Osborne-Fraktionen

Osborne-Fraktionen bezeichnen (nach Thomas Burr Osborne) die Einteilung von Getreideproteinen nach unterschiedlicher Löslichkeit:

  • Albumine sind mit Wasser herauslösbar und bleiben auch am isoelektrischen Punkt in Lösung
  • Globuline sind mit Kochsalzlösung extrahierbar (bsp. 0,4 mol/l NaCl)
  • Prolamine können mit 70%igem Ethanol extrahiert werden
  • Gluteline sind nicht extrahierbar. Sie verbleiben im Rückstand (z. B. bei der Kleberauswaschung) und können durch weitere analytische Methoden getrennt werden.

Namen der Osborne-Fraktionen bei verschiedenen Getreidearten:

Fraktion heißt bei:WeizenRoggenHaferGersteMaisReisHirse
AlbumineLeukosin
GlobulineEdestin
ProlamineGliadinSecalinAveninHordeinZeinOryzinKafirin
GlutelineGluteninSecalininAvenalinHordeninZeaninOryzenin

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Einzelnachweise

  1. [1]
    T. B. 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.
  2. [2]
    Waldemar Ternes, Alfred Täufel, Lieselotte Tunger, Martin Zobel (Hrsg.): Lebensmittel-Lexikon. 4., umfassend überarbeitete Auflage. Behr, Hamburg 2005, ISBN 3-89947-165-2.
  3. [3]
    Belitz, Grosch, Schieberle: Lehrbuch der Lebensmittelchemie. Springer, 2007, ISBN 978-3-540-73201-3.
  4. [4]
    Gerald Rimbach, Jennifer Möhring, Helmut F. Erbersdobler: Lebensmittel-Warenkunde für Einsteiger. Springer, 2010, ISBN 978-3-642-04485-4.
This article is based on the article Osborne-Fraktionen from the free encyclopedia Wikipedia and is licensed under the GNU Free Documentation License. A list of authors is available on Wikipedia.

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