺗ نﻮﺘﻓﺎﺗ نﺎﻧ ﯿ

ﻢﻗر ﺖﺸﻫ زا هﺪﺷ ﻪ

لوﺪﺟ رد ،مﺪﺘﮔ 2

ﺖﺳا هﺪﺷ هداد نﺎﺸﻧ .

Table 2 sensory evaluation and texture analysis of Taftoon bread

Evaluation of

bread Chamran Sivand Sirvan Parsi Pishgam Pishtaz Sepahan Morvarid

Forced required to puncture

( N )

3.18^g ±0.01 4.58^f ±0.01 4.91^b ±0.007 4.92^b ±0.01 4.64^d ±0.007 4.87^c ±0.01 4.98^a ±0.01 4.62^c ±0.01 Panelist score

( on the basis of 20)

15.49^a ±0.02 14.11^bc ±0.007 13.26^a ±0.007 10.27^d ±0.02 14.20^bc ±0.14 13.80^c ±0.03 7.65^e ±0.007 15.10^ab±0.07 Values followed by a different letter in the same row are significantly different (P < 0.05)

لوﺪﺟ رد ﻪﮐ رﻮﻄﻧﺎﻤﻫ 2

ﻬﺗ نﻮﺘﻓﺎﺗ نﺎﻧ ،ﺖﺳا هﺪﺷ هداد نﺎﺸﻧ ﯿ

ﻪ

راوﺮﻣ و ناﺮﻤﭼ مﺎﻗرا زا هﺪﺷ ﯾ

ﺮﺗﻻﺎﺑ ،ﺪ ﯾ ﺘﻣا ﻦ ﯿ ﺴﺣ زﺎ ﯽ ،ﺪﻧراد ار

ﻨﭽﻤﻫ ﯿ ﺎﭘ ،ناﺮﻤﭼ ،ﻦ ﯾﯿ

ﺮﺗ ﻦ ﯾ ﻧ ﻦ ﯿ وﺮ ي ﻧ درﻮﻣ ﯿ اﺮﺑ زﺎ ي خارﻮﺳ نﻮﻣزآ

ﺠﻨﺳ ﺖﻓﺎﺑ نﻮﻣزآ رد ندﺮﮐ ﯽ

ﻟﺎﺣ رد ،دراد ار ﯽ

ﺎﭘ ،نﺎﻫﺎﭙﺳ ،ﻪﮐ ﯾﯿ

ﻦ

ﺮﺗ ﯾ ﺘﻣا ﻦ ﯿ ﺴﺣ زﺎ ﯽ ﺑ و ﯿ ﺮﺘﺸ ﯾ ﺘﻔﺳ ﻦ ﯽ دراد ار . اﺮﺑﺎﻨﺑ ﯾ سﺎﺳا ﺮﺑ ﻦ

ﺎﻫ نﻮﻣزآ ي ﺷ ﯿﻤ ﯿﺎﯾ ﯽ ژﻮﻟﻮﺋر ، ﯾ ﮑ ﯽ ﺴﺣ ، ﯽ ﺘﻓﺎﺑ و ﯽ مﺪﻨﮔ ﻢﻗر ﺖﺸﻫ

اﯾ ﻧاﺮ ﯽ ﻣ ، ﯽ ﺘﻧ ناﻮﺗ ﯿ ﺎﻫ ﻢﻗر ﻪﮐ ﺖﻓﺮﮔ ﻪﺠ ي

راوﺮﻣ ﯾ ﺪ و ناﺮﻤﭼ ،

ﺳ ﯿ ﺮﺗﻻﺎﺑ ،ناوﺮ ﯾ

ﮐ ﻦ ﯿﻔ ﯿ ژﻮﻟﻮﻨﮑﺗ ﺖ ﯾ

ﮑ ﯽ ﺎﭘ ،نﺎﻫﺎﭙﺳ و ﯾﯿ

ﺮﺗ ﻦ ﯾ ﻦ

ﮐﯿ ﻔﯿ ژﻮﻟﻮﻨﮑﺗ ﺖ ﯾ

ﮑ ﯽ ﺪﻧراد ار .

