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Fractional Separation and Estimation of Mark-Houwink-Sakurada Equation Parameters for Gluten
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Lei Zhao
Veröffentlicht/Copyright:
16. Mai 2012
Fractional separation of gluten using the fast protein liquid chromatography (FPLC) and a numerical method for determination of Mark-Houwink-Sakurada (MHS) equation were studied. With 1% SDS buffer as solvent, the gluten was disassembled into two components: SDS soluble (SDS-S-G) and SDS insoluble gluten proteins (SDS-IS-G). The average molecular weight (Mn, Mw and Mz) and intrinsic viscosity [η] were measured by the multi-angle laser light scattering (MALLS) in conjunction with a size-exclusion chromatography (SEC) and viscosimetry. MHS equations for SDS soluble gluten and SDS insoluble gluten proteins were established as: (SDS-S-G) [η]=1.7459×10-2Mv0.6933=1.7459×10-2qMHSMw0.6933=1.6677×10-2Mw0.6933 (SDS-IS-G) [η]=7.5682×10-3Mv0.7323=7.5682×10-3qMHSMw0.7323=7.2079×10-3Mw0.7323 where qMHS was the polydispersity correction factor.
Published Online: 2012-5-16
©2012 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Artikel in diesem Heft
- Article
- An Investigation on Physical Ageing of ?-Lactoglobulin and Implications for Its Storage
- Modeling and Predicting the High Pressure Carbon Dioxide Inactivation of Microorganisms in Foods
- The Effect of Microwave Pasteurization on Some Physical and Chemical Characteristics of Milk
- Optimization of Enzymatic Hydrolysis Conditions for Preparation of Gingko Peptides from Ginkgo Nuts
- Effects of Fermentation on Nutritional and Functional Properties of Soybean, Maize, and Germinated Sorghum Composite Flour
- Effect of Gluten Powder on the Quality of Fresh Spaghetti Made with Farina
- Effect of process conditions and carrier concentration for improving drying yield and other quality attributes of spray dried black mulberry (Morus nigra) juice
- Modelling Thermodynamic Properties of Banana Waste by Analytical Derivation of Desorption Isotherms
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- Sorption Properties of Cape Gooseberry (Physalis peruviana L.)
- Studies on the Microstructure and Thermal Properties of Pulsed Electric Fields (PEF)-Treated Maize Starch
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