FRACTIONATION OF GLUTEN DISPERSED IN SODIUM SALICYLATE SOLUTION

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Abstract
The solubility of gluten in sodium salicylate solution increases regularly with increasing concentrations of the solvent. When gluten is completely dispersed and then precipitated by the addition of magnesium sulphate, the relation between the amount of gluten nitrogen precipitated and the concentration of magnesium sulphate is also regular. Successive fractions of the precipitated gluten protein (except the last 10–15%) contained progressively more amide and less arginine nitrogen. None of the fractions were similar to gluten, but when they were redispersed, combined and reprecipitated as a whole, a gluten was obtained. The most soluble 10–15% of the gluten protein is probably distinct, but the remainder is a single protein complex which can be progressively fractionated.

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