Proteins associated with the surface of wheat starch granules purified by centrifuging through caesium chloride
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Making All Medications Gluten Free
2018, Journal of Pharmaceutical SciencesCitation Excerpt :Although much of the gluten from the wheat flour separates out during the production of starch as water-insoluble rubbery mass along with certain nongluten proteins, lipids, and carbohydrates, all of the gluten is not removed. Sulaiman and Morrison45 reported that the protein content of starch, which includes gluten, may range from 0.4 to 0.6 percent. The protein content of starch may also vary depending on the manufacturing method and the degree of washing.
Flexural and impact characterizat of wheat flour reinforced epoxy composites treated with saline water
2018, Materials Today: ProceedingsViscoelastic properties of tablets from Osborne solubility fraction, pentosans, flour and bread using relaxation tests
2016, Journal of Cereal ScienceCitation Excerpt :MacRitchie (1978, 1985) found that more insoluble HMW fraction (glutenins and residue proteins) was a very critical factor that appeared to account for most of the quality differences between flours of good and poor quality. The protein in the residue of this study more likely contains some of the insoluble glutenin fraction since purified starch contains less than or about 0.4–0.6% protein (Sulaiman and Morrison, 1990). The albumin fraction also presented good viscoelasticity performance.
From native malt to pure starch - Development and characterization of a purification procedure for modified starch
2016, Food HydrocolloidsCitation Excerpt :Therefore whole kernels were degermed, cracked and steeped in water. The separation of starch from the less dense substances such as cellular material, storage proteins and starch granule surface proteins was achieved by centrifuging through 80% (w/v) cesium chloride solution (South & Morrison, 1990; Sulaiman & Morrison, 1990). Based on the described methods, further purification procedures were developed for different types of cereals (Bohacenko, Chmelik, & Psota, 2006; Ibañez et al., 2007; Peng, Gao, Abdel-Aal, Hucl, & Chibbar, 1999; Pérez, Haros, & Suarez, 2001; Tester, Yousuf, Kettlitz, & Roper, 2007; Wankhede et al., 1990).
Use of advanced recombinant lines to study the impact and potential of mutations affecting starch synthesis in barley
2014, Journal of Cereal ScienceCitation Excerpt :The lys5 low donor bulk was generated by pooling equal quantities of grain from three low donor lines; similar low donor bulks were generated for wax from five low donor lines and for isa1 and sex6 from two low donor lines each. Methods were based on those of South and Morrison (1990) and Sulaiman and Morrison (1990). Samples of grain (25 g) were milled to flour in a Perten Laboratory Mill (LM3100, www.perten.com), mixed with 500 ml water at 4 °C for 1 h then filtered through two layers of muslin and one layer of Miracloth.