Cereal Chem 40:361 - 371. | VIEW
Chemical Composition of the Water-Soluble Constituents of Bleached Cake Flour.
R. G. Strobel and J. Holme. Copyright 1963 by the American Association of Cereal Chemists, Inc.
The water-soluble constituents of bleached cake flour have been separated by means of curtain electrophoresis at pH 2.27 into four proteinaceous and one carbohydrate fraction. The fractions have been analyzed for ash, moisture, nitrogen, and carbohydrate content. Three of the proteinaceous fractions were found to contain carbohydrate, the amount of which could be decreased by re-electrophoresis in the presence of hydrogen bond-breaking agents. The amino acid compositions of these fractions were determined and revealed the relation of these proteins to the albumins and gliadin isolated and characterized by other authors. Horizontal paper chromatography indicated heterogeneity of all proteinaceous fractions isolated. The carbohydrate fraction was separated into materials of low and high molecular weight by means of dialysis and preparative paper chromatography. The low-molecular-weight materials amounted to 77.4% of the total carbohydrate fraction and consisted of fructose, glucose, galactose, sucrose, maltose, and oligosaccharides. The nondialyzable oligosaccharides (6% of the fraction) and polysaccharides (16.6%) contained xylose, arabinose, galactose, and smaller amounts of glucose. The most cationic fractions, P(1), and P(2), contained 39 and 8% of ash respectively. The ash contained a spectrum of 16 different metal ions. The most anionic fraction, P(4), contained 49% ash, 60% of which consisted of phosphate. An analytical recovery of 93.5% of the water-soluble constituents was achieved.