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Solubility of Gluten (1934)

COOK, W. H. ; ROSE, R. C.

[s.l.] : Nature Publishing Group

Nature 134 (1934), S. 380-381

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ISSN: 1476-4687

Source: Nature Archives 1869 - 2009

Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics

Notes: [Auszug] 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 ...

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1038/134380c0

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