Studies on Wheat Gluten Proteins I. Purification of Glutenin by Precipitation

The separation of glutenin from gluten proteins by the precipitation method was investigated with two kinds of wheat flours, Manitoba No. 2 and Western White. Glutenins separated by the pH-ionic strength method were purified by the repeated precipitation from 70% alcohol. ω-Gliadin contaminating the glutenin preparation separated by the pH-ionic strength method was removed effectively by the alcohol purification. On the other hand, contaminating γ-gliadin was not removed by this procedure. The γ-gliadin difficult to remove was characterized by both starch-gel and free boundaryelectrophoresis. Comparison of the purified glutenins was made with free boundary electrophoresis and ultraviolet absorption. No significant difference was observed between Manitoba No.2 and Western White.