Purification of Wheat Flour High- M(r) Glutenin Subunits by Dye-ligand Chromatography

Here is reported the first successful attempt of high- M(r) 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-Sep...

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Bibliographic Details
Published in:Journal of cereal science 2002, Vol.36 (1), p.103-113
Main Authors: Fisichella, S, Alberghina, G, Amato, M.E, Fichera, M, Palermo, A, Pogna, N.E, Savarino, A
Format: Article
Language:English
Subjects:
amino acid sequences
chromatography
dyes
electrostatic interactions
glutenins
sodium dodecyl sulfate
wheat flour
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Summary:Here is reported the first successful attempt of high- M(r) 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- M(r) 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- M(r) glutenin subunits suggested a prevalent electrostatic interaction between high-M(r) glutenin subunits and the Cibacron Blue F3GA dye.
ISSN:0733-5210
1095-9963