Presence of ferulic acid in wheat glutenin fraction and its enzymatic hydrolysates - a short report
Magdalena Karamać | Eva Sendrejová | Agnieszka Kosińska | Dana Urminská
Three protein fractions: albumin-globulin, gliadin, and glutenin were extracted from wheat grains. Enzymatic hydrolysates were obtained from each fraction using trypsin, protease from Bacillus subtilis and Subtilisin Carlsberg. Ferulic acid was detected neither in albumin-globulin and gliadin fractions nor in their hydrolysates. The RP-HPLC and SE-HPLC chromatograms of the glutenin fraction and its hydrolysates revealed the presence of peaks originated from ferulic acid and ferulic acid derivative/complex. The content of ferulic acid in the glutenin fraction was 1.12 mg/g. During HPLC analysis, the peptide products of glutenin hydrolysis should be recorded at 220 nm because the peaks of the peptides recorded at 280 nm can be overlapped by the peaks of ferulic acid and its derivatives.
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