Wieser H, Seilmeier W, Belitz H D
Z Lebensm Unters Forsch. 1980 Dec;171(6):430-6. doi: 10.1007/BF01907234.
Glutelins of wheat, rye, barley, oats, rice, sorghum and maize, which remain as residual proteins after extraction of defatted flours with water, salt solution and aqueous ethanol, were successively extracted with dilute acetic acid. Protein distribution and amino acid composition differ greatly with wheat, rye, barley, oats and rice and depend on the number of extraction steps and the concentration of acid used. The glutelins of sorghum and maize are only slightly soluble in acetic acid. In the case of barley glutelin fractions with very different compositions were obtained. The solubility of wheat and maize glutelins was examined in disulfide reducing and surface active agents. Wheat glutelin but not maize glutelin is soluble in HgCl2- and 2-mercaptoethanol solutions. A mixture of 2-mercaptoethanol and sodium dodecylsulfate is an excellent solvent for both glutelins.
小麦、黑麦、大麦、燕麦、水稻、高粱和玉米的谷蛋白，在用去脂面粉先后经水、盐溶液和乙醇水溶液萃取后作为残留蛋白保留下来，接着用稀乙酸进行萃取。小麦、黑麦、大麦、燕麦和水稻的蛋白质分布和氨基酸组成差异很大，并且取决于萃取步骤的数量和所用酸的浓度。高粱和玉米的谷蛋白仅微溶于乙酸。就大麦而言，获得了组成差异很大的谷蛋白级分。在二硫键还原剂和表面活性剂中检测了小麦和玉米谷蛋白的溶解度。小麦谷蛋白可溶于HgCl2和2-巯基乙醇溶液，而玉米谷蛋白则不溶。2-巯基乙醇和十二烷基硫酸钠的混合物是两种谷蛋白的优良溶剂。
