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A method of fractionation of flour proteins by means of gel filtration on Sephadex G‐100
Author(s) -
Wright W. B.,
Brown P. J.,
Bell A. V.
Publication year - 1964
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.2740150108
Subject(s) - sephadex , size exclusion chromatography , chromatography , fractionation , chemistry , gluten , starch , electrophoresis , food science , biochemistry , enzyme
Abstract Flour and gluten extracts have been fractionated by gel filtration on Sephadex G‐100, and starch gel electrophoresis has been used to investigate the degree of separation of the various protein components obtained. Although the method does not result in the isolation of individual proteins, it does separate them into certain groups, and offers possibilities for the study of protein interactions under various conditions in flours and doughs.