Extraction and fractionation of wheat flour proteins
- 1 January 1979
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 30 (1) , 71-84
- https://doi.org/10.1002/jsfa.2740300112
Abstract
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 (NH4)2SO4‐precipitation and gel filtration chromatography.This publication has 11 references indexed in Scilit:
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