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Extraction and fractionation of wheat flour proteins
Author(s) -
Graveland Aris,
Bongers Piet,
Bosveld Pieter
Publication year - 1979
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.2740300112
Subject(s) - chromatography , chemistry , fractionation , glycoprotein , size exclusion chromatography , extraction (chemistry) , ethanol precipitation , sodium dodecyl sulfate , wheat flour , sodium , globulin , ultracentrifuge , biochemistry , food science , organic chemistry , enzyme , biology , immunology
Extraction of wheat flour with 1.5% sodium dodecyl sulphate (SDS) solution dissolved 65–67% of the total flour nitrogen. The SDS‐insoluble proteinaceous material was separated into glycoproteins‐I, II and III by ultracentrifugation. Part of the SDS‐soluble proteinaceous material was precipitated by addition of ethanol and separated into glycoproteins‐IV, glutenins and globulins. The rest of the dissolved proteinaceous material was separated into glycoproteins‐V, gliadins, glycoproteins‐VI, and albumins by (NH 4 ) 2 SO 4 ‐precipitation and gel filtration chromatography.