Premium
Integrity of gluten components labelled with 14 c
Author(s) -
Lee J. W.
Publication year - 1968
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.2740190309
Subject(s) - gluten , carboxymethyl cellulose , starch , chemistry , glycine , wheat gluten , cellulose , electrophoresis , chromatography , biochemistry , gel electrophoresis , in vitro , polysaccharide , amino acid , organic chemistry , sodium
Wheat protein was labelled with 14 C by exposing immature wheat ears to uniformly labelled 14 C glycine. Labelled gluten proteins were fractionated on carboxymethyl cellulose, and the labelled fractions obtained were mixed with unlabelled and unfractionated protein. Study of the distribution of 14 C after electrophoresis on starch gel showed that each protein band examined retained its identity, and there was no evidence of in vitro protein hybridization.