Characterisation of high M(r) wheat glutenin polymers by agarose gel eletrophoresis and dynamic light scattering

T. A. Egorov; T. I. Odintsova; P. R. Shewry; A. S. Tatham

doi:10.1016/S0014-5793(98)00983-1

Characterisation of high M(r) wheat glutenin polymers by agarose gel eletrophoresis and dynamic light scattering

T. A. Egorov^*, T. I. Odintsova, P. R. Shewry, A. S. Tatham

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

11 Citations (Scopus)

Abstract

Agarose gel electrophoresis has been used to separate the complex mixture of wheat gluten polymers into fractions ranging in M(r), determined by dynamic light scattering, from about 500 000 to over 5x10⁶. The separation is reliable and reproducible and well suited to the routine analysis of multiple samples. Copyright (C) 1998 Federation of European Biochemical Societies.

Original language	English
Pages (from-to)	215-217
Number of pages	3
Journal	FEBS Letters
Volume	434
Issue number	1-2
DOIs	https://doi.org/10.1016/S0014-5793(98)00983-1
Publication status	Published - 28 Aug 1998
Externally published	Yes

Keywords

Gluten
Glutenin
Protein polymer
Seed protein
Wheat

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abstract = "Agarose gel electrophoresis has been used to separate the complex mixture of wheat gluten polymers into fractions ranging in M(r), determined by dynamic light scattering, from about 500 000 to over 5x106. The separation is reliable and reproducible and well suited to the routine analysis of multiple samples. Copyright (C) 1998 Federation of European Biochemical Societies.",

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AU - Odintsova, T. I.

AU - Shewry, P. R.

AU - Tatham, A. S.

PY - 1998/8/28

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AB - Agarose gel electrophoresis has been used to separate the complex mixture of wheat gluten polymers into fractions ranging in M(r), determined by dynamic light scattering, from about 500 000 to over 5x106. The separation is reliable and reproducible and well suited to the routine analysis of multiple samples. Copyright (C) 1998 Federation of European Biochemical Societies.

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KW - Glutenin

KW - Protein polymer

KW - Seed protein

KW - Wheat

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ER -

Characterisation of high M(r) wheat glutenin polymers by agarose gel eletrophoresis and dynamic light scattering

Abstract

Keywords

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