![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Gel filtration chromatography of glutenin in dissociating solvents: effect of removing noncovalently bonded protein components on the viscoelastic character of glutenin.
Prasada Rao, U. J. S. and Nigam, S. N. (1987) Gel filtration chromatography of glutenin in dissociating solvents: effect of removing noncovalently bonded protein components on the viscoelastic character of glutenin. Cereal Chemistry, 64 (3). 168-172, 27 ref..
![[img]](http://ir.cftri.res.in/style/images/fileicons/other.png) |
PDF
Cereal Chemistry, Volume-64(3 (1987) 168-172.pdf - Published Version Restricted to Registered users only Download (1MB) | Request a copy |
Abstract
Glutenin [from the strong wheat cv. K65] was chromatographed on Sephadex G-200 using the solvent mixtures: 0.1M of acetic acid; 0.1M acetic acid/guanidine-HCl/0.01M and cetyltrimethyl ammonium bromide; 1% SDS; and phenol/acetic acid/water (1:1:2) in succession. The first 2 of these 3 solvents dissociated about 27% protein from glutenin as low mol. wt. protein. Removal of this protein by gel filtration gives a residual glutenin (SDS-glutenin) from which the third solvent was not able to dissociate any more protein. The residual glutenin could, therefore, be regarded as core glutenin in which all the subunits are probably bound by interpolypeptide disulphide bonds. Viscoelastograph measurements showed that the elastic recovery in residual glutenin (SDS-glutenin) was about half of the starting glutenin (AcOH-glutenin). Thus, the noncovalently bonded polypeptides (low mol. wt. protein) increased the elastic character of glutenin. This increase may simply be a result of the increase in the mol. wt. of glutenin following accretion of noncovalently bonded polypeptides by residual glutenin (SDS-glutenin).
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | VISCOSITY-; glutenin, viscoelasticity of; PROTEINS-CEREAL; glutenin, proteins & viscoelasticity of; GLUTENIN-; viscoelasticity of glutenin |
| Subjects: | 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 06 Chromatography 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins |
| Divisions: | Dept. of Biochemistry |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 27 Mar 2018 10:43 |
| Last Modified: | 05 Oct 2018 06:36 |
| URI: | http://ir.cftri.res.in/id/eprint/6311 |
Actions (login required)
 |
View Item |