Reversible Aggregation of α-Gliadin to Fibrils
- 13 January 1967
- journal article
- research article
- Published by American Association for the Advancement of Science (AAAS) in Science
- Vol. 155 (3759), 203-205
- https://doi.org/10.1126/science.155.3759.203
Abstract
Acetic-acid (0.01 molar) extracts of wheat flour contain fibrils of α-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.This publication has 8 references indexed in Scilit:
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