CHARACTERIZATION AND FRACTION OF THE COMP ONENTS THE WHEAT-GRAIN

A method of extraction and fractionation of proteins and starch in the wheat grain is adapted and developed. It is based on the proteins sol ubility of the solvents. Albumins were extracted with water, globulins with buffer, Tris borato pH 8.9, glutenins with buffer tris borato pH 8.9, SDS and 2-mercaptoethanol and gliadins with ethanol. In this sed iment starch is mainly presented. Protein fractions and starch obtaine d in this experiment, were characterized by means of IR spectroscopy, thermal stability and scanning electron microscope (SEM). Starch sedim ents differ in composition, size of grains and thermal behaviour.