Comparison of the Effect of Different Extractants on Hordein and Gliadin Extraction by A-PAGE

The alcohol-soluble proteins (hordeins from barley, gliadins from wheat) were extracted from the embryo-removed seeds of four barley cultivars (Hordeum vulgare L.) and three wheat cultivars (Triticum aestivum L.) with different extracting solvents. The results revealed that the extraction of hordeins and gliadins was most efficient with extraction solution composed of the 2-chloroethanol (25%) and 2-mercaptothanol (1%). Using this extractant, more hordein or gliadin protein bands could be resolved by polyacrylamide gel electrophoresis under acid pH condition.