3 - 3 - ﺎﺳﺎﻨﺷ ﯾ ﯽ ﺌﺗوﺮﭘ ﯿ ﻦ

دﺪﻌﺘﻣ تﻼﮑﺸﻣ ي

ﻟﺎـﻧآ ﺎـﺑ طﺎﺒﺗرا رد ﯿ

ﻣﻮﺌﺗوﺮﭘ ﺰ ـﯿ ﺌﺗوﺮـﭘ ﮏ ﯿ ﺎـﻫ ﻦ ي

ﺧذ ﯿ ا هﺮ ي ﺗﺎﻋﻼﻃا ﮏﻧﺎﺑ ندﻮﺑ دوﺪﺤﻣ ﻞﻣﺎﺷ ﻪﮐ دراد دﻮﺟو مﺪﻨﮔ ﯽ

ﭘ ،سﺮﺘــﺳد رد ﯿ

ﭽ ــﯿ ﮔﺪ ﯽ ﻮﻀــﺣ زا ﻞــﺻﺎﺣ ر

ــﯾ ﺮــﺳ ﮏ ي ﺌﺗوﺮــﭘ ﯿ ﻦ

ﺠﻧز و گﻮــﻟﻮﻤﻫ ــﯿ

ﺎــﻫ هﺮ ي راﺮــﮑﺗ ي ــﻣ ﯽ ﺪــﺷﺎﺑ . ا ﺎــﺑ ــﯾ ،دﻮــﺟو ﻦ

ﺌﺗوﺮﭘ ﯿ ﺎﻬﻨ ي ﻣ ﻪﺑ ،مﺪﻨﮔ ﯿ

ﺳو ناﺰ ﯿﻌ ﯽ زا هدﺎﻔﺘـﺳا ﺎﺑ ]HPLC

18 و 10 [

ﺮﺘﻣوﺮﺘﮑﭙﺳا و ي

ﻣﺮﺟ ﯽ ـﺳو رﻮﻃ ﻪﺑ ،هزوﺮﻣا ﻪﮐ ﺪﻧا هﺪﺷ ﻪﻌﻟﺎﻄﻣ ﯿﻌ

ﯽ

ﺎﻬﻨﺗ ﻪﺑ ﯾ ﯽ ﯾ ﮐﺮﺗ رد ﺎ ﯿ ﻨﮑﺗ ﺎﺑ ﺐ ﯿ ﺎﻫ ﮏ ي ﻓاﺮﮔﻮﺗﺎﻣوﺮﮐ ﯽ

دﯾ ﻣﻮﺌﺗوﺮﭘ تﺎﻌﻟﺎﻄﻣ رد ،ﺮﮕ ﯿ

ﻣ ﻪﺘﻓﺮﮔ رﺎﮐ ﻪﺑ مﺪﻨﮔ ﮏ ﯽ

ﺪﻧﻮﺷ

] 19 , 20 [ .

ﺮﺗ ﻢﻀﻫ ضﺮﻌﻣ رد ،ﺶﺨﺑ ﺮﻫ ﯾﺘﭙ

ﯿ ﻟﺎﻧآ ﺲﭙﺳ و ﮏ ﯿ

ﺎﺑ ﺰ FT-ICP-

Orbitrap ﻣ راﺮﻗ

ﯽ ﮔ ﯿ ﺘﭙﭘ تﺎﻌﻄﻗ ﺲﭙﺳ ،دﺮ ﯿ

ﺪ ي ﮏﻧﺎﺑ ﺎﺑ ﻞﺻﺎﺣ

ﺗﺎﻋﻼﻃا ﯽ ﺌﺗوﺮﭘ ﯿ ﻦ ) ﯾNCBI ﺎ Swissprot (

ﺎﻘﻣ ﯾ ﻣ ﻪﺴ ﯽ ﺪﻧﻮﺷ

] 17 [ . اراد ﺶﺨﺑﺮﻫ نﻮﭼ ي

ﺪﺘﭼ ﯾ ﺌﺗوﺮﭘ ﻦ ﯿ ﺎﻄﺧ ﻪﻨﻣاد ،ﺖﺳا ﻦ ي

ﺮﺟ ﻣ ﯽ 8ppm / 8 ﻐﺗ ﻪﻨﻣاد ، ﯿﯿ راﺪﻬﮕﺗ نﺎﻣز ﺮ ي

5min ﻪﻧﺎﺘﺳآ و ﻌﺗ

ﯿﯿ ﺎﻄﺧ ﻦ ي 1 % اﺮﺑ ي ﺎﺳﺎﺘﺷ ﯾﯿ ﯽ ﺘﭙﭘ ﯿ روﺮﺿ ،ﺎﻄﺧ ﺶﻫﺎﮐ و ﺎﻫﺪ ي

ﻣ ﯽ ﺪﺷﺎﺑ . ﻃﯿ ﻣﺮﺟ ﻒ ﯽ ﻠﮔ ﺶﺨﺑ ﯿ دﺎ ﯾﻨ ﯽ ﻞﮑﺷ رد مﺪﻨﮔ مﺎﻗزا 1

ﺖﺳا هﺪﺷ هداد نﺎﺸﻧ .

ﺌﺗوﺮﭘ ﯿ ﺎﻫ ﻦ ي ﻠﺻا ﯽ لوﺪﺟ رد مﺪﻨﮔ ﻢﻗر رﺎﻬﭼ 3

هﺪﺷ هداد نﺎﺸﻧ

ﺖﺳا .

Table 3 major proteins of wheat cultivars ( Morvarid, Chamran, Sirvan and Sepahan )

sub-fractions Morvarid Chamran Sirvan Sepahan

α/β gliadin 37 16 28 5

γ gliadin 36 36 22 38

Puroindoline A 33 14 0 0

Puroindoline B 19 23 0 0

High molecular weight subunit DY10 35 35 0 0

ﺌﺗوﺮﭘ ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ ﯿ

ﺎﻫ ﻦ ي ﺎﺳﺎﻨﺷ ﯾ ﯽ ،مﺪﻨﮔ هﺪﺷ بﺎﺨﺘﻧا مﺎﻗرا ،هﺪﺷ

راوﺮﻣ ﯾ اراد ،ناﺮﻤﭼ و ﺪ ي

ز ﯾ ﺎﻫﺪﺣاوﺮ ي ﻨﺗﻮﻠﮔ ﯿ ﻟﻮﮑﻟﻮﻣ نزو ﺎﺑ ﻦ ﯽ

ﭘ و Dy10 ﯿ اورﻮ ﯾ ﻟوﺪﻨ ﯿ ﻦ و A ) B ( PINs ﻣ ﯽ ﺪﻨﺷﺎﺑ . ا ﺎﻣا ﯾ ﻦ

ﺳ مﺎﻗرا رد ﺎﻫ ﺶﺨﺑ ﯿ

ﺪﻧراﺪﻧ دﻮﺟو نﺎﻫﺎﭙﺳ و ناوﺮ .

