1982 Volume 29 Issue 11 Pages 635-641
To study the component of wheat tailing more clearly, peptidoglycan was extracted and refined. By using digestive reaction of both α-amylase and pronase, two extracts of crude peptidoglycan (A & B) were prepared from the tailing of Norin-61 which is a predominant variety of Japanese wheat. Chromatography on a column of DEAE cellulose and gel filtration on Sephadex G-25 gave eight refined peptidoglycan fractions. Gas-chromatogram of the hydrolysate of each fraction proved that arabinose and xylose were the main component saccharides in all fractions. However, combinations between protein and saccharide in those fractions are presumably different from one another, judging from their ratio and the variation in the content of mannose and galactose.
