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High performance liquid chromatographic and electrophoretic analysis of hordein during malting for two barley varieties of contrasting malting quality



High performance liquid chromatographic and electrophoretic analysis of hordein during malting for two barley varieties of contrasting malting quality



Cereal Chemistry 63(3): 219-231



The hordeins of two barley cultivars with contrasting malting quality were studied during malting. Hordeins were sequentially extracted with 50% 1-propanol, 50% 1-propanol containing 1% dithiothreitol, and 8 M urea containing 1% dithiothreitol. The protein composition of these extracts then was analyzed qualitatively and quantitatively by sodium dodecyl sulfate gradient polyacrylamide gel electrophoresis and reversed-phase high-performance liquid chromatography. Substantial differences in the distribution of protein among the B, C, and D hordeins of the sound grain of these varieties were noted. The rate of decrease of total hordein during malting differed between varieties, and the rate of decrease of the individual groups of hordein also differed with the D hordein being degraded most rapidly. The relative proportion of total hordein extracted by each solvent differed between varieties as did the relative proportions of the individual groups of hordeins. Ratios of B hordein extracted in the different solvents were determined and they were substantially different between varieties. The D hordein was extracted primarily in the urea solvent. A qualitative and quantitative comparison of the hordein composition of this extract to that of the sodium dodecyl sulfate gel protein showed similarities. Differences in the amount of hordein extracted by a hot water extraction procedure also were observed between varieties.

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