751
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Fulcher RG, O'brien TP, Lee JW. Studies on the Aleurone Layer I. Oonventional and Fluorescence Microscopy of the Cell Wall With Emphasis on Phenol-Carbohydrate Complexes in Wheat. ACTA ACUST UNITED AC 1972. [DOI: 10.1071/bi9720023] [Citation(s) in RCA: 108] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
In the ungerminated seed, the cell walls of the aleurone layer of wheat (Triticum aestivum cv. Heron) are strongly autofluorescent and are stained by aniline blue, resorcinol blue, toluidine blue, and the periodic acid-Schiff's reaction. Thin-layer chromatography of acid or alkaline extracts and microspectrofluorimetry indicate that the fluorescent component of the wall is ferulic acid. During germina-tion, the ferulic acid disappears from the aleurone cell wall in a specific pattern and its loss is accompanied by loss of stainable substance except in the innermost layer of the wall. These facts suggest that the aleurone cell wall contains a ferulic acid-carbohydrate complex which renders it relatively resistant to the action of the hydro-lases which digest the endosperm.
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752
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Wampler JE, Hori K, Lee JW, Cormier MJ. Structured bioluminescence. Two emitters during both the in vitro and the in vivo bioluminescence of the sea pansy, Renilla. Biochemistry 1971; 10:2903-9. [PMID: 4398871 DOI: 10.1021/bi00791a017] [Citation(s) in RCA: 58] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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754
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Lee JW, Metcalf RW, Ryan WL. Effect of Freund's complete adjuvant on lysosomal enzymes. INTERNATIONAL ARCHIVES OF ALLERGY AND APPLIED IMMUNOLOGY 1970; 39:609-15. [PMID: 5492275 DOI: 10.1159/000230385] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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755
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Boyd WJ, Lee JW, Wrigley CW. The D-genome and the control of wheat gluten synthesis. EXPERIENTIA 1969; 25:317-9. [PMID: 5781554 DOI: 10.1007/bf02034419] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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756
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Boyd WJ, Lee JW. The control of wheat gluten synthesis at the genome and chromosome levels. EXPERIENTIA 1967; 23:332-3. [PMID: 6065754 DOI: 10.1007/bf02144496] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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757
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758
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759
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Lee JW, Tracey MV, Winzor DJ, Wrigley CW, Zentner H. Properties of Gluten Fractions Prepared by Ion-Exchange Chromatography on Carboxymethyl-Cellulose. ACTA ACUST UNITED AC 1963. [DOI: 10.1071/bi9630717] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Seven fractions obtained from wheat gluten by chromatography on carboxy~ methyl-cellulose were studied by ultracentrifugation, gel electrophoresis, chemical, and N-terminal amino acid analysis. On rechromatography, five fractions eluted by sodium chloride behaved as distinct entities. illtracentrifuge experiments indicated that four of these were each undergoing rapid, reversible association. Several N-terminal amino acids were found in each of the fractions which, moreover, could be resolved by the gel technique into a number of electrophoretic bands, some bands being common to those of neighbouring fractions. Total nitrogen values showed the chromatographic samples to be essentially free from non-protein material.
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760
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Lee JW, Wrigley CW. The protein composition of gluten extracted from different wheats. ACTA ACUST UNITED AC 1963. [DOI: 10.1071/ea9630085] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The gluten proteins from eight commercial wheat varieties and four tetraploid Triticum species were separated by chromatograph on carboxymethyl-cellulose and by electrophoresis on polyacrylamide gels. There are obvious differences in the protein profiles of many of the commercial wheat varieties. Furthermore, the tetraploid species differ in many respects from the T. vulgare varieties. The possible relationship between baking quality and protein profile is discussed.
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761
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Lee JW, Underwood EJ. THE TOTAL PHOSPHORUS, PHYTATE PHOSPHORUS AND INORGANIC PHOSPHORUS CONTENT OF WHEAT, AND ITS MILL PRODUCTS. ACTA ACUST UNITED AC 1948; 26:413-8. [DOI: 10.1038/icb.1948.42] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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