Document Detail


Isolation and characterization of beta-gliadin fractions.
MedLine Citation:
PMID:  7417494     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
beta-Gliadins of Cappelle wheat are distributed in three subsets in starch gel electrophoresis at pH 3.2, Six of these beta components have been isolated by sulfopropyl-Sephadex C-50 chromatography, gel filtration on Sephadex G-100 and sulfoethyl-cellulose chromatography. Apparent molecular weights determined by gel filtration and SDS-polyacrylamide gradient gel electrophoresis are between 29 000 and 35 000. Valine is the N-terminal amino acid of all beta-gliadins with the exception of the slowest component in electrophoresis at pH 3.2 the N-terminal amino acid of which is asparagine. The main difference between the amino acid compositions is the lack of tryptophan in the fastest of the three component subsets visible in electrophoresis at pH 3.2.
Authors:
T Tercé-Laforgue; L Charbonnier; J Mossé
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Biochimica et biophysica acta     Volume:  625     ISSN:  0006-3002     ISO Abbreviation:  Biochim. Biophys. Acta     Publication Date:  1980 Sep 
Date Detail:
Created Date:  1980-12-16     Completed Date:  1980-12-16     Revised Date:  2002-11-01    
Medline Journal Info:
Nlm Unique ID:  0217513     Medline TA:  Biochim Biophys Acta     Country:  NETHERLANDS    
Other Details:
Languages:  eng     Pagination:  118-26     Citation Subset:  IM    
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MeSH Terms
Descriptor/Qualifier:
Amino Acids / analysis
Chromatography, Ion Exchange
Electrophoresis, Polyacrylamide Gel
Gliadin / analysis*,  isolation & purification
Hydrogen-Ion Concentration
Molecular Weight
Plant Proteins / analysis*
Triticum
Chemical
Reg. No./Substance:
0/Amino Acids; 0/Plant Proteins; 9007-90-3/Gliadin

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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