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Isolation and characterisation of wheat flour proteins. III. —Amino‐acid composition of Sephadex‐gel fractionated wheat flour proteins
Author(s) -
Waggle D.,
Deyoe C. W.,
Pomeranz Y.
Publication year - 1966
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.2740170610
Subject(s) - chemistry , chromatography , sephadex , amino acid , valine , acetic acid , size exclusion chromatography , alanine , pyrophosphate , leucine , biochemistry , enzyme
Wheat flour proteins were extracted with 0·05 M ‐acetic acid, 0·01 M ‐sodium pyrophosphate buffer, pH 7·0, and 0.05 M ‐acetic acid after pyrophosphate buffer, and were fractionated by Sephadex‐gel filtration. Seventeen amino‐acids were determined by ion‐exchange Chromatography in hydrolysates of 19 protein extracts and fractions. Concentrations of amino‐acids with ionisable cationic chains and with hydroxylic groups, and of cystine, glycine, alanine, valine, leucine and methionine were higher, and of dicarboxylic acids, and their amides, and of proline were lower, in the pyrophosphate‐ than in the acetic acid‐extracted proteins. The distribution of amino‐acids in Sephadex‐gel separated fractions depended on the elution volume of the fraction. It was affected also by the system used in extracting the proteins from the flour and by the presence of salt‐dispersible proteins in the acetic acid‐extractable proteins.