Characterization of Acetic Acid-Soluble and Insoluble Proteins Isolated from Doughs Mixed in the Presence of N-Ethylmaleimide
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چکیده
Acetic acid-soluble and insoluble proteins were isolated from doughs mixed in the presence of N-ethylmaleimide (NEMI). Reducedpyridylethylated acetic acid-insoluble protein (AF) and reducedpyridylethylated acetic acid-soluble protein (BF) were sequentially fractionated into an acetic acid-insoluble fraction (F-0), an acidic 70% ethanol-insoluble fraction (F-I), a neutral 70% ethanol-insoluble fraction (F-Il), and a neutral 70% ethanol-soluble fraction (F-Ill). Only about 30% of AF dissolved in 0.lN acetic acid solution, whereas BF dissolved completely. The AF-I fraction was recovered in trace amounts and could not be characterized. The fractions AF-0, AF-I, and AF-I11 contained higher contents of aspartic acid, alanine, lysine, and arginine and lower contents of glutamic acid and proline than the BF fractions (BF-I, BF-Il, and BF-Ill). The AF and BF fractions differed in reversed-phase highperformance liquid chromatography (RP-HPLC) and sodium dodecyl
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