ﯾ زا عﻮﻧ ﮏ

ﺌﺗوﺮﭘ ﯿ ﻟﻮﮑﻟﻮﻣ نرو ﺎﺑ ،ﻦ ﯽ

ﻟاﻮﺗ ﺎﺑ ﻻﺎﺑ ﯽ ﺳا ﯿ ﻣآ ﺪ ﯿ ﻠﮔ ﻪﺑﺎﺸﻣ ﻪﻨ ﯿ

دﺎ ﯾ ،ﻦ

اراد ي ﺳ ﯿ ﺌﺘﺴ ﯿ ﻣ دﺮﻓ داﺪﻌﺗ ﻪﺑ ﻦ ﯽ

ﺪﻤﻫ ﻪﺑ و ﺪﺷﺎﺑ ﯾ

ﺮﮕ ﯾ ﻨﺗﻮﻠﮔ ﻪﺑ ﺎ ﯿ ﻦ

ﻣ ﻞﺼﺘﻣ ﺎﻫ ﯽ

ﺪﻧﻮﺷ ] 21 [ .ا ﯾ ﺌﺗوﺮﭘ ﻦ ﯿ رﺎﺘﺧﺎﺳ ﺮﻈﻧ زا ﺎﻫ ﻦ ي

ﻪﺑﺎﺸﻣ

ﻠﮔ ﯿ دﺎ ﯾ ﻟﺎﺣ رد ﺪﻨﺘﺴﻫ ﺎﻫ ﻦ ﯽ

ز ﻪﺑ ،دﺮﮑﻠﻤﻋ ﺮﻈﻧ زا ﻪﮐ ﯾ

ﺎﻫ ﺪﺣاوﺮ ي

ﻨﺗﻮﻠﮔ ﯿ ﺪﻧراد ﺖﻫﺎﺒﺷ ﻦ .

ﻟا ﺶﺨﺑ ﯿ ﺮﻣﻮﮕ ي ﻠﮔ ﻪﺑ ، ﯿ دﺎ ﯾ ﻦ ﯾ ﻟﻮﮑﻟﻮﻣ نرو ﺎ ﯽ

ﻻﺎﺑ ( HMW-GS

ﻠﮔ ،) ﯿ دﺎ ﯾ ﻊﻤﺘﺠﻣ ﻦ ﯾ

ﻨﺗﻮﻠﮔ ﺎ ﯿ ﻣ بﻮﺴﻨﻣ لﻮﻧﺎﺗا رد لﻮﻠﺤﻣ ﻦ ﯽ

دﻮﺷ .

اﯾ ﺌﺗوﺮﭘ ﻦ ﯿ ﺠﻧز هﺪﻨﻫد ﻪﻤﺗﺎﺧ ناﻮﻨﻋ ﻪﺑ ،ﻦ ﯿ

ﻠﭘ هﺮ ﯿ ﻨﺗﻮﻠﮔﺮﻤ ﯿ ﻞﻤﻋ ﻦ

ﻣ ﯽ اﺮﺑﺎﻨﺑ ،ﺪﻨﮐ ﯾ

ﻠﭘ هزاﺪﻧا ،ﻦ ﯿ

ﻣ دوﺪﺤﻣ ار ﻦﺗﻮﻠﮔ ﺮﻤ ﯽ

ﮐ و ﺪﻨﮐ ﯿﻔ ﯿ ﺖ

ﺛﺎﺗ ﺖﺤﺗ ار درآ ﯿ

ﻣ راﺮﻗ ﺮ ﯽ ﺪﻫد . ﯾPINs ﮑ ﯽ ﺌﺗوﺮﭘ زا ﯿ ﺎﻫ ﻦ ي

ﻤﻬﻣ ﯽ ﮑﺸﺗ صاﻮﺧ ﻪﮐ ﺪﻨﺘﺴﻫ ﯿ

ﻞ ﺎﻫ ﻒﮐ رد ار ﻒﮐ ي

ﺎﻣ ﯾ ﺳآ ﻊ ﯿ ﺐ

دﯾ ﻣ حﻼﺻا هﺪ ﯽ

ﺛﺎﺗ ﺖﺤﺗ ار نﺎﻧ ﺰﻐﻣ رﺎﺘﺧﺎﺳ و ﺪﻨﮐ ﯿ

ﻣ راﺮﻗ ﺮ ﯽ

ﺪﻫد ] 22 [ . ﻤﺧ ﻊﺑﺎﻣ ﺶﺨﺑ ﺎﺑ ﺎﻫ نآ ﺖﺳا ﻦﮑﻤﻣ ﯿ

،ﺪﻨﻫد ﺶﻨﮐاو ،ﺮ

اﺮﺑﺎﻨﺑ ﯾ ﻣ ،ﻦ ﯽ ﻤﻬﻣ ﺶﻘﻧ ﺪﻨﻧاﻮﺗ ﯽ

ﺎﭘ رد ﯾ زﺎﺳراﺪ ي ﻓ ﯿ ﺎﻫ ﻢﻠ ي ﺎﻣ ﯾ ﻊ

ﺑ ﻪﺘﺷاد هﺪﻨﻨﮑﺷ ا ﻪﮐ ﺪﻨﺷﺎ

ﯾ ﻓ ﻦ ﯿ ﻻ ،ﺎﻫ ﻢﻠ ﯾ ا ﻪ ي ﺎﻫ لﻮﻠﺳ رود ﻪﺑ ي

زﺎﮔ ي ﮑﺸﺗ ﯿ ﻣ ﻞ ﯽ ﺪﻨﻫد . ﺎﻣزآ ﯾ ﻣ نﺎﺸﻧ ﻒﻠﺘﺨﻣ تﺎﺸ ﯽ

ﺑ ﻪﮐ ﺪﻨﻫد ﯿ نﺎ

ﮔ رد PINs ﯿ ﻣ ﻪﻧاد ﺮﺗ مﺮﻧ ﺖﻓﺎﺑ ﺐﺟﻮﻣ ،ﺞﻧﺮﺑ ﻞﺜﻣ نﺎﻫﺎ ﯽ

دﻮﺷ

] 23 [.

