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The salt‐soluble proteins of barley. III. —the detailed composition of saline extracts of barley‐fractionation by precipitation with ethanol
Author(s) -
Pool A. A.,
Shooter E. M.
Publication year - 1955
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740060910
Subject(s) - fractionation , chemistry , salt (chemistry) , fraction (chemistry) , composition (language) , precipitation , ethanol , electrophoresis , chromatography , ethanol precipitation , hordeum vulgare , ammonium , carbohydrate , saline , chemical composition , aqueous solution , biochemistry , poaceae , botany , biology , organic chemistry , philosophy , linguistics , physics , meteorology , endocrinology
Abstract The electrophoretic analyses of fractions prepared from saline extracts of barley grain by precipitation in aqueous ethanol solutions at low temperatures give a clearer picture of the protein composition of these extracts than can be obtained from analyses of fractions precipitated with ammonium sulphate. At least six major and eight minor components may be detected, as well as a group of inhomogeneous components which are concentrated in one fraction. All the major components appear to be proteins. The analyses suggest that these components are individual components and are not interaction products. The carbohydrate material derived from the barley gums is again concentrated in the last fraction. Comparison with previous work suggests that these numerous components which have been identified by electrophoresis can probably be assigned to one or other of the already known five major sedimenting groups of barley compounds.