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On the influence of various preparative methods on the composition of gluten protein fractions part 2 the amino acid composition of glutenins and gliadins


Lebensmittel Wissenschaft and Technologie 11(3): 134-136
On the influence of various preparative methods on the composition of gluten protein fractions part 2 the amino acid composition of glutenins and gliadins
The amino acid composition of 4 glutenin and 3 gliadin samples, prepared by various methods from a batch of commercial wheat flour, was determined by means of gas chromatographic analysis. Glutenin samples prepared by extraction with the AUC-solvent (0.1 M acetic acid, 3 M urea, 0.01 M cetyltrimethylammoniumbromide) from petroleum ether and chloroform-methanol defatted flour, respectively, showed a decrease of their amino acid content and hence, a decrease of their protein portion as compared to the sample from untreated flour. With respect to the proline, glutamic acid and basic amino acid contents, the composition of the protein portion of the AUC-glutenins remained unchanged. A glutenin sample prepared under reducing conditions by means of hydrogen sulfite containing propanol-2 from petroleum ether defatted flour also showed a decrease of its protein portion with respect to the AUC-glutenin from untreated flour but resembled very closely to the prolamins in its proline, glutamic acid and total basic amino acid contents. The gliadin samples exhibited some differences in the contents of basic amino acids but were identical in their proline and glutamic acid contents and their protein portions within the limits of error.


Accession: 006027945



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