Metachromatic effect in homologous groups of wheat, barley and rye prolamins

CHIRDO, FERNANDO GABRIEL; FOSSATI C.A.; AÑÓN MC

JOURNAL OF FOOD BIOCHEMISTRY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 1995 vol. 18 p. 185 - 197

0145-8884

The metachromutic behavior of wheat, barley and rye prolamins. separatedby polyacrylamide gel electrophoresis (PAGE) and staining with CoomassieBrilliant Blue R-250, is described. Metachromasia was detected both visually andby abuble beam densitometric analysis of sodium dodecyl sulfate-PAGE and acidic-PAGE (A-PAGE) atpH3.1. Differential readings were recorded at 525 nm, withreference at 625 nm. Metachromatic components were found in the homologousgroups, (a) S-poor prolamins: w-gliadins, C-hordeins, w-secalins and (b) highmolecular weight (Hm-prolamins: HMW-glutenins, D-hordeins and HMWsecalins,in wheat, barley and rye, respectively. In contrast, proteins having thischaracteistic have not been found in oat