Starch‐gel electrophoresis of cereal proteins

Abstract

Starch-gel electrophoresis has been found to be a valuable tool for the investigation of cereal proteins. Eight wheat varieties have been compared using aluminium lactate buffer of low pH. Although the albumin and globulin patterns appear to be very similar, there are significant differences among the patterns arising from the gluten proteins. I t is thought that these differences may be sufficiently marked to give rise to variations in protein quality.Comparison of wheat with barley, maize, oats and rye shows that profound differences exist between the patterns. Most of the proteins of the four last-named cereals are less soluble. Bands lying in the mobility range corresponding t o wheat gluten arc less marked in rye, present only in small quantities in barley, and undetectable in maize atid oats. IntroductionIt is over fifty years since Osbornel showed that there are at least two proteins in gluten,

Identification of broad bean cultivars based on isozyme patterns

“…In contrast to studies involved with banding patterns in other plant species (ADRI-AANSE & ROBBERS, 1970 ;BROWN & ALLARD, 1970 ;CHERRY & ORY, 1973 ;DESBO-ROUGH & PELOQUIN, 1968 ;ELTON& EWART, 1962 ;MARSHALL & ALLARD, 1970 ;MENKE et al ., 1973 ;WOLF & LERCH, 1973), no band was found in either of the isozyme systems which was common to all of the 40 cultivars tested . It is of common occurrence that a large number of isozyme bands may occur in different species but most of these bands are 'monomorphic' ; i .e ., present in all cultivars of that species .…”

“…Recently electrophoretic techniques have been employed to group and identify cultivars . (BASSIRI, 1976 ;CHERRY & ORY, 1973 ;DESBOROUGH & PELOQUIN, 1968 ;FEDAK, 1974 ;MENKE et al ., 1973) and species (ELTON & EWART, 1962 ;JOHNSON & HALL, 1966 ;VAUGHAN & WAITE, 1967 ;WILKINSON & BEARD, 1972). Such an identification has various advantages including the unique pattern of protein or isozyme bands for each pure line cultivar under any set of environmental conditions .…”

Immunological comparison of cereal proteins

“…2 wheat to 50% extraction, was made into a dough which was kneaded in 0.1% sodium chloride solution to yield gluten. The gluten was dispersed in o.oIN-acetic acid with a high-speed stirrer for 10 min.…”

“…Two normal sera were used as controls to greatly reduce this possibility. The formation of artifacts in double diffusion reactions can occur due to rapid temperature If, however, a (4) 0.66* ( 2 ) I.21* (2) 186 0.48 (4)…”

Electrophoresis using a constant potential across the separation field.

“…Final pH 8 45-8 50, conductivity 1-5 mmho. 4 (a) ALUMINIUM LACTATE, , = 0.15 (Elton and Ewart 1962) pH 3-19, conductivity 1 15 mmho.…”