ا رد

ﯾ ﺎﻫ ﻢﻗر ﻪﻤﻫ ،ﻪﻌﻟﺎﻄﻣ ﻦ ي

،هﺪﺷ بﺎﺨﺘﻧا مﺪﻨﮔ /β

-α و -γ

ﻠﮔ ﯿ دﺎ ﯾ ﻟﺎﺣ رد ،ﺪﻧراد ﻦ ﯽ

ﻪﮐ -γ ﻠﮔ ﯿ دﺎ ﯾ راوﺮﻣ مﺎﻗرا رد ﻦ ﯾ

ناﺮﻤﭼ ،ﺪ

ﺖﺳﻻﺎﺑ نﺎﻫﺎﭙﺳ و )

38 % - 31 ( ﺳ رد نآ راﺪﻘﻣ ، ﯿ

ﺎﭘ ﺎﺘﺒﺴﻧ ،ناوﺮ ﯾﯿ

ﻦ

ﺖﺳا ) 22 (%

ا ﺮﮕﻧﺎﺸﻧ ﻪﮐ ، ﯾ

،ﻪﮐ ﺖﺳا ﻦ -γ

ﻠﮔ ﯿ دﺎ ﯾ ﺮﺛا ،ﻦ ي ور ي

ﮐﯿ ﻔﯿ دراﺪﻧ مﺪﻨﮔ ﺖ .

ﻣﯿ ناﺰ /β -α ﻠﮔ ﯿﺎﯾ ﮐ ﺎﺑ مﺪﻨﮔ مﺎﻗرا رد نﺪ ﯿﻔ

ﯿ راوﺮﻣ ،ﻻﺎﺑ ﺖ ﯾ

ناﺮﻤﭼ ،ﺪ

ﺳ و ﯿ ز ناوﺮ ﯾ ﻟﺎﺣ رد ،ﺖﺳا دﺎ ﯽ

ﻨﮐ راﺪﻘﻣ ،نﺎﻫﺎﭙﺳ ﻪﮐ ﯽ

ا زا ﯾ ﻦ

دراد ﺶﺨﺑ .

اﯾ ﺘﻧ ﻦ ﯿ ﻖﺑﺎﻄﻣ ﻪﺠ ﯾ

ﺎﻫ ﻪﺘﻓﺎ ي Piston نارﺎﮑﻤﻫ و )

2011 ( ﺎﻫ مﺪﻨﮔ رد ،ﺖﺳا ﯾ

ﯽ ﻟﻮﺗ نژ ﻪﮐ ﯿ

هﺪﻨﻨﮐ ﺪ -γ

ﻠﮔ ﯿ دﺎ ﯾ ﺎﺑ ﻦ

ژﻮﻟﻮﻨﮑﺗ ي ﺎﻫ ﺶﺨﺑ ،ﺖﺳا هﺪﺷ شﻮﻣﺎﺧ ،RNAi

ي ﻨﺗﻮﻠﮔ ﯽ د ﯾ ﺮﮕ

اﺰﻓا ﯾ ﻣ ﺶ ﯽ ﯾ ﻨﭽﻤﻫ و ﺪﻨﺑﺎ ﯿ

ﺎﻫﺮﺘﻣارﺎﭘ ،ﻦ ي

ﮐ ﯿﻔ ﯽ ﻣ ﻪﺑ ﯿ ﻤﮐ ناﺰ ﯽ

ﺛﺎﺗ ﺖﺤﺗ ﯿ ﻣ راﺮﻗ ﺮ ﯽ ﮔ ﯿ ﺪﻧﺮ ] 24 [ . ﻨﭽﻤﻫ ﯿ ﺰﺘﻨﺳ ،ﺖﺳا ﻦﮑﻤﻣ ،ﻦ

ﻣﻻوﺮﭘ ﯿ ﺎﻫ ﻦ ي د ﯾ ﻤﺧ ﺐﺟﻮﻣ ،ﺮﮕ ﯿﺮ

ي ﻮﻗ ي حﻼﺻا ﺖﻣوﺎﻘﻣ ﺎﺑ ﺮﺗ

دﻮﺷ ﻞﺻﺎﺣ ،ندﺮﮐ طﻮﻠﺨﻣ ﺮﺑاﺮﺑ رد هﺪﺷ ]

25 - 27 [.

3 - 4 - ﺎﺳﺎﻨﺷ ﯾ ﯽ ﺘﭙﭘ ﯿ ﺎﻫﺪ

ﺘﭙﭘ ﯿ ﺎﻫﺪ ي ﺌﺗوﺮﭘ رد ﻒﻠﺘﺨﻣ ﯿ

ﺎﺳﺎﻨﺷ ﺎﻫ ﻦ ﯾ

ﯽ ﺰﺟ ﻪﺑ ﺰﺟ ﺎﺑ و ﺪﻧا هﺪﺷ

زﺎﺳ ي درﻮﺧﺮﺑ زا هدﺎﻔﺘﺳا ﺎﺑ ﯾ

ژﺮﻧا ﺎﺑ نﻮ ي ﻻﺎﺑ ) collision ion

dissociation [CID]

( ﺎﺗﯾ ﯿ ﺪﻧا هﺪﺷ ﺪ .

ﺮﺘﻣوﺮﺘﮑﭙﺳا ي

ﻣﺮﺟ ﯽ ﺎﺑ

ﮑﻔﺗ ترﺪﻗ ﯿ

ﮏ 70000FWHM

، 10⁶ 1ﯾˣ ﺰﮐﺎﻣ و نﻮ ﯾ

نﺎﻣز ﻢﻤ

ﻦﮑﺳا 120ms

ﻣ ﺖﺳد ﻪﺑ ﯽ

ا ﯾ ﺪ . ﺘﭙﭘ ﯿ ﺎﻫﺪ ي و ﯾ ﺎﻫ نا صاﻮﺧ و هﮋ

لوﺪﺟ رد 4 ﺖﺳا هﺪﺷ هداد نﺎﺸﻧ .

