期刊名称：Journal of Nutritional Science and Vitaminology
印刷版ISSN：0301-4800
电子版ISSN：1881-7742
出版年度：1975
卷号：21
期号：5
页码：363-372
DOI：10.3177/jnsv.21.363
出版社：Center for Academic Publications Japan
摘要：A wheat grain was divided into three portions, endosperm, germ and bran, and the protein profile of each was examined comparatively after sequential extraction with isopropyl alcohol, sodium chloride, lactic acid and KOH solutions. Recovery of the protein in the extracts was 93-96%. The relative protein concentrations of the four soluble fractions of endosperm were very similar to those of bran, but germ showed a distinct distribution of the soluble proteins. Soluble protein fractions of endosperm, germ and bran, particularly their NaCl soluble fractions, exhibited distinct individuality upon examination by polyacrylamide gel electrophoresis and gel filtration. Indeed, it was suggested that the gel electrophoretic profile could serve as a criterion for the quality evaluation of wheat flour. On the other hand, the KOH soluble proteins of endosperm, germ and bran, which gave indiscrete electrophoretic patterns, existed predominantly in highly aggregated forms which disintegrated upon exposure to 1% SDS or by reduction with 2-mercaptoethanol.
