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Cereal Chem. 71:234-237   |  VIEW ARTICLE

Simple and Rapid Method for Purifying Low Molecular Weight Subunits of Glutenin from Wheat.

V. Melas, M.-H. Morel, J.-C. Autran, and P. Feillet. Copyright 1994 by the American Association of Cereal Chemists, Inc. 

A method for the preparation of low molecular weight glutenin subunits (LMW-GS) of bread wheat without contamination by high molecular weight glutenin subunits (HMW-GS) or gliadins is described. Using a simple protocol based on the selective precipitation by acetone, two fractions are obtained that correspond to HMW-GS and LMW-GS. The protein fractions can be obtained either reduced or reduced and alkylated. The protocol can be scaled up to obtain large quantities of LMW-GS.

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