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.
This is a preview of subscription content, access via your institution
Access options
Subscribe to this journal
Receive 51 print issues and online access
$199.00 per year
only $3.90 per issue
Rent or buy this article
Prices vary by article type
from$1.95
to$39.95
Prices may be subject to local taxes which are calculated during checkout
Similar content being viewed by others
References
Cook and Alsberg, Can. J. Res., 5, 355; 1931.
Cook, Can. J. Res., 5, 389; 1931.
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
COOK, W., ROSE, R. Solubility of Gluten. Nature 134, 380–381 (1934). https://doi.org/10.1038/134380c0
Issue Date:
DOI: https://doi.org/10.1038/134380c0
Comments
By submitting a comment you agree to abide by our Terms and Community Guidelines. If you find something abusive or that does not comply with our terms or guidelines please flag it as inappropriate.