Osborne factions
Osborne fractions denote (after Thomas Burr Osborne ) the classification of grain proteins according to different solubility:
- Albumins can be removed with water and also remain in solution at the isoelectric point
- Globulins can be extracted with saline solution (e.g. 0.4 mol / l NaCl)
- Prolamins can be extracted with 70% ethanol
- Glutelins are not extractable. They remain in the residue (e.g. when the adhesive is washed out ) and can be separated using other analytical methods.
Names of the Osborne Groups for different cereals:
| Fraction means in: | wheat | rye | oats | barley | Corn | rice | millet |
|---|---|---|---|---|---|---|---|
| Albumins | Leucosine | ||||||
| Globulins | Edestin | ||||||
| Prolamines | Gliadin | Secalin | Avenin | Hordein | Zein | Oryzin | Kafirin |
| Gluteline | Glutenin | Secalinine | Avenalin | Hordes | Zeanin | Oryzenin |
Individual evidence
- ↑ TB Osborne: The chemistry of the protein bodies of the wheat kernel. Part I. The protein soluble in alcohol and its glutaminic acid content. In: American Journal of Physiology . 1905; 13: 35-44.
- ↑ Waldemar Ternes , Alfred Täufel, Lieselotte Tunger, Martin Zobel (eds.): Food Lexicon . 4th, comprehensively revised edition. Behr, Hamburg 2005, ISBN 3-89947-165-2 .
- ↑ a b Belitz , Grosch, Schieberle: Textbook of food chemistry. Springer, 2007, ISBN 978-3-540-73201-3 .
- ↑ Rimbach, Möhring, Erbersdobler: Food product knowledge for beginners. Springer, 2010, ISBN 978-3-642-04485-4 .