A comparison of methods for extraction and separation of hordein fractions from 29 barley varieties

A - Papers appearing in refereed journals

Shewry, P. R., Ellis, J. R. S., Pratt, H. M. and Miflin, B. J. 1978. A comparison of methods for extraction and separation of hordein fractions from 29 barley varieties. Journal of the Science of Food and Agriculture. 29 (5), pp. 433-441.

AuthorsShewry, P. R., Ellis, J. R. S., Pratt, H. M. and Miflin, B. J.
Abstract

Methods have been developed for extracting and comparing the hordein fractions of barley seed as a means of identifying different varieties. A rapid method involving a single extraction with 55% (v/v) propan‐2‐ol+2% (v/v) 2‐mercaptoethanol at 60°C removed slightly less nitrogen from milled grain than a more detailed procedure in which three sequential extractions were made with the same solvent. The hordein fractions extracted by these two procedures were alkylated and their component poly‐peptides separated by four one‐dimensional and two two‐dimensional systems. The results showed that the hordein extracted by both techniques had the same polypeptide composition and thus the rapid method was satisfactory for use in comparing varieties. Sodium dodecyl sulphate‐polyacrylamide gel electrophoresis and isoelectric focusing were used to compare the polypeptide composition of the hordein fractions from 29 varieties. Using the former system a total of 11 different patterns were recognised while further small differences between several varieties were revealed by isoelectric focusing or two‐dimensional analysis. If the polypeptide patterns obtained by these techniques are considered in conjunction with other grain characters it should be possible to identify almost all of the 29 varieties. 

KeywordsAgriculture, Multidisciplinary; Chemistry, Applied; Food Science & Technology
Year of Publication1978
JournalJournal of the Science of Food and Agriculture
Journal citation29 (5), pp. 433-441
Digital Object Identifier (DOI)doi:10.1002/jsfa.2740290505
Open accessPublished as non-open access
ISSN00225142
PublisherWiley

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