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Solubility of Gluten

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Abstract

THE tenacious mass obtained when the starch is washed from a dough of wheat flour is termed gluten, and is commonly held to contain two distinct proteins, glutenin and gliadin. Glutenin is defined in current textbooks as insoluble in all neutral solvents, but soluble in dilute acid and alkali. Gliadin is also defined as insoluble in neutral solvents, but is distinguishable from glutenin by its solubility in 60–80 per cent alcohol.

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References

  1. Cook and Alsberg, Can. J. Res., 5, 355; 1931.

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  2. Cook, Can. J. Res., 5, 389; 1931.

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Authors and Affiliations

  1. Division of Biology and Agriculture, National Research Laboratories, Ottawa, Canada

    W. H. COOK

  2. Department of Field Crops, University of Alberta, Edmonton, Canada

    R. C. ROSE

Authors
  1. W. H. COOK
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  2. R. C. ROSE
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COOK, W., ROSE, R. Solubility of Gluten. Nature 134, 380–381 (1934). https://doi.org/10.1038/134380c0

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