Gel Filtration of the Water‐Soluble Protein Fraction of Wheat Flour

SUMMARY The usefulness of gel filtration through cross‐linked dextrans as a means of separating protein components in the water extracts of flour was investigated. Dextrans employed included Sephadex G‐25, G‐50, G‐75, G‐100, and G‐200, while distilled water and several concentrations of lactic acid were used as eluting solvents. The most effective combination was Sephadex G‐100 gel with 0.5N lactic acid as eluant. Although single protein components could not be isolated by this technique, it was possible to effect a simplification of the protein mixture and a concentration of some components in relatively small fractions of the eluate from gel columns. The combination of gel filtration and preparative starch‐gel electrophoresis was utilized to isolate a fraction which migrated electrophoretically as a single component.