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Cereal proteins: Immunological studies
Author(s) -
Ewart J. A. D.
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.2740170613
Subject(s) - glutenin , gliadin , chemistry , fractionation , antiserum , sephadex , gluten , electrophoresis , biochemistry , antigen , biology , food science , chromatography , protein subunit , genetics , enzyme , gene
A rabbit antiserum to Wichita gliadin has been used to study cereal proteins by the double diffusion technique. Wheat flours give strong reactions, at least five antigens being common to the eight varieties tested, but the number may exceed nine. Rye flour shows a closely similar antigenic reaction to that of wheat, but barley appears to contain only three wheat antigens, two of these being in trace quantities. Oat and maize do not react to any significant extent. Gliadins of four wheats reveal at least six confluent lines, and the glutenins produce four, which give reactions of identity with gliadins. Fractionation of glutenin on Sephadex, however, indicates that only the minor, soluble, part of glutenin, containing traces of gliadins and components of low electrophoretic mobility, is responsible for the main glutenin reaction. The bulk of the glutenin is insoluble and so not amenable to double diffusion techniques, but nevertheless evidence has been produced that this material may contain one or more polypeptide chains which have certain antigenic (and therefore structural) features in common with one, or possibly two, gliadin proteins.