Structural characteristics of millet glutenin and gliadin

Authors

JI Zhongwei, National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
DAI Tiantian, National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
MAO Jian, National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China

Abstract

Millet glutenin and gliadin was obtained by alkali extraction and acid precipitation and millet gliadin was distracted by ethanol. Then their structural characteristics were analyzed. SDS-PAGE electrophoresis results showed that the molecular weight of the millet gliadin was small, while millet glutenin was distributed from high molecular weight to low molecular weight. Furthermore, the XRD analysis showed that both the two kinds of proteins were amorphous structures. The secondary structure was measured by circular dichroism. Millet gliadin belonged to all alpha structure, and its order was better than that of millet alkali soluble protein. Moreover, by atomic force microscopy analysis, millet gliadin was spherical and its distribution was rather dispersed. In contrast, the distribution of millet glutenin was more concentrated.

Publication Date

6-28-2018

First Page

1

Last Page

4

DOI

10.13652/j.issn.1003-5788.2018.06.001

Recommended Citation

Zhongwei, JI; Tiantian, DAI; and Jian, MAO (2018) "Structural characteristics of millet glutenin and gliadin," Food and Machinery: Vol. 34: Iss. 6, Article 1.
DOI: 10.13652/j.issn.1003-5788.2018.06.001
Available at: https://www.ifoodmm.cn/journal/vol34/iss6/1

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