Cereal Chem 54:1223 - 1228.  |  VIEW ARTICLE
Fractionation and Characterization of Alcohol-Soluble Reduced Corn Endosperm Glutelin Proteins.

J. W. Paulis and J. S. Wall. Copyright 1977 by the American Association of Cereal Chemists, Inc. 

Alcohol-soluble reduced glutelin (ASG) from corn has been separated into two fractions having distinctly different properties. The ASG was prepared from defatted corn endosperm meal previously extracted with saline and 70% ethanol-0.5% sodium acetate by extracting with 70% ethanol containing 0.5% sodium acetate and 0.1M beta-mercaptoethanol (ME). Upon dialysis against water, the ASG separated into water- soluble and insoluble fractions. Molecular weights and subunit composition of each fraction were determined by sodium dodecyl sulfate-polyarylamide gel electrophoresis (SDS-PAGE) and polyacrylamide gel electrophoresis (PAGE) in aluminum lactate-8M urea pH 3.1 buffer, respectively. Amino acid compositions of these preparations were different; the water-insoluble fraction has five times as much methionine as the soluble protein.