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1.	Kukhaite, R, et al. (författare) Protein composition in different phases obtained by the ultracentrifugation of dough. 2003 Ingår i: Acta Agronomica Hungarica. - 0238-0161. ; 51:2, s. 163-172 Tidskriftsartikel (refereegranskat)abstract Ultracentrifugation was used as a non-destructive method to separate dough into liquid, gel, gluten, starch and bottom phases. The protein composition in the different phases was investigated for dough prepared from spring wheat (Triticum aestivum L.). The SDS-PAGE, SE-HPLC and RP-HPLC methods were used for the analysis. The wheat protein composition of the liquid and gel phases consisted of albumins, globulins and traces of gliadins and glutenins. The gluten phase contained proteins extractable with all the extraction buffers used. A similar protein composition was found in the starch and bottom phases, but in considerably lower amounts. Specific LMW glutenin subunits were identified in the gluten phase by RP-HPLC. The albumin composition differed in the gel phase compared to the gluten and bottom phases. Differences in protein composition due to mixing methods were detected only for the albumin composition in the liquid phases.

Kukhaite, R, et al. (författare)
Protein composition in different phases obtained by the ultracentrifugation of dough.
2003
Ingår i: Acta Agronomica Hungarica. - 0238-0161. ; 51:2, s. 163-172
Tidskriftsartikel (refereegranskat)abstract
- Ultracentrifugation was used as a non-destructive method to separate dough into liquid, gel, gluten, starch and bottom phases. The protein composition in the different phases was investigated for dough prepared from spring wheat (Triticum aestivum L.). The SDS-PAGE, SE-HPLC and RP-HPLC methods were used for the analysis. The wheat protein composition of the liquid and gel phases consisted of albumins, globulins and traces of gliadins and glutenins. The gluten phase contained proteins extractable with all the extraction buffers used. A similar protein composition was found in the starch and bottom phases, but in considerably lower amounts. Specific LMW glutenin subunits were identified in the gluten phase by RP-HPLC. The albumin composition differed in the gel phase compared to the gluten and bottom phases. Differences in protein composition due to mixing methods were detected only for the albumin composition in the liquid phases.

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