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PubMed1988

Comparative investigations of partial amino acid sequences of prolamins and glutelins from cereals. VIII. Amino acid sequences of glutelin peptides.

The peptide fractions isolated from chymotryptic hydrolysates of wheat, rye and barley glutelins were separated by high-performance liquid chromatography on octadecyl silica gel. The peptides obtained were analysed for their amino acid composition and some also for their amino acid sequence. Characteristic sequences of peptides from wheat glutelin can be grouped into three types. The first type contains a high amount of Gly and frequently Tyr in the N-terminal positions. A typical partial sequence, which occurs repeated in two peptides, is QGQQPGQGQ. Sequences of this type are found in high-molecular-weight subunits. The second type is characterized by the sequence SQn (n = 3-5) followed by a hydrophobic tripeptide e.g., PPF, PVL; the most frequent sequence is SQQQQPPF. Low-molecular-weight subunits contain sequences of this type. The third type, which has partial sequences such as QQPQQPFP, corresponds to typical peptides from prolamin. Most sequences of peptides from rye and barley glutelins can be divided into two groups. The predominant type shows prolamin-like sequences, e.g., PQQPXPQQ with X being F or I. The second type is similar to glycine-rich peptides from wheat glutelin, except that repeating sequences are less frequent.

Amino Acid Sequence↗
PubMed1980

[Comparative investigations of partial amino acid sequences of prolamines and glutelins from cereals. II. Fractionation of glutelins (author's transl)].

Glutelins of wheat, rye, barley, oats, rice, sorghum and maize, which remain as residual proteins after extraction of defatted flours with water, salt solution and aqueous ethanol, were successively extracted with dilute acetic acid. Protein distribution and amino acid composition differ greatly with wheat, rye, barley, oats and rice and depend on the number of extraction steps and the concentration of acid used. The glutelins of sorghum and maize are only slightly soluble in acetic acid. In the case of barley glutelin fractions with very different compositions were obtained. The solubility of wheat and maize glutelins was examined in disulfide reducing and surface active agents. Wheat glutelin but not maize glutelin is soluble in HgCl2- and 2-mercaptoethanol solutions. A mixture of 2-mercaptoethanol and sodium dodecylsulfate is an excellent solvent for both glutelins.

Amino Acid Sequence↗
PubMed1981

Amino acid distribution of cereals in commercial mill products.

The amino acid contents of wheat and rice as well as their final products produced by commercial milling were determined quantitatively by the amino acid analyzer. Less quantities of lysine, glycine, arginine, alanine, and aspartic acid were found in the flour, whereas more levels of these amino acids were found in the wheat grain. Conversely, more proline, phenylalanine and glutamic acid were found in the flour, and less amounts of these amino acids were found in the wheat grain. The proportion of the other amino acids were slightly affected by milling. On the other hand, less amounts of aspartic acid, serine, glutamic acid, and proline were found in rice bran and germ, whereas more levels of these amino acids were found in brown and milled rice. Conversely, rice bran and germ contained more threonine and cystine than brown and milled rice. The proportions of the other amino acids were slightly affected by milling, however, high content of lysine in germ was notable.

Amino Acids↗
PubMed1992

Suitability of using sieved or unsieved maize mash for production of "OGI"--a fermented cereal food.

Proximate analysis of sieved and unsieved maize mash revealed that there was a decrease in the protein and lipid content of the sieved maize mash as compared to that of the unsieved maize mash. Crude fibre and ash was completely absent in the sieved maize mash, while they were present in the unsieved mash. Chemical analysis of the fermented unsieved maize mash revealed an increase in the protein content from 9.9% (unfermented) to 13.4% after 3 days of fermentation, whereas the protein content of the sieved maize mash increased from 7.1% (unfermented) to 8.4% after the same period of fermentation. Furthermore, the results revealed that the protein content of the fermented unsieved maize mash was 32.1% higher than that of the fermented sieved maize mash indicating that the unsieved maize mash was of a better nutrient quality and should be preferred to sieved maize mash for use in "Ogi" production.

Carbohydrates↗
PubMed1996

Eat your cereal.

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Humans↗
PubMed1977

[On the determination of chlorocholine chloride (CCC) in cereals (author's transl)].

For the determination of CCC residues samples of grains and straw of four varieties of spring wheat and oat were extracted with ethanol. CCC was purified by column chromatography with an ion exchanger and alumina as well as by TLC. After its identification by the Rf and a colour reaction on the thin layer plate a colorimetric method with dipicrylamine was used for the quantitative estimation of CCC. The recovery rate amounts to 98+/-5% for wheat grains and straw and to 80 +/- 5% for oat grains. The detection limit is at 0.1 ppm. The amounts of CCC reach in wheat grains 0.3--0.7 ppm, in wheat straw 1--7 ppm and in oat grains 0.9--3.4 ppm in the dry matter. In oat straw CCC could not be detected with this method.

Chlorides↗
PubMed1996

Molecular cytogenetic characterisation of the terminal heterochromatic segment of the B-chromosome of rye (Secale cereale).

The terminal heterochromatic segments of the long arms of 20 rye B-chromosomes were isolated by means of laser microdissection technology. Also the remaining portions of the long arms, along with the short arms of the same chromosomes were isolated. Each sample was used for degenerate oligonucleotide primer-polymerase chain reaction (DOP-PCR) amplification reactions. The resulting products were used as probes for chromosome in situ hybridisation experiments, and in Southern hybridisation to digests of 0B and +B DNA. Competition hybridisation of these probes with 0B DNA allowed the detection of B-specific sequences. The terminal heterochromatin of the rye B-chromosome contains both B-specific sequences and sequences also present on the A-chromosomes of rye. The B-specific D1100 family is the major repeat species located in the terminal heterochromatin. Primers designed to the cloned sequence (E1100) were used to search for related low copy sequences in 0B DNA. The sequences of the PCR products revealed no similarities to that of the clone E1100 except for the primer sequences. The possible origin of this sequence is discussed in the context of models for the evolution of the rye B-chromosome.

Base Sequence↗