Disc Electrophoresis of the Soluble Protein Fractions of Cereals

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  • SHIMIZU Jiro
    Department of Food and Nutrition, Yamaguchi Women's University
  • NAKAMURA Shojiro
    Department of Biochemistry, Yamaguchi University School of Medicine

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Other Title
  • ディスク電気泳動法による穀類の可溶性たん白質の分析
  • ディスク デンキ エイドウホウ ニヨル コクルイ ノ カヨウセイ タンパクシツ

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Abstract

Extracts of polished rice (Oryza sativa var. japonica), pressed barley (Hordeum vulgare L. emend LAM) and wheat flour (Triticum aestivum L.) were prepared by three procedures using distilled water and 50mM Tris-HCl buffer (pH 8.0): (A) the first extraction by gentle stirring, (B) the second extraction by homogenizing the residual material of the (A), and (C) the extraction from the homogenate of boiled material. Great differences in the disc electrophoretic patterns of soluble protein fractions of (A), (B) and (C) were observed between the employed solvents.<BR>Even when the same solvent is used, the first and the second extract of each material gave somewhat different patterns. High concentrations of soluble proteins were found to be present in the extracts from boiled materials. Each sample showed a pattern peculiar to the species.

Journal

  • Eiyo To Shokuryo

    Eiyo To Shokuryo 29 (2), 127-130, 1976

    JAPAN SOCIETY OF NUTRITION AND FOOD SCIENCE

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