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- W2039572029 abstract "Wheat flour (cv. Rektor) was defatted and extracted stepwise with buffered 0-4M NaCl and 70% (v/v) aqueous ethanol. The glutenin containing residue was further extracted with buffered 70% (v/v) ethanol at 4 °C under reducing conditions. The last extract (E1), containing the ethanol-extracted reduced subunits of glutenin, was fractionated by preparative reversed-phase high-performance liquid chromatography on C18 silica gel into 25 components. Based on amino-acid compositions and hydrophobicities, most proteins were classified into five groups. The first two groups (peaks 2-4 and 5-7), which had similar compositions and were characterized by high contents of Glx, Pro and Phe, corresponded to the ω5- and ω1,2-gliadins. The third group (peaks 8-17) was the major group, and contained low-molecular-weight (LMW) subunits of glutenin characterized by compositions that were similar to α- and γ-gliadins, but with a higher content of Ser and lower contents of Asx and Ala. The last two minor groups (peak 20-21 and 22-25) were either identical with or closely related to the γ-gliadins. N-terminal sequence analysis of the four major components from the LMW subunit group revealed unique sequences, not present in other types of gluten proteins." @default.
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- W2039572029 date "1990-07-01" @default.
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- W2039572029 title "Characterization of ethanol-extractable reduced subunits of glutenin separated by reversed-phase high-performance liquid chromatography" @default.
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- W2039572029 doi "https://doi.org/10.1016/s0733-5210(09)80158-6" @default.
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