SEDIMENTATION AND DIFFUSION MEASUREMENTS ON GLUTENS FROM WHEATS OF WIDELY DIFFERING QUALITY
- 1 December 1945
- journal article
- research article
- Published by Canadian Science Publishing in Canadian Journal of Research
- Vol. 23c (6) , 219-225
- https://doi.org/10.1139/cjr45c-019
Abstract
Gluten was washed from three flours of widely varying quality. Sedimentation studies showed that the proportion of the gluten that was molecularly dispersed varied from 34 to 68% of the total. The amount so dispersed was reduced by an increase in amount of fatty acids present in or added to the flour, and by a decrease in the amount of ether-insoluble lipoids. No other basic differences in the fundamental properties of the dispersed protein, as determined by sedimentation and diffusion methods, could be related to the differences in gluten quality.Keywords
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