Comparative Characterization of Gluten and Hydrolyzed Wheat Proteins
Abstract
:1. Introduction
2. Materials and Methods
2.1. Reagents and Materials
2.2. Determination of Crude Protein Contents
2.3. Stepwise Fractionation According to Solubility
2.4. Reversed-Phase High-Performance Liquid Chromatography (RP-HPLC)
2.5. Gel-Permeation High-Performance Liquid Chromatography (GP-HPLC)
2.6. Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis (SDS-PAGE)
2.7. Contents of Free Ammonium
2.8. Statistical Analysis
3. Results
3.1. Determination of Crude Protein Contents
3.2. Stepwise Fractionation According to Solubility and RP-HPLC
3.3. Gel-Permeation High-Performance Liquid Chromatography (GP-HPLC)
3.4. Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis (SDS-PAGE)
3.5. Contents of Free Ammonium
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Sample | Fraction A | Fraction B | Fraction C | SUM | Protein Content | Free NH4+ |
---|---|---|---|---|---|---|
[mg/g] | [mg/g] | [mg/g] | [mg/g] | [mg/g] | [mg/g] | |
HWP 1 | 400.7 G | <2.3 | <4.7 | 400.7 | 737.4 A,B | 4.12 A,B |
HWP 2 | 569.4 J | 25.9 A | <4.7 | 595.3 | 752.6 A,B | 0.59 A,B |
HWP 3 | 493.6 I | <2.3 | <4.7 | 493.6 | 764.9 A,B | 5.00 B |
HWP 4 | 158.2 E | 237.2 E | 142.5 B | 537.9 | 737.3 A,B | 0.39 A,B |
HWP 5 | 443.4 H | 118.3 B | 15.4 A | 577.1 | 649.9 A | 0.13 A,B |
HWP 6 | 280.0 F | 150.2 C | 162.2 B,C | 592.4 | 750.2 A,B | 0.15 A,B |
HWP 7 | 45.8 D | 423.1 G | 146.5 B | 615.4 | 898.8 B | 0.56 A,B |
G 1 | 18.4 C | 410.9 G | 191.8 C,D | 621.1 | 766.2 A,B | 0.11 A,B |
G 2 | 15.1 B | 509.6 I | 226.6 D | 751.3 | 824.5 A,B | 0.05 A |
G 3 | 14.8 C | 460.6 H | 212.9 D | 688.3 | 778.1 A,B | 0.12 A,B |
G 4 | 11.0 A | 505.6 I | 212.9 D | 729.5 | 855.1 B | 0.05 A |
G 5 | 21.1 C | 394.2 G | 182.4 C | 597.7 | 757.3 A,B | 0.09 A,B |
G 6 | 21.6 C | 427.6 G | 208.9 D | 658.1 | 703.2 A,B | 0.11 A,B |
G 7 | 14.8 B | 321.3 F | 331.3 E | 667.4 | 765.0 A,B | 0.10 A,B |
G 8 | 10.9 A | 183.7 D | 336.9 E | 531.5 | 731.6 A,B | 0.10 A,B |
VC * | 2.24 | 2.29 | 3.13 | - | 6.14 | 5.14 |
Sample | Fraction I | Fraction II | Fraction III | |||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|
1 | 2 | 3 | 4 | 1 | 2 | 3 | 4 | 1 | 2 | 3 | 4 | |
[%] | [%] | [%] | [%] | [%] | [%] | [%] | [%] | [%] | [%] | [%] | [%] | |
HWP 1 | - | - | - | 100.0 B | - | - | - | - | - | - | - | - |
HWP 2 | - | 1.5 A | 6.5 D | 92.0 A,B | - | 17.0 B | 32.6 A,B,C | 50.4 C | - | - | - | - |
HWP 3 | - | - | - | 100.0 B | - | - | - | - | - | - | - | - |
HWP 4 | - | 2.3 A,B | 5.0 C | 92.7 A,B | 14.0 C | 16.1 A,B | 26.2 A,B,C | 43.7 B,C | 60.2 A,B | 14.3 A,B | 9.8 A,B | 15.7 A,B |
HWP 5 | 11.6 A | 10.6 B | 11.6 F | 66.2 A | 39.5 F | 14.2 A | 9.7 A | 36.6 A,B,C | 52.0 A,B | 14.3 A,B | 8.3 A,B | 25.4 A,B |
HWP 6 | 7.3 B | 9.7 A,B | 15.6 G | 67.4 A | 31.6 E | 15.2 A,B | 16.4 A,B | 36.8 A,B,C | 63.5 B | 13.4 A,B | 7.8 A | 15.3 A,B |
HWP 7 | - | 4.0 A,B | 8.8 E | 87.2 A,B | 31.0 D,E | 16.9 B | 24.6 A,B,C | 27.5 A | 61.3 A,B | 12.2 A | 11.7 A,B | 14.8 A |
G 7 | - | - | 3.5 B | 96.5 A,B | 11.3 B | 15.1 A,B | 39.5 B,C | 34.1 A,B | 30.7 A,B | 12.1 A | 37.6 A,B | 19.6 A,B |
G 8 | - | - | 2.0 A | 98.0 A,B | 5.8 A | 14.7 A,B | 42.9 C | 36.6 A,B,C | 11.7 A | 15.3 B | 45.0 B | 28.0 B |
CV * [%] | 8.8 | 4.9 | 4.9 | 0.7 | 2.8 | 1.3 | 3.6 | 2.1 | 3.3 | 2.3 | 6.5 | 5.5 |
Sample | Fraction I | Fraction II | Fraction III | ||||||
---|---|---|---|---|---|---|---|---|---|
1 | 2 | 3 | 1 | 2 | 3 | 1 | 2 | 3 | |
[%] | [%] | [%] | [%] | [%] | [%] | [%] | [%] | [%] | |
HWP 1 | 16.8 B | 33.9 G | 49.3 F | - | - | - | - | - | - |
HWP 2 | 66.3 E | 18.8 F | 14.9 B | 100.0 | - | - | - | - | - |
HWP 3 | 3.9 A | 39.1 H | 57.0 G | - | - | - | - | - | - |
HWP 4 | 75.3 I | 13.7 E | 11.0 A | 100.0 | - | - | 100.0 | - | - |
HWP 5 | 73.7 G,H,I | 11.5 D | 14.8 B | 100.0 | - | - | - | - | - |
HWP 6 | 74.2 H,I | 4.5 B,C | 21.3 C | 100.0 | - | - | 100.0 | - | - |
HWP 7 | 70.5 F | 5.6 C | 23.9 D | 100.0 | - | - | 100.0 | - | - |
G 7 | 53.3 D | 2.5 A | 44.2 E | 100.0 | - | - | 100.0 | - | - |
G 8 | 31.6 C | - | 68.4 H | 100.0 | - | - | 100.0 | - | - |
CV * [%] | 2.0 | 2.9 | 2.6 | 0.0 | - | - | 0.0 | - | - |
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Gabler, A.M.; Scherf, K.A. Comparative Characterization of Gluten and Hydrolyzed Wheat Proteins. Biomolecules 2020, 10, 1227. https://doi.org/10.3390/biom10091227
Gabler AM, Scherf KA. Comparative Characterization of Gluten and Hydrolyzed Wheat Proteins. Biomolecules. 2020; 10(9):1227. https://doi.org/10.3390/biom10091227
Chicago/Turabian StyleGabler, Angelika Miriam, and Katharina Anne Scherf. 2020. "Comparative Characterization of Gluten and Hydrolyzed Wheat Proteins" Biomolecules 10, no. 9: 1227. https://doi.org/10.3390/biom10091227