Cereal Chem 42:149 - 160.  |  VIEW ARTICLE

On the Solubility of Gliadinlike Proteins. III. Fractionation by Solubility.

P. Meredith. Copyright 1965 by the American Association of Cereal Chemists, Inc. 

Fractionation of the acid-soluble proteins of gluten has been attempted with three different solvent- precipitant systems. Effectiveness of fractionation was assessed mainly from Tiselius electrophoresis patterns in aluminum lactate buffer.Aqueous acid-salt solutions and dilute aqueous ammonia solutions separated gliadin from nongliadin proteins. Precipitation from methanol-chloroform solution by increasing concentrations of methanol fractionated the gliadin (beta and gamma) components and demonstrated four components in this group.These methods are suitable for preliminary enrichments prior to use of the more exact chromatographic separations.