Glutelins

Art. No.

G020

Background info

Cereals have a protein content of about 10%, which are classified by their solubility according to Thomas Burr Osborne (1919, The vegetable proteins.): Albumins + globulins: soluble in saline Prolamins: soluble in ethanol Glutelins: soluble in propanol/urea/DTE Prolamins and glutelins like gliadin and glutenin from wheat play a crucial role in celiac disease pathophysiology.

Appearance

White lyophilized solid

Description

Cereal proteins were extracted according to the method of Wieser et al. as published in Ruh et al., 2014. Albumins and globulins are lyophilized from 0.4 M NaCl, 67 mM Na2HPO4, 67 mM K2HPO4, pH7.6. Prolamins are lyophilized from 60% ethanol. Glutelins are lyophilized from 50% Propanol-1 (v/v), 2 M Urea, 10 mM DTE, 50 mM Tris HCl, pH 7.5.

Reconstitution

Add 1 mL of liquid as specified below to the vial of lyophilized powder: Albumins + globulins: water Prolamins: Glutelins: 60% ethanol water Sonication for 10 min or incubation at ambient temperature for 1 h can improve the reconstitution, especially for prolamins. After reconstitution, the solution should be stored in working aliquots, preferably at -20°C or below.

Storage

Store at -20°C, desiccate

Reference(s)

Ruh et al., J. Agric. Food Chem. 2014, 62:7604-11; Wieser et al., Cereal Chem. 1998, 75:644-50

Note

INTENDED FOR RESEARCH USE ONLY, NOT FOR USE IN HUMAN, THERAPEUTIC OR DIAGNOSTIC APPLICATIONS.

Related Products

G018: Barley albumin and globulin
G019: Barley prolamin (Hordein)