Cereal Chem 55:927 - 935.  |  VIEW ARTICLE
Identification of Albumin 0.19 in Grain Proteins of Cereals.

A. V. Konarev. Copyright 1978 by the American Association of Cereal Chemists, Inc. 

Proteins with antigenic determinants identical to those of albumin 0.19 from bread wheat (Triticum aestivum) have been found in the tetraploid wheat T. durum by means of an antiserum to the isolated 0.19 component. Accordingly, this component, which is an inhibitor of mammalian and insect alpha-amylases and which is absent from the electrophoretic pattern of T. durum, is not immunochemically specific for bread wheats as had been reported earlier. By means of rocket immunoelectrophoresis, the albumin component that is antigenically specific for bread wheats was shown not to be albumin 0.19. The specific component differed considerably in electrophoretic mobility from albumin 0.19 and had an isoelectric point of about pH 4.6, whereas albumin 0.19 had an isoelectric point of about pH 7.3. Albumin components antigenically identical to albumin 0.19 were found in wheat and rye, but not in barley. The presence of this albumin determinant in other species has been studied.