Abstract
The microstructural characteristics were evaluated of two types of Italian Farro (Triticum turgidum ssp. dicoccum)
with spring and autumn growth habits, the former with a vitreous tendency and the latter with a floury tendency.
Common wheat flours and grains (Triticum aestivum) were used as controls. Protein fractions such as glutenin and
gliadin were extracted from Triticum turgidum ssp. dicoccum flours and studied by SDS-PAGE in order to make a
comparison between the electrophoretic analyses and microstructural studies which were conducted on the same
samples using Scanning Electron Microscopy (SEM and Cryo-SEM). The results obtained by SDS-PAGE showed that
the gliadin patterns of both emmer samples were similar, while the common wheat gliadins showed a band at 90 kDa
that was not present in the gliadin fraction of emmer. When the glutenin patterns were analysed, the autumn emmer
did not show the low molecular weight protein bands (1623 kDa) whilst spring emmer wheat appeared more similar
to common wheat. Regarding the microstructural characteristics of the kernels, spring (vitreous tendency) emmer
showed starch granules covered by protein to a higher extent than autumn emmer. These differences were also observed
in flours. The gluten of spring emmer wheat was observed as a homogeneous structure showing similarities
with common wheat gluten, while autumnal emmer gluten appeared more heterogeneous and lacking in structure.
