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Proteins of acha (Digitaria exilis Stapf): Solubility fractionation, gel filtration, and electrophoresis of protein fractions

JIDEANI, I, Owusu, RK and MULLER, H (1994) Proteins of acha (Digitaria exilis Stapf): Solubility fractionation, gel filtration, and electrophoresis of protein fractions. Food Chemistry, 51 (1). p. 51. [Journal article]

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URL: http://dx.doi.org/10.1016/0308-8146(94)90047-7

DOI: doi:10.1016/0308-8146(94)90047-7


Proteins from Digitaria exilis (acha) and durum wheat were characterised by gel filtration (GF), sodium dodecyl sulphate polyacrylamide-gel electrophoresis (SDS-PAGE), and acid-PAGE. The proteins of acha show compositional and solubility differences from those of durum studied under the same conditions. From the acid-PAGE results, 1m urea extracted the gliadins of wheat. However, a urea concentration of up to 6m was necessary to solubilise acha proteins corresponding to α-gliadins.The proportion of glutelins and residue proteins in acha was higher than all other Osborne fractions. The amino-acid composition for acha-protein fractions showed significantly greater amounts of hydrophobic and sulphur amino acids than those in durum. The enhanced solubility of acha proteins in urea or propanol (in the presence of a reducing agent) suggests that hydrophobic as well as covalent disulphide interactions are responsible for the relative insolubility of acha proteins in conventional solvents.SDS-PAGE analysis of wholemeal acha flour revealed that a major component with molecular weight 25.2 kDa, which was absent in durum wheat, forms a basic structural component of acha storage proteins. GF and SDS-PAGE of the four soluble-protein factions for acha proteins (albumin, globulin, prolamin, and glutelin) showed that similar-molecular-weight components (obtained by GF) were relatively heterogeneous by SDS-PAGE

Item Type:Journal article
Faculties and Schools:Faculty of Life and Health Sciences
Faculty of Life and Health Sciences > School of Biomedical Sciences
Research Institutes and Groups:Biomedical Sciences Research Institute
Biomedical Sciences Research Institute > Nutrition Innovation Centre for Food and Health (NICHE)
ID Code:16901
Deposited By: Dr Richard Owusu-Apenten
Deposited On:01 Feb 2011 13:26
Last Modified:01 Feb 2011 13:26

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