Purification of Wheat Flour High- Mr Glutenin Subunits by Dye-ligand Chromatography

Autor:	Maria Fichera, A. Palermo, Gaetano Alberghina, Anna Savarino, N.E. Pogna, Salvatore Fisichella, Maria E. Amato
Rok vydání:	2002
Předmět:	chemistry.chemical_classification Chromatography biology Sodium Wheat flour food and beverages chemistry.chemical_element Ligand (biochemistry) Biochemistry Separation process Amino acid Glutenin Affinity chromatography chemistry Plant protein biology.protein Food Science
Zdroj:	Journal of Cereal Science. 36:103-113
ISSN:	0733-5210
Popis:	Here is reported the first successful attempt of high- Mr glutenin subunits separation by dye-ligand chromatography of Alisei 1 (containing 1Bx7, 1Dx2+1Dy12 subunits), Alisei 2 (containing 1Bx7 and 1Dy12 subunits), and WRU 6979 (containing 1Dx5+1Dy10 subunits), flours, using Cibacron Blue F3GA-Sepharose CL6B as resin. High- Mr glutenin subunits interacted strongly with the Cibacron Blue F3GA ligand and their separation, together with high recovery, was successful by using sodium dodecyl sulphate as eluting agent. Experimental evidence and amino acid sequences of high- Mr glutenin subunits suggested a prevalent electrostatic interaction between high-Mr glutenin subunits and the Cibacron Blue F3GA dye.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::467647bb07212f6f98f196d57013e893 https://doi.org/10.1006/jcrs.2001.0443 Zobrazit plný text záznamu Full Text from ScienceDirect