Table 4 unique peptides of subfractions gliadin

Unique peptide protein

sequence -10lgp M RT Start End

K.GQQGYYPTSLQQPGQGQQGYYP

TSLQHTGQR 100.87 3452.61 34.12 185 215

K.GGSFYPGETTPLQQLQQGIFWGT

SSQTVQGYYPGYTSPR 82.37 4219.03 57.82 97 135

HMW DY10

R.QQPVQGQQPEQGQQPGQWQQG

YYPTSPQQLGQGQQPR 79.45 4188.98 36.70 216 252

γ-gliadin R.SLVLQTLPTMCNVYVPPYCSTIR 77.14 2711.35 52.02 256 278 α/β-gliadin K.SQVLQQSTYQLLQELCCQHLWQI

PEQSQCQAIHNVVHAIILHQQQK 96.44 5589.78 51.86 162 207 R.CNIIQGSIQGDLGGIFGFQR 95.53 2179.08 53.94 96 115 PIN A

K.DFPVTWR.W 36.44 919.90 40.97 61 67

K.DFPVTWPTKWWK.G 63.90 108955 43.66 63 74

K.QLSQIAPQCR.C 41.29 1199.61 24.48 88 97

PIN B

R.LGGFLGIWRGEVFK.Q 39.87 1527.87 46.80 109 122 ﺘﭙﭘ ﯿ ﺎﻫﺪ ي و ﯾ رد هﮋ HMW Dy10 ﺑ مﺮﺟ ،

ﯿ زا ﺶ 3400 Da

ﺪﻧراد . ﺳا ﯿ ﻣآ ﺪ ﯿ ﻣﺎﺗﻮﻠﮔ ،ﺎﻫ نآ ﺐﻟﺎﻏ ﻪﻨ ﯿ

ﻦ ) (Q ﻟوﺮﭘ ، ﯿ ﻦ ) (P و

ﻠﮔ ﯿ ﺴ ﯿ ﻦ ) (G ﺎﻫﺪﺣاو ﺎﺑ ي

راﺮﮑﺗ ي ﻣ QGQQ ﯽ ﺪﻨﺷﺎﺑ . اﯾ ﻦ

ﺘﻧﯿ ﺎﺘﺳار رد ﺎﺘﺒﺴﻧ ،ﻪﺠ ي

ﯾ ﺎﻫ ﻪﺘﻓﺎ ي نارﺎﮑﻤﻫ و Qian )

2008 (

ﻣ ﯽ ﻨﺗﻮﻠﮔ ﺪﻧا هدﺮﮐ شراﺰﮔ ﻪﮐ ﺪﺷﺎﺑ ﯿ

ﻟﻮﮑﻟﻮﻣ نزو ﺎﺑ ﻦ ﯽ

،ﻻﺎﺑ

ﺎﻫﺪﺣاو ي راﺮﮑﺗ ي ﺘﭙﭘاﺰﮕﻫ ﯿ ﺪ ) PGQGQQ (

ﺮﺗ و ي ﺘﭙﭘ ﯿ ﺪ

) (GQQ ﻣ ﯽ ﺪﺷﺎﺑ ] 28 [ . ﺘﭙﭘ ﺐﻠﻏا ﯿ ﺎﻫﺪ ي و ﯾ رد هﮋ نزو PINs

زﯾ ﺮ 2000Da ﺪﻧراد . ﺳا ﯿ ﻣآﺪ ﯿ ﻣﺎﺗﻮﻠﮔ ،ﺎﻫ نآ ﺐﻟﺎﻏ ﻪﻨ ﯿ

ﻦ ) (Q ،

ﻟوﺮﭘ ﯿ ﻦ ) (P ﻠﮔ و ﯿ ﺴ ﯿ ﻦ ) (G ﻣ ﯽ ﺪﺷﺎﺑ . ندﻮﺑ اراد ﺖﻠﻋ ﻪﺑ ،PINs

ﺮﺗ ﯾ و ،نﺎﻓﻮﺘﭙ ﯾ ﮔﮋ ﯽ ﻪﺑ لﺎﺼﺗا ﺑﺮﭼ

ﯽ ﺪﻧراد ار . ﺳا ﻞﺑﺎﻓوﺮﭘ ﺎﻣا ﯿ

ﻣآﺪ ﯿ ﻪﻨ

ا ي ﻣ نﺎﺸﻧ ﯽ ﺳا ﻪﮐ ﺪﻫد ﯿ

ﻣآ ﺪ ﯿ رد ﺐﻟﺎﻏ ﻪﻨ HMW Dy10

،

PINs A, B ﺒﻄﻗ

ﯽ ﻧ ﯿ ﺪﻨﺘﺴ . ﻨﭽﻤﻫ ﯿ ﻫ ﺎﻫ نآ ،ﻦ ﯿ

و ﺪﻨﺘﺴﻫ بﻮﻓورﺪ

اﺮﺑﺎﻨﺑ ﯾ ﺌﺗوﺮﭘ ﻞﺧاد رد ﻦ ﯿ

ﻣ راﺮﻗ ﻦ ﯽ ﮔ ﯿ ﺎﻧاﻮﺗ و ﺪﻧﺮ ﯾ

ﯽ ﻤﮐ ﯽ اﺮﺑ ي

ﺪﻧراد بآ ﺎﺑ سﺎﻤﺗ .

آﺮﻓ رد ﺎﻫ نآ دراد لﺎﻤﺘﺣا ﯾ

ﻬﺗ ﺪﻨ ﯿ ﺑﺮﭼ ﺎﺑ نﺎﻧ ﻪ ﯽ

ﺪﻨﻫد ﺶﻨﮐاو .

ﺘﭙﭘ ﯿ و ﺪ ﯾ رد ﻢﻫ ،هﮋ /β

-α ﻠﮔ ﯿ دﺎ ﯾ ﻢﻫ و ﻦ -γ

ﻠﮔ ﯿ دﺎ ﯾ ﺠﻧز رد ﻦ ﯿ

هﺮ

ﺎﻬﺘﻧا ﯾ ﯽ راﺮﻗ C ﺳا نﻮﭼ ،دراد ﯿ

ﻣآﺪ ﯿ ﺳ ﻪﻨ ﯿ ﺌﺘﺴ ﯿ دراد راﺮﻗ ﺎﺟ نآ ،ﻦ .

