FRACTIONAL SOLUBILITY OF GLUTEN IN SODIUM SALICYLATE SOLUTIONS

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Abstract
The amount of gluten protein dispersed by sodium salicylate solution is proportional to the concentration of the salt, while the completeness of extraction with any concentration depends on the penetration of the salicylate solution into the gluten particles. The higher concentrations (5 to 10%) penetrate rapidly because they disperse most of the protein and automatically expose fresh surface for attack. The lower concentrations penetrate slowly unless the non-dispersed protein is occasionally removed by vigorous stirring or shaking. The amount of protein in dispersed form in any specific concentration of salicylate is the same whether determined by extraction or by dilution of a dispersion in 8% salicylate.The amide nitrogen of protein fractions obtained by fractional solubility is the same as that of corresponding fractions obtained by precipitation. Results confirm an earlier conclusion that, except for the most soluble 15%, gluten protein consists of a single complex that can be progressively fractionated.

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