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- W2078864561 abstract "A simple method for the chemical preparation of enriched gluten is presented. The S-zone and Base proteins in gluten have been isolated in pure form and good yield by a combination of chemical fractionation with subsequent stepwise elution chromatography on CMC. The optimum experimental CMC chromatographic conditions were determined and found to be: stepwise elution; 300 ml eluent for each step; column size, 6.5 × 15 cm; sample loading, 2 gm; 0.005 M sodium acetate buffer, pH 3.5; 1 M dimethylformamide; flow rate, 250 ml/hr. Gradient elution experiments were conducted to determine the concentration of NaCl required to elute each protein class, and from this information the stepwise elution schedule was established. About 95% of the protein that was applied to the column was recovered. The chemically prepared enriched gluten contained at least 70% of S-zone proteins, and 14% Base proteins. The spread zone proteins were further fractionated into three distinct groups (S1, S2, and S3). These three groups were also observed as separate SGUE bands. The S1 component is predominant, constituting 58% of the enriched gluten. The S1 component was further fractionated into four components (S1.1, S1.2, S1.3, and S1.4). These component bands were separated by SGUE. Although the four components of the S1 group were separated by SGUE, their absorbance peaks on CMC chromatography did overlap. These four S1 component proteins are quite similar, perhaps differing slightly in net charge. It is considered that they represent reversibly associating species. The bands observed for the S1, S2, and S3 protein groups were designated in the decreasing order of their mobility (net charge) as S1.1, S1.2, S1.3, S1.4, S2.1, S2.2, S3.1, and S3.2. The dye-binding capacity of the S3 proteins is weak resulting in faint SGUE bands." @default.
- W2078864561 created "2016-06-24" @default.
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- W2078864561 date "1965-01-01" @default.
- W2078864561 modified "2023-09-24" @default.
- W2078864561 title "Stepwise elution chromatographic fractionation on carboxymethylcellulose of S-zone proteins from gluten" @default.
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- W2078864561 doi "https://doi.org/10.1016/0003-2697(65)90248-4" @default.
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