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Reversible Aggregation of alpha-Gliadin to Fibrils |
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| Authors: | Kasarda D D Bernardin J E Thomas R S |
| Abstract: | Acetic-acid (0.01 molar) extracts of wheat flour contain fibrils of alpha-gliadin which are about 80 angstroms thick and up to several thousand angstroms long. These fibrils dissociate to globular protein subunits at very low ionic strength and low pH. The fibrils can be reformed by increasing the pH to 5.1 and the ionic strength to about 0.005. |
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