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β‐gliadin proteins from Maris Widgeon wheat
Author(s) -
Khan Ahmed S.,
Waldron Norman M.,
Thiang Lek C.
Publication year - 1985
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.2740360912
Subject(s) - gliadin , sephadex , size exclusion chromatography , chemistry , chromatography , amino acid , molecular mass , biochemistry , gluten , enzyme
Four β‐gliadins have been isolated from the English wheat, Maris Widgeon by Sephadex SP C25 ion‐exchange chromatography of the gliadin mixture followed by G‐75 or G‐100 gel‐filtration of either the native or reduced and alkylated proteins. Amino acid analyses of the proteins indicate similar compositions of β 2 ‐ and β 4 ‐gliadins and also of β 3 ‐ and β 5 ‐gliadins. Minimal molecular weights from amino acid analysis for all four proteins lie within the range 28000 to 30000.