| Abstract
| - Methods to sequentially extract and fractionate wheat flour proteins were evaluated to reliably quantifygliadins, glutenins, and albumins/globulins in single flour samples. Compositions of the resulting proteinfractions were analyzed by RP-HPLC combined with SDS−PAGE. Unknown proteins were identifiedby mass spectrometry or N-terminal sequencing. The best separation and recovery of discrete albumin/globulin, gliadin, and glutenin fractions from the same flour sample was achieved by extraction with0.3 M NaI in 7.5% 1-propanol followed by 2% SDS, 25 mM DTT in 25 mM TRIS, pH 8.0, andprecipitation of the solubilized proteins with ammonium acetate/methanol followed by acetone. Averageflour composition for the variety Butte86 was 10% albumin/globulin, 40% gliadin, and 48% glutenin.This method should be useful for determining flour composition in diverse samples and evaluatingrelationships between proteins and end-use functionality. Keywords: Albumin; flour; fractionation; glutenin; gliadin; HPLC; protein; quality; Triticum aestivum;wheat
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