Improved Fractionation of Constituent Polypeptides from Wheat Glutenin (original) (raw)

Abstract

The component polypeptides of the reduced and cyanoethylated glutenin have been fractionated into four fractions by precipitation with 70% ethanol under controlled pH values and temperature from the glutenin preparation dissolved in 0.5 % sodium dodecyl sulfate. Ethanol-insoluble fraction I, II plus III, and ethanol-soluble fraction were different from each other in fundamental properties such as molecular weight distribution and amino acid composition. The respective properties of these three fractions closely resembled those of three fractions separated using gel filtration by other workers. It was noted that this method is simple, and is easily able to scale up compared with gel filtration method.