TY  - JA
AU  - Caldwell,K.A.
TI  - Reduction of disulphide bonds at acid pH and quantitative estimation of prolamins from rye, wheat and barley following separation by electrophoresis
PY  - 1983///
KW  - Barley
KW  - Electrophoresis
KW  - Hordeum vulgare
KW  - Plant physiology
KW  - Protein content
KW  - Secale cereale
KW  - Wheat
KW  - AGROVOC
N1  - Peer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0022-0957
N2  - 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
T2  - Journal of Experimental Botany
ER  -