Chromatography of Glutenin on Sepharose CL-4B in Dissociating Solvents: Molecular Weight Composition of Covalently Bonded Glutenin'
نویسنده
چکیده
Recently we reported that removal of noncovalently bonded protein from glutenin resulted in decreased viscoelasticity. In that study, two glutenin fractions were isolated by successive gel filtration of glutenin on Sephadex G-200 in the solvents acetic acid-guanidine hydrochloride (GuHCl)-cetyltrimethylammonium bromide (AGC) and sodium dodecyl sulfate (SDS). This note reports the S20,W values of these glutenin fractions, and the results of chromatography of glutenin on Sepharose CL-4B in the solvents AGC and SDS. Because of its higher fractionation range over Sephadex G-200, Sepharose CL-4B was used to obtain the information on the molecular weight composition of the covalently bonded glutenin.
منابع مشابه
The glutenin macropolymer of wheat ̄our doughs: structure±function perspectives
Gluten is the main functional component of wheat, and is the main source of the viscoelastic properties in a dough. Dough properties are primarily governed by the structure of gluten, and interactions within the protein complex. While starch and water are the main components of doughs, the physical properties of a dough arise from interactions between gluten proteins, particularly the disul®de-...
متن کاملارزش آزمون رسوب در برآورد کیفیت نانوایی گندم و توجیه تغییرات آن از راه تجزیه زیرواحدهای گلوتنین با روشRP-HPLC
In order to evaluate the relationship between SDS-sedimentation value and breadmaking quality of wheat (Triticum aestivum L.), glutenin subunits of different genotypes (foreign and Iranian cultivars) were analyzed by reverse-phase high performance liquid chromatography (RP-HPLC). SDS-sedimentation value was used as an indirect criterion for breadmaking quality. Correlation coefficients revealed...
متن کاملارزش آزمون رسوب در برآورد کیفیت نانوایی گندم و توجیه تغییرات آن از راه تجزیه زیرواحدهای گلوتنین با روشRP-HPLC
In order to evaluate the relationship between SDS-sedimentation value and breadmaking quality of wheat (Triticum aestivum L.), glutenin subunits of different genotypes (foreign and Iranian cultivars) were analyzed by reverse-phase high performance liquid chromatography (RP-HPLC). SDS-sedimentation value was used as an indirect criterion for breadmaking quality. Correlation coefficients revealed...
متن کاملPii: S1161-0301(00)00059-9
A new method of sequential extraction of proteins followed by quantitative and qualitative determination by reverse-phased high-performance liquid chromatography (RP-HPLC) was used to analyse the effect of environmental conditions (3N fertilisation rates, two varieties, two sites and two growing seasons) on quantitative and qualitative variation of wheat storage proteins. The results showed tha...
متن کاملIsolation and Characterization of Gliadin-Like Subunits from Glutenin
The polypeptide subunits of wheat glutenin obtained after reductive cleavage of disulfide bonds have been separated into two fractions by a modified Osborne technique. Approximately 62% of the subunits by weight are soluble, as is gliadin, in neutral 70% ethanol; the ethanol-soluble subunits are mainly of 44,000 molecular weight (MW). The ethanol-insoluble glutenin subunit fraction is markedly ...
متن کامل