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Abstract
AbstractElectrophoresis as well as starch gel technique are considered nowadays the best way of protein fractionation. This research was carried out towards improving that technique by modifying the gel properties by treating starch with gamma irradiation. Results indicated that gamma irradiation modified the starch molecules as its viscosity and its intrinsic viscosity were decreased and molecular breakdown and degradation occurred as well as modified amylose to amylopectin ratio and increased retrograded starch, leading to the improvement of the properties of the produced modified starch gel when compared to control sample.Protein electrophoresis confirmed this improvement because of the better fractionation of wheat gluten when the modified starch gel was used than with the control, as the modified starch gel was more transparent and flexible and had a longer distance of run than control sample. High molecular weight protein was able to migrate through modified starch gel contrary to unirradiated sample.
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