THE SEPARATION OF BARLEY PROTEINS BY DISC ELECTROPHORESIS USING POLYACRYLAMIDE
Open Access
- 12 November 1966
- journal article
- research article
- Published by The Institute of Brewing & Distilling in Journal of the Institute of Brewing
- Vol. 72 (6) , 541-546
- https://doi.org/10.1002/j.2050-0416.1966.tb03002.x
Abstract
Protein components extracted from the barley varieties, Prior and Beecher, have been electrophoretically separated in acrylamide gels. The resolution obtained was sufficiently definitive to allow scanning by transmission densitometry. With the same solvent, similar electrophoretic patterns were obtained over a number of sequential extractions. However, with different solvents the patterns showed that individual proteins had been extracted in different proportions. The work presented emphasizes the need for clarification of the relative importance of the separated proteins.Keywords
This publication has 6 references indexed in Scilit:
- Starch-Gel Electrophoresis of Wheat Flour ProteinsAustralian Journal of Biological Sciences, 1963
- Zone electrophoresis of wheat gluten on polyacrilamide gelsBiochimica et Biophysica Acta, 1963
- The protein composition of gluten extracted from different wheatsAustralian Journal of Experimental Agriculture, 1963
- Growth of Human Striated MuscleNature, 1962
- The Nature of the Malting ProcessPublished by Elsevier ,1962
- Starch-gel electrophoresis of cereal proteinsJournal of the Science of Food and Agriculture, 1962