Preparation and Characterization of α-Gliadin
Preparation and Characterization of α-Gliadin
复制标题
α-麦醇溶蛋白的制备和表征
DOI：
10.1016/s0021-9258(18)96293-9
复制
发表时间：
1967
影响因子：
4.8
通讯作者：
D. K. Mecham
中科院分区：
文献类型：
--
作者：
J. Bernardin;D. Kasarda;D. K. Mecham
通过超速离心和凝胶过滤分离 α-麦醇溶蛋白的方法基于 α-麦醇溶蛋白的特异性、可逆聚集，该聚集形成可溶性、高颗粒重量聚集体。得到了良好收率的α-麦醇溶蛋白，根据淀粉凝胶电泳和凝胶过滤的标准，该α-麦醇溶蛋白是纯的。通过凝胶过滤和光散射估计α-麦醇溶蛋白的颗粒重量约为50,000。
A procedure for the isolation of α-gliadin by ultracentrifugation and gel filtration is based on the specific, reversible aggregation of α-gliadin which forms soluble, high particle weight aggregates. Good yields of α-gliadin are obtained which are pure according to the criteria of starch gel electrophoresis and gel filtration.The particle weight of α-gliadin has been estimated to be approximately 50,000 by gel filtration and light scattering.