Fractionation and comparison of purothionin and globulin components of wheat

Abstract

Abstract Purothionin, an unusual wheat protein and the ‘fast‐moving wheat globulins’ have been separated into two components. Earlier evidence of the close similarity of purothionin and these ‘globulins’ is strengthened by amino acid analyses, ‘fingerprints’ (peptide mapping) and C‐terminal end group determination of the individual components. A preparation similar to the crude ‘lipoprotein’ precursor of purothionin previously reported in the literature and stated to contain ‘lecithin’ on the basis of the presence of lipid phosphorus has been partially resolved into six components, and the presence of phosphatidyl choline, amino phospholipids and two glycolipids has been demonstrated in fractions containing purothionin.