Untersuchungen über Fett‐Eiweiß‐Komplexe in Cerealien I: Isolierung eines Proteolipids aus Weizen, Roggen und Hafer, 2. Mitteilung

Isolation and Characterization of a Proteolipid in Defatted Soybean Meals

“…The proteolipid was mixed with the same volume of Sudan Black B-ethylene glycol solution prepared according to the procedure of McDonald and Ribeiro. 9 2 ) Lipid class analysis. Separation of'llie lipids into major groups (neutral lipids, glycolipids and phospholipids) was carried out by silicic acid chromatography with a silicic acid column (1.25 x 25 cm, Mallinckrodt, 100 mesh)!3) The neutral lipids were eluted with a mixture of chloroform-carbon tetrachloride (2: I, by vo1., 200ml), the glycolipids with acetone (400ml) and the phospholipids with methanol (400ml).…”

“…2 ) The occurrence and some characteristics of a soybean proteolipid have been reported. 3 -S ) However, the purity, the component and the subunit structures of the protein moiety have not been identified or characterized.…”