Studies on Wheat Gluten Proteins I. Purification of Glutenin by Precipitation
スポンサーリンク
概要
- 論文の詳細を見る
The separation of glutenin from gluten proteins by the precipitation method was investigated with two kinds of wheat flours, Manitoba No. 2 and Western White. Glutenins separated by the pH-ionic strength method were purified by the repeated precipitation from 70% alcohol. ω-Gliadin contaminating the glutenin preparation separated by the pH-ionic strength method was removed effectively by the alcohol purification. On the other hand, contaminating γ-gliadin was not removed by this procedure. The γ-gliadin difficult to remove was characterized by both starch-gel and free boundaryelectrophoresis. Comparison of the purified glutenins was made with free boundary electrophoresis and ultraviolet absorption. No significant difference was observed between Manitoba No.2 and Western White.
- 大阪府立大学の論文
- 1966-03-31
著者
-
SHIMOMURA Hiromu
Laboratory of Food Chemistry, College of Agriculture
-
Miwa Toshio
Laboratory Of Food Chemistry College Of Agriculture
-
YONEZAWA Daizo
Laboratory of Food Chemistry, College of Agriculture
-
Awo Yukio
Laboratory of Food Chemistry, College of Agriculture
-
Shimomura Hiromu
Laboratory Of Food Chemistry College Of Agriculture
-
Awo Yukio
Laboratory Of Food Chemistry College Of Agriculture
-
Yonezawa Daizo
Laboratory Of Food Chemistry College Of Agriculture
関連論文
- Heterogeneity of Egg Albumin in Calcium Phosphate Chromatography. Part VIII : Proline Contents of the Chromatographically Separated Fractions
- Studies on Wheat Gluten Proteins I. Purification of Glutenin by Precipitation
- Nitogen Distributions of Some Wheat Flours
- Changes of Nitrogen Distributions of Wheat Flours During Storage and Effect of Milling Method on the Changes
- Disk-Electrophoresis of Wheat Gluten Polypeptides at the Alkaline Side of Their Isoelectric Points
- On the Titration Curves of Soy Bean Proteins(Agricutural Chemistry)