Gluten extraction

Com endosperm oil—A reddish brown Hquid composed chiefly of glycerides, fatty acids, sitosterols, and carotenoid pigments obtained by isopropyl alcohol and hexane extraction from the gluten fraction of yellow com grain. 

Nitrogen sources include proteins, such as casein, zein, lactalbumin protein hydrolyzates such proteoses, peptones, peptides, and commercially available materials, such as N-Z Amine which is understood to be a casein hydrolyzate also corn steep liquor, soybean meal, gluten, cottonseed meal, fish meal, meat extracts, stick liquor, liver cake, yeast extracts and distillers solubles amino acids, urea, ammonium and nitrate salts. Such inorganic elements as sodium, potassium, calcium and magnesium and chlorides, sulfates, phosphates and combinations of these anions and cations in the form of mineral salts may be advantageously used in the fermentation. 

Plant extracts containing xanthophyll diesters are saponified in composition of propylene glycol and aqueous alkali to form crystals crystallization of xanthophylls is achieved without use of organic solvents crystals are isolated and purified Xanthophylls obtained from corn gluten meal at 50 C using ethanol with ethoxyquin as antioxidant... 

Proteins have been studied for a long time. Beccari published an account of his experiments to isolate gluten in 1747 In 1805 Einhof discovered that a fraction of wheat gluten was soluble, while in 1858 Denis showed that many proteins of both plant and animal origin were soluble in saline solutions. In 1859 Ritthausen started to prepare highly purified proteins, only to be criticised by Weyl for using alkali to extract the proteins. Weyl in his work used the Denis method of extraction with neutral salts. 

Other workers used 0.1 m acetic acid for gluten separation then changed to dilute hydrochloric acid followed by neutralisation with sodium hydroxide.8 Byers et al. used 50% propan-l-ol in preference to 70% ethanol.9 Methods based on extraction with sodium dodecyl sulfate (SDS) have been developed by Danno10 as well as Graveland et al.11,12 Sonication of the SDS extract was introduced by Singh et al.13,14 Burnouf et al. introduced the use of dimethyl sulfoxide (DMSO) to remove monomeric proteins and a few small gliadins.15... 

Schneider et al. (S6, S7, S8) have demonstrated that wheat gluten and certain gluten fractions cause inhibition of the isolated small intestine of the rat. In the Trendelenburg preparation, as modified by Biilbring et al. (B21), inhibition of the peristaltic reflex occurred if the material was placed outside the intestine so that it could reach the muscle without traversing the mucous membrane. If it was placed inside the lumen no inhibitory effect was seen. If the gluten or gluten fractions were incubated with rat mucous membrane extract, complete inactivation of the inhibitory effect was obtained. This action of mucous... 

It is apparent that patients with gluten-induced enteropathy respond to the administration of gluten differently from other people. It is obvious from consideration of the evidence already presented that the reason for this may lie in inadequacy of the small intestinal mucosal barrier. It is clear that the intestinal mucosa or extracts of it will inactivate the deleterious agent(s) in gluten this is a thermolabile reaction, presumably enzymatic in nature. Patients with gluten-induced... 

Evidence for variation in molecular size of gluten proteins was obtained when protein extracts of flour were chromatographed on agarose gel filtration columns (Sephadex C1-4B) in tris buffer containing sodium dodecyl sulfate as shown in Figure 7... 

OR Larroque, MC Gianibelli, IL Batey, F MacRitchie. Electrophoretic characterization of fractions collected from gluten protein extracts subjected to size-exclusion high-performance liquid chromatography. Electrophoresis 18 1064-1067, 1997. 

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