ا رد ﯾ ﻘﺤﺗ ﻦ ﯿ ﺳرﺮﺑ ،ﻖ ﯽ ﺳا ﯿ ﻣآﺪ ﯿ ﺎﻫ ﻪﻨ ي ﻦﺘﺴﮑﺷ زا ﻞﺻﺎﺣ

زﯾ ﺎﻫﺪﺣاوﺮ ي ﻠﮔ ﯿ دﺎ ﯾ ﺮﺗ ﺎﺑ ﻦ ﯾ ﺴﭙ ﯿ ﻣ نﺎﺸﻧ ،ﻦ ﯽ ﺘﭙﭘ ﻪﮐ ﺪﻫد ﯿ

و ﺪ ﯾ رد هﺰ

/β -α ﻠﮔ ﯿ دﺎ ﯾ اراد ،ﻦ ي ﺳ ﻪﺳ ﯿ ﺌﺘﺴ ﯿ راوﺮﻣ رد ﻦ ﯾ

ﺳ و ناﺮﻤﭼ ،ﺪ ﯿ

ناوﺮ

ﻣ ﯽ ﻟﺎﺣ رد ﺪﺷﺎﺑ ﯽ

ﻫ ،نﺎﻫﺎﭙﺳ ﻪﮐ ﯿ

ﺳ ﭻ ﯿ ﺌﺘﺴ ﯿﻨ ﯽ ز رد ﺠﻧ ﯿ ﺘﭙﭘ هﺮ ﯿ ﺪ ي وﯾ

دراﺪﺗ دﻮﺧ هﮋ )

R.SQVLQQSTYQLLR.E .(

ﺺﺨﺸﻣ

ﺘﭙﭘ ﻪﮐ ﺖﺳا هﺪﺷ ﯿ

و ﺪ ﯾ رد هﮋ -γ ﻠﮔ ﯿ دﺎ ﯾ ﺎﻬﻨﺗ ،ﻦ ﯾ ﺳ ﮏ ﯿ ﺌﺘﺴ ﯿ دراد ﻦ .

ﺳا ﻪﮐ ﺖﺳا ﺢﺿاو ﯿ

ﻣآ ﺪ ﯿ ﺳ ﻪﻨ ﯿ ﺌﺘﺴ ﯿ ﻠﮔ رد ﻦ ﯿ دﺎ ﯾ ﺿﺮﻋ تﻻﺎﺼﺗا ،ﻦ ﯽ

ﺑﯿ ﺠﻧز ﻦ ﯿﺮ ي ﻨﺗﻮﻠﮔ ﺎﺑ ار ﯿ

ﻬﺴﺗ ﻦ ﯿ ﻣ ﻞ ﯽ و ﻪﮐ ﺪﻨﮐ ﯾ ﮔﮋ ﯽ ﺖﺤﺗ ار درآ

ﺛﺎﺗ ﯿ ﻣ راﺮﻗ ﺮ ﯽ ﺪﻫد ] 8 [ . ا رد ﯾ ،ﻪﻌﻟﺎﻄﻣ ﻦ -γ

ﻠﮔ ﯿ دﺎ ﯾ مﺎﻗرا ﻪﻤﻫ رد ،ﻦ

اراد ،مﺪﻨﮔ ي ﺘﻣ ﯿ ﺗﻮ ﯿ ﺳ تروﺎﺠﻣ رد ﻦ ﯿ

ﺌﺘﺴ ﯿ ﻣ ﻦ ﯽ ﺪﺷﺎﺑ . ﺘﭙﭘ رد ﯿ ﺪ

وﯾ هﮋ /β -α ﻠﮔ ﯿ دﺎ ﯾ ﮐ ﺎﺑ مﺪﻨﮔ مﺎﻗرا رد ،ﻦ ﯿﻔ

ﯿ ﻻﺎﺑ ﺖ ) راوﺮﻣ ﯾ ،ﺪ

ﺳ ﯿ ناﺮﻤﭼ و ناوﺮ (

ﺳ ود ، ﯿ ﺌﺘﺴ ﯿ ﺪﻨﺘﺴﻫ ﻢﻫ رﺎﻨﮐ رد ﻦ .

