Abstract
THE validity of Osborne's conclusions1 that gluten is made up of the two proteins, glutenin and gliadin, has been rendered doubtful by more recent work, but no general agreement as to the true nature of the material has been reached. The work of Krejci and Svedberg2,3 using the ultracentrifuge, and of Lamm and Polson4 using diffusion suggested that more detailed studies using these methods would contribute greatly to solving this problem. Such studies have been in progress in Uppsala during the past winter. It has been considered essential to include as much as possible of the whole gluten protein in these studies, and as sodium salicylate has previously been shown to be the most generally satisfactory dispersing agent for gluten5,6, this solvent has been used almost exclusively.
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References
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McCalla, A. G., and Rose, R. C., Can. J. Research, 12, 346 (1935).
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Blish, M. J., Cereal Chem. (Supp.), 13, 16 (1936).
Spencer, E. Y., and McCalla, A. G., Can. J. Research, C, 16, 483 (1938).
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MCCALLA, A., GRALÉN, N. Gluten Protein. Nature 146, 60–61 (1940). https://doi.org/10.1038/146060b0
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DOI: https://doi.org/10.1038/146060b0
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