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Fingerprinting of glutenin and gliadin
Author(s) -
Ewart J. A. D.
Publication year - 1966
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.2740170107
Subject(s) - glutenin , gliadin , chemistry , biochemistry , storage protein , food science , biology , gluten , protein subunit , gene
Probability considerations applied to fingerprints of enzymic digests of Conley glutenin and gliadin have shown a significant relationship between them. Acetic acid‐soluble proteins of wheat and rye also gave closely similar fingerprints. It is tentatively concluded that there may be a basic similarity in the aminoacid sequences of considerable portions of the polypeptide chains present in glutenin, gliadin and in rye proteins. This possibility is not incompatible with modern theories of the effect of mutations on protein structure. A protein with low mobility and alcohol solubility has been detected in Conley flour.