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Reduction of disulphide bonds at acid pH and quantitative estimation of prolamins from rye, wheat and barley following separation by electrophoresis

Caldwell, K.A.

Reduction of disulphide bonds at acid pH and quantitative estimation of prolamins from rye, wheat and barley following separation by electrophoresis - 1983 - Printed

Peer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0022-0957

Prolamins from wheat cv. Scout 66, rye cv. Frontier and barley cv. Steptoe were reduced at pH 3.2 and 100øC in the presence or absence of urea using dithiothreitol as reductant. More than 45% of the secalin was cleaved. Results suggested that at least 35% and 12% of the alcohol soluble rye components contained intermolecular and intramolecular disulphide bonds, resp.;other components were either already fully reduced or devoid of disulphide linkages. Analogous measurements for gliadins and hordeins showed that at least 10% of theprolamins underwent similar reductions;mobilities of the products suggested that intramolecular linkages were involved.


English


Barley
Electrophoresis
Hordeum vulgare
Plant physiology
Protein content
Secale cereale
Wheat

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