Cereal Chem 42:210 - 213.  |  VIEW ARTICLE

Molecular Weight of the Gamma-Gliadin Component of Wheat Gluten.

R. W. Jones, G. E. Babcock, and R. J. Dimler. Copyright 1965 by the American Association of Cereal Chemists, Inc. 

The molecular weight of electrophoretically pure gamma-gliadin from Ponca flour was determined in an ultracentrifuge by the sedimentation equilibrium method. In 6M guanidine hydrochloride plus 0.1M acetic acid (pH 3.3), both weight average and Z-average molecular weight are 31,000. In aluminum lactate-lactic acid (micron = 0.1, pH 3.1), gamma-gliadin is aggregated. Its apparent weight average is 33,000 and Z- average molecular weight, 42,000.