Extraction and fractionation of wheat flour proteins

Abstract

Abstract Extraction of wheat flour with 1.5% sodium dodecyl sulphate (SDS) solution dissolved 65–67% of the total flour nitrogen. The SDS‐insoluble proteinaceous material was separated into glycoproteins‐I, II and III by ultracentrifugation. Part of the SDS‐soluble proteinaceous material was precipitated by addition of ethanol and separated into glycoproteins‐IV, glutenins and globulins. The rest of the dissolved proteinaceous material was separated into glycoproteins‐V, gliadins, glycoproteins‐VI, and albumins by (NH 4 ) 2 SO 4 ‐precipitation and gel filtration chromatography.