Cereal Chem 49:72 - 78.  |  VIEW ARTICLE
Immunochemical Characterization of Specific Albumins of Bread Wheat.

S. E. Piazzi, G. Riparbelli, S. Sordi, P. Cantagalli, F. Pocchiari, and V. Silano. Copyright 1972 by the American Association of Cereal Chemists, Inc. 

Preparation of an immuneserum containing antibodies reacting specifically with a bread wheat albumin is described. It was obtained by immunizing a goat with a partially purified fraction from a soluble protein extract of bread wheat flour (var. Mentana). After absorption with durum wheat proteins, purification, and concentration, the antibody solution showed, in agarose gel immunodiffusion, a positive reaction of precipitation with the extracts of all varieties analyzed of bread wheat (Triticum aestivum) and a negative one with the durum wheat (Triticum durum) varieties. The reaction of precipitation in immunodiffusion allows the detection of bread wheat in mixtures of T. durum down to a 5% concentration. The precipitating antibodies are directed towards a specific bread wheat protein, already identified as Mb 0.19 albumin. The analytical comparison carried out both by immunodiffusion and by immunoelectrophoresis, between this preparation of goat antiserum and a previous preparation of rabbit anti-bread-wheat immuneserum shows that the two antisera are directed towards two different antigens, both present in the soluble bread wheat extracts and absent in the durum wheat extracts. The antigen detected by goat antiserum shows an anodic migration, whereas that detected by rabbit antiserum shows a cathodic migration.