[Investigations on the molecular weight distribution of wheat glutenin subunits (author's transl)].
Comparative investigations on the molecular weight distribution of the reduced glutenins from untreated and petroleum ether resp. chloroform-methanol defatted wheat flour by means of SDS-PAGE have shown that the molecular weight distribution and the intensity ratios of the electrophoretic bands are strongly influenced by the removal of lipids. It could be shown that defatting of flour causes a decrease in the yield of high molecular components in the course of AUC-extraction. The examination of a glutenin prepared by extraction under reducing conditions (0, 2 percent NaHSO3 in 60 percent propanol-2) has revealed that there is evidence for the participation of gliadin-like subunits in the glutenin structure.
D005983:Glutens; D008970:Molecular Weight; D014908:Triticum
D005983:Glutens
Untersuchungen über die Molekulargewichtsverteilung der Untereinheiten des Weizenglutenins.