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Fractionation and comparison of purothionin and globulin components of wheat
Author(s) -
Redman D. G.,
Fisher N.
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.2740191109
Subject(s) - fractionation , globulin , chemistry , biochemistry , chromatography , lecithin , amino acid , glycolipid , peptide , choline , phosphatidyl choline , phospholipid , biology , membrane , immunology
Purothionin, an unusual wheat protein and the ‘fast‐moving wheat globulins’ have been separated into two components. Earlier evidence of the close similarity of purothionin and these ‘globulins’ is strengthened by amino acid analyses, ‘fingerprints’ (peptide mapping) and C‐terminal end group determination of the individual components. A preparation similar to the crude ‘lipoprotein’ precursor of purothionin previously reported in the literature and stated to contain ‘lecithin’ on the basis of the presence of lipid phosphorus has been partially resolved into six components, and the presence of phosphatidyl choline, amino phospholipids and two glycolipids has been demonstrated in fractions containing purothionin.