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Wheat Gluten Protein Analysis
Wheat Gluten Protein Analysis

Comes attractively assembled with twin-loop spiral binding and a coated cover for ease of use in the lab.

Item No. 27322
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The wide use of wheat in the food industry depends mainly on the properties of the gluten proteins, which confer viscoelastic properties to doughs, allowing the production of a range of foods including bread, other baked goods, pasta, and noodles. Wheat Gluten Protein Analysis provides proven, hands-on methods for analyzing wheat gluten proteins. The book also details the gluten protein complex, provides application and chemistry information and defines the separation of the gluten complex into monomeric and polymeric proteins. Designed especially for laboratory use, Wheat Gluten Protein Analysis will help food scientists achieve a higher degree of accuracy.

The book is divided into chapters by technique, each written by international experts in their fields. The chapters describe in understandable language how to extract, analyze and/or characterize each gluten protein by that technique. A mix between a manual and a handbook, Wheat Gluten Protein Analysis covers all “how to” information plus much more. Wheat protein researchers, protein chemists, students involved in cereal chemistry and anyone interested in wheat gluten proteins will find this a necessary resource.

Wheat Gluten Protein Analysis

Wheat Gluten Proteins

Peter R. Shewry

Gliadins and Glutenins
Gliadins and Glutenins are Related but Differ in their Aggregation Behaviour
Separation and Classification of Gliadins and Glutenin Subunits
Molecular Relationships of Wheat Gluten Proteins
The Polymorphism and Genetics of Wheat Gluten Proteins
Implications for Gluten Protein Analysis

Fractionation Techniques

Rob. J. Hamer

The First Question: Analytical or Preparative?
Characteristics of the Sample that Influence Subsequent Fractionation Procedures
General Factors Influencing Extraction
Potential Pitfalls
Final Remarks on Quantitative Extraction Procedures
Preparative Fractionation
The Native Protein
Functionality Criteria Reflecting Composition
Criteria Reflecting Conformation
Criteria Related to the Actual Functionality of the Protein
The Reconstitution System
The Glutenin Macropolymer
Summary of Functionality Tests
Purification: a Conclusion

Electrophoresis of Wheat Gluten Proteins

Khalil Khan, Gloria Nygard, Norberto E. Pogna, Rosaria Redaelli, Perry K.W. Ng, Roger J. Fido and Peter R. Shewry

Sodium Dodecylsulfate-Polyacrylamide Gel Electrophoresis
Multi-Stacking-Sodium Dodecylsulfate-Polyacrylamide Gel Electrophoresis (MS-SDS-PAGE)
Lactic Acid-Polyacrylamide Gel Electrophoresis (A-PAGE)
Two-Dimensional IEF × SDS-PAGE and NEPHGE × SDS-PAGE
Western Blotting

HPLC of Gluten Monomeric Proteins

George L. Lookhart, Scott R. Bean and Jerold A. Bietz

Ion Exchange

Separation of Gluten Proteins by High Performance Capillary Electrophoresis

Scott R. Bean and George L. Lookhart


Size Exclusion Chromatography and Flow Field-Flow Fractionation of Wheat Proteins

Ken R. Preston and Susan G. Stevenson

Size Exclusion Chromatography
Flow Field-Flow Fractionation

Amino Acid and Protein Sequence Analysis

Peter Koehler

Amino Acid Analysis
Peptide and Protein Separation for Sequencing
Automated Edman Degradation

Spectroscopic Analysis of Gluten Protein Structure: Circular Dichroism and Infra-Red

Arthur S. Tatham and Nikolaus Wellner

Infra-Red Spectroscopy
Circular Dichroism Spectroscopy

Small-Scale Quality Measurements

F. Békés, O.M. Lukow, S. Uthayakumaran and G. Mann

Mixograph Tests
Micro-scale Farinograph Tests
Small-scale Extension Test
End-product Quality Tests
Incorporation Techniques

“…provides standard protocols for the extraction and analysis of wheat gluten proteins based on methods that have been validated by the authors. Extensive practical details and tips are provided, as well as suggestions for modifications and examples of applications.”
—Food Science and Technology Abstracts

“The topics and authors represent an excellent collection of state-of-the-art research. Ultimately, this book provides a comprehensive selection of tested methods for the extraction, separation, and analysis of heat gluten proteins…concise and easy to read…an excellent reference book, which most agricultural professionals, food scientists, cereal chemists, and engineers should consider adding to their library.”

"…is of value to established cereal chemists and those generally interested in the field of wheat protein chemistry.”
—Carbohydrate Polymers

Publish Date: 2003
Format: 6" x 9" softcover
ISBN: 978-1-891127-32-8
Pages: 198
Images: 57 black and white images
Publication Weight: 1 lbs

Edited by Peter R. Shewry and George L. Lookhart

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