High-performance liquid chromatography of reduced glutenin: amino acid composition of fractions and components.
Reduced glutenin is separated by gel permeation high-performance liquid chromatography into three major and five minor fractions, which significantly differ in their amino acid compositions. By reversed-phase high performance liquid chromatography, about 20 glutenin components are obtained. These can be classified into three groups according to their amino acid compositions: a hydrophilic group with relatively high values of Glx and Phe, a more hydrophobic group with a high content of Gly, and a strongly hydrophobic group with higher values of Val and Leu. Groups 1, 2 and 3 contain middle-, high- and low-molecular-weight (MMW-, HMW-, LMW-) subunits respectively.
Seilmeier
W
W
Deutsche Forschungsanstalt für Lebensmittelchemie, Universität München, Federal Republic of Germany.
Wieser
H
H
Belitz
H D
HD
D000596:Amino Acids / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D005433:Flour / Q000032:analysis; D005983:Glutens / Q000031:analogs & derivatives* / Q000032:analysis; D014908:Triticum / Q000032:analysis
D000596:Amino Acids; D005983:Glutens; C037302:glutenin