ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The usefulness of gel filtration through cross-linked dextrans as a means of separating protein components in the water extracts of flour was investigated. Dextrans employed included Sephadex G-25, G-50, G-75, G-100, and G-200, while distilled water and several concentrations of lactic acid were used as eluting solvents. The most effective combination was Sephadex G-100 gel with 0.5N lactic acid as eluant. Although single protein components could not be isolated by this technique, it was possible to effect a simplification of the protein mixture and a concentration of some components in relatively small fractions of the eluate from gel columns. The combination of gel filtration and preparative starch-gel electrophoresis was utilized to isolate a fraction which migrated electrophoretically as a single component.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1966.tb15412.x
