The gluten proteins were collected with 50 mM of sodium phosphate buffer with 0.5% SDS (w/v, pH 6.9) from flour of Zhengmai 9023 (T. aestivum L.), based on the documentation reported by Li et al. (2017) [45 (link)]. A 20-μL portion of supernatant filtered from a nylon membrane (pore size 0.45 μm) was poured into a Waters 1525 binary HPLC pump, fractionated on a Phenomenex Biosep-SEC-s4000 column (20 min, 0.5 mL min−1) and then further tested at 214 nm using a Waters 2998 photodiode array detector (Waters Corp., Milford, CT, USA).
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