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Varietal relationships of the α‐gliadin proteins in wheat
Author(s) -
Platt Steven G.,
Kasarda Donald D.,
Qualset Calvin O.
Publication year - 1974
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.2740251217
Subject(s) - gliadin , electrophoresis , chemistry , gel electrophoresis , acetic acid , chromatography , food science , sodium , gluten , biochemistry , organic chemistry
The aggregatable α‐gliadin of Bernardin et al . 1 was found in only 4 of 16 wheat varieties tested by ultracentrifugation of an acetic acid extract combined with examination of the pellet by gel electrophoresis at pH 3.3. Those 4 wheat varieties were Scout 66, Cheyenne, Ponca and Itana. The name A‐gliadin was given to the aggregatable α‐gliadin to distinguish it from other gliadins with similar electrophoretic mobilities. The two‐band gel electrophoretic pattern at pH 3.2 was the same for A‐gliadin from all four varieties as was the pattern at pH 8.6. The molecular weight of A‐gliadin from all four varieties was about 36 000 as determined by gel electrophoresis in an SDS (sodium dodecyl sulphate) buffer. The genes responsible for the A‐gliadin components apparently were contributed by Crimean (Turkey) which appeared in the ancestry of all four varieties.