Presence of ferulic acid in wheat glutenin fraction and its enzymatic hydrolysates - a short report

Abstract

Three protein fractions: albumin-globulin, gliadin, and glutenin were extracted from wheat grains. Enzymatic hydrolysates were obtained from each fraction using trypsin, protease from <I>Bacillus subtilis</I> and Subtilisin Carlsberg. Ferulic acid was detected neither in albumin-globulin and gliadin fractions nor in their hydrolysates. The RP-HPLC and SE-HPLC chromatograms of the glutenin fraction and its hydrolysates revealed the presence of peaks originated from ferulic acid and ferulic acid derivative/complex. The content of ferulic acid in the glutenin fraction was 1.12 mg/g. During HPLC analysis, the peptide products of glutenin hydrolysis should be recorded at 220 nm because the peaks of the peptides recorded at 280 nm can be overlapped by the peaks of ferulic acid and its derivatives.

Physicochemical properties of protein from pearling fractions of wheat kernels

“…The method used to extract the protein fractions was modified from that described by Karamać, Sendrejova, Kosińska, and Urminska (2007). First, a 1.25-g sample was suspended in 25 ml of distilled water for 45 min and centrifuged at 15,000 g for 30 min (SIGMA 3-30K).…”

The Structure–Antioxidant Activity Relationship of Ferulates

“…Ferulic acid and its derivatives have been widely studied for their beneficial health properties against inflammations, diabetes, cancer, cardiovascular disease, and Alzheimer’s disease [ 4 , 5 , 6 ]. Ferulates are natural phenolic phytochemicals that are present in the peels of fruits and vegetables, the bran of grains, seeds, and leaves [ 4 , 7 , 8 , 9 , 10 , 11 , 12 , 13 , 14 ]. They can be found in plants in free form and covalently bound to plant biological polymers in plant cells.…”