초록

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한국산 밀 품종들 중에서 장광의 것을 선정하여 단백질을 추출한 다음 이 단백질의 아미노산 조성과 gliadin 단백질의 정제로 주 gliadin 단백질을 분리하여 본 결과 1. Gliadin과 glutenin 단백질은 다같이 disc 전기이동상에 5개의 band를 나타내었다. 2. Gliadin과 glutenin 단백질은 다같이 glutamic acid의 함량이 가장 많았다. 3. Gliadin과 glutenin 단백질간에 아미노산 조성의 차이는 gliadin이 glutenin보다 alanine의 함량은 적었으나 proline의 함량은 많았다. 4. 주 gliadin 단백질은 gliadin 단백질을 Sephadex G-150과 A-25 coumn으로 정제하여 얻었다.

Abstract ▼ AI-Helper

We have investigated the amino acid composition of gliadin and glutenin from wheat flour Jang Kwang variety and have purified the main gliadin protein by Sephadex column. The results were obtained as follows: 1. Five bands of component for both gliadin and glutenin were found in disc electrophoretic...

We have investigated the amino acid composition of gliadin and glutenin from wheat flour Jang Kwang variety and have purified the main gliadin protein by Sephadex column. The results were obtained as follows: 1. Five bands of component for both gliadin and glutenin were found in disc electrophoretic gel column 2. The highest content of amino acid in gliadin and glutenin were glutamic acid and alanine was present in comparatively large amounts in glutenin, whereas proline was rich in gliadin 3. Main gliadin protein was purified by Sephadex G-150 and A-25 column chromatography and identified its purity by disc electrophoresis.