Cereal Chem 66:38-41   |  VIEW ARTICLE

Reversed-Phase High-Performance Liquid Chromatography of Ethanol-Soluble and Ethanol- Insoluble Reduced Glutenin Fractions.

H. Wieser, W. Seilmeier, and H.-D. Belitz. Copyright 1989 by the American Association of Cereal Chemists, Inc. 

Glutenin was extracted with 70% aqueous ethanol in the presence of dithioerythritol. Reversed-phase high- performance liquid chromatography (RP-HPLC) and sodium dodecyl sulfate-polyacrylamide gel electrophoresis of the reduced, but underivatized material showed that the ethanol-soluble fraction consists of middle molecular weight glutenins and the major portion of low molecular weight glutenins. The ethanol- insoluble fraction contains high molecular weight subunits and the minor portion of low molecular weight glutenins. Soluble and insoluble fractions from four wheat varieties of different baking quality were compared by RP-HPLC. The HMW patterns of the insoluble fractions, which were obtained using a urea- containing system, show a relationship with baking quality. The HPLC patterns of the soluble fractions were unique for each variety. For the isolation of single glutenin components, a subfractionation of glutenin by 70% aqueous ethanol under reducing conditions is recommended before separation by RP-HPLC.