Fractional Separation and Estimation of Mark-Houwink-Sakurada Equation Parameters for Gluten

Abstract

Fractional separation of gluten using the fast protein liquid chromatography (FPLC) and a numerical method for determination of Mark-Houwink-Sakurada (MHS) equation were studied. With 1% SDS buffer as solvent, the gluten was disassembled into two components: SDS soluble (SDS-S-G) and SDS insoluble gluten proteins (SDS-IS-G). The average molecular weight (Mn, Mw and Mz) and intrinsic viscosity [η] were measured by the multi-angle laser light scattering (MALLS) in conjunction with a size-exclusion chromatography (SEC) and viscosimetry. MHS equations for SDS soluble gluten and SDS insoluble gluten proteins were established as: (SDS-S-G) [η]=1.7459×10-2Mv0.6933=1.7459×10-2qMHSMw0.6933=1.6677×10-2Mw0.6933 (SDS-IS-G) [η]=7.5682×10-3Mv0.7323=7.5682×10-3qMHSMw0.7323=7.2079×10-3Mw0.7323 where qMHS was the polydispersity correction factor.