Starch-Gel Electrophoresis of Wheat Proteins

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IT has been claimed that starch-gel electrophoresis may have a higher resolving power than that of the Tiselius apparatus for serum proteins1. In spite of its potential value, there have been no reports in the literature of the application of this technique to the study of wheat proteins. Wheat gluten has been separated into at least six components by Jones et al. 2, using the Tiselius apparatus, and Zentner3 has reported the presence of seven proteins, using continuous paper electrophoresis. The present communication describes some preliminary experiments in which starch-gel electrophoresis has been used to examine the proteins of the gluten complex of wheat.

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  1. 1

    Smithies, O., Biochem. J., 61, 629 (1955).

  2. 2

    Jones, R. W., Taylor, N. W., and Senti, F. R., Arch. Biochem. Biophys., 84, 363 (1959).

  3. 3

    Zentner, H., Chem. and Indust., 317 (1960).

  4. 4

    Smithies, O., Biochem. J., 71, 585 (1959).

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ELTON, G., EWART, J. Starch-Gel Electrophoresis of Wheat Proteins. Nature 187, 600–601 (1960) doi:10.1038/187600a0

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