Abstract
Peanut protein extracted with tris-citrate buffer (pH 8. 60) was investigated by starch-gel electro-phoresis in the discontinuous buffer system (pH 8. 60) of 0.076M tris-citrate for the gel and 0.3M borate-NaOH for the electrodes, and following results were obtained.
1) Four bands were detected when used the gel without urea and mercaptoethanol, the dissociating agents, whereas more and clearer bands occurred as the concentration of urea increased in the gel, consequently ten-odd bands in the presence of 5M urea and 0.02M mercaptoethanol.
2) Electrophoresis was carried out on 34 varieties of Virginia, Spanish and Valencia types using the gel containing 5M urea and 0.02M mercaptoethanol. Similar electrophoretic patterns were obtained in same types, respectively, with few exceptions. However, the difference inthe pattern was found between Virginia and Spanish-Valencia groups.
3) The above difference occurred between the arachin fractions of the two groups, whereas the conarachin fraction gave identical pattern of all varieties.
