Cereal Chem 41:9 - 15.  |  VIEW ARTICLE

Electrophoretic Properties of Wedge Protein and Gluten of Rye Flour.

F. Vones, V. Podrazky, J. Simova, and Z. Vesely. Copyright 1964 by the American Association of Cereal Chemists, Inc. 

Wedge protein was isolated from rye flour by sedimentation in a nonpolar liquid, the suspension being exposed to a field of centrifugal force. By moving boundary electrophoresis the presence of eight or nine migrating components was established. Gluten isolated from wedge proteins was subjected to electrophoresis under the same conditions. The mobility values of the two main components are in agreement with those of the two migrating components mostly represented in wedge protein. This fact confirms results obtained by determining the content of proteinaceous fractions in wedge protein wherein a relatively high proportion of prolamin and glutelin fractions had been found. No correlation could be found between the swelling power of rye gluten and its electrophoretic properties.