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Presence of ferulic acid in wheat glutenin fraction and its enzymatic hydrolysates - a short report

Author

Listed:
  • Magdalena Karamać

    (Division of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn, Olsztyn, Poland)

  • Eva Sendrejová

    (Faculty of Biotechnology and Food Sciences, Slovak Agricultural University, Nitra, Slovak Republic)

  • Agnieszka Kosińska

    (Division of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn, Olsztyn, Poland)

  • Dana Urminská

    (Faculty of Biotechnology and Food Sciences, Slovak Agricultural University, Nitra, Slovak Republic)

Abstract

Three protein fractions: albumin-globulin, gliadin, and glutenin were extracted from wheat grains. Enzymatic hydrolysates were obtained from each fraction using trypsin, protease from Bacillus subtilis and Subtilisin Carlsberg. Ferulic acid was detected neither in albumin-globulin and gliadin fractions nor in their hydrolysates. The RP-HPLC and SE-HPLC chromatograms of the glutenin fraction and its hydrolysates revealed the presence of peaks originated from ferulic acid and ferulic acid derivative/complex. The content of ferulic acid in the glutenin fraction was 1.12 mg/g. During HPLC analysis, the peptide products of glutenin hydrolysis should be recorded at 220 nm because the peaks of the peptides recorded at 280 nm can be overlapped by the peaks of ferulic acid and its derivatives.

Suggested Citation

  • Magdalena Karamać & Eva Sendrejová & Agnieszka Kosińska & Dana Urminská, 2007. "Presence of ferulic acid in wheat glutenin fraction and its enzymatic hydrolysates - a short report," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 25(6), pages 359-364.
    • Handle: RePEc:caa:jnlcjf:v:25:y:2007:i:6:id:751-cjfs
    DOI: 10.17221/751-CJFS
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    References listed on IDEAS

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    1. Agnieszka Kosińska & Uttam D. Chavan & Ryszard Amarowicz, 2006. "Separation of low molecular weight rapeseed proteins by RP-HPLC-DAD - a short report," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 24(1), pages 41-44.
    2. M. Karamać & R. Amarowicz & H. Kostyra, 2002. "Effect of temperature and enzyme/substrate ratio on the hydrolysis of pea protein isolates by trypsin," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 20(1), pages 1-6.
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