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Examination of wheat gluten by partial solubility methods. II. —Partition by dilute formic acid
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.2740110607
Subject(s) - chemistry , formic acid , solubility , gluten , swelling , partition coefficient , chromatography , wheat gluten , solvent , organic chemistry , chemical engineering , biochemistry , engineering
When gluten is treated with dilute acid, swelling of the gelatinous component occurs with concomitant diffusion from the gel of the more soluble proteins. This process is independent of the partition by organic solvent described in Part I and the two processes may be applied consecutively in either order with substantially the same result. The resulting three fractions have been examined by viscosimetric and electrophoretic methods. The possible structure of gluten in terms of these fractions is discussed.