،نﺎﻫﺎﭙﺳ ﺎﻣا

ﺳ ﯿ ﺌﺘﺴ ﯿ دراﺪﻧ ﻦ . اﺮﺑﺎﻨﺑ ﯾ

،ﻦ ﺳ رﻮﻀﺣ ﺎﺑ مﺪﻨﮔ ﺖﺒﻔﺒﮐ ﯿ

ﺌﺘﺴ ﯿ ﻌﺗ ﻦ ﯿﯿ ﻦ

ﻣ ﯽ دﻮﺷ . ﻣﯿ ﺳا ناﺰ ﯿ ﻣآﺪ ﯿ ﺎﻫ ﻪﻨ ي ﻫ ﯿ ﻓورﺪ ﯿ ﻣﺎﺗﻮﻠﮔ ﻞﺜﻣ ،ﻞ ﯿ

ﻫ و ﻦ ﯿ ﺘﺴ ﯽ

دﯾ رد ﻦ /β -α ﻠﮔ ﯿ دﺎ ﯾ ﺑ ،ﻦ ﯿ زا ﺮﺘﺸ -γ ﻠﮔ ﯿ دﺎ ﯾ اﺮﺑﺎﻨﺑ ،ﺖﺳا ﻦ ﯾ

ﻦﮑﻤﻣ ﻦ

ﺠﻧز ﺖﺳا ﯿ ﺒﻧﺎﺟ هﺮ ﯽ ﺠﻧز ﺎﺑ نآ ﯿ ﺒﻧﺎﺟ هﺮ ﯽ ﯾ ﺠﻧز ﺎ ﯿ ﻠﺻا هﺮ ﯽ ﺳا ﯿ ﻣآﺪ ﯿ ﻪﻨ

ﺎﻫ ي د ﯾ ﺮﮕ ) ﺎﻫ هوﺮﮔ ﺎﺑ ي

ﻧﻮﺑﺮﮐ ﯿ ﺒﻄﻗ ﻞ ﯽ ( ﮑﺸﺗ ﯿ ﻞ ﭘﯿ ﺪﻧﻮ

ﻫﯿ ﻧژورﺪ ﯽ ﺪﻫد . ﻨﭽﻤﻫ ﯿ ،ﻦ /β -α ﻠﮔ ﯿ دﺎ ﯾ اراد ،ﻦ ي ﺖﺳا تﺎﻣﺎﺗﻮﻠﮔ

ﺳا ﻪﮐ ﯿ ﻣا ﺪ ﯿ ا ﻪﻨ ي ﻔﻨﻣرﺎﺑ ﺎﺑ ﯽ ﻣ ﯽ ﺳا ﺎﺳﺎﺳا و ﺪﺷﺎﺑ ﯿ

ﻣا ﺪ ﯿ ﺎﻫ ﻪﻨ ي

ﮑﺸﺗ رد ،رادرﺎﺑ ﯿ

ﭘ ﻞ ﯿ ﺪﻧﻮ ﯾ ﻧﻮ ﯽ ﻣ ﺖﮐﺮﺷ ﯽ ﺪﻨﻨﮐ .

لوﺪﺟ رد ﻪﮐ رﻮﻄﻧﺎﻤﻫ 4

ﺘﭙﭘ ،ﺖﺳا هﺪﺷ هداد نﺎﺸﻧ ﯿ

و ﺪ ﯾ رد هﮋ

/β -α ﻠﮔ ﯿ دﺎ ﯾ ﺮﺗﻻﺎﺑ ،ﻦ ﯾ ﻟﻮﮑﻟﻮﻣ نزو ﻦ ﯽ

ﺑ رد ار ﯿ ﺘﭙﭘ ﻦ ﯿ ﺎﻫﺪ ي و ﯾ هﮋ

زﯾ ﺎﻫ ﺶﺨﺑﺮ ي

د ﯾ ﻠﮔ ﺮﮕ ﯿ دﺎ ﯾ دراد ﻦ . اﺮﺑﺎﻨﺑ ﯾ ﻠﮔ ،ﻦ ﯿ دﺎ ﯾ نرو ﺎﺑ ﻦ

ﻟﻮﮑﻟﻮﻣ ﯽ ﺮﺛا ،ﺮﺗﻻﺎﺑ ي ور هﺪﻤﻋ ي ﮐ ﯿﻔ ﯿ دراد مﺪﻨﮔ ﺖ .ا

ﯾ ﻌﺿو ﻦ ﯿ ،ﺖ

ﺒﺷ ﯿ ﻨﺗﻮﻠﮔ ﻪ ﯿ ﻣ ﻦ ﯽ ﻨﺗﻮﻠﮔ نﻮﭼ ،ﺪﺷﺎﺑ ﯿ

ﻟﻮﮑﻟﻮﻣ نزو ﺎﺑ ﻦ ﯽ

رد ،ﻻﺎﺑ

ﺎﻘﻣ ﯾ ﻨﺗﻮﻠﮔ ﺎﺑ ﻪﺴ ﯿ

ﻟﻮﮑﻟﻮﻣ نزو ﺎﺑ ﻦ ﯽ

ﺎﭘ ﯾﯿ ﻤﻫا ،ﻦ ﯿ ﺑ ﺖ ﯿ ﺮﺘﺸ ي دراد .

4 - ﺘﻧ ﯿ ﮔ ﻪﺠ ﯿﺮ ي

ﻟﺎﻧآ ﯿ ﻣﻮﺌﺗوﺮﭘ ﺰ ﯿ ﻠﮔ ﺶﺨﺑ ﮏ ﯿ

دﺎ ﯾﻨ ﯽ ﻣ نﺎﺸﻧ مﺪﻨﮔ ﯽ

ﻪﮐ ﺪﻫد /β

-α

ﻠﮔ ﯿ دﺎ ﯾ ﺮﺗﻻﺎﺑ ،ﻦ ﯾ ﮐ رد ار ﺶﻘﻧ ﻦ ﯿﻔ

ﯿ ژﻮﻟﻮﻨﮑﺗ ﺖ ﯾ

ﮑ ﯽ دراد مﺪﻨﮔ .

ﺳ ود رﻮﻀﺣ ﯿ

ﺌﺘﺴ ﯿ ﺎﭘ ،ﻢﻫ تروﺎﺠﻣ رد ﻦ ﯾ

راﺪ ي ﻨﺗﻮﻠﮔ ﻪﮑﺒﺷ ﯽ

ار

اﺰﻓا ﯾ ﻣ ﺶ ﯽ ﺪﻫد . ﺳا ﯿ ﻣآ ﺪ ﯿ ﺎﻫ ﻪﻨ ي راددﺮﮔﻮﮔ )

