Show simple item record

dc.contributor.authorJasti, Sunithaen_US
dc.date.accessioned2014-03-14T21:37:06Z
dc.date.available2014-03-14T21:37:06Z
dc.date.issued1995-01-12en_US
dc.identifier.otheretd-06082009-170848en_US
dc.identifier.urihttp://hdl.handle.net/10919/42893
dc.description.abstract

Crude gliadins isolated from three wheat varieties (Karl, Tam 107 and CS- 93) were subjected to in vitro hydrolysis by the extracellular enzymes pepsin, peptidase and pancreatin. Gliadins from one variety (Karl) also were exposed to the intracellular enzymes cathepsins Band D. A reverse phase high performance liquid chromatography (RP-HPLC) method was developed to separate unhydrolyzed and hydrolyzed gliadins. The unhydrolyzed crude gliadins were resolved into 12-14 peaks, with at least five peaks that appeared to be common to all three wheat varieties. Gliadin peptides were resolved into between 44 and 71 peaks, suggesting that a large numbers of peptides are derived from proteins present in more than one of the four major gliadin fractions (i.e.; α, β, γ, and Ï - gliadins). No major differences were detected between chromatograms of extracellular digests and those of extracellular /intracellular digests indicating that cathepsins Band D may not contribute to more complete gliadin digestion. The molecular weights and amino acid sequences of gliadin peptides will need to be determined by HPLC mass spectrometry (HPLC-MS) for accurate qualitative and/or quantitative comparisons of individual digests. Our in vitro hydrolysis/RP-HPLC methods may be applicable, however, in the generation of celiac active peptides for future toxicity testing.

en_US
dc.format.mediumBTDen_US
dc.publisherVirginia Techen_US
dc.relation.haspartLD5655.V855_1995.J378.pdfen_US
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subjectpeptidesen_US
dc.subjectwheaten_US
dc.subject.lccLD5655.V855 1995.J378en_US
dc.titleSeparation of gliadin peptides for investigation of the injurious agent(s) in gluten sensitive enteropathyen_US
dc.typeThesisen_US
dc.contributor.departmentHuman Nutrition and Foodsen_US
dc.description.degreeMaster of Scienceen_US
thesis.degree.nameMaster of Scienceen_US
thesis.degree.levelmastersen_US
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen_US
thesis.degree.disciplineHuman Nutrition and Foodsen_US
dc.contributor.committeechairBarbeau, William E.en_US
dc.contributor.committeememberNovascone, Mary Annen_US
dc.contributor.committeememberBevan, David R.en_US
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-06082009-170848/en_US
dc.date.sdate2009-06-08en_US
dc.date.rdate2009-06-08
dc.date.adate2009-06-08en_US


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record