The effects of three thiols on the extractability of wheat‐flour proteins

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Abstract
A new technique is described for the progressive extraction of wheat‐flour proteins using columns. Purified sand is the only diluent used, and even packing is made possible by the use of a vacuum. Good rate of flow, filtration of effluents and reproducibility of results are obtained, and air can be excluded if necessary. Solutions of cysteine, dithiothreitol and amyl thioglycollate in water or 40% isopropanol raise the extractability of protein from wheat flour, under some conditions nearly to a quantitative level. Their action is attributed to the depolymerisation of glutenins by disulphide scission. Heating flour to 114° in a microwave oven causes little change in the extractability of proteins, but treatment with 1‐butanol (to remove lipids) markedly lowers the extractability of proteins, even in the presence of thiols.

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