Subunit composition of wheat glutenin proteins, isolated by gel filtration in a dissociating medium

@article{Payne1979SubunitCO,
  title={Subunit composition of wheat glutenin proteins, isolated by gel filtration in a dissociating medium},
  author={Peter I. Payne and Kathryn G. Corfield},
  journal={Planta},
  year={1979},
  volume={145},
  pages={83-88}
}
Proteins were extracted from wheat meal or flour in 0.1 M acetic acid, 3 M urea and 0.01 M CTAB and fractionated in columns of cross-linked Sepharose in the same solvent. An heterogeneous fraction of high molecular weight eluted from the column which, when reduced and subjected to SDS-polyacrylamide-gel electrophoresis, separated into 12 components. Their molecular weights ranged from about 31,500 to 136,000. The unreduced protein was insoluble in salt solutions and aqueous ethanol but soluble… CONTINUE READING
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