Abstract
AbstractWater‐soluble gliadin fractions from the endosperm of several varieties of Triticum aestivum and T. durum were analysed by disc‐electrophoresis on polyacrylamide gel in a Tris‐glycine buffer system. With this procedure, both anodic and cathodic bands were obtained. After aniline blue‐black staining, the gliadin bands became coloured reddish‐brown, whereas the albumin bands appeared blue‐black. In spite of remarkable varietal differences, some characteristic gliadin‐like bands can be used to differentiate bread from T. durum wheat. The biochemical connexion between gliadin‐like fractions and gliadins is discussed.
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