Portal de Periódicos da CAPES

Purification of wheat glutenin subunits by preparative acid and two‐dimensional electrophoresis

1995; Wiley; Volume: 16; Issue: 1 Linguagem: Inglês

10.1002/elps.11501601168

1522-2683

Andrea Curioni, Marie‐Hélène Morel, Luca Furegon, R. Redaelli, A. Dal Belin Peruffo,

Turfgrass Adaptation and Management

Abstract Reduced alkylated glutenin subunits from wheat flour were fractionated by preparative electrophoresis at acid pH. The high molecular weight glutenin subunits (HMW‐GS) and some of the low molecular wight glutenin subunits (LMW‐GS) were purified by this one‐step procedure, whereas the remainder of the LMW‐GS, comigrating in the acid system, were purified in a second step by electroendosmotic preparative electrophoresis in the presence of sodium dodecyl sulfate. The quantities of recovered protein were sufficient for biochemical characterization and/or antibody production.