title: [Comparative studies of partial amino acid sequences of prolamins and glutelins from various cereals. VI. Anion exchange chromatography of peptide fractions obtained by cation exchange chromatography].
abstract: The main peptide fractions obtained from prolamins and glutelins of wheat, rye, barley, and corn by chymotryptic hydrolysis, gel filtration and cation exchange chromatography [1, 2] were further separated by anion exchange chromatography. The amino-acid compositions of the peptides obtained from wheat, rye and barley prolamins are closely related. Typical compositions are Glx greater than 44, Pro greater than 28, and Phe greater than 7 mol-%. The peptide fractions from corn prolamine are different (Glx greater than 20, Leu greater than 20, Ala greater than 12, Pro greater than 10 mol-%). The peptide fractions from wheat, rye and barley glutelins are less similar. Typical compositions are Glx greater than 30, Pro greater than 15, and Gly greater than 8 mol-%. Most of the fractions from corn glutelin contain many amino-acids with Glx, Leu, and Ala predominating. Wheat differs significantly from the other cereals because of the unique composition of some high molecular weight peptide fractions from glutelin, which are rich in Glx (greater than 49) and Gly (greater than 19 mol-%).
mesh_terms: D000595:Amino Acid Sequence; D002852:Chromatography, Ion Exchange / Q000379:methods*; D004044:Dietary Proteins / Q000032:analysis*; D002523:Edible Grain / Q000737:chemistry*; D005983:Glutens / Q000032:analysis*; D010455:Peptides / Q000032:analysis*; D010940:Plant Proteins / Q000032:analysis*; D055315:Prolamins; D011506:Proteins / Q000032:analysis*
chemical_list: D004044:Dietary Proteins; D010455:Peptides; D010940:Plant Proteins; D055315:Prolamins; D011506:Proteins; D005983:Glutens
vernacular_title: Vergleichende Untersuchungen über partielle Aminosäuresequenzen von Prolaminen und Glutelinen verschiedener Getreidearten. VI. Anionenaustauschchromatographie der durch Kationenaustauschchromatographie erhaltenen Peptidfraktionen.