Wheat Osborne fraction

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. 

The Osborne classification, which dates from 1907, was updated at a symposium on gluten in 1996. Gianibelli el al. point out that at least 1300 peptides can be obtained from wheat endosperm proteins after disulfide bond rupture using two-dimensional fractionation.6... 

Stevenson and Preston [3] used symmetrical stop-flow flow FFF to examine proteins extracted from Katepwa, a high-quality bread wheat variety, using a modification of the traditional Osborne extraction procedure. Fractions isolated by this sequential extraction procedure included wheat proteins ex-... 

The first two reports on the use of flow FFF for separating wheat proteins appeared in the literature in 1996 when researchers firom two independent laboratories reported characterization of wheat proteins from different varieties extracted by different methods and analyzed on two different types of flow FFF apparatus. Wahlund et al. - used asymmetrical flow FFF to examine proteins extracted firom two bread wheat varieties of different protein content using sequential extraction with increasing concentrations of dilute hydrochloric acid (HCl). Stevenson and Preston used symmetrical flow FFF to examine proteins extracted firom Katepwa, a high quahty bread wheat variety, using a modification of the traditional Osborne extraction procedure. Results from both studies showed that for the monomeric gliadin-type fractions ranged in size from 8 to... 

In 1907 Osborne separated wheat proteins, on the basis of their solubility, into four fractions. Sequential extraction of a flour sample... 

---