Characterisation of wheat flour and gluten proteins using buffers containing sodium dodecyl sulphate

Abstract

The application of buffers containing the anionic detergent sodium dodecyl sulphate (SDS) to the study of wheat flour proteins is described. SDS-containing buffers are more effective than alternative solvents, including those which contain a cationic detergent, e.g. cetyltrimethylammonium bromide, in terms both of their ability to solubilise wheat proteins and of their suitability as buffers for column chromatography.Thus, a solvent containing 0 . 0 6 9~ (2%) SDS solubilises a high proportion (95 %) of flour protein, and gel filtration chromatography on columns of Sepharose CL-4B in the presence of 3.47 x l o -3~ (0.1 %) SDS, particularly when used in conjunction with polyacrylamide gel electrophoresis, is a powerful tool for the detailed analysis of flour proteins. This technique enables flour proteins to be resolved into three major groups which have been identified as glutenins, gliadins and albumins plus globulins. It can be used to monitor increases in the molecular size of the glutenin fraction during the preparation of gluten from flour, and preliminary data suggests that there may be a correlation between the molecular size of this protein fraction and the breadmaking quality of the flour.

Varietal differences in amino acid composition of wheat (Triticum aestivum L) grain

“…This suggests that, at any given amount of protein deposited in the grain, Hobbit would have a greater proportion of albumins and globulins. Splendeur had smaller levels of aspartate and lysine, which are much more abundant in albumins and globulins than in gliadins and glutenins (Bottomley et al 1982). For alanine, glycine and threonine (more abundant in albumins and globulins) the differences between Splendeur and Maris Huntsman were small or were not statistically significant.…”

Wheat Gluten: High Molecular Weight Glutenin Subunits—Structure, Genetics, and Relation to Dough Elasticity

“…Moreover, bread‐making performance has also been related to the glutenin polymer size distribution. Cultivars of high bread‐making quality have high proportions of glutenin polymers of high molecular size (Huebner and Wall 1976; Bottomely 1982). The intrinsic viscosities of glutenins have shown to be related with bread‐making quality (Ewart 1968).…”

Functional Properties of Protease Modified Wheat Flours

“…Proteins were extracted with 20 g/L sodium dodecyl sulphate (SDS)-0.1 mol/L Tris-HCl (pH 8) buffer with a buffer to flour ratio of 20:1 (11). Samples were maintained at 4°C overnight, and then for 3 h at room temperature before centrifuging for 1 h at 19,000 ϫ g. The supernatants were freeze-dried and resuspended in gel filtration elution buffer (1 g/L SDS-0.05 mol/L TrisHCl (pH 6.8)-0.2 g/L azide.…”