Isolation and Properties of Carbohydrate Rich Fraction of Wheat Gluten |
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| Authors: | Yoshiyuki Inouye Tatsuro Ito Takeyoshi Nakahara Akihiko Fukuda Shigehiro Hirano Isao Morishima |
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| Affiliation: | Department of Agricultural Chemistry, Faculty of Agriculture, Tottori University, Tottori |
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| Abstract: | Two carbohydrate rich fractions A and B were isolated from wheat gluten. Fraction B contained more lipid than fraction A. Lipid portion of fraction B consisted mainly of glycolipid and was fractionated into five fractions by thin-layer chromatography. The two main fractions were extracted and determined to be galactolipid and glucolipid, respectively, by the analyses of fatty acid and sugar components by gas chromatography. Defatted fraction A was assumed to consist of glycoprotein. After complete pronase digestion of defatted fraction A, the remaining glycopeptide moiety was isolated by column chromatography on DEAE-cellulose followed by gel filtration through Sephadex G–25. The amino acid and sugar components of the glycopeptide were investigated. |
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| Keywords: | garlic heat shock protein 27 (HSP27) diagonal gel electrophoresis U937 diallyl trisulfide |
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