Abstract
1. 1. It is possible to dissolve gluten slowly up to 50% by aqueous solutions of organic solvents (classical fractionation into gliadin and glutenin). This phenomenon is the result of protein degradation. 2. 2. A fairly complete dispersion may be obtained with the same solvents by the aid of a Mix-blendor. 3. 3. Alkaline aqueous solutions of reducing agents are able to dissolve gluten, probably through the rupture of intermolecular -S-S- bridges, followed by ionisation of the -SH groups in alkaline medium. The reduced proteins are only soluble in an alkaline medium (from pH 10 and higher), sulfhydryl groups being the only polar groups present. Oxidising agents increase the insolubility of gluten. 4. 4. A fraction of gluten is soluble in water at pH 11 and o°C. It is highly probable that this fraction posseses -SH groups and it is possible that it represents an intermediate stage of gluten synthesis. 5. 5. A structure at the molecular level is proposed for gluten.
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