Size exclusion chromatography cereal proteins

Bean, S. R., and G. L. Lookhart. 2001. Factors influencing the characterization of gluten proteins by size-exclusion chromatography and multiangle laser Ught scattering. Cereal Chemistry 78 608-618. 

NK Singh, GR Donovan, IL Batey, F MacRitchie. Use of sonication and size-exclusion high-performance liquid chromatography in the study of wheat flour proteins. 1. Dissolution of total proteins in the abscence of reducing agents. Cereal Chem 67 150-161, 1990. 

M Ciaffi, L Tozzi, D Lafiandra. Relationship between flour protein composition determined by size-exclusion high-performance liquid chromatography and dough rheological parameters. Cereal Chem 73 346-351,1996. 

High-performance liquid chromatography (HPLC) was first applied to cereal proteins by Bietz (1986). Size-exclusion HPLC (SE-HPLC) has been used to quantify cereal proteins it separates proteins according to molecular size. Wheat proteins have been the most studied of the cereals. The preferred solvent has been dilute sodium dodecyl sulfate (SDS)/buffer. A wheat flour suspension (-1.0 mg/mL) is sonicated under conditions (time, intensity) that solubilize almost all, if not all, of the protein without altering quantitation of the main protein classes (see discussion in Chapter 9). 

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