Sodium dodecyl sulphate electrophoresis of wheat gliadins.
نویسنده
چکیده
Polypeptide chain weights of a-, 8and y-gliadin fractions have been estimated by polyacrylamide gel electrophoresis in the presence of mercaptoethanol and sodium dodecyl sulphate. Values lie in the range 32 000 to 44 OOO. When available data on the amino acid analyses were adjusted and compared, significant similarities emerged. It is suggested that these gliadins contain a minimum of 4 cystine residues/molecule. The results provide support for the hypothesis that glutenins and gliadins have evolved from a common precursor. The results of an amino acid analysis of a previously unreported 8-gliadin component are included.
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ورودعنوان ژورنال:
- Journal of the science of food and agriculture
دوره 24 6 شماره
صفحات -
تاریخ انتشار 1973