Protein Components of Wheat Gluten

Wheat protein fractionation by the Osborne method provides prolamins and glutelins in a ratio of 1 1. Both fractions, in hydrated form, have different effects on the rheological characteristics of dough prolamins are responsible, preferentially, for viscosity, and glutelins for dough strength and elasticity. 

Gluten proteins can be separated into their components on an analytical and micropreparative scale by using RP-HPLC. In general, this separation starts with the Osborne fractions or subfractions. 

In this way, the prolamines of wheat can be separated into C0-, a-, y-gliadins (Fig. 15.5), different varieties of wheat giving different patterns, e. g., the cultivars Clement and Maris Huntsman 

Dimension isoelectric focussing (IFF) and nonequilibrium pH gradient electrophoresis (NEPHGE). The electropherograms obtained by both methods are put together at the broken line in such a way that a continuous pH gradient is formed. 

Dimension polyacrylamide gel electrophoresis in the presence of sodium dodecyl sulfate and mercap-toethanol (SDS-PAGE). 

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