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Gliadin proteins from maris widgeon wheat

✍ Scribed by Alan L. Patey; Norman M. Waldron


Publisher
John Wiley and Sons
Year
1976
Tongue
English
Weight
366 KB
Volume
27
Category
Article
ISSN
0022-5142

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✦ Synopsis


Abstract

Ξ±~1~‐, Ξ±~2~‐ and Ξ²~1~‐gliadin proteins have been separated from the English wheat, Maris Widgeon, by Sephadex SP C25 ion‐exchange chromatography and G‐100 gel‐filtration. Minimal molecular weights from amino acid analyses of these proteins are 32 000, 22 000 and 28 000 respectively. Ξ±~1~‐Gliadin has a comparatively high sulphur amino acid content for a gliadin protein.


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