Abstract
Gluten from ether-extracted wheat flour, dispersed in a wide range of reagents and subjected to sedimentation analyses, yielded essentially similar sedimentation diagrams and coefficients. Regardless of the nature of the reagents, or the differences among them (pH, concentration, presence or absence of reducing agents), only one major peak was present in each diagram. As sedimentation progressed, the peak spread more rapidly than could be accounted for by diffusion, indicating that the dispersed protein was heterogeneous.
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