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Examination of wheat gluten by partial solubility methods. I.—Partition by organic solvent
Author(s) -
Meredith P.,
Sammons H. G.,
Frazer A. C.
Publication year - 1960
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740110606
Subject(s) - gluten , chemistry , wheat gluten , solubility , chloroform , partition coefficient , wheat flour , chromatography , amino acid , food science , solvent , methanol , organic chemistry , biochemistry
Gluten from defatted flour was purified by dispersion in acid and precipitation, and partitioned in a methanol‐chloroform mixture. Similar partition of washed gluten and of flour gave results suggesting that a complex is split on treatment of gluten with dilute acid. Amino‐acid analyses of the fractions suggest that the properties of the more soluble fraction may be explained by a relative lack of ionisable groups. Comparison with the amino‐acid composition of barley proteins may give an indication of the structural components responsible for the characteristic properties of wheat gluten.