Cereal Chem 44:436 - 446.  |  VIEW ARTICLE
On the Solubility of Gliadinlike Proteins. IV. Characterization of Some Gamma-Gliadins.

P. Meredith. Copyright 1967 by the American Association of Cereal Chemists, Inc. 

Extracts of commercial wheat gluten have been fractionated by chromatography on carboxymethylcellulose to yield separated beta- and gamma-gliadin components. At least nine gamma-gliadins were observed, and each had one characteristic band in starch gel-urea electrophoresis. The triplet nature of the separated gliadins could be a reflection of the three genomes of the genetic constitution of bread wheat. Gamma-one gliadins are characterized by a high tyrosine:tryptophan ratio. Gamma-two and -three gliadins have distinctive phase separation behavior in aqueous salt-acid media.