PubAg

Main content area

Physical chemical characterization of grain sorghum prolamine fractions and components

Author:
Beckwith, A.C., Jones, R.W.
Source:
Journal of agricultural and food chemistry 1972 v.20 no.2 pp. 259
ISSN:
0021-8561
Subject:
grain sorghum, prolamins, water solubility, solubility, solvents, guanidines, amino acid composition, protein-protein interactions, centrifugation
Abstract:
The prolamines of grain sorghum have the unique property of forming gels at low protein concn. in a variety of solvents. Differences in the solubility properties and amino acid composition of prolamine fractions are described, and evidence is presented to show that protein from sorghum prolamines undergoes noncovalent interaction even in such solvents as 6M62 guanidine hydrochloride. [See also FSTA (1970) 2 12M1189.]
Agid:
31101
Handle:
10113/31101