SEPARATION AND QUANTITATIVE-DETERMINATION OF HIGH-MOLECULAR-WEIGHT SUBUNITS OF GLUTENIN FROM DIFFERENT WHEAT-VARIETIES AND GENETIC-VARIANTS OF THE VARIETY SICCO

被引：77

作者：

SEILMEIER, W ^{[1
]}

BELITZ, HD ^{[1
]}

WIESER, H ^{[1
]}

机构：

[1] TECH UNIV MUNICH,INST LEBENSMITTELCHEM,W-8046 GARCHING,GERMANY

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1991年 / 192卷 / 02期

关键词：

D O I：

10.1007/BF01202625

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Several elution systems for the separation and the isolation of underivatized and pyridylethylated high-molecular-weight (HMW) subunits of glutenin by RP-HPLC on Nucleosil C-8 are presented. A 2-propanol/trifluoroacetic acid/acetonitrile system proved successful for micropreparative purposes, while an urea-containing system with an extremely flat gradient delivered the best quantitative results, because of its high resolving power. The HMW subunits of 24 wheat varieties with different functional properties were quantitatively analyzed. The values obtained were correlated with physical parameters, namely SDS-sedimentation volume and maximum resistance. The results clearly demonstrated the significance of the type, as well as the amount, of HMW subunits relative to the functional properties.

引用

页码：124 / 129

页数：6

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