Isolation of further components from wheat gliadins
- 1 April 1970
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 21 (4) , 185-186
- https://doi.org/10.1002/jsfa.2740210405
Abstract
Ion‐exchange chromatography on CM‐Sephadex C‐50 has enabled a wheat protein, the β3‐gliadin, to be isolated in a pure state for the first time from two widely differing varieties. The two proteins were shown to be almost identical in amino acid composition. The preparation of an athin from gliadin, and its analysis, is also reported.Keywords
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