Abstract
THE heterogeneity of the gluten fraction of wheat flour has been well established by the moving boundary1–3, starch-gel4 and filter paper curtain5 methods of electrophoresis. The last-mentioned technique has also been used for fractionation purposes. The chromatographic separation of gluten into four major electrophoretically distinguishable components by stepwise elution from carboxymethyl-cellulose has also been reported briefly1,6. This communication reports the resolution of the acetic-acid-soluble fraction of flour into six components by gradient elution from carboxymethyl-cellulose.
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SIMMONDS, D., WINZOR, D. Chromatography of the Proteins from Wheat Flour soluble in Acetic Acid. Nature 189, 306–307 (1961). https://doi.org/10.1038/189306a0
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DOI: https://doi.org/10.1038/189306a0
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