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Large‐Scale preparation of gliadin proteins
Author(s) -
Patey Alan L.,
Evans David J.
Publication year - 1973
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.2740241011
Subject(s) - gliadin , size exclusion chromatography , chromatography , ion chromatography , ion exchange , chemistry , filtration (mathematics) , ion , biochemistry , organic chemistry , gluten , enzyme , statistics , mathematics
By a combination of carboxymethylcellulose ion‐exchange chromatography and gel‐filtration α, β and γ‐gliadin proteins have been isolated in quantities large enough to be suitable for clinical feeding and baking tests. A pure ω‐gliadin has been obtained by the use of ion‐exchange chromatography alone.
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