ﺳ ﯿ ﺌﺘﺴ ﯿ ﺘﻣ و ﻦ ﯿ ﻧﻮ ﯿ ﻦ

( ﺒﻄﻗ ، ﯽ ﻤﻬﻣ ﺶﻘﺗ و ﺪﻨﺘﺴﻫ ﯽ

ﮑﺸﺗ رد ﯿ ﭘ ﻞ ﯿ د ﺪﻧﻮ ي ﻔﻟﻮﺳ ﯿ ﺪ ي و

ﻫﯿ ﻧژورﺪ ﯽ ا ،نﻮﭼ ،ﺪﻧراد ﯾ

اﺮﺑ ،ﺎﻫ ﺶﻨﮐاو ﻦ ي

ﺎﭘ ﯾ زﺎﺳ راﺪ ي رﺎﺘﺧﺎﺳ

ﺪﻌﺑ ﻪﺳ ي ﺌﺗوﺮﭘ ﯿ روﺮﺿ ،ﻦ ي ﺪﻨﺘﺴﻫ . اﺮﺑﺎﻨﺑ ﯾ ﮐ ،ﻦ ﯿﻔ ﯿ و مﺪﻨﮔ ﺖ

ﺛﺎﺗ ﺖﺤﺗ ،نآ تﻻﻮﺼﺤﻣ ﯿ

ﻟﻮﮑﻟﻮﻣ نزو ﺮ ﯽ

تﺎﺼﺨﺸﻣ ،

ﻫﯿ ﻓورﺪ ﯿﻠﯿ ﺳا ﮏ ﯿ ﺎﻫﺪ ي ﻣآ ﯿ ﺘﭙﭘ رﺎﺘﺧﺎﺳ رد ﻪﻨ ﯿ

ﺪ ي ﻣ راﺮﻗ ﯽ ﮔ ﯿ و ﺪﻧﺮ

/β -α ﻠﮔ ﯿ دﺎ ﯾ رد ،ﻦ راوﺮﻣ ﯾ ﺳ و ناﺮﻤﭼ ،ﺪ ﯿ

ﻟﻮﮑﻟﻮﻣ نزو ،ناوﺮ ﯽ

ﻻﺎﺑ ﯾ ﯽ ﺑ راﺪﻘﻣ و ﺪﻧراد ﯿ

ﺮﺘﺸ ي ﺳا ﯿ ﻣآﺪ ﯿ ﻪﻨ ﯾ ﻧﻮ ﯽ ﻫ و ﯿ ﻓورﺪ ﯿ ﺪﻧراد ﻞ .

ﺘﭙﭘ ﻪﮐ ﺖﺳا هﺪﺷ ﺺﺨﺸﻣ ﯿ

و ﺪ ﯾ رد هﮋ /β -α ﻠﮔ ﯿ دﺎ ﯾ ﻌﻗﻮﻣ رد ،ﻦ ﯿ

ﺖ

207 - 162 ﺮﺛا ﻪﮐ دراد راﺮﻗ ي

ور هﺪﻤﻋ ي ﮐ ﯿﻔ ﯿ دراد مﺪﻨﮔ ﺖ .

5 - راﺰﮕﺳﺎﭙﺳ ي

ﻮﻧ ﯾ ﺗ ﺮﺘﮐد زا ،نﺎﮔﺪﻨﺴ ﯿ

ﻣ ﺮﮑﺸﺗ ،رﻮﻠ ﯽ

ﺪﻨﻨﮐ ﻟﺎﻧآ ﻪﮐ ﯿ ﺰ LC-

MS/MS ﺖﮐﺮﺷ رد ار

Bioinformatics solution )

Waterloo, Canada (

ﺪﻧا هداد مﺎﺠﻧا .

و سﺎﭙﺳ ﯾ هﺎﮕﺸﻧاد زا هﮋ

ﺘﻌﻨﺻ ﯽ ،نﺎﻬﻔﺻا ﯾ اﺮ ي ﺎﻤﺣ ﯾ ﻟﺎﻣ ﺖ ﯽ ﻨﭽﻤﻫ و ﯿ ﺑﺮﺗ هﺎﮕﺸﻧاد ﻦ ﯿ

ﺖ

ﺎﻫ ﺶﻫوﮋﭘ ﺰﮐﺮﻣ و سرﺪﻣ ي

داﺪﻌﺗ ﻪﮐ ناﺮﻬﺗ رد تﻼﻏ ي

را

ﻟﺎﻧآ ﯿ ﺪﻧا هﺪﺷ مﺎﺠﻧا ﺎﺟ نآ رد ﺎﻫﺰ .

6 - ﻊﺑﺎﻨﻣ

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Magnus, Interrelationships of protein composition, protein level, baking process and the characteristics of hearth bread and pan bread. J. Cereal Science, 2000. 31(3): p. 309- 320.

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932.

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103-111.

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Proteomic Analysis of Gliadin and Its effect on Technological Characteristics of Flat Bread

Aghagholizadeh, R.^1, Kadivar, M. ², Azizi, M. H. 3, Zahedid, M. ⁴, Rahiminezhade, M. R. ⁵

1. Department of Food Science, College of Agriculture, Isfahan University of Technology, Isfahan 2. Department of Food Science, College of Agriculture, Isfahan University of Technology, Isfahan 3. Department of Food Science, College of Agriculture, Tarbiat Modarres University, Tehran, Iran 4. Department of Cultivation, College of Agriculture, Isfahan University of Technology, Isfahan,

5. Department of Biology, College of Basic Science, University of Isfahan, Isfahan, Iran

(Received: 2017/07/12 Accepted:2017/10/10

The end-use quality of common wheat (Triticum aestivum) is largely influenced by the its gliadin and glutenin composition. The aim of this study was to use a Q-Exactive iTRAQ method to determine the most effective sub-fractions of gliadin and their unique peptides on the technological quality of Iranian wheat and bread. In flat breads, protein quality is more important than pan bread.Therefore, eight wheat cultivars (Chamran, Morvarid, Sepahan, Parsi, Sirvan, Sivand, Pishgam and Pishtaz) were selected on the basis of weather condition in Iran (dry and warm, wet and warm, mild, cold). The results of analysis showed that Morvarid, Chamran and Sirvan had the highest quality, whereas Sepahan had the lowest quality. MS proteomic analysis indicated that α/β-gliadin had positive impact on the quality of the breads.

Its unique characteristics were related to Cycteine, Histidine, Glutamine and Glutamate, which contribute to form disulfide, hydrogen and ionic bonds and caused more stronger gluten network.

Key words: Wheat, Quality, Gliadin, Mass spectrometry.

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