Cereal Chem 42:54 -  63.  |  VIEW ARTICLE

On the Solubility of Gliadinlike Proteins. I. Solubility in Nonaqueous Media.

P. Meredith. Copyright 1965 by the American Association of Cereal Chemists, Inc. 

The solubility of gliadinlike proteins in mixtures of methanol and chlorinated hydrocarbons has been determined. The requirements for a solvent include an active hydrogen atom and a hydroxyl group. Such mixtures are solvents only over a limited range of composition, and there is therefore a possibility of fractionating the protein mixture by alteration of solvent composition. Similar types of proteins are found in wheat, rye, oats, barley, rice, and corn, but the prolamins of wheat and corn may be differentiated on the basis of solubility in ethanol-chloroform mixtures. The amide groups of the protein are involved in the mechanism of solubility in methanol-chloroform in association with the cation history of the protein preparation.