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Protein Distribution in Gluten Products Isolated During and After Wet-Milling of Maize Grains

July 1999 Volume 76 Number 4
Pages 503 — 505
J. Landry , 1 , 2 S. Delhaye , 1 and L. Di Gioia 3

INRA, Laboratoire de Chimie biologique, INA-PG, F78870 Thiverval-Grignon, France. Corresponding author. Fax: 033 1 30 81 53 73. INRA, Unité de Technologie des Céréales et des Agropolymères, ENSAM, 2 Place Viala, F34060 Montpellier Cedex 01, France.


Go to Article:
http://dx.doi.org/10.1094/CCHEM.1999.76.4.503
Accepted March 8, 1999.
ABSTRACT

The protein distribution in five gluten samples isolated during and after wet-milling of maize grains (slurry before and after filtration, total industrial gluten meal, and coarse and fine fractions obtained after sieving) was investigated by sequential extraction. Six fractions (FI-FVI), including residue, were isolated. Heating filtered slurry to draw water away did not alter protein distribution. Compared with values reported in the literature for endosperm protein, we found a decrease in FI and FIV, respectively, extracted with salt alone and with reductant, due to proteolysis and partial elimination of nonprotein nitrogen during slurry filtration, and an increase in FII and decrease in FIII, alcohol-soluble proteins extracted without and with reductant, respectively, due to the presence of SO2 in the steeping liquor. Gluten, with respect to the endosperm from which it originated, was richer in zeins (FII + FIII) and glutelins (FV + FVI) due to partial removal of salt-soluble proteins (FI + FIV) during the isolation process.


This article is in the public domain and not copyrightable. It may be freely reprinted with customary crediting of the source. American Association of Cereal Chemists, Inc., 1999.