PURIFICATION OF WHEAT GLUTENIN SUBUNITS BY PREPARATIVE ACID AND 2-DIMENSIONAL ELECTROPHORESIS

被引：10

作者：

CURIONI, A

MOREL, MH

FUREGON, L

REDAELLI, R

PERUFFO, ADB

机构：

[1] INRA,TECHNOL CEREALES LAB,F-34060 MONTPELLIER,FRANCE

[2] IST SPERIMENTALE CEREALICOLTURA,SAN ANGELO LODIGI,ITALY

来源：

ELECTROPHORESIS | 1995年 / 16卷 / 06期

关键词：

WHEAT; GLUTENIN; PROTEIN PURIFICATION; PREPARATIVE ELECTROPHORESIS; ACID ELECTROPHORESIS;

D O I：

10.1002/elps.11501601168

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

Reduced alkylated glutenin subunits from wheat flour were fractionated by preparative electrophoresis at acid pH. The high molecular weight glutenin subunits (HMW-GS) and some of the low molecular weight glutenin subunits (LMW-GS) were purified by this one-step procedure, whereas the remainder of the LMW-GS, comigrating in the acid system, were purified in a second step by electroendosmotic preparative electrophoresis in the presence of sodium dodecyl sulfate. The quantities of recovered protein were sufficient for biochemical characterization and/or antibody production.

引用

页码：1005 / 1009

页数：5

共 20 条

[1]

BIETZ JA, 1980, CEREAL CHEM, V57, P415

[2]

BIETZ JA, 1973, CEREAL CHEM, V50, P537

[3] A CONTINUOUS ACETIC-ACID SYSTEM FOR POLYACRYLAMIDE-GEL ELECTROPHORESIS OF GLIADINS AND OTHER PROLAMINES [J].